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 compound 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 (eg acrylamide and furan), which are relatively new but which have a rapidly growing literature, are also covered. The book provides a practical reference for a wide range of experts: specialist toxicologists (chemists and food chemists), hygienists, government officials and anyone who needs to be aware of the main issues concerning toxicants and process contaminants in food. It will also be a valuable introduction to the subject for post-graduate students.Table 11.6 Furan in coffee beans and its transfer into brewed coffee.a Furan in bean Furan in brew Coffee type Brewing method (I¼g/kg) ... substantial during coffee brewing by all of the usual methods such as expression or filtration, and also in the preparation of instant coffee (Kuballa et al., 2005). ... Much lower levels were produced by standard home coffee-making machines and by manual brewing.
|Title||:||Bioactive Compounds in Foods|
|Author||:||John Gilbert, Hamide Şenyuva|
|Publisher||:||John Wiley & Sons - 2009-01-21|