國立虎尾科技大學 |

Food Safety = Basic Concepts, Recent Issues, and Future Challenges /

Record Type:	Language materials, printed : 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.
Description:	XII, 160 p. 26 illus., 19 illus. in color.online resource. :
Contained By:	Springer Nature eBook
Subject:	Food—Biotechnology. -
Online resource:	https://doi.org/10.1007/978-3-319-39253-0
ISBN:	9783319392530

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. - 1st ed. 2016. - XII, 160 p. 26 illus., 19 illus. in color.online resource.

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

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

1253573
Food—Biotechnology.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 641.3

Food Safety = Basic Concepts, Recent Issues, and Future Challenges /
LDR:02547nam a22004095i 4500 001 973393
003 DE-He213
005 20200630093734.0
007 cr nn 008mamaa
008 201211s2016 gw | s |||| 0|eng d
020 $a 9783319392530 $9 978-3-319-39253-0
024 7 $a 10.1007/978-3-319-39253-0 $2 doi
035 $a 978-3-319-39253-0
050 4 $a TP248.65.F66
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 641.3 $2 23
082 0 4 $a 664 $2 23
245 1 0 $a Food Safety $h [electronic resource] : $b Basic Concepts, Recent Issues, and Future Challenges / $c edited by Jinap Selamat, Shahzad Zafar Iqbal.
250 $a 1st ed. 2016.
264 1 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2016.
300 $a XII, 160 p. 26 illus., 19 illus. in color. $b online resource.
336 $a text $b txt $2 rdacontent
337 $a computer $b c $2 rdamedia
338 $a online resource $b cr $2 rdacarrier
347 $a text file $b PDF $2 rda
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—Biotechnology. $3 1253573
650 0 $a Microbiology. $3 591510
650 0 $a Analytical chemistry. $3 1182118
650 1 4 $a Food Science. $3 673136
650 2 4 $a Applied Microbiology. $3 673403
650 2 4 $a Analytical Chemistry. $3 668584
700 1 $a Selamat, Jinap. $4 edt $4 http://id.loc.gov/vocabulary/relators/edt $3 1113402
700 1 $a Iqbal, Shahzad Zafar. $4 edt $4 http://id.loc.gov/vocabulary/relators/edt $3 1113403
710 2 $a SpringerLink (Online service) $3 593884
773 0 $t Springer Nature eBook
776 0 8 $i Printed edition: $z 9783319392516
776 0 8 $i Printed edition: $z 9783319392523
776 0 8 $i Printed edition: $z 9783319818504
856 4 0 $u https://doi.org/10.1007/978-3-319-39253-0
912 $a ZDB-2-CMS
912 $a ZDB-2-SXC
950 $a Chemistry and Materials Science (SpringerNature-11644)
950 $a Chemistry and Material Science (R0) (SpringerNature-43709)