rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Food Safety
    sub title: Basic Concepts, Recent Issues, and Future Challenges
  name:
    name part: Selamat, Jinap.
    role:
      role term: editor.
  name:
    name part: Iqbal, Shahzad Zafar.
    role:
      role term: editor.
  name:
    name part: SpringerLink (Online service)
  type of resource: text
  origin info:
    place:
      place term: gw
    date issued: 2016
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: electronic
    form: electronic resource
    reformatting quality: access
    form: remote
    extent: XII, 160 p. 26 illus., 19 illus. in color. online resource.
  abstract: This book is designed to integrate the basic concepts of food safety with current developments and challenges in food safety and authentication. The first part describes basics of food safety, classification of food toxins, regulation and risk assessment. The second part focuses on particular toxins like mycotoxins, aromatic amines, heavy metals, pesticides, and polycyclic hydrocarbons. Recent developments and improvements in the detection of these contaminants are described. The third part deals with the authenticity and adulteration of food and food products, a topic which affects food trade on a national and international level. .
  table of contents: Part 1: Food Safety -- Chapter 1: Food safety systems -- Chapter 2: Regulations for food toxins -- Part 2: Chemical Food Contaminants -- Chapter 3: Safe food production with minimum and judicious use of pesticides -- Chapter 4: Toxic Elements -- Chapter 5: Heterocyclic amines -- Chapter 6: Mycotoxins in Food and food products; current status -- Part 3: Future Challenges -- Chapter 7: Food Adulteration and Authenticity -- Chapter 8: Climate change and food safety.
  note: edited by Jinap Selamat, Shahzad Zafar Iqbal.
  subject:
    topic: Chemistry
  subject:
    topic: Analytical chemistry
  subject:
    topic: Microbiology
  subject:
    topic: Food
    topic: Biotechnology
  subject:
    topic: Chemistry
  subject:
    topic: Food Science
  subject:
    topic: Applied Microbiology
  subject:
    topic: Analytical Chemistry
  classification: TP248.65.F66
  classification: 641.3
  classification: 664
  related item:
    title info:
      title: Springer eBooks
  identifier: 9783319392530
  identifier: http://dx.doi.org/10.1007/978-3-319-39253-0
  record info:
    record creation date: 160907
    record change date: 20160907154422.0
    record identifier: 978-3-319-39253-0