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Food Safety : Basic Concepts, Recent...

Iqbal, Shahzad Zafar.

Food Safety : Basic Concepts, Recent Issues, and Future Challenges

紀錄類型:	書目-語言資料,印刷品 : 單行本
副題名:	Basic Concepts, Recent Issues, and Future Challenges
其他作者:	IqbalShahzad Zafar.,
其他作者:	SelamatJinap.,
出版地:	Cham
出版者:	Springer International Publishing; Imprint; Springer;
出版年:	2016.
面頁冊數:	xii, 160 p.ill. (some col.) : 25 cm.;
標題:	Chemistry, Analytic. -
標題:	Chemistry. -
標題:	Food - Biotechnology. -
標題:	Microbiology. -
標題:	Chemistry. -
標題:	Analytical Chemistry. -
標題:	Applied Microbiology. -
標題:	Food Science. -
摘要註:	This book is designed to integrate the basic concepts of food safety with current developments and challenges in food safety and authentication. The first part describes basics of food safety, classification of food toxins, regulation and risk assessment. The second part focuses on particular toxins like mycotoxins, aromatic amines, heavy metals, pesticides, and polycyclic hydrocarbons. Recent developments and improvements in the detection of these contaminants are described. The third part deals with the authenticity and adulteration of food and food products, a topic which affects food trade on a national and international level.
ISBN:	9783319392516
內容註:	Part 1: Food Safety Chapter 1: Food safety systems Chapter 2: Regulations for food toxins Part 2: Chemical Food Contaminants Chapter 3: Safe food production with minimum and judicious use of pesticides Chapter 4: Toxic Elements Chapter 5: Heterocyclic amines Chapter 6: Mycotoxins in Food and food products; current status Part 3: Future Challenges Chapter 7: Food Adulteration and Authenticity Chapter 8: Climate change and food safety.

Food Safety : Basic Concepts, Recent Issues, and Future Challenges
Food Safety : Basic Concepts, Recent Issues, and Future Challenges / Jinap Selamat, Shahzad Zafar Iqbal, editors. - Cham : Springer International Publishing, 2016.. - xii, 160 p. ; ill. (some col.) ; 25 cm..
Part 1: Food Safety.
Includes bibliographical references..
ISBN 9783319392516ISBN 9783319392530ISBN 3319392514ISBN 3319392530
Chemistry, Analytic.Chemistry.FoodMicrobiology.Chemistry.Analytical Chemistry.Applied Microbiology.Food Science. -- Biotechnology.

Iqbal, Shahzad Zafar.

Food Safety : Basic Concepts, Recent Issues, and Future Challenges
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200 0 $a Food Safety $e Basic Concepts, Recent Issues, and Future Challenges $f Jinap Selamat, Shahzad Zafar Iqbal, editors.
210 $a Cham $c Springer International Publishing $c Imprint $c Springer $d 2016.
215 1 $a xii, 160 p. $c ill. (some col.) $d 25 cm.
320 $a Includes bibliographical references.
327 1 $a Part 1: Food Safety $a Chapter 1: Food safety systems $a Chapter 2: Regulations for food toxins $a Part 2: Chemical Food Contaminants $a Chapter 3: Safe food production with minimum and judicious use of pesticides $a Chapter 4: Toxic Elements $a Chapter 5: Heterocyclic amines $a Chapter 6: Mycotoxins in Food and food products; current status $a Part 3: Future Challenges $a Chapter 7: Food Adulteration and Authenticity $a Chapter 8: Climate change and food safety.
330 $a This book is designed to integrate the basic concepts of food safety with current developments and challenges in food safety and authentication. The first part describes basics of food safety, classification of food toxins, regulation and risk assessment. The second part focuses on particular toxins like mycotoxins, aromatic amines, heavy metals, pesticides, and polycyclic hydrocarbons. Recent developments and improvements in the detection of these contaminants are described. The third part deals with the authenticity and adulteration of food and food products, a topic which affects food trade on a national and international level.
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606 $a Chemistry. $2 lc $3 35612
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606 $a Microbiology. $2 lc $3 208781
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