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- 494 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
Food Toxicology and Forensics
Book details
Table of contents
Citations
About This Book
Food Toxicology and Forensics presents an overview on these subjects, along with the analytical tools necessary to handle the complexity of the issues at play between them. The book discusses the presence of foreign substances in food despite forensic analysis and supports the scientific community, laboratories and regulatory bodies in their aim to identify food fraud. Topics include the forensic attribution profiling of food by liquid chromatography (LC), contemporary mass spectrometry (MS), tandem mass spectrometry (MS/MS) and liquid chromatography coupled to mass spectrometry (LC-MS), the application of ambient ionization mass spectrometry (AIMS) techniques for the analysis of food samples, and more.
- Includes toxicology and analytical methods for the determination of certain toxicants in foods
- Discusses legal, economic and biological issues of food adulteration and food fraud
- Presents the latest allergen measurement techniques and post reviews of allergen non-compliance cases
- Provides methods of validation of DNA biochip for species identification in food forensic science
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Yes, you can access Food Toxicology and Forensics by Charis M. Galanakis in PDF and/or ePUB format, as well as other popular books in Medicine & Medical Microbiology & Parasitology. We have over one million books available in our catalogue for you to explore.
Information
Topic
MedicineTable of contents
- Cover image
- Title page
- Table of Contents
- Copyright
- List of contributors
- Preface
- Chapter 1. Introduction to food fraud
- Chapter 2. Foreign substances in food in forensic analyses
- Chapter 3. Multiomics approach for mycotoxins toxicology
- Chapter 4. Forensic attribution profiling of food using liquid chromatographyâmass spectrometry
- Chapter 5. Liquid chromatographyâmass spectrometry as a tool to identify adulteration in different food industries
- Chapter 6. DNA-based methods for species identification in food forensic science
- Chapter 7. Polymerase chain reaction as a key technique in food safety, forensics, and bioterrorism prediction: recommended validation guidelines
- Chapter 8. Mass spectrometry to detect foodborne contaminants
- Chapter 9. Ambient ionization mass spectrometry in food analysis
- Chapter 10. Species detection using probe technology
- Chapter 11. Plant species forbidden in health food and their toxic constituents
- Chapter 12. Analysis of nitrofurans residues in foods of animal origin
- Chapter 13. Heterocyclic aromatic amines in cooked food: Toxicology and analysis
- Index