Food Toxicology and Forensics (Paperback)

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