Rapid Detection of Food Adulterants and Contaminants: Theory and Practice

Rapid Detection of Food Adulterants and Contaminants: Theory and Practice provides a focused account of the latest detection methods and major adulterants and contaminants used to address quality and safety in our global food supply. The book is a quick reference for the basic understanding of why government standards and procedures are put in place, encompassing the theories behind rapid detection methods and the applications needed for further research development. It presents a solid resource covering basic detection techniques, quality measures, and the rapid tools needed to prevent health hazards for anyone in food industry, including food inspection and enforcement agencies, food companies, and those new to the field. Presents recent and relevant case studies to better understand theoryProvides a quick reference for the basic understanding of why government standards and procedures are put in place, encompassing the theories behind rapid detection methods and the applications needed for further research developmentIncludes practical applications and techniques to aid in researchExplores practical uses for the detection and quantification of common adulterants and contaminants INDICE: 1. Food Safety and Quality 2. Common Adulterants and Contaminants in Foods (includes solids, liquids, fruits and vegetables, meats, fish and seafood, etc.) 3. Standards and Permissible Limits (includes USA, Europe, and India) 4. Basic Detection Techniques 5. Biosensors 6. Spectroscopy and Chemometrics 7. Imaging Methods 8. Future Safety and Quality of Food

• ISBN: 978-0-12-420084-5
• Editorial: Academic Press
• Encuadernacion: Cartoné
• Páginas: 284
• Fecha Publicación: 04/01/2016
• Nº Volúmenes: 1
• Idioma: Inglés