Rapid detection of food adulterants and contaminants : theory and practice

Rapid Detection of Food Adulterants and Contaminants: Theory and Practice contains solid information on common adulterants and contaminants in various foods, guidelines for different standards, permissible limits prescribed by food regulatory authorities, and related detection techniques. This is an...

Full description

Saved in:
Bibliographic Details
Main Author: Jha, Shyam N., (Author)
Format: eBook
Language: English
Published: London : Academic Press, an Imprint of Elsevier, [2016]
Subjects:
Food adulteration and inspection.
Food contamination.
elektronické knihy
electronic books
ISBN: 9780128004289
0128004282
0124200842
9780124200845
Physical Description: 1 online resource

Cover

Table of contents

LEADER 05420cam a2200445 i 4500
001 kn-ocn933559721
003 OCoLC
005 20240717213016.0
006 m o d
007 cr cn|||||||||
008 151230s2016 enk ob 001 0 eng d
040 |a N$T  |b eng  |e rda  |e pn  |c N$T  |d IDEBK  |d YDXCP  |d N$T  |d EBLCP  |d OPELS  |d CDX  |d UIU  |d OCLCF  |d COO  |d KNOVL  |d S4S  |d OCLCQ  |d U3W  |d D6H  |d CEF  |d RRP  |d OCLCQ  |d AU@  |d WYU  |d ZCU  |d COCUF  |d VT2  |d LQU  |d OCLCQ  |d UKMGB  |d S2H  |d OCLCO  |d OCLCQ  |d OCLCO  |d OCLCL  |d SXB 
020 |a 9780128004289  |q (electronic bk.) 
020 |a 0128004282  |q (electronic bk.) 
020 |z 0124200842 
020 |z 9780124200845 
035 |a (OCoLC)933559721  |z (OCoLC)935251257  |z (OCoLC)1105172064  |z (OCoLC)1105568001 
100 1 |a Jha, Shyam N.,  |e author. 
245 1 0 |a Rapid detection of food adulterants and contaminants :  |b theory and practice /  |c Shyam Narayan Jha. 
264 1 |a London :  |b Academic Press, an Imprint of Elsevier,  |c [2016] 
264 4 |c ©2016 
300 |a 1 online resource 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
504 |a Includes bibliographical references and index. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a Rapid Detection of Food Adulterants and Contaminants: Theory and Practice contains solid information on common adulterants and contaminants in various foods, guidelines for different standards, permissible limits prescribed by food regulatory authorities, and related detection techniques. This is an essential reference for anyone interested in progressive research on detection methods for food safety, especially researchers engaged in developing fast, reliable, and often nondestructive methods for the evaluation of food safety. 
505 0 |a Front Cover; Rapid Detection of Food Adulterants and Contaminants; Copyright; Dedication; Contents; Foreword; Preface; 1 -- FOOD SAFETY AND QUALITY; 1.1 FOOD SAFETY; 1.1.1 PHYSICAL ADULTERANTS AND CONTAMINANTS; 1.1.2 CHEMICAL ADULTERANTS AND RESIDUES; 1.1.3 MICROBIOLOGICAL AND PATHOGENIC CONTAMINANTS; 1.1.4 TOXINS; 1.1.5 PREVENTION OF ADULTERATION AND CONTAMINATION; 1.1.5.1 Keep Clean; 1.1.5.2 Separate Raw and Cooked Materials; 1.1.5.3 Cook Thoroughly; 1.1.5.4 Use Safe Water and Raw Materials; 1.1.5.5 Keep Food at Safe Temperatures; 1.2 HAZARD ANALYSIS AND CRITICAL CONTROL POINTS. 
