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| FOOD CONTAMINANTS AND RESIDUE ANALYSIS, 51
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 To order this title, and for more information, click here
By
Yolanda Picó, Area de Nutricio i Bromatologia, Universitat de Valencia, Spain
Included in series
Comprehensive Analytical Chemistry,
Audience
biologists, biochemists, microbiologists, food chemists, toxicologists, chemists, agronomists, hygienist, and everybody who need to use the analytical techniques for evaluating food safety
Contents
Chapter 1. Challenges in Chemical Food Contaminants and Residue Analysis, Michel W.F. Nielen and Hans J.P. Marvin
Chapter 2. International
regulations on food contaminants and residue analysis., Ioannis S. Arvanitoyannis
Chapter 3. Guidelines on quality implementation for
analytical methods., Sergio Caroli
Chapter 4. Immunochemical and receptor technologies: The role of Immunoassay, Immunoaffinity chromatography,
Immunosensors, and Molecularly Imprinted Polymeric Sensors, Marinel?la Farre, Elena Martinez and Damia Barcelo
Chapter 5. Advanced sample
preparation techniques for the analysis of food contaminants and residues , Pat Sandra, Frank David and Gerd Vanhoenacker
Chapter 6.
Recent developments in chromatographic techniques,
Katerina Mastovska
Chapter 7. New approaches in mass spectrometry, Yolanda Pico
Chapter 8. Capillary based separation techniques, Peter Viberg
Chapter 9. Pesticide residues, Anna Sannino
Chapter 10. Food Contaminants
and Residue Analysis, Sherri B. Turnipseed and Wendy C. Andersen
Chapter 11. Analytical strategies to control the illegal
use of banned
growth promoters in meat produced animals, Bruno Le Bizec, Jean-Philippe Artignac and Gaud Pinel
Chapter 12. Mycotoxins, Carlo Brera,
Barbara De Santis, Francesca Debegnach and Marina Miraglia
Chapter 13. Phycotoxins, Kevin J. James, Daniel O?Driscoll, Javier Garcia
Fernandez and Ambrose Furey
Chapter 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 Focant
Chapter 15. Brominated
Flame Retardants as Food Contaminants, Adrian Covaci, Stefan Voorspoels, Kyle D?Silva, Janice Huwe and Stuart Harrad
Chapter 16. Metals,
Clinio Locatelli
Chapter 17. Polycyclic aromatic hydrocarbons, Katsumi Tamakawa
Chapter 18. Methods for the Determination of N-nitroso
Compounds in
Food and Biological Matrices, Sidney S. Mirvish
Chapter 19. Heterocyclic Amines, Mark G. Knize and James S. Felton
Chapter
20. Acrylamide, chloropropanols and chloropropanol esters, furans, Richard H. Stadler and Till Goldman
Chapter 21. Food Contact Materials,
Catherine Simoneau
Chapter 22. Non-target Multicomponent Analytical Surveillance
of 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
| Bibliographic details |
Hardbound, 848 pages, publication date: JUL-2008
ISBN-13: 978-0-444-53019-6
ISBN-10: 0-444-53019-3
Imprint: ELSEVIER
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| Price and Ordering |
Price:
USD 310
EUR 255
GBP 180
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Last update: 27 Sep 2008
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