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Food Safety Basic Concepts, Recent Issues, and Future Challenges /
This book is designed to integrate the basic concepts of food safety with current developments and challenges in food safety and authentication. The first part describes basics of food safety, classification of food toxins, regulation and risk assessment. The second part focuses on particular toxins...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor Corporativo: | |
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cham :
Springer International Publishing : Imprint: Springer,
2016.
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| Edición: | 1st ed. 2016. |
| Temas: | |
| Acceso en línea: | Texto Completo |
Tabla de Contenidos:
- Part 1: Food Safety
- Chapter 1: Food safety systems
- Chapter 2: Regulations for food toxins
- Part 2: Chemical Food Contaminants
- Chapter 3: Safe food production with minimum and judicious use of pesticides
- Chapter 4: Toxic Elements
- Chapter 5: Heterocyclic amines
- Chapter 6: Mycotoxins in Food and food products; current status
- Part 3: Future Challenges
- Chapter 7: Food Adulteration and Authenticity
- Chapter 8: Climate change and food safety.