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20240329122006.0 |
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151214s2016 ne ob 001 0 eng d |
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|a NLE
|b eng
|e rda
|e pn
|c NLE
|d EBLCP
|d OCLCF
|d OCLCQ
|d IDB
|d MERUC
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|a 935913336
|a 1111231491
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|a 9780128004289
|q (PDF ebook)
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|a 0128004282
|q (PDF ebook)
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|a 0124200842
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|a 9780124200845
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|z 9780124200845
|q (hbk.)
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|a AU@
|b 000068941688
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|a (OCoLC)945764550
|z (OCoLC)935913336
|z (OCoLC)1111231491
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|a 9780128004289
|b Ingram Content Group
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|a TX541
|b .J43 2016eb
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|a 664.07
|2 23
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|a UAMI
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|a Jha, Shyam N.,
|e author.
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|a Rapid detection of food adulterants and contaminants :
|b theory and practice /
|c Shyam Narayan Jha.
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| 264 |
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1 |
|a Amsterdam :
|b Academic Press,
|c 2016.
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| 300 |
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|a 1 online resource
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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|a CIP data; item not viewed.
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|a Front Cover; Rapid Detection of Food Adulterants and Contaminants; Copyright; Dedication; Contents; Foreword; Preface; 1 -- FOOD SAFETY AND QUALITY; 1.1 FOOD SAFETY; 1.1.1 PHYSICAL ADULTERANTS AND CONTAMINANTS; 1.1.2 CHEMICAL ADULTERANTS AND RESIDUES; 1.1.3 MICROBIOLOGICAL AND PATHOGENIC CONTAMINANTS; 1.1.4 TOXINS; 1.1.5 PREVENTION OF ADULTERATION AND CONTAMINATION; 1.1.5.1 Keep Clean; 1.1.5.2 Separate Raw and Cooked Materials; 1.1.5.3 Cook Thoroughly; 1.1.5.4 Use Safe Water and Raw Materials; 1.1.5.5 Keep Food at Safe Temperatures; 1.2 HAZARD ANALYSIS AND CRITICAL CONTROL POINTS.
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|a 1.2.1 HACCP PRINCIPLES1.2.2 IMPLEMENTATION OF HACCP SYSTEMS; 1.2.2.1 Stage 1: Preliminary Preparation; 1.2.2.2 Stage 2: Application of HACCP Principles; 1.3 FOOD QUALITY; 1.3.1 DEFINITION; 1.3.2 PRODUCT-ORIENTED QUALITY; 1.3.3 CONSUMER-ORIENTED QUALITY; REFERENCES; 2 -- COMMON ADULTERANTS AND CONTAMINANTS; 2.1 CHEMICAL CONTAMINANTS; 2.1.1 ACRYLAMIDE; 2.1.2 BENZENE; 2.1.3 DIOXINS AND POLYCHLORINATED BIPHENYLS; 2.1.4 ETHYL CARBAMATE; 2.1.5 MELAMINE; 2.2 MYCOTOXINS; 2.2.1 AFLATOXINS; 2.2.2 FUMONISINS; 2.2.3 TRICHOTHECENES; 2.2.4 ZEARALENONE; 2.2.5 CITRININ; 2.2.6 PATULIN; 2.2.7 OCHRATOXIN A.
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|a 2.3 HEAVY METALS2.3.1 CHROMIUM; 2.3.2 CADMIUM; 2.3.3 ARSENIC; 2.3.4 LEAD; 2.3.5 MERCURY; REFERENCES; 3 -- FOOD STANDARDS AND PERMISSIBLE LIMITS; 3.1 FOOD SAFETY REGULATORY BODIES; 3.1.1 AMERICAN FOOD STANDARD BODIES; 3.1.2 EUROPEAN FOOD SAFETY AUTHORITY (EFSA); 3.1.3 CODEX ALIMENTARIUS COMMISSION (CAC); 3.1.4 INTERNATIONAL STANDARDIZATION ORGANIZATION (ISO); 3.1.5 INDIAN FOOD STANDARD LEGISLATION AND REGULATORY BODIES; 3.1.5.1 Prevention of Food Adulteration Act, 1954; 3.1.5.2 Milk and Milk Product Amendment Regulations, 2009; 3.1.5.3 Fruit Product Order (FPO), 1955.
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|a 3.1.5.4 Edible Oils Packaging Order, 19983.1.5.5 Vegetable Oil Products Order, 1998; 3.1.5.6 Meat Food Products Order (MFPO), 1973; 3.1.5.7 Solvent-Extracted Oil, De-Oiled Meal and Edible Flour (Control) Order, 1967; 3.1.5.8 Food Safety and Standards Authority of India (FSSAI); 3.1.5.9 Export Inspection Council; 3.1.5.10 Agricultural and Processed Food Products Export Development Authority (APEDA); 3.2 STANDARDS AND PERMISSIBLE LIMITS; 3.2.1 PHYSICAL ADULTERANTS; 3.2.2 CHEMICAL RESIDUES; 3.2.3 MICROBIOLOGICAL CONTAMINANTS; 3.2.4 TOXINS; 4 -- BASIC DETECTION TECHNIQUES.
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|a 4.1 MICROBIOLOGICAL METHODS4.1.1 ENUMERATION OF MICROBES IN FOOD; 4.1.1.1 Direct Count of Cells/Measurement; 4.1.1.1.1 Direct Microscopic Count; 4.1.1.1.2 Direct Count with Fluorescent Dyes; 4.1.1.2 Indirect Count of Cells/Measurement; 4.1.1.2.1 Standard Plate Count (Viable Counts); 4.1.1.2.2 Turbidometric Measurement; 4.1.1.2.3 The Most Probable Number; 4.2 MICROSCOPIC ANALYSIS OF FOOD SAMPLES; 4.3 BIOCHEMICAL METHODS; 4.4 ANALYTICAL METHODS; 4.5 MOLECULAR METHODS; 4.6 IMMUNOASSAYS; 4.7 ELECTRICAL METHODS; 4.8 RAPID AND NONDESTRUCTIVE METHODS; REFERENCES; 5 -- BIOSENSOR; 5.1 CONCEPTS.
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| 504 |
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|a Includes bibliographical references and index.
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| 590 |
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|a ProQuest Ebook Central
|b Ebook Central Academic Complete
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| 650 |
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|a Food
|x Analysis.
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| 650 |
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2 |
|a Food Analysis
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| 650 |
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6 |
|a Aliments
|x Analyse.
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| 650 |
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7 |
|a Food
|x Analysis
|2 fast
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| 758 |
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|i has work:
|a Rapid detection of food adulterants and contaminants (Text)
|1 https://id.oclc.org/worldcat/entity/E39PCFRkpGqKx66hQbbw4pPDHK
|4 https://id.oclc.org/worldcat/ontology/hasWork
|
| 776 |
0 |
8 |
|i Print version :
|z 9780124200845
|
| 856 |
4 |
0 |
|u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=4202600
|z Texto completo
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| 938 |
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|a EBL - Ebook Library
|b EBLB
|n EBL4202600
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| 994 |
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|a 92
|b IZTAP
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