Residue Analysis in Food

Principles and Applications
1. Auflage 2000
ISBN: 978-90-5702-441-2
Verlag: Taylor & Francis Ltd

Buch, Englisch, 324 Seiten, Format (B × H): 157 mm x 239 mm, Gewicht: 676 g

Residue analysis in food is an essential science in terms of the number of laboratories and analysts involved worldwide and the range of analytical techniques available. This text uniquely combines the principles and applications of the various techniques employed in residue analysis, so as to provide the reader with a thorough understanding and practical demonstration of the science of residue analysis in food. The various techniques employed in residue analysis are described in detail in this book. Each chapter deals with the principles underlying the techniques and illustrates practical applications of the technique through examples from the scientific literature. Written by established scientists working in the areas of technique development and application to residue analysis, the text describes the sequence of the analytical procedure, from sample treatment through to residue determination. Of interest to all scientists in the field of residue analysis and food safety, this text is an essential reference for practising residue analysts and researchers.

Autoren/Hrsg.

O'Keefe, Michael

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. Primary Extraction Technologies 2. Sorbent Technologies 3. Automated Extraction / Clean-Up Technologies 4. Immunochemical and Receptor Technologies 5. High Performance Thin Layer Chromatography for Residue Analysis 6. Gas Chromatography 7. High Performance Liquid Chromatography 8. Regulatory Aspects of Residue Analysis

Über Autor(innen)

Michael O'Keefe