by
Wernaart, Bart.
Call Number
664.07
Publication Date
2022
Summary
The food sciences cover a wide area from ethics to microbiology; from toxicology to law; from marketing to genetics. Professionals in the food sector may have to deal daily with issues related to another expertise than their own and with colleagues who have their expertise in any of these fields. The purpose of this book is to provide an introduction for (future) professionals, students, researchers, and teachers to all these different fields collectively known as the food sciences. Understanding the basics of other professionals' expertise will improve mutual understanding and communication. It will help to ask the right questions at the right moment to the right person.Each chapter is dedicated to one of the food sciences. It provides the basics in terms of scope, terminology, methods, and content. It is placed in a dynamic context by addressing recent developments and ongoing debates.
Format:
Electronic Resources
Relevance:
0.0319
by
Gomara, Belen.
Call Number
664.07
Publication Date
2019
Summary
Determining the presence of different types of toxic compounds (or xenobiotics) in food requires precise analytical methodologies. Examples of these techniques include separation techniques coupled to mass spectrometry, Variations in methods used depend on the physicochemical properties of each xenobiotic being tested for.Advances in the Determination of Xenobiotics in Foods explains recent developments in the field of xenobiotic determination in food. Readers are introduced to xenobiotic testing techniques through extensive reviews. Chapters also cover details about contaminants coming from food contact materials (such as plasticizers, food additives, polymer monomers/oligomers and non-intentionally added substances), substances used for food processing and sensing (nanoparticles), and residues of pesticides (that can also be present in the final food product). The book also includes information about specific xenobiotics that, due to their global distribution in the environment, are also likely to enter the food chain. Some of them are regulated (persistent organic pollutants and heavy metals) but there are many other types of contaminants (halogenated flame-retardants, perfluorinated compounds and micro- and nanoplastics) that must also be controlled. In addition, some xenobiotics could be present in the final food consumed because of food treatments (acrylamide, furan, heterocyclic aromatic amines, and glycidol esters). Finally, the concluding chapters of the book are devoted to the presence of natural contaminants such as mycotoxins and biogenic amines.The combination of extensive information of analytical techniques for xenobiotics along with a categorical treatment of food contaminants makes this volume a handy reference for food science and technology students and technicians involved in food safety and processing management roles.
Format:
Electronic Resources
Relevance:
0.0277
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by
Siddiqi, K. S.
Call Number
664.06
Publication Date
2018
Format:
Electronic Resources
Relevance:
0.0253
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