http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Food Toxicology and Forensics presents an overview on these subjects, along with the analytical tools necessary to handle the complexity of the issues at play between them. The book discusses the presence of foreign substances in food despite forensic analysis and supports the scientific community, laboratories and regulatory bodies in their aim to identify food fraud. Topics include the forensic attribution profiling of food by liquid chromatography (LC), contemporary mass spectrometry (MS), tandem mass spectrometry (MS/MS) and liquid chromatography coupled to mass spectrometry (LC-MS), the application of ambient ionization mass spectrometry (AIMS) techniques for the analysis of food samples, and more.
Cover -- Title Page -- Contents -- List of contributors -- Preface -- Chapter 1 Introduction to food fraud -- Chapter 2 Foreign substances in food in forensic analyses -- Chapter 3 Multiomics approach for mycotoxins toxicology -- Chapter 4 Forensic attribution profiling of food using liquid chromatography -- mass spectrometry -- CHAPTER 5 Liquid chromatography mass spectrometry as a tool to identify adulteration in different food industries -- CHAPTER 6 DNA-based methods for species identification in food forensic science
CHAPTER 7 Polymerase chain reaction as a key technique in food safety, forensics, and bioterrorism prediction: recommended validation guidelines -- CHAPTER 8 Mass spectrometry to detect foodborne contaminants -- CHAPTER 9 Ambient ionization mass spectrometry in food analysis -- CHAPTER 10 Species detection using probe technology -- CHAPTER 11 Plant species forbidden in health food and their toxic constituents -- CHAPTER 12 Analysis of nitrofurans residues in foods of animal origin -- CHAPTER 13 Heterocyclic aromatic amines in cooked food: Toxicology and analysis
CHAPTER 13 Heterocyclic aromatic amines in cooked food: Toxicology and analysis -- Index