東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

Food safety = basic concepts, recent...

Selamat, Jinap.

Linked to FindBook

Google Book

Amazon

博客來

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

Record Type:	Electronic resources : Monograph/item
Title/Author:	Food safety/ edited by Jinap Selamat, Shahzad Zafar Iqbal.
Reminder of title:	basic concepts, recent issues, and future challenges /
other author:	Selamat, Jinap.
Published:	Cham :Springer International Publishing : : 2016.,
Description:	xii, 160 p. :ill. (some col.), digital ;24 cm.
[NT 15003449]:	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
Subject:	Food - Composition. -
Online resource:	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

Food safety = basic concepts, recent issues, and future challenges /
LDR:02095nmm a2200313 a 4500 001 2052521
003 DE-He213
005 20160907154422.0
006 m d
007 cr nn 008maaau
008 170421s2016 gw s 0 eng d
020 $a 9783319392530$q(electronic bk.)
020 $a 9783319392516$q(paper)
024 7 $a 10.1007/978-3-319-39253-0 $2 doi
035 $a 978-3-319-39253-0
040 $a GP $c GP
041 0 $a eng
050 4 $a TX531
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
082 0 4 $a 664.07 $2 23
090 $a TX531 $b .F686 2016
245 0 0 $a Food safety $h [electronic resource] : $b basic concepts, recent issues, and future challenges / $c edited by Jinap Selamat, Shahzad Zafar Iqbal.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2016.
300 $a xii, 160 p. : $b ill. (some col.), digital ; $c 24 cm.
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.
650 0 $a Food $x Composition. $3 564347
650 0 $a Food $x Analysis. $3 564346
650 0 $a Food contamination. $3 655920
650 0 $a Food industry and trade $x Safety measures. $3 738750
650 1 4 $a Chemistry. $3 516420
650 2 4 $a Food Science. $3 890841
650 2 4 $a Applied Microbiology. $3 890965
650 2 4 $a Analytical Chemistry. $3 890839
700 1 $a Selamat, Jinap. $3 3135925
700 1 $a Iqbal, Shahzad Zafar. $3 3135926
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer eBooks
856 4 0 $u http://dx.doi.org/10.1007/978-3-319-39253-0
950 $a Chemistry and Materials Science (Springer-11644)