Wang Food Chemical Hazard Detection

Development and Application of New Technologies
1. Auflage 2014
ISBN: 978-1-118-48856-0
Verlag: John Wiley & Sons
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 344 Seiten, E-Book

Food chemical safety remains a serious concern to the foodindustry. Risks such as adulteration, the existence
of toxic and allergenic compounds in foods, and poor regulation ofpostharvest processing indicate that food chemical safety is notfully guaranteed. With the increasing trend of globalization in theimport and export of food products, the importance of employingaccurate and reliable analytical instruments to rapidly detectchemical hazards in foods has become paramount. In recent years,many new applications for using a range of analytical methods todetect food chemical hazards have emerged. Food Chemical HazardDetection: Development and Application of New Technologies aimsto cover the major developments and applications in this field.
With a far-reaching scope, this book includes sections dedicatedto chromatography tandem mass spectrometry, immunoassay,biophotonics, nanotechnology, biosensors and microfluidic based"lab-on-a-chip". A team of expert authors from majoracademic institutions in the USA, Canada and China bring a wealthof research experiences to bear in this major new work, which willbe required reading for anyone interested in food chemical hazardsand their effective detection and intervention strategies.
Food Chemical Hazard Detection: Development and Applicationof New Technologies is aimed at a diverse audience, includingfood safety testing laboratories, scientists and managers in theglobal food supply chain, academic institutions, governmentalregulatory agencies and food safety training providers. Readerswill receive not only the fundamentals about different detectiontechniques, but will also gain insights into the current and futureapplications of each technique.

Autoren/Hrsg.

Wang, Shuo

Über Autor(innen)

Professor Shuo Wang is President of Tianjin University of Science and Technology, Director of Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, and Cheung Kong Scholar. He is also the recipient of Chinese National Science Fund for Distinguished Young Scholars in 2012.