Food contaminants and residue analysis
著者
書誌事項
Food contaminants and residue analysis
(Comprehensive analytical chemistry, v. 51)
Elsevier, 2008
大学図書館所蔵 全11件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
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注記
Includes bibliographical references and subject index
内容説明・目次
内容説明
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.
目次
Chapter 1. Challenges in Chemical Food Contaminants and Residue Analysis, Michel W.F. Nielen and Hans J.P. MarvinChapter 2. International regulations on food contaminants and residue analysis., Ioannis S. ArvanitoyannisChapter 3. Guidelines on quality implementation for analytical methods., Sergio CaroliChapter 4. Immunochemical and receptor technologies: The role of Immunoassay, Immunoaffinity chromatography, Immunosensors, and Molecularly Imprinted Polymeric Sensors, Marinel*la Farre, Elena Martinez and Damia BarceloChapter 5. Advanced sample preparation techniques for the analysis of food contaminants and residues , Pat Sandra, Frank David and Gerd VanhoenackerChapter 6. Recent developments in chromatographic techniques, Katerina MastovskaChapter 7. New approaches in mass spectrometry, Yolanda PicoChapter 8. Capillary based separation techniques, Peter VibergChapter 9. Pesticide residues, Anna SanninoChapter 10. Food Contaminants and Residue Analysis, Sherri B. Turnipseed and Wendy C. AndersenChapter 11. Analytical strategies to control the illegal use of banned growth promoters in meat produced animals, Bruno Le Bizec, Jean-Philippe Artignac and Gaud PinelChapter 12. Mycotoxins, Carlo Brera, Barbara De Santis, Francesca Debegnach and Marina MiragliaChapter 13. Phycotoxins, Kevin J. James, Daniel O'Driscoll, Javier Garcia Fernandez and Ambrose FureyChapter 14. Persistent organochlorine pollutants, dioxins and polychlorinated biphenyls, Marie-Louise Scippo, Gauthier Eppe, Claude Saegerman, Georges Scholl, Edwin De Pauw, Guy Maghuin-Rogister and Jean-Francois FocantChapter 15. Brominated Flame Retardants as Food Contaminants, Adrian Covaci, Stefan Voorspoels, Kyle D'Silva, Janice Huwe and Stuart HarradChapter 16. Metals, Clinio LocatelliChapter 17. Polycyclic aromatic hydrocarbons, Katsumi TamakawaChapter 18. Methods for the Determination of N-nitroso Compounds in Food and Biological Matrices, Sidney S. MirvishChapter 19. Heterocyclic Amines, Mark G. Knize and James S. FeltonChapter 20. Acrylamide, chloropropanols and chloropropanol esters, furans, Richard H. Stadler and Till GoldmanChapter 21. Food Contact Materials, Catherine SimoneauChapter 22. Non-target Multicomponent Analytical Surveillanceof Food Contact Materials, Leon Coulier, Sander Koster, Bas Muilwijk, Leo van Stee, Ruud Peters, Esther Zondervan-van den Beuken, Rinus Rijk, Monique Rennen, Geert Houben and William D. van Dongen
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