Chemical Contaminants and Residues in Food
- 2nd Edition - June 29, 2017
- Latest edition
- Editors: D Schrenk, Alexander Cartus
- Language: English
Chemical Contaminants and Residues in Food, Second Edition is an invaluable tool for all industrial and academic researchers involved with food safety, from industry professio… Read more
Chemical Contaminants and Residues in Food, Second Edition is an invaluable tool for all industrial and academic researchers involved with food safety, from industry professionals responsible for producing safe food, to chemical analysts involved in testing the final products.
This updated edition is expanded to cover the latest research and emerging issues, and has additional information useful for food safety testing. Written by an international team of expert contributors, this edition explores the entire food chain, acting as a roadmap for further research.
- Includes expanded coverage on risk assessment and testing technologies
- Presents fully updated chapters to provide the most up-to-date information in research on food chemical safety
- Provides new information on hot topic areas, such as food additives, mycotoxins, nanomaterials and food contact materials
Food toxicologists, food scientists and academics in the field of food safety; food regulators
Preface
Part One: Risk assessment and selected analytical methods
1. Risk assessment of chemical contaminants and residues in food
2. Gas chromatography and mass spectroscopy techniques for the detection of chemical contaminants and residues in foods
3. Applications of HPLC-MS techniques for the analysis of chemical contaminants and residues in food
Part Two: Major chemical contaminants of food
4. Dioxins and polychlorinated biphenyls in foods
5. Emerging environmental organic contaminants in foods
6. Veterinary drug residues in foods
7. Pesticide residues in foods
8. Heat-generated toxicants in foods: acrylamide, MCPD esters and furan
9. Heat-generated toxicants in food II: heterocyclic aromatic amines
10. Heat-generated toxicants in food III: polycyclic aromatic hydrocarbons
11. Toxic metals and metalloids in foods
12. Toxicants in foods generated by non-thermal processes
13. D-Amino acids and cross-linked amino acids as food contaminants
14. Mycotoxins in foods
15. Mykotoxins in food II (fusarium toxins)
16. Phycotoxins and food safety
17. Undesired plant derived components in food
Part Three: Contamination of particular foods
18. Chemical contamination of cereals
19. Chemical contamination of red meat
20. Chemical contamination of poultry meat and eggs
21. Contamination of finfish with persistent organic pollutants and metals
22. Contamination of marine molluscs with heavy metals
- Edition: 2
- Latest edition
- Published: June 29, 2017
- Language: English
DS
D Schrenk
Professor Dieter Schrenk leads a research team at the Institute of Food Chemistry and Toxicology at the University of Kaiserslautern, Germany. Professor Schrenk has published extensively on a wide variety of topics within food science, with particular focus on health-related effects of food ingredients.
Affiliations and expertise
Technical University of Kaiserlautern, GermanyAC
Alexander Cartus
Dr. Alexander Cartus is Assistant Professor at the Institute of Food Chemistry and Toxicology at the University of Kaiserslautern, Germany. He leads a research team focusing on the toxicological properties and risk assessment of food constituents, especially naturally occurring compounds like alkenylbenzenes.
Affiliations and expertise
University of Kaiserslautern, Kaiserslautern, GermanyRead Chemical Contaminants and Residues in Food on ScienceDirect