LEADER 05286nam 2200661 450 001 9910132513903321 005 20230803201549.0 010 $a1-5231-1016-3 010 $a1-118-48856-3 010 $a1-118-48858-X 010 $a1-118-48859-8 035 $a(CKB)3580000000000717 035 $a(EBL)1641458 035 $a(SSID)ssj0001132201 035 $a(PQKBManifestationID)11641074 035 $a(PQKBTitleCode)TC0001132201 035 $a(PQKBWorkID)11147498 035 $a(PQKB)10638723 035 $a(OCoLC)871225515 035 $a(MiAaPQ)EBC1641458 035 $a(DLC) 2014004024 035 $a(Au-PeEL)EBL1641458 035 $a(CaPaEBR)ebr10842280 035 $a(EXLCZ)993580000000000717 100 $a20140314h20142014 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aFood chemical hazard detection $edevelopment and application of new technologies /$fShuo Wang ; Qiliang Deng [and fifteen others], contributors 210 1$aChichester, England :$cWiley-Blackwell,$d2014. 210 4$dİ2014 215 $a1 online resource (343 p.) 300 $aDescription based upon print version of record. 311 $a1-118-48855-5 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $aCover; Title Page; Copyright; Contents; List of contributors; Preface; Section I Chromatography-tandem mass spectrometry; Chapter 1 Recent developments in gas chromatography-mass spectrometry for the detection of food chemical hazards; 1.1 The combination of gas chromatography and mass spectrometry; 1.1.1 Introduction; 1.1.2 Basic gas chromatography; 1.1.3 Typical mass analyzers and MS detectors in GC-MS; 1.1.4 New development in GC-MS and sample preparation; 1.2 Analysis of pesticide residues in foods; 1.2.1 Sample preparation 327 $a1.2.2 Development of GC-MS methods for the determination of pesticides in foods1.3 Analysis of contaminants formed during food processing; 1.3.1 Acrylamide; 1.3.2 Heterocyclic amines; 1.3.3 Furan; 1.3.4 Polycyclic aromatic hydrocarbons (PAHs); 1.3.5 Tetramine; 1.3.6 Chloropropanols; 1.4 Analysis of environmental contaminants; 1.4.1 Organometallic compounds; 1.4.2 Polychlorinated biphenyls; 1.4.3 Monocyclic aromatic hydrocarbons; 1.5 Analysis of contaminants from packaging materials; 1.6 Nitrite; Summary; Abbreviations; References 327 $aChapter 2 Recent developments in liquid chromatography-mass spectrometry for the detection of food chemical hazards2.1 Introduction to food safety detection by liquid chromatography-mass spectrometry; 2.2 Principles and current technology of LC-MS; 2.2.1 Extraction and/or purification of specific analytes in food samples; 2.2.2 Typical LC conditions for LC-MS analysis; 2.2.3 Mass spectrometry; 2.2.4 Interface technology; 2.2.5 Method validation and matrix effects; 2.3 Applications of LC-MS in food safety detection 327 $a2.3.1 Applications of LC-MS in the analysis of veterinary drugs and growth-promoting agents2.3.2 Applications of LC-MS in the analysis of pesticide residue in foods; 2.3.3 Applications of LC-MS in the analysis of biotoxins in foods; 2.4 Conclusion; Abbreviations; References; Section II Immunoassays; Chapter 3 State of the art immunoassay developments and application to food chemical hazards; 3.1 Development and use of immunoassay to monitor food chemical hazards; 3.1.1 Chemical hazards in foods; 3.1.2 Development of immunoassay in the detection of food chemical hazards 327 $a3.2 Design and synthesis of haptens3.3 Antibody production; 3.3.1 Elementary knowledge of antibodies; 3.3.2 Antibody classification; 3.4 Immunoassay formats; 3.4.1 Antigen-antibody reaction; 3.4.2 Immunoassay classification; 3.5 Sample preparation from various matrices; 3.6 Conclusion; References; Chapter 4 Molecularly imprinted polymers (MIPs)-an emerging technique for chemical hazard determination; 4.1 Introduction; 4.2 Preparation of molecularly imprinted polymers; 4.2.1 Template molecule; 4.2.2 Functional monomer; 4.2.3 Cross-linker monomer; 4.2.4 Solvents; 4.2.5 Initiator 327 $a4.2.6 Polymerization technique 330 $a Food chemical safety remains a serious concern to the food industry. Risks such as adulteration, the existenceof toxic and allergenic compounds in foods, and poor regulation of postharvest processing indicate that food chemical safety is not fully guaranteed. With the increasing trend of globalization in the import and export of food products, the importance of employing accurate and reliable analytical instruments to rapidly detect chemical hazards in foods has become paramount. In recent years, many new applications for using a range of analytical methods to detect food chemical haz 606 $aFood adulteration and inspection 606 $aHazardous substances 615 0$aFood adulteration and inspection. 615 0$aHazardous substances. 676 $a363.19/264 700 $aWang$b Shuo$f1969-$0958663 701 $aDeng$b Qiliang$0958664 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910132513903321 996 $aFood chemical hazard detection$92172261 997 $aUNINA