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Other titles in the Woodhead Publishing Series in Food Science, Technology and Nutrition series:

Chemical Contaminants and Residues in Food (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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Chemical Contaminants and Residues in Food (Woodhead Publishing Series in Food Science, Technology and Nutrition) Cover

 

Synopses & Reviews

Publisher Comments:

Food safety is a permanent challenge for scientists, advisory boards, regulators, risk managers, local and regional authorities and consumers. For many countries, export of marketable food is a cornerstone of their economic survival. Contaminants represent a major subgroup of unwanted food constituents. They comprise environmental chemicals and production-related compounds and residues.

This book aims to cover the various aspects of chemical contamination of food, including cutting-edge analytical methods and modern approaches to risk assessment, the different groups of contaminants and contamination of specific foods, such as cereals, red meat, poultry and eggs, finfish and mollusks. Chapters in part one cover gas chromatography and mass spectroscopy techniques for the detection of chemical contaminants and residues and applications of HPLC-MS techniques and cell-based bioassays.  Part two discusses dioxins and polychlorinated biphenyls, veterinary drug and pesticide residues, heat-generated and non-thermally-produced toxins, D-and cross-linked amino acids, mycotoxins and phycotoxins and plant-derived contaminants.  

Synopsis:

Chemical contaminants are a major concern for the food industry. This book 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 and discusses gas chromatography and mass spectroscopy techniques for the detection of chemical contaminants and residues and applications of HPLC-MS techniques and cell-based bioassays. The second part discusses 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. The firnal section goes on to explore the contamination of specific foods, such as chemical contamination of cereals, red meat, poultry and eggs, finfish and marine molluscs.

Synopsis:

Chemical contaminants in food, such as pesticide residues, environmental organic contaminants, heavy metals and fungal toxins, are a major concern for the food industry. With chapters by an international team of experts, this collection reviews the main chemical contaminants, their health implications, how they contaminate food products and methods for their detection and control. Part one addresses analytical methods and risk assessment, such as gas chromatography and mass spectrosophy, HPCL-MS techniques and immunochemical-based screening techniques. Part two contains chapters on the most problematic contaminants, including toxic metals and metalloids, pesticides and veterinary drug residues. Lastly, part three provides an overview of contamination of products in different sectors of the food industry, including red meat, shellfish and cereals.

About the Author

Dieter Schrenk is Professor and Head of the Department of Food Chemistry and Toxicology at the Technical University of Kaiserlauten, Germany.

 

Table of Contents

Part 1 Analytical methods and risk assessment: Gas chromatography and mass spectroscopy techniques for the detection of chemical contaminants and residues in foods; HPLC-MS techniques; Immunochemical-based screening techniques; Bioassays; Risk assessment

Part 2 Major chemical contaminants of foods: Veterinary drug residues; Toxic metals and metalloids; Dioxins and PCBs; Other environmental organic contaminants; Pesticides; Heat-generated toxicants; Mycotoxins; Phycotoxins; Other natural toxicants in foods

Part 3 Contamination of particular foods: Red meat; Poultry and eggs; Fish and crustaceans; Shellfish; Cereals

Product Details

ISBN:
9780857090584
Author:
Schrenk, Dieter
Publisher:
Woodhead Publishing
Subject:
Food Industry & Science
Subject:
Science Reference-Technology
Edition Description:
Hardcover
Series:
Woodhead Publishing Series in Food Science, Technology and Nutrition
Publication Date:
20120931
Binding:
HARDCOVER
Language:
English
Pages:
608
Dimensions:
9 x 6 in

Related Subjects

Home and Garden » Household » General
Reference » Science Reference » Technology

Chemical Contaminants and Residues in Food (Woodhead Publishing Series in Food Science, Technology and Nutrition) New Hardcover
0 stars - 0 reviews
$317.25 In Stock
Product details 608 pages Woodhead Publishing - English 9780857090584 Reviews:
"Synopsis" by ,
Chemical contaminants are a major concern for the food industry. This book 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 and discusses gas chromatography and mass spectroscopy techniques for the detection of chemical contaminants and residues and applications of HPLC-MS techniques and cell-based bioassays. The second part discusses 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. The firnal section goes on to explore the contamination of specific foods, such as chemical contamination of cereals, red meat, poultry and eggs, finfish and marine molluscs.

"Synopsis" by ,

Chemical contaminants in food, such as pesticide residues, environmental organic contaminants, heavy metals and fungal toxins, are a major concern for the food industry. With chapters by an international team of experts, this collection reviews the main chemical contaminants, their health implications, how they contaminate food products and methods for their detection and control. Part one addresses analytical methods and risk assessment, such as gas chromatography and mass spectrosophy, HPCL-MS techniques and immunochemical-based screening techniques. Part two contains chapters on the most problematic contaminants, including toxic metals and metalloids, pesticides and veterinary drug residues. Lastly, part three provides an overview of contamination of products in different sectors of the food industry, including red meat, shellfish and cereals.

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