Chemistry of food, food supplements, and food contact materials : from production to plate /

Bibliographic Details
Corporate Authors:	American Chemical Society. Division of Environmental Chemistry (sponsoring body.), American Chemical Society. Division of Agricultural and Food Chemistry (sponsoring body.)
Other Authors:	Benvenuto, Mark A. (Mark Anthony) (Editor)
Format:	eBook
Language:	English
Language Notes:	English.
Published:	Washington, DC : American Chemical Society, [2014]
Series:	ACS symposium series ; 1159.
Subjects:	Food > Analysis > Congresses. Food > Composition > Congresses. Food > Analysis. Food Analysis Aliments > Analyse > Congrès. Aliments > Analyse. TECHNOLOGY & ENGINEERING > Food Science. Food > Analysis Food > Composition Electronic books. Conference papers and proceedings
Online Access:	Connect to the full text of this electronic book

Table of Contents:

Sustainability in foods and food production: the roles of peer reviewed science and corporate initiatives
The new inconvenient truth: global contamination of food by chemical pollutants, particularly heavy metals and metalloids
FDA's regulation of nanotechnology in food ingredients
A comprehensive study into the migration potential of nano silver particles from food contact polyolefins
Food packaging: strategies for rapid phthalate screening in real time by ambient ionization tandem mass spectrometry
Examination of a selection of the patent medicines and nostrums at the Henry Ford Museum via energy dispersive x-ray fluorescence spectrometry
Analysis of nine edible clay supplements with a handheld XRF analyzer.