Food Forensics and Toxicology
Wiley-Blackwell (Verlag)
978-1-119-10141-3 (ISBN)
Food Forensics and Toxicology offers an introduction and examination of forensics as applied to food and foodstuffs. The author puts the focus on food adulteration and food fraud investigation. The text combines the legal/economic issues of food fraud with the biological and health impacts of consuming adulterated food. Comprehensive in scope, the book covers a wide-range of topics including food adulteration/fraud, food "fingerprinting" and traceability, food toxicants in the body, and the accidental or deliberate introduction of toxicants into food products.
In addition, the author includes information on the myriad types of toxicants from a range of food sources and explores the measures used to identify and quantify their toxicity. This book is designed to be a valuable reference source for laboratories, food companies, regulatory bodies, and researchers who are dealing with food adulteration, food fraud, foodborne illness, micro-organisms, and related topics. Food Forensics and Toxicology is the must-have guide that:
Takes a comprehensive toxicological approach to food forensics
Combines the legal/economic issue of food fraud with the biological/health impacts of consuming adulterated food in one volume
Discusses a wide range of toxicants (from foods based on plants, animals, aquatic and other sources)
Provides an analytical approach that details a number of approaches and the optimum means of measuring toxicity in foodstuffs
Food Forensics and Toxicology gives professionals in the field a comprehensive resource that joins information on the legal/economic issues of food fraud with the biological and health implications of adulterated food.
TITUS A. M. MSAGATI is based in the College of Science, Engineering and Technology at the University of South Africa in Johannesburg. He is the author of Chemistry of Food Additives and Preservatives from Wiley.
List of Figures vii
List of Tables xi
Preface xiii
List of Acronyms and Abbreviations xv
1 Food Forensics: Introduction 1
2 Food Provenance and Food Fingerprinting: Authentication and Traceability of Foods and Food Products 7
3 Food Forensic Cases Related to Food Allergenomic Sabotage and Food Intolerance: Allergens and Allergenicity of Processed Foods 47
4 Food Forensics Cases Related to Food Bioterrorism/Food Bio]Weapons and Food Poisoning Agents: Agrochemical Food Poisoning Agents 57
5 Food Forensic Cases Related to Food Bioterrorism/Food Bio]Weapons and Food Poisoning Agents: Biological Food Poisoning Agents 107
6 Food Forensics Cases Related to Food Bioterrorism Poisoning using Pathogenic Viruses 145
7 Food Forensics Cases Related to Genetically Modified Organisms (GMO) Foods 153
8 Food Forensics Cases Related to Poisoning of Food and Water using Radionuclides 169
9 Food Forensics Cases Related to Nano and Novel/Intelligent Foods, Feeds and Agroproducts 177
10 Food Forensics Related to Application of Food Additives and Food Improvement Agents 209
11 Application of Molecular Biology Techniques in Food Forensics 223
12 Application of Atomic and Molecular Spectroscopic Techniques in Food Forensics 255
13 Application of Microscopy Techniques in Food Forensics 295
14 Application of Ionizing Radiations (X]rays/γ]Rays) Techniques in Food Forensics 309
15 Application of Chromatographic Techniques in Food Forensics 323
16 Application of Hyphenated Techniques in Food Forensics 341
17 Application of Electromigration Driven Techniques in Food Forensics 347
18 Application of Thermal Methods in Food Forensics 361
19 Application of Electrochemical Methods and Biosensors in Food Forensics 379
20 Application of Flow]Cytometry in Food Forensics 391
21 Application of Multivariate Statistical Analysis/Chemometrics in Food Forensics 395
22 Conclusions and Future Trends 411
Index
| Erscheinungsdatum | 30.01.2018 |
|---|---|
| Verlagsort | Hoboken |
| Sprache | englisch |
| Maße | 175 x 246 mm |
| Gewicht | 862 g |
| Themenwelt | Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie ► Ernährung / Diät / Fasten |
| Naturwissenschaften | |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 1-119-10141-7 / 1119101417 |
| ISBN-13 | 978-1-119-10141-3 / 9781119101413 |
| Zustand | Neuware |
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