01493nam a22002297a 4500 St Aloysius Coll 20260303183910.0 260303b |||||||| |||| 00| 0 eng d 9788126551484 AL English 664.06 GILB John Gilbert 257582 Bioactive compounds in foods New Delhi Wiley 2014 xvi, 409p. HB 24.6x18.2cm General 6277 ₹3896.00 ₹ ₹4995.00 22% 23/02/2026 Inherent 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. Food Food Technology 257583 Senyuva, Hamide Z 257584 ddc BK 240996 240996 0 0 ddc 0 0 FST SACPG SACPG 2026-03-27 Biblios Book Point 3896.00 0 664.06 GILB PG025230 2026-03-03 18:21:57 4995.00 0000-00-00 BK