Chemical contaminants and residues in food

To chci

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 control. Sections provide in-depth focus on risk assessment and analytical methods, major chemical contaminants, and the contamination of specific foods. Chemical contamination of cereals, red meat, poultry and eggs are explored, along with contamination of finfish and marine molluscs. … celý popis

Podrobná bibliografie

Další autoři

Dieter Schrenk, 1953-
ScienceDirect (online služba)

Typ dokumentu

Knihy

Fyzický popis

1 online zdroj (xxvi, 577 stran) : ilustrace, grafy

Vydáno

Oxford ; Cambridge ; Philadelphia ; New Delhi : Woodhead Publishing, 2012

Vydání

First published

Edice

Woodhead Publishing in food science, technology, and nutrition

Témata

potravinářská chemie > ch

potrava > bi

toxikologie > ch

analýza potravin > ch

kontaminanty potravin

sborníky

elektronické knihy

Bibliografie

Obsahuje bibliografie a rejstřík

ISBN

9780857095794

Obsah

Part 1: Risk assessment and selected analytical methods -- 1. Risk assessment of chemical contaminants and residues in food -- 2. Gas chromatography and mass spectroscopy techniques for the detection of chemical contaminants and residues in foods -- 3. Applications of HPLC-MS techniques for the analysis of chemical contaminants and residues in food -- 4. Cell-based bioassays for the screening of chemical contaminants and residues in foods -- Part 2: Major chemical contaminants of foods -- 5. Dioxins and polychlorinated biphenyls in foods -- 6. Emerging environmental organic contaminants in foods -- 7. Veterinary drug residues in foods -- 8. Pesticide residues in foods -- 9. Heat-generated toxicants in foods: acrylamide, MCPD-esters and furan -- 10. Toxic metals and metalloids in foods -- 11. Toxicants in foods generated by non-thermal processes -- 12. d-amino acids and cross-linked amino acids as food contaminants -- 13. Mycotoxins in foods -- 14. Phycotoxins and food safety -- 15. Plant-derived contaminants in food -- Part 3: Contamination of particular foods -- 16. Chemical contamination of cereals -- 17. Chemical contamination of red meat -- 18. Chemical contamination of poultry meat and eggs -- 19. Contamination of finfish with persistent organic pollutants and metals -- 20. Contamination of marine molluscs with heavy metals -- Appendix: Heat-generated toxicants in foods: heterocyclic aromatic amines.