01414nam a22002057a 4500003001700000005001700017008004100034020001800075040000700093041001200100082001700112100001700129245003300146260002700179300003200206365006400238520085800302650002601160700002201186St Aloysius Coll20260303183910.0260303b        |||||||| |||| 00| 0 eng d  a9788126551484  cAL  aEnglish  a664.06bGILB  aJohn Gilbert  aBioactive compounds in foods  aNew DelhibWileyc2014  axvi, 409p.bHBc24.6x18.2cm  2Generala6277b₹3896.00c₹d₹4995.00e22%f23/02/2026  aInherent toxicants and processing contaminants are both non-essential, bioactive substances whose levels in foods can be difficult to control. This volume covers both types of compounds for the first time, examining their beneficial as well as their undesirable effects in the human diet. Chapters have been written as individually comprehensive reviews, and topics have been selected to illustrate recent scientific advances in understanding of the occurrence and mechanism of formation, exposure/risk assessment and developments in the underpinning analytical methodology. A wide range of contaminants are examined in detail, including pyrrolizidine alkaloids, glucosinolates, phycotoxins, and mycotoxins. Several process contaminants (e.g. acrylamide and furan), which are relatively new but which have a rapidly growing literature, are also covered.  2FoodaFood Technology  aSenyuva, Hamide Z