Nollet Analysis of Endocrine Disrupting Compounds in Food

1. Auflage 2011
ISBN: 978-0-470-96184-1
Verlag: John Wiley & Sons
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 504 Seiten, E-Book

Analysis of Endocrine Disrupting Compounds in Food providesa unique and comprehensive professional reference source coveringmost of the recent analytical methodology of endocrine disruptingcompounds in food. Editor Nollet and his broad team ofinternational contributors address the most recent advances inanalysis of endocrine disrupting chemicals in food. While coveringconventional (typically lab-based) methods of analysis, the bookfocuses on leading-edge technologies that recently have beenintroduced. The book looks at areas such as food quality assuranceand safety. Issues such as persistent organic pollutants,monitoring pesticide and herbicide residues in food, determiningheavy and other metals in food and discussing the impacts ofdioxins, PCBs, PCDFs and many other suspected chemicals arecovered.
The book discusses the relationship between chemical compoundsand hormone activity. What are the health impacts of differentchemical compounds for men and animals? How are these compoundsentering in foodstuffs? Analysis of Endocrine DisruptingCompounds in Food offers the food professional what its titlepromises - a compendium of sample preparation and analysistechniques of possible endocrine disrupting compounds in food.
Special Features:
* Uniquely concentrates on analysis and detection methods of EDCsin foodstuffs
* Extensive coverage of the main types of globally availableanalytical techniques and methodologies
* Fully detailed properties, sample procedures, and analysissteps for each EDC
* Renowned editor Leo Nollet leads a broad team of internationalexperts

Autoren/Hrsg.

Nollet, Leo M. L.

Inhaltsverzeichnis

Preface.
List of contributors.
Chapter 1 Endocrine-Disrupting Chemicals. What? Where?(Guang-Guo Ying).
Chapter 2 Analysis of PCBs in Food (Manuela Melis andEttore Zuccato).
Chapter 3 Analysis of Dioxins and Furans (PCDDs andPCDFs) in Food (Luisa R. Bordajandi, Belén Gómara, andMaría José González).
Chapter 4 Analysis of Organochlorine Endocrine-DisrupterPesticides in Food Commodities (M.J. Gómez, M.A.Martínez-Uroz, M.M. Gómez-Ramos, A. Agüera, and A.R.Fernández-Alba).
Chapter 5 Pesticides: Herbicides and Fungicides (IvanP. Roman Falco, Lorena Vidal, and Antonio Canals).
Chapter 6 Pesticides: Organophosphates (Juan F.García-Reyes, Bienvenida Gilbert-López, and AntonioMolina-Díaz).
Chapter 7 Phytoestrogens (Ashok K. Singh and Leo M.L.Nollet).
Chapter 8 Mycoestrogens (Jean-Denis Bailly).
Chapter 9 Analysis of Hormones in Food (John L. Zhouand Zulin Zhang).
Chapter 10 Phthalates (Jiping Zhu, Rong Wang, Yong-laiFeng, and Xu-liang Cao).
Chapter 11 Organotin Compounds Analysis (Maw-Rong Leeand Chung-Yu Chen).
Chapter 12 Determination of Heavy Metals in Food byAtomic Spectroscopy (Joseph Sneddon).
Chapter 13 Surfactants (Bing Shao).
Chapter 14 Polybrominated Biphenyls (AntoniaMaría Carro Díaz and Rosa Antonia LorenzoFerreira).
Chapter 15 Bisphenol A (Ana Ballesteros-Gómez andSoledad Rubio).
Chapter 16 Perfluoroalkylated Substances (Leo M.L.Nollet).
Chapter 17 Flame Retardants (D. Lambropoulou, E.Evgenidou, Ch. Christophoridis, E. Bizani, and K.Fytianos).
Chapter 18 Personal Care Products (Guang-GuoYing).
Chapter 19 Polycyclic Aromatic Hydrocarbons (PeterSimko).
Chapter 20 Pentachlorophenol, Benzophenone, Parabens,Butylated Hydroxyanisole, Styrene (Leo M.L. Nollet).
Index.

Über Autor(innen)

Leo M.L. Nollet, PhD is professor of Biochemistry, Aquatic Ecology, and Ecotoxicology at the Department of Applied Engineering Sciences of University College Ghent (Hogeschool Gent), Ghent, Belgium. His research interests are in the domain of food analysis, chromatography, and analysis of environmental parameters. He is the editor, co-editor or associate editor of numerous books, including Food Analysis by HPLC; Handbook of Food Analysis; Handbook of Water Analysis; Chromatographic Analysis of the Environment; Handbook of Meat, Poultry and Seafood Quality; and Advances in Food Diagnostics.