"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 cleanup, and
preparing substances for further instrumental analysis, are
encompassed with new analytical techniques that have been
developed, significantly, over the past 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 polychlorinated biphenyls, polycyclic aromatic
hydrocarbons, N-nitrosamines, heterocyclic amines, acrylamide,
semicarbazide, phthalates 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 a reference and
training guide for postgraduate students, as well as a practical
tool for a wide range of experts: biologists, biochemists,
microbiologists, food chemists, toxicologists, chemists,
agronomists, hygienists, and everybody who needs to use the
analytical techniques for evaluating food safety.
General
Is the information for this product incomplete, wrong or inappropriate?
Let us know about it.
Does this product have an incorrect or missing image?
Send us a new image.
Is this product missing categories?
Add more categories.
Review This Product
No reviews yet - be the first to create one!