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
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 controlSections provide in-depth focus on risk assessment and analytical methods, major chemical contaminants, and the contamination of specific foodsChemical contamination of cereals, red meat, poultry and eggs are explored, along with contamination of finfish and marine molluscs
Woodhead Publishing Series in Food Science, Technology and Nutrition
1. Chilled foods: a comprehensive guide Edited by C. Dennis and M. Stringer
2. Yoghurt: science and technology A. Y. Tamime and R. K. Robinson
3. Food processing technology: principles and practice P. J. Fellows
4. Bender’s dictionary of nutrition and food technology Sixth edition D. A. Bender
5. Determination of veterinary residues in food Edited by N. T. Crosby
6. Food contaminants: sources and surveillance Edited by C. Creaser and R. Purchase
7. Nitrates and nitrites in food and water Edited by M. J. Hill
8. Pesticide chemistry and bioscience: the food-environment challenge Edited by G. T. Brooks and T. Roberts
9. Pesticides: developments, impacts and controls Edited by G. A. Best and A. D. Ruthven
10. Dietary fibre: chemical and biological aspects Edited by D. A. T. Southgate, K. W. Waldron, I. T. Johnson and G. R. Fenwick
11. Vitamins and minerals in health and nutrition M. Tolonen
12. Technology of biscuits, crackers and cookies Second edition D. Manley
13. Instrumentation and sensors for the food industry Edited by E. Kress-Rogers
14. Food and cancer prevention: chemical and biological aspects Edited by K. W. Waldron, I. T. Johnson and G. R. Fenwick
15. Food colloids: proteins, lipids and polysaccharides Edited by E. Dickinson and B. Bergenstahl
16. Food emulsions and foams Edited by E. Dickinson
17. Maillard reactions in chemistry, food and health Edited by T. P. Labuza, V. Monnier, J. Baynes and J. O’Brien
18. The Maillard reaction in foods and medicine Edited by J. O’Brien, H. E. Nursten, M. J. Crabbe and J. M. Ames
19. Encapsulation and controlled release Edited by D. R. Karsa and R. A. Stephenson
20. Flavours and fragrances Edited by A. D. Swift
21. Feta and related cheeses Edited by A. Y. Tamime and R. K. Robinson
22. Biochemistry of milk products Edited by A. T. Andrews and J. R. Varley
23. Physical properties of foods and food processing systems M. J. Lewis
24. Food irradiation: a reference guide V. M. Wilkinson and G. Gould
25. Kent’s technology of cereals: an introduction for students of food science and agriculture Fourth edition N. L. Kent and A. D. Evers
26. Biosensors for food analysis Edited by A. O. Scott
27. Separation processes in the food and biotechnology industries: principles and applications Edited by A. S. Grandison and M. J. Lewis
28. Handbook of indices of food quality and authenticity R. S. Singhal, P. K. Kulkarni and D. V. Rege
29. Principles and practices for the safe processing of foods D. A. Shapton and N. F. Shapton
30. Biscuit, cookie and cracker manufacturing manuals Volume 1: ingredients D. Manley
31. Biscuit, cookie and cracker manufacturing manuals Volume 2: biscuit doughs D. Manley
32. Biscuit, cookie and cracker manufacturing manuals Volume 3: biscuit dough piece forming D. Manley
33. Biscuit, cookie and cracker manufacturing manuals Volume 4: baking and cooling of biscuits D. Manley
34. Biscuit, cookie and cracker manufacturing manuals Volume 5: secondary processing in biscuit manufacturing D. Manley
35. Biscuit, cookie and cracker manufacturing manuals Volume 6: biscuit packaging and storage D. Manley
36. Practical dehydration Second edition M. Greensmith
37. Lawrie’s meat science Sixth edition R. A. Lawrie
38. Yoghurt: science and technology Second edition A. Y. Tamime and R. K. Robinson
39. New ingredients in food processing: biochemistry and agriculture G. Linden and D. Lorient
40. Benders’ dictionary of nutrition and food technology Seventh edition D. A. Bender and A. E. Bender
41. Technology of biscuits, crackers and cookies Third edition D. Manley
42. Food processing technology: principles and practice Second edition P. J. Fellows
43. Managing frozen foods Edited by C. J. Kennedy
44. Handbook of hydrocolloids Edited by G. O. Phillips and P. A. Williams
45. Food labelling Edited by J. R. Blanchfield
46. Cereal biotechnology Edited by P. C. Morris and J. H. Bryce
47. Food intolerance and the food industry Edited by T. Dean
48. The stability and shelf-life of food Edited by D. Kilcast and P. Subramaniam
49. Functional foods: concept to product Edited by G. R. Gibson and C. M. Williams
50. Chilled foods: a comprehensive guide Second edition Edited by M. Stringerand C. Dennis
51. HACCP in the meat industry Edited by M. Brown
52. Biscuit, cracker and cookie recipes for the food industry D. Manley
53. Cereals processing technology Edited by G. Owens
54. Baking problems solved S. P. Cauvain and L. S. Young
55. Thermal technologies in food processing Edited by P. Richardson
56. Frying: improving quality Edited by J. B. Rossell
57. Food chemical safety Volume 1: contaminants Edited by D. Watson
58. Making the most of HACCP: learning from others’ experience Edited by T. Mayes and S. Mortimore
59. Food process modelling Edited by L. M. M. Tijskens, M. L. A. T. M. Hertog and B. M. Nicolaï
60. EU food law: a practical guide Edited by K. Goodburn
61. Extrusion cooking: technologies and applications Edited by R. Guy
62. Auditing in the food industry: from safety and quality to environmental and other audits Edited by M. Dillon and C. Griffith
63. Handbook of herbs and spices Volume 1 Edited by K. V. Peter
64. Food product development: maximising success M. Earle, R. Earle and A. Anderson
65. Instrumentation and sensors for the food industry Second edition Edited by E. Kress-Rogers and C. J. B. Brimelow
66. Food chemical safety Volume2: additives Edited by D. Watson
67. Fruit and vegetable biotechnology Edited by V. Valpuesta
68. Foodborne pathogens: hazards, risk analysis and control Edited by C. de W. Blackburn and P. J. McClure
69. Meat refrigeration S. J. James and C. James
70. Lockhart and Wiseman’s crop husbandry Eighth edition H. J. S. Finch, A. M. Samuel and G. P. F. Lane
71. Safety and quality issues in fish processing Edited by H. A. Bremner
72. Minimal processing technologies in the food industries Edited by T. Ohlsson and N....
Erscheint lt. Verlag | 23.8.2012 |
---|---|
Sprache | englisch |
Themenwelt | Naturwissenschaften ► Chemie ► Analytische Chemie |
Technik ► Lebensmitteltechnologie | |
ISBN-10 | 0-85709-579-X / 085709579X |
ISBN-13 | 978-0-85709-579-4 / 9780857095794 |
Haben Sie eine Frage zum Produkt? |
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