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Bioactive compounds in foods / edited by John Gilbert, Hamide Z. Şenyuva.

Contributor(s): Gilbert, John | Senyuva, Hamide Z.
Publisher: Oxford : Blackwell Pub., c2008Description: xvi, 409 p. : ill. ; 26 cm.ISBN: 9781405158756 (hbk.); 1405158751 (hbk.).Subject(s): Food -- Analysis | Food -- Toxicology | Food contamination | Bioactive compounds -- Effect of temperature onDDC classification: 664.07
Contents:
Part 1 - Natural toxicants. - 1. Pyrrolizidine alkaloids. - 2. Glucosinolates. - 3. Phycotoxins in seafoods. - 4. Mushroom toxins. - 5. Mycotoxins. - 6. Phytoestrogens. - 7. ©Ÿ-Carboline alkaloids. - 8. Naturally-occuring Nitrates and Nitrites in foods. - 9. Acrylamide in heated foods. - 10. Furan in processed foods. - 11. Chloropropanols and chloroesters. - 12. Hetrocyclic amines. - 13. Polycyclic Aromatic Hydrocarbons.
Item type Current location Call number Copy number Status Notes Date due Barcode
Main Collection Taylor's Library-TU
664.07 BIO (Browse shelf) 1 Available SBSxx,36000,03,GR 5000091213

Includes bibliographical references and index.

Part 1 - Natural toxicants. - 1. Pyrrolizidine alkaloids. - 2. Glucosinolates. - 3. Phycotoxins in seafoods. - 4. Mushroom toxins. - 5. Mycotoxins. - 6. Phytoestrogens. - 7. ©Ÿ-Carboline alkaloids. - 8. Naturally-occuring Nitrates and Nitrites in foods. - 9. Acrylamide in heated foods. - 10. Furan in processed foods. - 11. Chloropropanols and chloroesters. - 12. Hetrocyclic amines. - 13. Polycyclic Aromatic Hydrocarbons.