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Food safety[electronic resource] :ba...

Iqbal, Shahzad Zafar.

Food safety[electronic resource] :basic concepts, recent issues, and future challenges /

レコード種別:	コンピュータ・メディア : 単行資料
[NT 15000414] null:	664.07
タイトル / 著者:	Food safety : basic concepts, recent issues, and future challenges // edited by Jinap Selamat, Shahzad Zafar Iqbal.
その他の著者:	Selamat, Jinap.
出版された:	Cham : : Springer International Publishing :, 2016.
記述:	xii, 160 p. : : ill. (some col.), digital ;; 24 cm.
含まれています:	Springer eBooks
主題:	Food - Composition.
主題:	Food - Analysis.
主題:	Food contamination.
主題:	Food industry and trade - Safety measures.
主題:	Chemistry.
主題:	Food Science.
主題:	Applied Microbiology.
主題:	Analytical Chemistry.
国際標準図書番号 (ISBN) :	9783319392530
国際標準図書番号 (ISBN) :	9783319392516
[NT 15000228] null:	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.
[NT 15000229] null:	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.
電子資源:	http://dx.doi.org/10.1007/978-3-319-39253-0

Food safety[electronic resource] :basic concepts, recent issues, and future challenges /
Food safetybasic concepts, recent issues, and future challenges /[electronic resource] :edited by Jinap Selamat, Shahzad Zafar Iqbal. - Cham :Springer International Publishing :2016. - xii, 160 p. :ill. (some col.), digital ;24 cm.

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.

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: 9783319392530

Standard No.: 10.1007/978-3-319-39253-0doiSubjects--Topical Terms:

388325
Food
--Composition.

LC Class. No.: TX531

Dewey Class. No.: 664.07

Food safety[electronic resource] :basic concepts, recent issues, and future challenges /
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245 0 0 $a Food safety $h [electronic resource] : $b basic concepts, recent issues, and future challenges / $c edited by Jinap Selamat, Shahzad Zafar Iqbal.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2016.
300 $a xii, 160 p. : $b ill. (some col.), digital ; $c 24 cm.
505 0 $a 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.
520 $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.
650 0 $a Food $x Composition. $3 388325
650 0 $a Food $x Analysis. $3 353556
650 0 $a Food contamination. $3 184542
650 0 $a Food industry and trade $x Safety measures. $3 340019
650 1 4 $a Chemistry. $3 182539
650 2 4 $a Food Science. $3 464528
650 2 4 $a Applied Microbiology. $3 463632
650 2 4 $a Analytical Chemistry. $3 463750
700 1 $a Selamat, Jinap. $3 670782
700 1 $a Iqbal, Shahzad Zafar. $3 670783
710 2 $a SpringerLink (Online service) $3 463450
773 0 $t Springer eBooks
856 4 0 $u http://dx.doi.org/10.1007/978-3-319-39253-0
950 $a Chemistry and Materials Science (Springer-11644)

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