Food contaminants and residue analysis /

Food Contaminants and Residue Analysis treats different aspects of the analysis of contaminants and residues in food, and highlights some current concerns facing this field. The content is initiated by an overview on food safety, the objectives and importance of determining contaminants and residues...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Pic�o, Yolanda (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Amsterdam ; London : Elsevier, �2008.
Edición:1st ed.
Colección:Comprehensive analytical chemistry ; v. 51.
Temas:
Food > Analysis.
Food contamination.
Food > Toxicology.
Food adulteration and inspection > Law and legislation > European Union countries.
Food adulteration and inspection > Law and legislation > United States.
Food Analysis
Food Contamination
Aliments > Analyse.
Aliments > Contamination.
Aliments > Toxicologie.
TECHNOLOGY & ENGINEERING > Food Science.
Food adulteration and inspection > Law and legislation.
European Union countries.
United States.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Chapter 1. Challenges in Chemical Food Contaminants and Residue Analysis, Michel W.F. Nielen and Hans J.P. Marvin
  • Chapter 2. International regulations on food contaminants and residue analysis., Ioannis S. Arvanitoyannis
  • Chapter 3. Guidelines on quality implementation for analytical methods., Sergio Caroli
  • Chapter 4. Immunochemical and receptor technologies: The role of Immunoassay, Immunoaffinity chromatography, Immunosensors, and Molecularly Imprinted Polymeric Sensors, Marinel.la Far�r, Elena Mar�tnez and Dam�i Barce�l
  • Chapter 5. Advanced sample preparation techniques for the analysis of food contaminants and residues, Pat Sandra, Frank David and Gerd Vanhoenacker
  • Chapter 6. Recent developments in chromatographic techniques,
  • Katerina Mastovska
  • Chapter 7. New approaches in mass spectrometry, Yolanda Pi�c
  • Chapter 8. Capillary based separation techniques, Peter Viberg
  • Chapter 9. Pesticide residues, Anna Sannino
  • Chapter 10. Food Contaminants and Residue Analysis, Sherri B. Turnipseed and Wendy C. Andersen
  • Chapter 11. Analytical strategies to control the illegal
  • use of banned growth promoters in meat produced animals, Bruno Le Bizec, Jean-Philippe Artignac and Gaud Pinel
  • Chapter 12. Mycotoxins, Carlo Brera, Barbara De Santis, Francesca Debegnach and Marina Miraglia
  • Chapter 13. Phycotoxins, Kevin J. James, Daniel O'Driscoll, Javier Gar�ca Fer�nndez and Ambrose Furey
  • Chapter 14. Persistent organochlorine pollutants, dioxins and
  • polychlorinated biphenyls, Marie-Louise Scippo, Gauthier Eppe, Claude Saegerman, Georges Scholl, Edwin De Pauw, Guy Maghuin-Rogister and Jean-Fra�nois Focant
  • Chapter 15. Brominated Flame Retardants as Food Contaminants, Adrian Covaci, Stefan Voorspoels, Kyle D'Silva, Janice Huwe and Stuart Harrad
  • Chapter 16. Metals, Clinio Locatelli
  • Chapter 17. Polycyclic aromatic hydrocarbons, Katsumi Tamakawa
  • Chapter 18. Methods for the Determination of N-nitroso Compounds in
  • Food and Biological Matrices, Sidney S. Mirvish
  • Chapter 19. Heterocyclic Amines, Mark G. Knize and James S. Felton
  • Chapter 20. Acrylamide, chloropropanols and chloropropanol esters, furans, Richard H. Stadler and Till Goldman
  • Chapter 21. Food Contact Materials, Catherine Simoneau
  • Chapter 22. Non-target Multicomponent Analytical Surveillance
  • of Food Contact Materials, Leon Coulier, Sander Koster, Bas Muilwijk, Leo van Stee, Ruud Peters, Esther Zondervan-van den Beuken, Rinus Rijk, Monique Rennen, Geert Houben and William D. van Dongen.

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