Food Safety Assessment of Pesticide Residues

Thursday, June 15, 2017

Editors: Árpád Ambrus, Denis Hamilton


Pesticides are now accepted as an integral part of modern agricultural production. This book provides analysis of the steps taken by national and interna­tional bodies working towards a cohesive global strat­egy for evaluating the safety of residues in food that result from approved pesticide uses. Also described is the role of the UN Food and Agriculture Organiza­tion (FAO), World Health Organization (WHO) and Co­dex Alimentarius in developing standards that protect the health of the consumers and ensure fair practices in the food trade. It goes on to look at the promotion of good agricultural practice in the use of pesticides and the need for control in their practical use. These include sampling, testing the compliance of marketed products against legal limits and verifying the effec­tiveness of the safety-based regulatory measures.

This is a specialist book for those looking to go into the field of international food safety, for students and lecturers studying the topic, for policy makers work­ing on public health and agricultural issues, and per­sonnel responsible for taking samples and performing the analysis of pesticide formulations and residues.

Readership: Specialist book for those looking to go into the field of international food safety, students and lecturers studying the topic, policy makers working on public health and agricultural issues, and person­nel responsible for taking samples and performing the analysis of pesticide formulations and residues.

Contents of the book is available on the website www.eviko.hu „Downloads” section.

 

 

Food adulteration

Thursday, July 13, 2017

Authors: János Csapó, Csilla Albert, Zsuzsanna Csapóné Kiss


This „Food adulteration” book was written for the students of the Faculty of Csíkszereda of the Sapi­entia Hungarian University of Transylvania. The au­thors hope that this book will be used also by the students of the prospective branch for foodstuff and environmental engineering, and even it may also pro­vide help for the students of the new branches during their studies. When writing this book the authors had to take into account the traditions of the faculty, so the analytical methods contained in this book are as­sociated with the materials taught in the framework of other subjects. Thus, the authors’ intention was to write such book to the students which could be uses during the practical teaching of several subjects.

This book starts with a brief qualitative chemical analysis, followed by a longer classical quantitative chemical analysis. In these chapters the students can gain knowledge on the course of the qualitative and quantitative analysis, acidi-alkalimetry, the oxidation-reduction as well as the precipitation titration meth­ods, finally on the determinations based on the for­mation of complex compounds. After these chapters the methods developed for the determination of the main foodstuff components are being dealt with. At the beginning of this part, after the determination of the moisture contents, the determination of mineral components and different spectroscopic methods are discussed. Afterwards, the determination of the nitrogen-containing substances, more closely the de­termination of the protein contents, protein fractions and amino acid composition of proteins is treated. The authors put emphasis on the most expensive foodstuff component, the proteins, and try to discuss every method that is suitable for the evaluation of protein quality. Subsequent to the determination of fat contents and fatty acid composition, examination of crude fibre and fibre fractions is treated. Among the nitrogen free extractable substances the sugars and starch are determined, and properties of various sugar-containing preparations are examined as well. A special place is devoted to the determination of provitamins and vitamins, as well as to mycotoxins. As a closing compilation, at the end of most of the chapters there are so called „Selected chapters”, in which specific foodstuff analytical methods are dis­cussed.


Contents of the book is available on the website www.eviko.hu „Downloads” section.

 

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Subscription fees for Journal of Food Investigation:

 

for 1 year (4 issues): 4200 HUF (4000 HUF + tax)

1 issue: 
1260 HUF (1200 HUF + tax)


For further information, you are kindly asked to contact us at contact or write to eviko@wirec.eu

 

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