Reference : Sample preparation techniques for the determination of some food contaminants (polycy...
Parts of books : Contribution to collective works
Life sciences : Food science
Physical, chemical, mathematical & earth Sciences : Chemistry
http://hdl.handle.net/2268/231152
Sample preparation techniques for the determination of some food contaminants (polycyclic aromatic hydrocarbons, mineral oils and phthalates)
English
Moret, S. [University of Udine, Udine, Italy]
Marega, M. [University of Udine, Udine, Italy]
Conte, L. S. [University of Udine, Udine, Italy]
Purcaro, Giorgia mailto [Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Chimie des agro-biosystèmes >]
2012
4ed
Comprehensive Sampling and Sample Preparation
Elsevier Inc.
313-356
Yes
978-0-12-381374-9
Oxford
United Kingdom
[en] Coupled chromatographic techniques ; Extraction ; Food contaminants ; Gas chromatography ; High-performance liquid chromatography ; Mineral oil ; Phthalates ; Polycyclic aromatic hydrocarbons ; Purification ; Sample preparation
[en] Food contaminants are a group of heterogeneous compounds derived from several sources. Chemical characteristics, toxicity, occurrence, and legislation aspects related to three classes of compounds, namely polycyclic aromatic hydrocarbons, mineral oil, and phthalates, are discussed in detail in this chapter. Polycyclic aromatic hydrocarbons derive mainly from atmospheric fallout and technological processes, such as grilling and drying. Most of mineral oil contamination derives from food-grade mineral oil used in the food industry, although recently migration from recycled cardboard used for food packaging has been highlighted. Phthalates can be considered as ubiquitous contaminants mainly derived from plastic devices in contact with food. The challenge of isolation, purification, and determination in the complex food matrix is explored for each contaminant, accompanied by both tips and problems. Different approaches to sample preparation, applicable to fatty and non fatty foods, are discussed separately, and innovative coupled techniques are also discussed. © 2012 Elsevier Inc. All rights reserved.
Researchers
http://hdl.handle.net/2268/231152
10.1016/B978-0-12-381373-2.00138-1
9780123813749

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