rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Food toxicology and forensics
  name:
    name part: Knovel (Firm)
  type of resource: text
  genre: Electronic books.
  origin info:
    place:
      place term: xx
    place:
      place term: S.l.]
    publisher: Academic Press
    date issued: 2021
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource
  abstract: 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.
  table of contents: 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
  table of contents: 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
  table of contents: CHAPTER 13 Heterocyclic aromatic amines in cooked food: Toxicology and analysis -- Index
  note: edited by Charis Galanakis.
  subject:
    topic: Food
    topic: Toxicology
  subject:
    topic: Food
    topic: Analysis
  subject:
    topic: Food poisoning
  subject:
    topic: Poisoning
  subject:
    topic: Foodborne Diseases
  subject:
    topic: Poisoning
  subject:
    topic: Forensic Toxicology
  subject:
    topic: Food Analysis
  subject:
    topic: Aliments
    topic: Toxicologie
  subject:
    topic: Aliments
    topic: Analyse
  subject:
    topic: Intoxications alimentaires
  subject:
    topic: Intoxication
  subject:
    topic: Poisoning
  subject:
    topic: Food poisoning
  subject:
    topic: Food
    topic: Analysis
  subject:
    topic: Food
    topic: Toxicology
  classification: RA1258
  classification: 615.954
  classification: WC 268
  related item:
    identifier: (OCoLC)1157575274
  identifier: 9780128223611
  identifier: 0128223618
  identifier: 9780128223604
  identifier: 012822360X
  identifier: 9780128223611 Ingram Content Group
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: YDX
    record creation date: 201113
    record change date: 20240109183111.8
    record identifier: in00004764136
    language of cataloging:
      language term: eng