| Edition |
1st ed. |
| Description |
1 online resource (xxv, 821 pages) : illustrations. |
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text txt rdacontent |
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computer c rdamedia |
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online resource cr rdacarrier |
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text file rda |
| Series |
Wilson & Wilson's comprehensive analytical chemistry ; v. 51 |
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Comprehensive analytical chemistry ; v. 51.
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| Bibliography |
Includes bibliographical references and index. |
| Contents |
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, Elena Martnez and Dami Barcel -- 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 Pic -- 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 Garca Ferndez 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-Fraois 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. |
| Summary |
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 in food, and the problems and challenges associated to these analyses. This is followed by full details of relevant EU and USA regulations. Topics, such as conventional chromatographic methods, accommodating clean up, and preparing substances for further instrumental analysis, are encompassed with new analytical techniques that have been developed, significantly, over the last few years, like solid phase microextraction, liquid chromatography-mass spectrometry, immunoassays, and biosensors. A wide range of toxic contaminants and residues, from pesticides to mycotoxins or dioxins are examined, including also polychlorinated biphenyls, polycyclic aromatic hydrocarbons, N-nitrosamines, heterocyclic amines, acrylamide, semicarbazide, phtalates and food packing migrating substances. This book can be a practical resource that offers ideas on how to choose the most effective techniques for determining these compounds as well as on how to solve problems or to provide relevant information. Logically structured and with numerous examples Food Contaminants and Residue Analysis will be valuable as reference and training guide for post-graduate students, as well as a practical tool for a wide range of experts: biologists, biochemists, microbiologists, food chemists, toxicologists, chemists, agronomists, hygienist, and everybody who need to use the analytical techniques for evaluating food safety. |
| Note |
Print version record. |
| Subject |
Food -- Analysis.
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Food contamination.
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Food -- Toxicology.
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Food adulteration and inspection -- Law and legislation -- European Union countries.
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Food adulteration and inspection -- Law and legislation -- United States.
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Food Analysis |
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Food Contamination |
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Aliments -- Analyse.
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Aliments -- Contamination.
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Aliments -- Toxicologie.
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TECHNOLOGY & ENGINEERING -- Food Science.
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Food adulteration and inspection -- Law and legislation
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Food -- Analysis
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Food contamination
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Food -- Toxicology
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European Union countries
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United States https://id.oclc.org/worldcat/entity/E39PBJtxgQXMWqmjMjjwXRHgrq
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| Added Author |
Picó, Yolanda, editor.
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| Other Form: |
Print version: Food contaminants and residue analysis. 1st ed. Amsterdam ; London : Elsevier, ©2008 9780444530196 0444530193 (OCoLC)225875771 |
| ISBN |
9780080931920 (electronic bk.) |
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0080931928 (electronic bk.) |
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9780444530196 |
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0444530193 |
| Standard No. |
DEBSZ 405339607 |
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AU@ 000056798381 |
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UKMGB 017593400 |
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