Food Chemical Hazard Detection: Development and Application of New Technologies

Shuo Wang

ISBN 10: 1118488598 / ISBN 13: 9781118488591

Editore: Wiley-Blackwell, 2014

Riguardo questo articolo

Hardcover, xiv + 327pp + 10 pages of glossy colour figures, b&w illustrations in text, NOT ex-library. Very good interior: clean and bright throughout with unmarked text, free of inscriptions and stamps. Firm secure binding. Limited cosmetic wear to the rear board: a small scuffed indentation on the lower edge, a scuff-mark on the tip of the lower outer corner. Published without a dust jacket. --- Food chemical safety remains a serious concern to the food industry. Risks such as adulteration, the existence of toxic and allergenic compounds in foods, and poor regulation of postharvest processing indicate that food chemical safety is not fully guaranteed. With the increasing trend of globalization in the import and export of food products, the importance of employing accurate and reliable analytical instruments to rapidly detect chemical hazards in foods has become paramount. A team of experts from major academic institutions in the USA, Canada and China bring a wealth of research experiences to bear in this major new work. Readers will receive not only the fundamentals about different detection techniques, but will also gain insights into the current and future applications of each technique. Contents: 1.Recent Developments in Gas Chromatography Mass Spectrometry for the Detection of Food Chemical Hazards [Combination of Gas Chromatography and Mass Spectrometry; Analysis of Pesticide Residues in Foods; Analysis of Contaminants Formed During Food Processing; Analysis of Environmental Contaminants; Analysis of Contaminants from Packaging Materials; Nitrite] 2.Recent Developments in Liquid Chromatography [Introduction to Food Safety Detection by Liquid Chromatography; Principles and Current Technology of LC-MS; Applications of LC-MS in Food Safety Detection] 3.State of the Art Immunoassay Developments and Application to Food Chemical Hazards [Development and Use of Immunoassay to Monitor Food Chemical Hazards; Design and Synthesis of Haptens; Antibody Production; Immunoassay Formats; Sample Preparation From Various Matrices] 4.Molecularly Imprinted Polymers (MIPS) An Emerging Technique for Chemical Hazard Determination [Introduction; Preparation of Molecularly Imprinted Polymers; Molecularly Imprinted Solid-Phase Extraction Modes; Applications of Mispe in Food Chemical Hazard Determination] 5.Recent Developments in Infrared Spectroscopy for the Detection of Food Chemical Hazards [A Brief Introduction to Infrared Spectroscopy and Its Application in the Food Industry; Application of IR Spectroscopy to Detect (in Foods): - Chemical Adulterants - Mycotoxins - Pesticides - Antibiotic Residues; Tips for Reporting Results; Trends in IR Instrumentation; Trends in Further Applications of Chemometrics to Analyze IR Spectra] 6.Recent Developments in Raman Spectroscopy for the Detection of Food Chemical Hazards [Introduction; Detection of Chemicals in Simple Solvents & in Food Matrices] 7.Engineered Nanoparticles (ENPS): Applications, Risk Assessment, and Risk Management in the Agriculture and Food Sectors [Introduction; Naturally Occurring Nanoparticles; Nanoparticle Engineering; Engineered Nanoparticles; Applications of ENPS in the Agriculture and Food Sectors; Nanosensors; Impacts of ENPS on the Environment; Risk Assessment and Risk Management of ENPS in Food Technology; Future Trends] 8.Nanotechnology and Its Applications to Improve the Detection of Chemical Hazards in Foods [Introduction; Nanomaterials Used in Sensors; Chemical Hazards in Foods] 9.Microfluidics "Lab-on-a-chip" System for Food Chemical Hazard Detection [Microfluidics and "Lab-on-a-chip"; Fluid Mechanics at the Microscale; Microfabrication Technologies; Detection Techniques; Representative Applications in the Detection of Chemical Hazards in Foods; Future Perspectives] 10.Colorimetric Biosensor for Food Chemical Hazards Detection [Introduction; Detection of Hazardous Chemicals in Foods Using Colorimetric Biosensors Based on Bio-Nanomaterials].

Codice articolo 003330

Dati bibliografici

• Titolo: Food Chemical Hazard Detection: Development and Application of New Technologies
• Editore: Wiley-Blackwell
• Data di pubblicazione: 2014
• Lingua: Inglese
• ISBN 10: 1118488598
• ISBN 13: 9781118488591
• Rilegatura: Hardcover
• Condizione: Good

Descrizione articolo

Riassunto

Food chemical safety remains a serious concern to the food industry. Risks such as adulteration, the existence
of toxic and allergenic compounds in foods, and poor regulation of postharvest processing indicate that food chemical safety is not fully guaranteed. With the increasing trend of globalization in the import and export of food products, the importance of employing accurate and reliable analytical instruments to rapidly detect chemical hazards in foods has become paramount. In recent years, many new applications for using a range of analytical methods to detect food chemical hazards have emerged. Food Chemical Hazard Detection: Development and Application of New Technologies aims to cover the major developments and applications in this field.

With a far-reaching scope, this book includes sections dedicated to chromatography tandem mass spectrometry, immunoassay, biophotonics, nanotechnology, biosensors and microfluidic based “lab-on-a-chip”. A team of expert authors from major academic institutions in the USA, Canada and China bring a wealth of research experiences to bear in this major new work, which will be required reading for anyone interested in food chemical hazards and their effective detection and intervention strategies.

Food Chemical Hazard Detection: Development and Application of New Technologies is aimed at a diverse audience, including food safety testing laboratories, scientists and managers in the global food supply chain, academic institutions, governmental regulatory agencies and food safety training providers. Readers will receive not only the fundamentals about different detection techniques, but will also gain insights into the current and future applications of each technique.

Informazioni sull?autore

Professor Shuo Wang is President of Tianjin University of Science and Technology, Director of Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, and Cheung Kong Scholar. He is also the recipient of Chinese National Science Fund for Distinguished Young Scholars in 2012.