DescriptionAnalysis 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.
- 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
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 šimko).
Chapter 20 Pentachlorophenol, Benzophenone, Parabens, Butylated Hydroxyanisole, Styrene (Leo M.L. Nollet).