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

紀錄類型:	書目-電子資源 : Monograph/item
杜威分類號:	664.07
書名/作者:	Food safety : basic concepts, recent issues, and future challenges // edited by Jinap Selamat, Shahzad Zafar Iqbal.
其他作者:	Selamat, Jinap.
出版者:	Cham : : Springer International Publishing :, 2016.
面頁冊數:	xii, 160 p. : : ill. (some col.), digital ;; 24 cm.
Contained By:	Springer eBooks
標題:	Food - Composition.
標題:	Food - Analysis.
標題:	Food contamination.
標題:	Food industry and trade - Safety measures.
標題:	Chemistry.
標題:	Food Science.
標題:	Applied Microbiology.
標題:	Analytical Chemistry.
ISBN:	9783319392530
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.
摘要、提要註:	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.
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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