Chemical contaminants and residues in food:
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Oxford
Woodhead Publishing
2012
|
| Schriftenreihe: | Woodhead Publishing in food science, technology, and nutrition
no. 235 |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | Includes bibliographical references and index Chemical contaminants are a major concern for the food industry. Chemical contaminants and residues in food provides an essential guide to the main chemical contaminants, their health implications, the processes by which they contaminate food products, and methods for their detection and control. Part one focuses on risk assessment and analytical methods. Gas chromatography and mass spectroscopy techniques for the detection of chemical contaminants and residues are discussed, as are applications of HPLC-MS techniques and cell-based bioassays. Major chemical contaminants are then discussed in part two, including dioxins and polychlorinated biphenyls, veterinary drug and pesticide residues, heat-generated and non-thermally-produced toxicants, D- and cross-linked amino acids, mycotoxins and phycotoxins, and plant-derived contaminants. Finally, part three goes on to explore the contamination of specific foods. Chemical contamination of cereals, red meat, poultry and eggs are explored, along with contamination of finfish and marine molluscs. With its distinguished editor and international team of expert contributors, Chemical contaminants and residues in food 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. Provides an essential guide to the main chemical contaminants, their health implications, the processes by which they contaminate food products, and methods for their detection and controlSections provide in-depth focus on risk assessment and analytical methods, major chemical contaminants, and the contamination of specific foodsChemical contamination of cereals, red meat, poultry and eggs are explored, along with contamination of finfish and marine molluscs |
| Beschreibung: | 1 Online-Ressource (xxvi, 577 p.) |
| ISBN: | 9780857095794 085709579X 9780857090584 0857090585 |
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Datensatz im Suchindex
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| dewey-full | 664/.07 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.07 |
| dewey-search | 664/.07 |
| dewey-sort | 3664 17 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| illustrated | Not Illustrated |
| indexdate | 2024-07-10T01:18:08Z |
| institution | BVB |
| isbn | 9780857095794 085709579X 9780857090584 0857090585 |
| language | English |
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| series2 | Woodhead Publishing in food science, technology, and nutrition |
| spelling | Chemical contaminants and residues in food edited by D. Schrenk Oxford Woodhead Publishing 2012 1 Online-Ressource (xxvi, 577 p.) txt rdacontent c rdamedia cr rdacarrier Woodhead Publishing in food science, technology, and nutrition no. 235 Includes bibliographical references and index Chemical contaminants are a major concern for the food industry. Chemical contaminants and residues in food provides an essential guide to the main chemical contaminants, their health implications, the processes by which they contaminate food products, and methods for their detection and control. Part one focuses on risk assessment and analytical methods. Gas chromatography and mass spectroscopy techniques for the detection of chemical contaminants and residues are discussed, as are applications of HPLC-MS techniques and cell-based bioassays. Major chemical contaminants are then discussed in part two, including dioxins and polychlorinated biphenyls, veterinary drug and pesticide residues, heat-generated and non-thermally-produced toxicants, D- and cross-linked amino acids, mycotoxins and phycotoxins, and plant-derived contaminants. Finally, part three goes on to explore the contamination of specific foods. Chemical contamination of cereals, red meat, poultry and eggs are explored, along with contamination of finfish and marine molluscs. With its distinguished editor and international team of expert contributors, Chemical contaminants and residues in food 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. Provides an essential guide to the main chemical contaminants, their health implications, the processes by which they contaminate food products, and methods for their detection and controlSections provide in-depth focus on risk assessment and analytical methods, major chemical contaminants, and the contamination of specific foodsChemical contamination of cereals, red meat, poultry and eggs are explored, along with contamination of finfish and marine molluscs TECHNOLOGY & ENGINEERING / Food Science bisacsh Food adulteration and inspection fast Food / Analysis fast Food contamination fast Food / Toxicology fast Food Analysis Food contamination Food Toxicology Food adulteration and inspection Lebensmittel (DE-588)4034870-2 gnd rswk-swf Zusatzstoff (DE-588)4117735-6 gnd rswk-swf Rückstand (DE-588)4124083-2 gnd rswk-swf Lebensmittel (DE-588)4034870-2 s Zusatzstoff (DE-588)4117735-6 s Rückstand (DE-588)4124083-2 s 1\p DE-604 Schrenk, D. Sonstige oth http://www.sciencedirect.com/science/book/9780857090584 Verlag Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Chemical contaminants and residues in food TECHNOLOGY & ENGINEERING / Food Science bisacsh Food adulteration and inspection fast Food / Analysis fast Food contamination fast Food / Toxicology fast Food Analysis Food contamination Food Toxicology Food adulteration and inspection Lebensmittel (DE-588)4034870-2 gnd Zusatzstoff (DE-588)4117735-6 gnd Rückstand (DE-588)4124083-2 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4117735-6 (DE-588)4124083-2 |
| title | Chemical contaminants and residues in food |
| title_auth | Chemical contaminants and residues in food |
| title_exact_search | Chemical contaminants and residues in food |
| title_full | Chemical contaminants and residues in food edited by D. Schrenk |
| title_fullStr | Chemical contaminants and residues in food edited by D. Schrenk |
| title_full_unstemmed | Chemical contaminants and residues in food edited by D. Schrenk |
| title_short | Chemical contaminants and residues in food |
| title_sort | chemical contaminants and residues in food |
| topic | TECHNOLOGY & ENGINEERING / Food Science bisacsh Food adulteration and inspection fast Food / Analysis fast Food contamination fast Food / Toxicology fast Food Analysis Food contamination Food Toxicology Food adulteration and inspection Lebensmittel (DE-588)4034870-2 gnd Zusatzstoff (DE-588)4117735-6 gnd Rückstand (DE-588)4124083-2 gnd |
| topic_facet | TECHNOLOGY & ENGINEERING / Food Science Food adulteration and inspection Food / Analysis Food contamination Food / Toxicology Food Analysis Food Toxicology Lebensmittel Zusatzstoff Rückstand |
| url | http://www.sciencedirect.com/science/book/9780857090584 |
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