Analysis of Endocrine Disrupting Compounds in Food provides
a unique and comprehensive professional reference source covering
most of the recent analytical methodology of endocrine disrupting
compounds in food. Editor Nollet and his broad team of
international contributors address the most recent advances in
analysis of endocrine disrupting chemicals in food. While covering
conventional (typically lab-based) methods of analysis, the book
focuses on leading-edge technologies that recently have been
introduced. The book looks at areas such as food quality assurance
and safety. Issues such as persistent organic pollutants,
monitoring pesticide and herbicide residues in food, determining
heavy and other metals in food and discussing the impacts of
dioxins, PCBs, PCDFs and many other suspected chemicals are
covered.
The book discusses the relationship between chemical compounds
and hormone activity. What are the health impacts of different
chemical compounds for men and animals? How are these compounds
entering in foodstuffs? Analysis of Endocrine Disrupting
Compounds in Food offers the food professional what its title
promises – a compendium of sample preparation and analysis
techniques of possible endocrine disrupting compounds in food.
Special Features:
* Uniquely concentrates on analysis and detection methods of EDCs
in foodstuffs
* Extensive coverage of the main types of globally available
analytical techniques and methodologies
* Fully detailed properties, sample procedures, and analysis
steps for each EDC
* Renowned editor Leo Nollet leads a broad team of international
experts
Table des matières
Preface.
List of contributors.
Chapter 1 Endocrine-Disrupting Chemicals. What? Where?
(Guang-Guo Ying).
Chapter 2 Analysis of PCBs in Food (Manuela Melis and
Ettore Zuccato).
Chapter 3 Analysis of Dioxins and Furans (PCDDs and
PCDFs) in Food (Luisa R. Bordajandi, Belén Gómara, and
María José González).
Chapter 4 Analysis of Organochlorine Endocrine-Disrupter
Pesticides in Food Commodities (M.J. Gómez, M.A.
Martínez-Uroz, M.M. Gómez-Ramos, A. Agüera, and A.R.
Fernández-Alba).
Chapter 5 Pesticides: Herbicides and Fungicides (Ivan
P. Roman Falco, Lorena Vidal, and Antonio Canals).
Chapter 6 Pesticides: Organophosphates (Juan F.
García-Reyes, Bienvenida Gilbert-López, and Antonio
Molina-Díaz).
Chapter 7 Phytoestrogens (Ashok K. Singh and Leo M.L.
Nollet).
Chapter 8 Mycoestrogens (Jean-Denis Bailly).
Chapter 9 Analysis of Hormones in Food (John L. Zhou
and Zulin Zhang).
Chapter 10 Phthalates (Jiping Zhu, Rong Wang, Yong-lai
Feng, and Xu-liang Cao).
Chapter 11 Organotin Compounds Analysis (Maw-Rong Lee
and Chung-Yu Chen).
Chapter 12 Determination of Heavy Metals in Food by
Atomic Spectroscopy (Joseph Sneddon).
Chapter 13 Surfactants (Bing Shao).
Chapter 14 Polybrominated Biphenyls (Antonia
María Carro Díaz and Rosa Antonia Lorenzo
Ferreira).
Chapter 15 Bisphenol A (Ana Ballesteros-Gómez and
Soledad Rubio).
Chapter 16 Perfluoroalkylated Substances (Leo M.L.
Nollet).
Chapter 17 Flame Retardants (D. Lambropoulou, E.
Evgenidou, Ch. Christophoridis, E. Bizani, and K.
Fytianos).
Chapter 18 Personal Care Products (Guang-Guo
Ying).
Chapter 19 Polycyclic Aromatic Hydrocarbons (Peter
Simko).
Chapter 20 Pentachlorophenol, Benzophenone, Parabens,
Butylated Hydroxyanisole, Styrene (Leo M.L. Nollet).
Index.
A propos de l’auteur
Leo M.L. Nollet, Ph D is professor of Biochemistry, Aquatic Ecology, and Ecotoxicology at the Department of Applied Engineering Sciences of University College Ghent (Hogeschool Gent), Ghent, Belgium. His research interests are in the domain of food analysis, chromatography, and analysis of environmental parameters. He is the editor, co-editor or associate editor of numerous books, including Food Analysis by HPLC; Handbook of Food Analysis; Handbook of Water Analysis; Chromatographic Analysis of the Environment; Handbook of Meat, Poultry and Seafood Quality; and Advances in Food Diagnostics.
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