Cargando…
Chemical contaminants and residues in food /
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. Pa...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Oxford ; Philadelphia :
Woodhead Publishing,
2012.
|
| Colección: | Woodhead Publishing in food science, technology, and nutrition ;
no. 235. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Part 1 Risk assessment and selected analytical methods: Risk assessment of chemical contaminants and residues in food
- Gas chromatography and mass spectroscopy techniques for the detection of chemical contaminants and residues in foods
- Applications of HPLC-MS techniques for the analysis of chemical contaminants and residues in food
- Cell-based bioassays for the screening of chemical contaminants and residues in foods. Part 2 Major chemical contaminants of foods: Dioxins and polychlorinated biphenyls in foods
- Emerging environmental organic contaminants in foods
- Veterinary drug residues in foods
- Pesticide residues in foods
- Heat-generated toxicants in foods: acrylamide, MCPD-esters and furan
- Toxic metals and metalloids in foods
- Toxicants in foods generated by non-thermal processes
- D-amino acids and cross-linked amino acids as food contaminants
- Mycotoxins in foods
- Phycotoxins and food safety
- Plant-derived contaminants in food. Part 3 Contamination of particular foods: Chemical contamination of cereals
- Chemical contamination of red meat
- Chemical contamination of poultry meat and eggs
- Contamination of finfish with persistent organic pollutants and metals
- Contamination of marine molluscs with heavy metals.