Food Contaminants and Residue Analysis - 1st Edition - ISBN: 9780444530196, 9780080931920

Food Contaminants and Residue Analysis, Volume 51

1st Edition

Authors: Yolanda Picó
Hardcover ISBN: 9780444530196
eBook ISBN: 9780080931920
Imprint: Elsevier Science
Published Date: 28th July 2008
Page Count: 848
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Table of 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 Farré, Elena Martínez and Damià Barceló 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 Picó 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 García Fernández 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-François 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


Description

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 Farré, Elena Martínez and Damià Barceló 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 Picó 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 García Fernández 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-François 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

Readership

biologists, biochemists, microbiologists, food chemists, toxicologists, chemists, agronomists, hygienist, and everybody who need to use the analytical techniques for evaluating food safety


Details

No. of pages:
848
Language:
English
Copyright:
© Elsevier Science 2008
Published:
Imprint:
Elsevier Science
eBook ISBN:
9780080931920
Hardcover ISBN:
9780444530196

About the Authors

Yolanda Picó Author

Affiliations and Expertise

Area de Nutricio i Bromatologia, Universitat de Valencia, Spain