Environmental Contaminants in Food

  • ID: 2179271
  • Book
  • 600 Pages
  • John Wiley and Sons Ltd
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This volume considers activities devoted to ensuring that the input of contaminants from the environment is minimised. Chapters deal with methods of modern instrumental analysis, with a wide range of contaminants, with risk assessment, and with sensory assessment and tainting.
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Introduction; Gas chromatography and mass spectroscopy; Instrumentation and applications of HPLC for the analysis of food contaminants; Advances in immunochemical methods of analysis for food; Radioactivity in food; Trace metal contaminants in food; Pesticides; Veterinary drugs including antibiotics; Polychlorinated biphenyls, dioxins and other polyhalogenated hydrocarbons; Polycyclic aromatic hydrocarbons, petroleum and other hydrocarbon contaminants; Tainting of food by chemical contaminants; Risk assessment of environmental contaminants in; Safety standards for food contaminants; References; Index.
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"A cool, authoritative recitation of the state of scientific knowledge in this emotive area"

Food Science and Technology Today

"A valuable snapshot of the current state of knowledge... with an easy–to–read style and many references, it is likely to win many friends"
The Analyst

"584 pages in 13 dynamic and extremely different chapters, written by 19 scientists from seven countries.
What will we be eating in 10 years′ time? Will it be "safe or suffer"? Read this book and smell the roses, or should I say the tainted–contaminated food!"
Food & Beverage Reporter 2004

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