Handbook of Food Analysis: Volume 2: Residues and Other Food Component Analysis, 2nd Edition (e-Book) book cover

Handbook of Food Analysis

Volume 2: Residues and Other Food Component Analysis, 2nd Edition

Edited by Leo M.L. Nollet

CRC Press

888 pages

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eBook (VitalSource) : 9780429175947
pub: 2004-06-01
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Thoroughly updated to accommodate recent research and state-of-the-art technologies impacting the field, Volume 2: Residues and Other Food Component Analysis of this celebrated 3 volume reference compiles modern methods for the detection of residues in foods from pesticides, herbicides, antibacterials, food packaging, and other sources. Volume 2 ev

Table of Contents

Residues. Mycotoxins in Food: Methods of Analysis. Phycotoxins: Paralytic Shellfish Poisoning and Diarrhetic Shellfish. Poisoning. Analysis of Residual Antibacterials in Food of Animal Origin. Residues of Growth Promoters in Edible Products. Residues of Urea Pesticides in Food. Residues of Organochlorine Pesticides in Foods. Analysis of Carbamate Pesticides Residues in Foods. Residues of Organophosphates in Foods. Fungicide Residues in Foods. Residue Analysis of Herbicides in Fruits and Vegetables. Food Packaging Residues. Methods for the Determination of Chlorinate Dibenzo p-Dioxins, Dibenzofurans, and Biphenyls in Food. N-Nitroso Compounds. Polycyclic Aromatic Hydrocarbons. Metal Contamination. Miscellaneous. Nonenzymatic Browning. Colorants. Preservatives in Foods. Analysis of Synthetic Food Antioxidants. Intense Sweeteners. Determination of Cations and Anions by Capillary Electrophoresis. Methods of Identification of Irradiated Foodstuffs. Instruments and Techniques

Subject Categories

BISAC Subject Codes/Headings: