ABSTRACT
Contents of Volume I ..............................................................................................................................................................................ix Preface ................................................................................................................................................................................................. xiii Acknowledgments ..................................................................................................................................................................................xv Editors ................................................................................................................................................................................................. xvii Contributors to Volume II .................................................................................................................................................................... xix
1. Mycotoxin Analysis in Poultry and Processed Meats .................................................................................................................3 Jean-Denis Bailly and Philippe Guerre
2. Phycotoxins: Methods of Detection ............................................................................................................................................29 Luis M. Botana, Mercedes R. Vieytes, Carmen Louzao, Ana M. Botana, Amparo Alfonso, Carmen Vale, and Natalia Vilariño
3. Antibacterials ...............................................................................................................................................................................53 Marilena E. Dasenaki, Anna A. Bletsou, and Nikolaos S. Thomaidis
4. Growth Promoters ........................................................................................................................................................................87 Milagro Reig and Fidel Toldrá
5. Urea Pesticide Residues in Food ...............................................................................................................................................105 Leo M.L. Nollet
6. Organochlorine Pesticide Residues in Food ............................................................................................................................ 135 M. Paramasivam, K. Jayalakshmi, S. Chandrasekaran, and S. Kuttalam
7. Determination of Carbamate Pesticides in Foods ................................................................................................................... 151 Evaristo Ballesteros Tribaldo
8. Analysis of Organophosphorus Insecticides in Foods ............................................................................................................ 181 Andres Perez Parada, Lucia Pareja, Silvina Niell, Natalia Besil, Marcos Colazzo, Maria Verónica Cesio, and Horacio Heinzen
9. Fungicide Residues .....................................................................................................................................................................201 M. Paramasivam
10. Herbicide Residues ..................................................................................................................................................................... 215 Edmond Sanganyado and Stephen Majoni
11. Packaging Residues ....................................................................................................................................................................241 Emma L. Bradley and Laurence Castle
12. Allergens ......................................................................................................................................................................................251 Virginie Tregoat and Arjon J. van Hengel
13. Risk Management of Polychlorinated Dibenzodioxins, Dibenzofurans, and Biphenyls in Food in the European Union: A Historical View ...........................................................................................................................................................263 Gianfranco Brambilla, Alessandro di Domenico, and Anna Laura Iamiceli
14. Nitrosamines ...............................................................................................................................................................................289 Susanne Rath and Felix Guillermo Reyes Reyes
15. Bioactive Amines ........................................................................................................................................................................301 Christian Fernandes and Maria Beatriz Abreu Gloria
16. Polycyclic Aromatic Hydrocarbons ..........................................................................................................................................329 Peter Šimko
17. Metals ..........................................................................................................................................................................................339 Antonio Ruiz-Medina and Eulogio J. Llorent-Martínez
18. Genetically Modified Organisms in Food ................................................................................................................................ 355 Dabing Zhang and Jinchao Guo
19. Thermal Analysis and DSC-FTIR Microspectroscopy ......................................................................................................... 371 Shan-Yang Lin and Chih-Cheng Lin
20. Methods of Detection of Irradiated Foodstuffs and Relative Products ................................................................................387 Jacques J. Raffi and Jacky Kister
21. Radionuclide Concentrations in Food ......................................................................................................................................397 Leo M.L. Nollet
22. Sample Preparation and Extraction Techniques .................................................................................................................... 417 M. Paramasivam, K. Jayalakshmi, S. Chandrasekaran, and S. Kuttalam
23. Chemometrics .............................................................................................................................................................................429 Michele Forina, Silvia Lanteri, Chiara Casolino, and Paolo Oliveri
24. High-Performance Liquid Chromatography: An Established Separation Technique in Food Chemistry ......................459 Chiara Fanali, Paola Dugo, Javier-Hernández Borges, Luigi Mondello, Zeineb Aturki, and Salvatore Fanali
25. Gas Chromatography ................................................................................................................................................................481 Semih Otles and Vasfiye Hazal Ozyurt
26. Capillary Electrophoresis in Food Analyses ...........................................................................................................................493 Heli Sirén
27. Isoelectric Focusing, Gel Electrophoresis, and Western Blot ................................................................................................ 521 Romina Pedreschi
28. Differential Scanning Calorimetry .......................................................................................................................................... 531 Leo M.L. Nollet
29. Nanoscale Systems ...................................................................................................................................................................... 541 Tibor Hianik
30. Biosensors in Food Analysis ...................................................................................................................................................... 555 Theodoros H. Varzakas, Georgia-Paraskevi Nikoleli, Dimitrios P. Nikolelis, and Nikolaos Tzamtzis
31. UV-Visible Absorption, Fluorescence, and Chemiluminescence Spectroscopy .................................................................. 575 Basil Munjanja and Edmond Sanganyado
32. Vibrational Spectroscopy Methods for Rapid Control of Agro-Food Products .................................................................. 591 Vincent Baeten, Herve Rogez, Juan Antonio Fernández Pierna, Philippe Vermeulen, and Pierre Dardenne
33. Atomic Absorption Spectroscopy and Inductively Coupled Plasma Mass Spectrometry ..................................................623 Semih Otles and Ahmet Senturk
34. Mass Spectrometry ....................................................................................................................................................................641 Dimitra A. Lambropoulou and Dimitra Hela
35. NMR Spectroscopy ....................................................................................................................................................................659 Apostolos Spyros
36. Ultrasound Analysis ...................................................................................................................................................................673 Alfredo Teixeira
Index ...................................................................................................................................................................................................687
