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Analysis of Chemical Residues in Agriculture presents a focused, yet comprehensive guide on how to identify, evaluate and analyze the wide range of chemicals that impact our food production system. The book presents a variety of analytical technologies and methods in order to help professionals, researchers, and graduate and undergraduate students understand chemical residues in agriculture and apply them to applications for the detection and quantification of chemical residues – both organic and inorganic – in several agricultural matrices, including crops, fruits, meat, food, feed, soil and water.
Agriculture remains one of the most strategic sectors for the global economy and well-being. However, it is seen as a source of environmental and health concerns mainly due to the high amount of pesticides and fertilizers used in production systems around the world; moreover, a thorough understanding of the topic is necessary when we consider livestock production systems also apply large amounts of veterinary drugs to treat illness and promote increases in productivity.
- Identifies the main scientific and technological approaches of analytical chemistry dedicated to agricultural and related matrices to solve real problems and for R&D purposes
- Provides a description of the analytical technologies and methodologies used to reduce the negative impact of several agrochemicals on the environment and health
- Explores cutting-edge analytical technologies to detect residues in agricultural and related matrices
Researchers and professionals in agri-science, agronomy, agricultural soil science, food chemistry and engineering, analytical chemistry
Chapter 1: Introduction to organic and inorganic residues in agriculture
Abstract: this chapter deals with the definition and examples of the most common organic and inorganic residues generated by agriculture and livestock and their processing, whose are subject of analyses according established international values (e.g., pesticides, fertilizers, antibiotics, toxins, etc.).
1.1 Definition of agricultural residues
1.2 Main organic residues
1.3 Main inorganic residues
1.4 Degradation processes
1.6 International control policies for residues in crops and food
1.7 Food security and standardization
Chapter 2: Agricultural Matrices
Abstract: this chapter deals with the chemical and physical properties of the main agricultural matrices, e.g., crops, meat, food, feed, soil, water, biomass, etc. Moreover, aspects of the interaction and fate of residues and these matrices are discussed.
2.1 Environmental matrices (soil and water)
2.2 Food and feed
2.3 Plant biomass (crops, fruits and agro-industrial waste)
Chapter 3: Toxicology in Agriculture
Abstract: this chapter deals with an introduction to the basis of toxicology and ecotoxicology to be applied to agricultural products and their consumption.
3.1 Definition of main terms in toxicology and ecotoxicology
3.2 Food chemistry and toxicity
3.3 Environmental chemistry and ecotoxicity
3.4 Dietary exposure
3.5 Occupational exposure
3.6 Environmental exposure
Chapter 4: Main Analytical Techniques
Abstract: this chapter deals with the most common analytical techniques applied in the residue analyses. Physical and chemical principles, block diagrams and equipment are depicted and discussed.
4.1 Chromatography techniques
4.2 Spectroscopic techniques
4.3 Mass spectrometry techniques
4.4 Electrochemical techniques
4.5 Thermal techniques
4.6 Probes and sensors
4.7 Process analytical techniques
4.9 Sample preparation
Chapter 5: Fundamentals of Analytical Chemistry
Abstract: this chapter deals with the main fundaments of analytical chemistry to be applied in the residues analyses in order to reach the reliability of the analytical results. A solid mathematical basis is presented.
5.1 Introduction to analytical chemistry
5.2 Figures of merit
5.3 Developing an analytical method
5.4 Validating an analytical method
5.6 Quality control & quality assurance
5.7 Good laboratory practices
5.8 Green analytical chemistry
Chapter 6: Analytical Methods to Selected Matrices
Abstract: this chapter deals with methodologies to determine several residues in selected matrices.
6.1 Analytical methods for organic residues in the environment
6.2 Analytical methods for organic residues in crops, fruits and waste
6.3 Analytical methods for organic residues in meat
6.4 Analytical methods for organic residues in processed products (food and feed)
6.5 Analytical methods for inorganic residues in the environment
6.6 Analytical methods for inorganic residues in crops, fruits and waste
6.7 Analytical methods for inorganic residues in meat
6.8 Analytical methods for inorganic residues in processed products (food and feed)
- No. of pages:
- © Elsevier 2021
- 24th July 2021
- eBook ISBN:
- Paperback ISBN:
Dr. Sílvio Vaz Jr. holds a D.Sc. degree in Analytical Chemistry from the University of São Paulo, Brazil, with equivalence of doctorate degrees from the University of Coimbra, Portugal, and from the University of Granada, Spain. Having previously served as director and partner at two private environmental analysis laboratories, he is currently a senior scientist at the National Research Center for Agroenergy of the Brazilian Agricultural Research Corporation (Embrapa), where his work focuses on the development of renewable molecules (e.g., eco-friendly agrochemicals), environmental chemistry (e.g., CO2 capture and use), agricultural chemistry, and the application of analytical chemistry to biomass and bioenergy, according green and sustainable chemistry visions. He was appointed as the chairman of the Brazilian Division of the American Chemical Society (03/2018-03/2019). Moreover, he serves as professor of the graduate program in environmental engineering at the Federal University of Ouro Preto, Brazil.
Senior Scientist, National Research Center for Agroenergy, Brazilian Agricultural Research Corporation (Embrapa)
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