D Schrenk,
Alexander Cartus
Elsevier Science
e druk, 2017
9780081006740
Chemical Contaminants and Residues in Food
Specificaties
Gebonden, blz.
|
Engels
Elsevier Science |
2017
ISBN13: 9780081006740
Rubricering
Onderdeel van serie
Woodhead Publishing Series in Food Science, Technology and Nutrition
Levertijd ongeveer 9 werkdagen
Gratis verzonden
Samenvatting
Chemical Contaminants and Residues in Food, Second Edition is an invaluable tool for all industrial and academic researchers involved with food safety, from industry professionals responsible for producing safe food, to chemical analysts involved in testing the final products.
This updated edition is expanded to cover the latest research and emerging issues, and has additional information useful for food safety testing. Written by an international team of expert contributors, this edition explores the entire food chain, acting as a roadmap for further research.
Specificaties
Inhoudsopgave
<p>Part One: Risk assessment and selected analytical methods<br>1. Risk assessment of chemical contaminants and residues in food<br>2. Gas chromatography and mass spectroscopy techniques for the detection of chemical contaminants and residues in foods<br>3. Applications of HPLC-MS techniques for the analysis of chemical contaminants and residues in food</p> <p>Part Two: Major chemical contaminants of food<br>4. Dioxins and polychlorinated biphenyls in foods<br>5. Emerging environmental organic contaminants in foods<br>6. Veterinary drug residues in foods<br>7. Pesticide residues in foods<br>8. Heat-generated toxicants in foods: acrylamide, MCPD esters and furan<br>9. Heat-generated toxicants in food II: heterocyclic aromatic amines<br>10. Heat-generated toxicants in food III: polycyclic aromatic hydrocarbons<br>11. Toxic metals and metalloids in foods<br>12. Toxicants in foods generated by non-thermal processes<br>13. D-Amino acids and cross-linked amino acids as food contaminants<br>14. Mycotoxins in foods<br>15. Mykotoxins in food II (fusarium toxins)<br>16. Phycotoxins and food safety<br>17. Undesired plant derived components in food</p> <p>Part Three: Contamination of particular foods<br>18. Chemical contamination of cereals<br>19. Chemical contamination of red meat<br>20. Chemical contamination of poultry meat and eggs<br>21. Contamination of finfish with persistent organic pollutants and metals<br>22. Contamination of marine molluscs with heavy metals</p>