Food Safety : Basic Concepts, Recent Issues, and Future Challenges

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...

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Bibliographic Details
Other Authors: Selamat, Jinap, (Editor), Iqbal, Shahzad Zafar, (Editor)
Format: eBook
Language: English
Published: Cham : Springer, 2016.
Subjects:
potraviny
bezpečnost potravin
potravinářská chemie
foodstuffs
food safety
food chemistry
electronic books
papers of several authors
sborníky
elektronické knihy
ISBN: 9783319392530
9783319392516
Physical Description: 1 online zdroj (xii, 160 stran, 26 ilustrací, 19 barevných ilustrací)

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072 |a 664  |x Potravinářský průmysl  |2 Konspekt  |9 19 
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080 |a 663/664:54  |2 MRF 
080 |a (082)  |2 MRF 
080 |a (0.034.2:08)  |2 MRF 
245 0 0 |a Food Safety :  |b Basic Concepts, Recent Issues, and Future Challenges /  |c edited by Jinap Selamat, Shahzad Zafar Iqbal. 
264 1 |a Cham :  |b Springer,  |c 2016. 
300 |a 1 online zdroj (xii, 160 stran, 26 ilustrací, 19 barevných ilustrací) 
336 |a text  |b txt  |2 rdacontent 
337 |a počítač  |b c  |2 rdamedia 
338 |a online zdroj  |b cr  |2 rdacarrier 
347 |a text file  |b PDF  |2 rda 
504 |a Obsahuje bibliografické odkazy. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
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.- Resumé vydavatel 
590 |a eBooks on EBSCOhost  |b All EBSCO eBooks 
650 0 7 |a potraviny  |2 czenas  |7 ph115833 
650 0 7 |a bezpečnost potravin  |2 czenas  |7 ph575078 
650 0 7 |a potravinářská chemie  |2 czenas  |7 ph115834 
650 0 9 |a foodstuffs  |2 eczenas 
650 0 9 |a food safety  |2 eczenas 
650 0 9 |a food chemistry  |2 eczenas 
655 9 |a electronic books  |2 eczenas 
655 9 |a papers of several authors  |2 eczenas 
655 7 |a sborníky  |2 czenas  |7 fd163935 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
700 1 |a Selamat, Jinap,  |e editor. 
700 1 |a Iqbal, Shahzad Zafar,  |e editor. 
776 0 8 |i Printed edition:  |z 9783319392516 
856 4 0 |u http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1231729&authtype=ip,shib&custid=s3936755&authtype=ip,shib&custid=s3936755  |y Plný text 
942 |2 udc 
992 |c EBOOK-TN  |c EBSCO 

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