Food Toxicants Analysis

Produk Detail:
  • Author : Yolanda Picó
  • Publisher : Elsevier
  • Pages : 786 pages
  • ISBN : 9780080468013
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>Food Toxicants Analysis

Download or Read online Food Toxicants Analysis full in PDF, ePub and kindle. this book written by Yolanda Picó and published by Elsevier which was released on 07 February 2007 with total page 786 pages. We cannot guarantee that Food Toxicants Analysis book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. Food Toxicants Analysis covers different aspects from the field of analytical food toxicology including emerging analytical techniques and applications to detect food allergens, genetically modified organisms, and novel ingredients (including those of functional foods). Focus will be on natural toxins in food plants and animals, cancer modulating substances, microbial toxins in foods (algal, fungal, and bacterial) and all groups of contaminants (i.e., pesticides), persistent organic pollutants, metals, packaging materials, hormones and animal drug residues. The first section describes the current status of the regulatory framework, including the key principles of the EU food law, food safety, and the main mechanisms of enforcement. The second section addresses validation and quality assurance in food toxicants analysis and comprises a general discussion on the use of risk analysis in establishing priorities, the selection and quality control of available analytical techniques. The third section addresses new issues in food toxicant analysis including food allergens and genetically modified organisms (GMOs). The fourth section covers the analysis of organic food toxicants. * step-by-step guide to the use of food analysis techniques * eighteen chapters covering emerging fields in food toxicants analysis * assesses the latest techniques in the field of inorganic analysis

Food Toxicants Analysis

Food Toxicants Analysis
  • Author : Yolanda Picó
  • Publisher : Elsevier
  • Release : 07 February 2007
GET THIS BOOK Food Toxicants Analysis

Food Toxicants Analysis covers different aspects from the field of analytical food toxicology including emerging analytical techniques and applications to detect food allergens, genetically modified organisms, and novel ingredients (including those of functional foods). Focus will be on natural toxins in food plants and animals, cancer modulating substances, microbial toxins in foods (algal, fungal, and bacterial) and all groups of contaminants (i.e., pesticides), persistent organic pollutants, metals, packaging materials, hormones and animal drug residues. The first section describes the

Food Safety Chemistry

Food Safety Chemistry
  • Author : Liangli (Lucy) Yu,Shuo Wang,Bao-Guo Sun
  • Publisher : CRC Press
  • Release : 28 October 2014
GET THIS BOOK Food Safety Chemistry

A comprehensive examination of the chemistry of food toxicants produced during processing, formulation, and storage of food, Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation provides the information you need to develop practical approaches to control and reduce contaminant levels in food products and food ingredients, including cooking oils. It discusses each major food chemical contaminant, examining toxic effects and the biological mechanisms behind their toxicity. The book supplies an understanding of the chemical and biochemical mechanisms involved in the

Process Induced Food Toxicants

Process Induced Food Toxicants
  • Author : Richard H. Stadler,David R. Lineback
  • Publisher : John Wiley & Sons
  • Release : 09 December 2008
GET THIS BOOK Process Induced Food Toxicants

Process-Induced Food Toxicants combines the analytical, health, and risk management issues relating to all of the currently known processing-induced toxins that may be present in common foods. It considers the different processing methods used in the manufacture of foods, including thermal treatment, drying, fermentation, preservation, fat processing, and high hydrostatic pressure processing, and the potential contaminants for each method. The book discusses the analysis, formation, mitigation, health risks, and risk management of each hazardous compound. Also discussed are new technologies

Natural Toxicants in Food

Natural Toxicants in Food
  • Author : Watson
  • Publisher : CRC Press
  • Release : 07 May 1998
GET THIS BOOK Natural Toxicants in Food

Natural toxicants, for which there is no standard definition, are generally understood to be chemicals with potentially toxic effects on human beings as a result of their natural occurrence in food. Natural Toxicants in Food covers areas of current interest related to naturally occurring toxicants found in food that are generated by a variety of sources, including, plants, bacteria, algae, fungi, and animals. Offering broad coverage of the topic, this book addresses such areas as:

Introduction to Food Toxicology

Introduction to Food Toxicology
  • Author : Takayuki Shibamoto,Leonard F. Bjeldanes
  • Publisher : Academic Press
  • Release : 24 March 2009
GET THIS BOOK Introduction to Food Toxicology

The rapidly expanding field of food safety includes many new developments in the understanding of the entire range of toxic compounds found in foods -- whether naturally occurring or having been introduced by industry or food processing methods. This 2e of Introduction to Food Toxicology explores these developments while continuing to provide a core understanding of the basic principles of food toxicology. Solid-phase extraction, immunoassay, and LC/MS Mechanisms of regulation of xenobiotic activation and deactivation Developments in the modes

Analysis of Food Toxins and Toxicants

Analysis of Food Toxins and Toxicants
  • Author : Yiu-Chung Wong,Richard J. Lewis, Sr.
  • Publisher : John Wiley & Sons
  • Release : 03 July 2017
GET THIS BOOK Analysis of Food Toxins and Toxicants

Analysis of Food Toxins and Toxicants consists of five sections, providing up-to-date descriptions of the analytical approaches used to detect a range of food toxins. Part I reviews the recent developments in analytical technology including sample pre-treatment and food additives. Part II covers the novel analysis of microbial and plant toxins including plant pyrrolizidine alkaloids. Part III focuses on marine toxins in fish and shellfish. Part IV discusses biogenic amines and common food toxicants, such as pesticides and heavy metals.

Portable Biosensing of Food Toxicants and Environmental Pollutants

Portable Biosensing of Food Toxicants and Environmental Pollutants
  • Author : Dimitrios P. Nikolelis,Theodoros Varzakas,Arzum Erdem,Georgia-Paraskevi Nikoleli
  • Publisher : CRC Press
  • Release : 21 October 2013
GET THIS BOOK Portable Biosensing of Food Toxicants and Environmental Pollutants

Biosensors are poised to make a large impact in environmental, food, and biomedical applications, as they clearly offer advantages over standard analytical methods, including minimal sample preparation and handling, real-time detection, rapid detection of analytes, and the ability to be used by non-skilled personnel. Covering numerous applications of biosensors used in food and the environment, Portable Biosensing of Food Toxicants and Environmental Pollutants presents basic knowledge on biosensor technology at a postgraduate level and explores the latest advances in chemical

Handbook of Naturally Occurring Food Toxicants

Handbook of Naturally Occurring Food Toxicants
  • Author : Miloslav Rechcigl
  • Publisher : CRC Press
  • Release : 01 February 2018
GET THIS BOOK Handbook of Naturally Occurring Food Toxicants

In the last decade an increased concern has been voiced against various environmental hazards, particularly chemicals that may cause harm to humans or animals. Numerous studies which have dealt with this subject invariably have focused on chemical contaminants of some component of a food chain. In contrast, much less attention has been paid to the potentially harmful substances that may occur in foodstuffs naturally. The purpose of this Handbook is to sensitize the reader to this problem and to provide