Editors: "Belén Gómara ", "María Luisa Marina "

Advances in the Determination of Xenobiotics in Foods

Volume 1

Personal Book: US $129 Special Offer (PDF + Printed Copy): US $219.5
Printed Copy: US $155
Library Book: US $516
ISBN: 9789811421570
eISBN: 9789811421587 (Online)
DOI: 10.2174/97898114215871190101

Introduction

Determining the presence of different types of toxic compounds (or xenobiotics) in food requires precise analytical methodologies. Examples of these techniques include separation techniques coupled to mass spectrometry, Variations in methods used depend on the physicochemical properties of each xenobiotic being tested for.

Advances in the Determination of Xenobiotics in Foods explains recent developments in the field of xenobiotic determination in food. Readers are introduced to xenobiotic testing techniques through extensive reviews. Chapters also cover details about contaminants coming from food contact materials (such as plasticizers, food additives, polymer monomers/oligomers and non-intentionally added substances), substances used for food processing and sensing (nanoparticles), and residues of pesticides (that can also be present in the final food product). The book also includes information about specific xenobiotics that, due to their global distribution in the environment, are also likely to enter the food chain. Some of them are regulated (persistent organic pollutants and heavy metals) but there are many other types of contaminants (halogenated flame-retardants, perfluorinated compounds and micro- and nanoplastics) that must also be controlled. In addition, some xenobiotics could be present in the final food consumed because of food treatments (acrylamide, furan, heterocyclic aromatic amines, and glycidol esters). Finally, the concluding chapters of the book are devoted to the presence of natural contaminants such as mycotoxins and biogenic amines.

The combination of extensive information of analytical techniques for xenobiotics along with a categorical treatment of food contaminants makes this volume a handy reference for food science and technology students and technicians involved in food safety and processing management roles.

Contributors

Editor(s):
Belén Gómara
Institute of General Organic Chemistry (IQOG)
Department of Instrumental Analysis and Environmental Chemistry
Spanish National Research Council (CSIC)
Madrid
Spain


María Luisa Marina
Physical Chemistry and Chemical Engineering
Department of Analytical Chemistry
University of Alcalá Alcalá de Henares (Madrid)
Madrid
Spain




Contributor(s):
Alberto Ritieni
Università di Napoli Federico II, Department of Pharmacy, Via D. Montesano, 49 -
80131 Napoli
Italy


Beatriz Gómez-Gómez
Departamento de Química Analítica. Facultad de Ciencias Químicas. Universidad Complutense de Madrid. 28040. Madrid
Spain


Cristina Nerín
I3A – Aragón Institute of Engineering Research, University of Zaragoza, Calle María de Luna 3
50018 Zaragoza
Spain


Esther Garrido-Gamarro
Food Safety and Quality Officer, Fisheries and Aquaculture, Department, Food and Agriculture Organization of the United Nations (FAO). Viale delle Terme di Caracalla, 00153 Roma RM
Italy


Esteban Abad
Laboratorio de Dioxinas. Departamento de Química Ambiental. IDAEA-CSIC. C/ Jordi Girona, 18-26
08034 Barcelona
Spain


Ethel Eljarrat
Institute of Environmental Assessment and Water Research, Spanish National Research Council (IDAEA-CSIC). C/ Jordi Girona, 18-26
08034 Barcelona
Spain


Filomena Silva
ARAID – Agencia Aragonesa para la Investigación y el Desarollo, Av. de Ranillas 1-D, planta 2ª, oficina B
50018 Zaragoza
Spain
/
Faculty of Veterinary Medicine, University of Zaragoza, Calle de Miguel Servet 177
50013 Zaragoza
Spain


Francisca Holgado
Institute of Food Science, Technology and Nutrition, Spanish National Research Council (ICTAN-CSIC), C/ José Antonio Novais, 10
28040 Madrid
Spain


Francisco J. Morales
Institute of Food Science, Technology and Nutrition, Spanish National Research Council (ICTAN-CSIC), C/ José Antonio Novais, 10
28040 Madrid
Spain


Gianni Sagratini
University of Camerino, School of Pharmacy, Via S. Agostino 1, 62032 Camerino (MC)
Italy


Giovanni Caprioli
University of Camerino, School of Pharmacy, Via S. Agostino 1, 62032 Camerino (MC)
Italy


Jordi Parera
Laboratorio de Dioxinas. Departamento de Química Ambiental. IDAEA-CSIC. C/ Jordi Girona, 18-26
08034 Barcelona
Spain


Kurunthachalam Kannan
Wadsworth Center, New York State Department of Health, and Department of Environmental Health Sciences, University at Albany, State University of New York
Albany, NY 12201
USA


Manuela Ábalos
Laboratorio de Dioxinas. Departamento de Química Ambiental. IDAEA-CSIC. C/ Jordi Girona, 18-26
08034 Barcelona
Spain


Marta Mesías
Institute of Food Science, Technology and Nutrition, Spanish National Research Council (ICTAN-CSIC), C/ José Antonio Novais, 10
28040 Madrid
Spain


Massimo Ricciutelli
University of Camerino, School of Pharmacy, Via S. Agostino 1, 62032 Camerino (MC)
Italy


Òscar Aznar-Alemany
Institute of Environmental Assessment and Water Research, Spanish National Research Council (IDAEA-CSIC). C/ Jordi Girona, 18-26
08034 Barcelona
Spain


Pilar Fernández-Hernando
Departamento de Ciencias Analíticas, Facultad de Ciencias, Universidad Nacional de Educación a Distancia (UNED). Paseo Senda del Rey nº 9
28040, Madrid
Spain


Qian Wu
Wadsworth Center, New York State Department of Health, and Department of Environmental Health Sciences, University at Albany, State University of New York
Albany, NY 12201
USA


Raquel Becerril
I3A – Aragón Institute of Engineering Research, University of Zaragoza, Calle María de Luna 3
50018 Zaragoza
Spain


Rosa Mª Garcinuño-Martínez
Departamento de Ciencias Analíticas, Facultad de Ciencias, Universidad Nacional de Educación a Distancia (UNED). Paseo Senda del Rey nº 9
28040, Madrid
Spain


Sauro Vittori
University of Camerino, School of Pharmacy, Via S. Agostino 1, 62032 Camerino (MC)
Italy


Vicente Andreu
Environmental and Food Safety Research Group of the University of Valencia (SAMA-UV), Desertification Research Center (CIDE), Joint Research Center CSIC-UV-GV, Moncada
Spain


Yolanda Picó
Environmental and Food Safety Research Group of the University of Valencia (SAMA-UV), Desertification Research Center (CIDE), Joint Research Center CSIC-UV-GV, Moncada
Spain


Yelko Rodríguez-Carrasco
University of Valencia, Department of Food Chemistry and Toxicology, Av/ Vicent A. Estellés, s/n 46100 Burjassot,
Valencia
Spain


Yolanda Madrid
Departamento de Química Analítica. Facultad de Ciencias Químicas. Universidad Complutense de Madrid. 28040. Madrid
Spain


Zoyne Pedrero Zayas
CNRS/UNIV PAU & PAYS ADOUR, Institut des Sciences Analytiques et de Physicochimie pour l’Environnement et les Matériaux, UMR 5254, 64000, Pau
France




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