Chemical Contaminants and Residues in Food

Herausgeber: Schrenk, D.; Cartus, Alexander

• Gebundenes Buch

Produktbeschreibung

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.

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Produktdetails

• Woodhead Publishing Series in Food Science, Technology and Nutrition
• Verlag: Elsevier Science & Technology
• 2 ed
• Seitenzahl: 618
• Erscheinungstermin: 29. Juni 2017
• Englisch
• Abmessung: 236mm x 196mm x 38mm
• Gewicht: 1414g
• ISBN-13: 9780081006740
• ISBN-10: 0081006748
• Artikelnr.: 48062801

Inhaltsangabe

Part One: Risk assessment and selected analytical methods 1. Risk
assessment of chemical contaminants and residues in food 2. Gas
chromatography and mass spectroscopy techniques for the detection of
chemical contaminants and residues in foods 3. Applications of HPLC-MS
techniques for the analysis of chemical contaminants and residues in food
Part Two: Major chemical contaminants of food 4. Dioxins and
polychlorinated biphenyls in foods 5. Emerging environmental organic
contaminants in foods 6. Veterinary drug residues in foods 7. Pesticide
residues in foods 8. Heat-generated toxicants in foods: acrylamide, MCPD
esters and furan 9. Heat-generated toxicants in food II: heterocyclic
aromatic amines 10. Heat-generated toxicants in food III: polycyclic
aromatic hydrocarbons 11. Toxic metals and metalloids in foods 12.
Toxicants in foods generated by non-thermal processes 13. D-Amino acids and
cross-linked amino acids as food contaminants 14. Mycotoxins in foods 15.
Mykotoxins in food II (fusarium toxins) 16. Phycotoxins and food safety 17.
Undesired plant derived components in food
Part Three: Contamination of particular foods 18. Chemical contamination of
cereals 19. Chemical contamination of red meat 20. Chemical contamination
of poultry meat and eggs 21. Contamination of finfish with persistent
organic pollutants and metals 22. Contamination of marine molluscs with
heavy metals