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Food safety = basic concepts, recent...

Selamat, Jinap.

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Food safety = basic concepts, recent issues, and future challenges /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Food safety/ edited by Jinap Selamat, Shahzad Zafar Iqbal.
其他題名:	basic concepts, recent issues, and future challenges /
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.
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.
Contained By:	Springer eBooks
標題:	Food - Composition. -
電子資源:	http://dx.doi.org/10.1007/978-3-319-39253-0
ISBN:	9783319392530$q(electronic bk.)

Food safety = 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$q(electronic bk.)

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

564347
Food
--Composition.

LC Class. No.: TX531

Dewey Class. No.: 664.07

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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.
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700 1 $a Selamat, Jinap. $3 3135925
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