505 8 |a 1.2.1 HACCP PRINCIPLES1.2.2 IMPLEMENTATION OF HACCP SYSTEMS; 1.2.2.1 Stage 1: Preliminary Preparation; 1.2.2.2 Stage 2: Application of HACCP Principles; 1.3 FOOD QUALITY; 1.3.1 DEFINITION; 1.3.2 PRODUCT-ORIENTED QUALITY; 1.3.3 CONSUMER-ORIENTED QUALITY; REFERENCES; 2 -- COMMON ADULTERANTS AND CONTAMINANTS; 2.1 CHEMICAL CONTAMINANTS; 2.1.1 ACRYLAMIDE; 2.1.2 BENZENE; 2.1.3 DIOXINS AND POLYCHLORINATED BIPHENYLS; 2.1.4 ETHYL CARBAMATE; 2.1.5 MELAMINE; 2.2 MYCOTOXINS; 2.2.1 AFLATOXINS; 2.2.2 FUMONISINS; 2.2.3 TRICHOTHECENES; 2.2.4 ZEARALENONE; 2.2.5 CITRININ; 2.2.6 PATULIN; 2.2.7 OCHRATOXIN A. 
505 8 |a 2.3 HEAVY METALS2.3.1 CHROMIUM; 2.3.2 CADMIUM; 2.3.3 ARSENIC; 2.3.4 LEAD; 2.3.5 MERCURY; REFERENCES; 3 -- FOOD STANDARDS AND PERMISSIBLE LIMITS; 3.1 FOOD SAFETY REGULATORY BODIES; 3.1.1 AMERICAN FOOD STANDARD BODIES; 3.1.2 EUROPEAN FOOD SAFETY AUTHORITY (EFSA); 3.1.3 CODEX ALIMENTARIUS COMMISSION (CAC); 3.1.4 INTERNATIONAL STANDARDIZATION ORGANIZATION (ISO); 3.1.5 INDIAN FOOD STANDARD LEGISLATION AND REGULATORY BODIES; 3.1.5.1 Prevention of Food Adulteration Act, 1954; 3.1.5.2 Milk and Milk Product Amendment Regulations, 2009; 3.1.5.3 Fruit Product Order (FPO), 1955. 
505 8 |a 3.1.5.4 Edible Oils Packaging Order, 19983.1.5.5 Vegetable Oil Products Order, 1998; 3.1.5.6 Meat Food Products Order (MFPO), 1973; 3.1.5.7 Solvent-Extracted Oil, De-Oiled Meal and Edible Flour (Control) Order, 1967; 3.1.5.8 Food Safety and Standards Authority of India (FSSAI); 3.1.5.9 Export Inspection Council; 3.1.5.10 Agricultural and Processed Food Products Export Development Authority (APEDA); 3.2 STANDARDS AND PERMISSIBLE LIMITS; 3.2.1 PHYSICAL ADULTERANTS; 3.2.2 CHEMICAL RESIDUES; 3.2.3 MICROBIOLOGICAL CONTAMINANTS; 3.2.4 TOXINS; 4 -- BASIC DETECTION TECHNIQUES. 
505 8 |a 4.1 MICROBIOLOGICAL METHODS4.1.1 ENUMERATION OF MICROBES IN FOOD; 4.1.1.1 Direct Count of Cells/Measurement; 4.1.1.1.1 Direct Microscopic Count; 4.1.1.1.2 Direct Count with Fluorescent Dyes; 4.1.1.2 Indirect Count of Cells/Measurement; 4.1.1.2.1 Standard Plate Count (Viable Counts); 4.1.1.2.2 Turbidometric Measurement; 4.1.1.2.3 The Most Probable Number; 4.2 MICROSCOPIC ANALYSIS OF FOOD SAMPLES; 4.3 BIOCHEMICAL METHODS; 4.4 ANALYTICAL METHODS; 4.5 MOLECULAR METHODS; 4.6 IMMUNOASSAYS; 4.7 ELECTRICAL METHODS; 4.8 RAPID AND NONDESTRUCTIVE METHODS; REFERENCES; 5 -- BIOSENSOR; 5.1 CONCEPTS. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Food adulteration and inspection. 
650 0 |a Food contamination. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
776 0 8 |i Print version:  |a Jha, Shyam Narayan.  |t Rapid Detection of Food Adulterants and Contaminants : Theory and Practice.  |d Saint Louis : Elsevier Science, ©2015  |z 9780124200845 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpRDFACTP1/rapid-detection-of?kpromoter=marc  |y Full text 

Similar Items