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Author:   Charis Michel Galanakis (Galanakis Laboratories, Chania, Greece)
Publisher:   Elsevier Science Publishing Co Inc
Imprint:   Academic Press Inc
Weight:   0.970kg
ISBN:  

9780128223604

ISBN 10:   012822360
Pages:   494
Publication Date:   16 November 2020
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand  
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Table of Contents

1. Introduction to food fraud 2. Foreign substances in Food in Forensic analyses 3. Multi-omics approach for mycotoxins toxicology 4. Forensic attribution profiling of food using liquid chromatography-mass spectrometry 5. Liquid chromatography-mass spectrometry as a tool to identify adulteration in different food industries 6. DNA-based methods for species identification in food forensic science 7. PCR as a key technique in food safety, forensics, and bioterrorism prediction: recommended validation guidelines 8. Mass Spectrometry to Detect Foodborne Contaminants 9. Ambient Ionization Mass Spectrometry in Food Analysis 10. Species detection using probe technology 11. Plant species forbidden in health food and their toxic constituents 12. Trace analysis of nitrofuran residues in food of animal origin 13. Heterocyclic aromatic amines in cooked food: toxicology and analysis

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Author Information

Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.

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