Author: Yolanda Picó
Language: English
ISBN/ISSN: 9780444530196
Published on: 2008-01
Hardcover
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.
【Main Contents】
Chapter 1 Challenges in Chemical Food Contaminants and Residue Analysis
Chapter 2 International Regulations on Food Contaminants and Residues
Chapter 3 Guidelines on Quality Implementation for Analytical Methods
Chapter 4 Immunochemical and Receptor Technologies: The Role of Immunoassay, Immunoaffinity Chromatography, Immunosensors and Molecularly Imprinted Polymeric Sensors
Chapter 5 Advanced Sample preparation Techniques for the Analysis of Food Contaminants and Residues
Chapter 6 Recent Development in Chromatographic Techniques
Chapter 7 New Approaches in Mass Spectrometry
Chapter 8 Capillary-Based Separation Techniques
Chapter 9 Pesticide Residues
Chapter 10 Veterinary Drug Residues
Chapter 11 Analytical Strategies to Control the Illegal Use of Banned Growth Promoters in Meat Producing Animals
Chapter 12 Mycotoxins
Chapter 13 Phycotoxins
Chapter 14 Persistent Organochlorine Pollutants, Dioxins and Polychlorinated Biphenyls
Chapter 15 Brominated Flame Retardants as Food Contaminants
Chapter 16 Metals
Chapter 17 Polycyclic Aromatic Hydrocarbons
Chapter 18 Methods for the Determination of N-Nitroso Compounds in Food and Biological Fluids
Chapter 19 Heterocyclic Amines
Chapter 20 Acrylamide, Chloropropanols and Chloropropanol Esters, Furan
Chapter 21 Food Contact Materials
Chapter 22 Non-Target Multi-Component Analytical Surveillance of Food Contact Materials
Language: English
ISBN/ISSN: 9780444530196
Published on: 2008-01
Hardcover
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.
【Main Contents】
Chapter 1 Challenges in Chemical Food Contaminants and Residue Analysis
Chapter 2 International Regulations on Food Contaminants and Residues
Chapter 3 Guidelines on Quality Implementation for Analytical Methods
Chapter 4 Immunochemical and Receptor Technologies: The Role of Immunoassay, Immunoaffinity Chromatography, Immunosensors and Molecularly Imprinted Polymeric Sensors
Chapter 5 Advanced Sample preparation Techniques for the Analysis of Food Contaminants and Residues
Chapter 6 Recent Development in Chromatographic Techniques
Chapter 7 New Approaches in Mass Spectrometry
Chapter 8 Capillary-Based Separation Techniques
Chapter 9 Pesticide Residues
Chapter 10 Veterinary Drug Residues
Chapter 11 Analytical Strategies to Control the Illegal Use of Banned Growth Promoters in Meat Producing Animals
Chapter 12 Mycotoxins
Chapter 13 Phycotoxins
Chapter 14 Persistent Organochlorine Pollutants, Dioxins and Polychlorinated Biphenyls
Chapter 15 Brominated Flame Retardants as Food Contaminants
Chapter 16 Metals
Chapter 17 Polycyclic Aromatic Hydrocarbons
Chapter 18 Methods for the Determination of N-Nitroso Compounds in Food and Biological Fluids
Chapter 19 Heterocyclic Amines
Chapter 20 Acrylamide, Chloropropanols and Chloropropanol Esters, Furan
Chapter 21 Food Contact Materials
Chapter 22 Non-Target Multi-Component Analytical Surveillance of Food Contact Materials
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