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| eurofins food chemistry testing: Vanilla Eric Odoux, Michel Grisoni, 2010-07-20 Cultivated in an increasing number of countries, vanilla is a universally appreciated flavor that is consumed worldwide. However, most users are unaware of the plant from which the product comes. This book presents up-to-date reviews on the cultivation, curing, and uses of vanilla. The latest scientific data provides information on genetic status, resources, pests, diseases, cultural practices, biosynthesis of aromatic compounds, and aroma development. Leading contributors from around the world examine emergent countries for vanilla production, including China, India and Uganda. The text also explores the relationship between fruit development anatomy and flavor quality. |
| eurofins food chemistry testing: Advances in Food Authenticity Testing Gerard Downey, 2016-08-08 Advances in Food Authenticity Testing covers a topic that is of great importance to both the food industry whose responsibility it is to provide clear and accurate labeling of their products and maintain food safety and the government agencies and organizations that are tasked with the verification of claims of food authenticity. The adulteration of foods with cheaper alternatives has a long history, but the analytical techniques which can be implemented to test for these are ever advancing. The book covers the wide range of methods and techniques utilized in the testing of food authenticity, including new implementations and processes. The first part of the book examines, in detail, the scientific basis and the process of how these techniques are used, while other sections highlight specific examples of the use of these techniques in the testing of various foods. Written by experts in both academia and industry, the book provides the most up-to-date and comprehensive coverage of this important and rapidly progressing field. Covers a topic that is of great importance to both the food industry and the governmental agencies tasked with verifying the safety and authenticity of food products Presents a wide range of methods and techniques utilized in the testing of food authenticity, including new implementations and processes Highlights specific examples of the use of the emerging techniques and testing strategies for various foods |
| eurofins food chemistry testing: DNA Techniques to Verify Food Authenticity Malcolm Burns, Lucy Foster, Michael Walker, 2019-10-14 The food supply chain needs to reassure consumers and businesses about the safety and standards of food. Global estimates of the cost of food fraud to economies run into billions of dollars hence a huge surge in interest in food authenticity and means of detecting and preventing food fraud and food crime. Approaches targeting DNA markers have assumed a pre-eminence. This book is the most comprehensive and timely collection of material from those working at the forefront of DNA techniques applied to food authenticity. Addressing the new field of analytical molecular biology as it combines the quality assurance rigour of analytical chemistry with DNA techniques, it introduces the science behind DNA as a target analyte, its extraction, amplification, detection and quantitation as applied to the detection of food fraud and food crime. Making the link with traditional forensic DNA profiling and describing emerging and cutting-edge techniques such as next generation sequencing, this book presents real-world case studies from a wide perspective including from analytical service providers, industry, enforcement agencies and academics. It will appeal to food testing laboratories worldwide, who are just starting to use these techniques and students of molecular biology, food science and food integrity. Food policy professionals and regulatory organisations who will be using these techniques to back up legislation and regulation will find the text invaluable. Those in the food industry in regulatory and technical roles will want to have this book on their desks. |
| eurofins food chemistry testing: Food Identity Preservation and Traceability Gregory S. Bennet, 2009-10-19 A Practical Roadmap to IPT IntegrationFrom baby formula and peanut butter, to E. coli-tainted peppers and salmonella-tainted pistachios, no food product or means of its production is immune to risks. And while these risks may never be fully eliminated, identity preservation and traceability (IPT) systems make it easier to determine the source and e |
| eurofins food chemistry testing: EURL-PROFICIENCY TEST-FV-22. Pesticide Residues in Onion Homogenate Final Report December 2020 Amadeo Rodríguez Fernández-Alba, Octavio Malato Rodríguez, Carmen Ferrer Amate, 2021-12-15 According to Article 28 of Regulation 396/2005/EC (23rd February 2005) of the European Parliament and of the Council, concerning maximum residue levels for pesticides in or on food and feed of plant and animal origin, all laboratories analysing samples for the official control of pesticide residues shall participate in the European Union Proficiency Tests (EUPTs) for pesticide residues organised by the European Union. These proficiency tests are carried out on an annual basis in order to continuously improve the quality, accuracy and comparability of the residue data reported by EU Member States to the European Union, as well as by other Member States, within the framework of the EU multi-annual coordinated control programme and national monitoring programmes. Regulation (EU) 2017/625 lays down the general tasks, duties and requirements for European Union Reference Laboratories (EURLs) for Food, Feed and Animal Health. Among these tasks is the provision for independently organised comparative tests. European Proficiency Test FV-22 has been organised by the EURL in Fruits and Vegetables at the University of Almería, Spain. Participation in European Proficiency Test FV-22 was mandatory for all National Reference Laboratories (NRLs), as well as all other EU official laboratories, involved in the determination of pesticide residues in fruits and vegetables for the EU multi-annual coordinated control programme or for their own national monitoring programmes. Additionally, laboratories from China, Colombia, Kenya, Peru, Serbia, Singapore, Thailand, Turkey and Uruguay participated in this test. DG-SANTE will have full access to all data from the EUPTs including the lab-code/lab-name key. The NRLs will also have that information for the OfLs within their network. This report may be presented to the European Union Standing Committee on Plants, Animals, Food and Feed (PAFF). |
| eurofins food chemistry testing: Cereal Grain-based Functional Foods Trust Beta, Mary Ellen Camire, 2018-09-06 Globally, cereal grains are a staple part of the diet providing primarily carbohydrates and other phytochemical components. Detailed coverage of the composition and functionality of the bulk carbohydrate components, specifically starch, beta-glucans, and arabinoxylans, and the trace phytochemical components, i.e. phenolic compounds such as phenolic acids, anthocyanins, deoxyanthocyanins, and proanthocyanidins in cereal grains and grain products is provided. Considerable attention is paid to the interactions between carbohydrate and non-carbohydrate components in grains including starch–protein and starch–lipid interactions and their effects on starch digestibility. The phenolic constituents bound to grain dietary fiber also receive detailed consideration and the final chapter presents a review that discusses whole grain–gut microbiota interactions identifying new areas of research that may contribute to a better understanding of the underlying mechanisms linked to human health. This book provides researchers, clinicians and students with a comprehensive compendium on aspects of whole grain components and brings the literature up to date. |
| eurofins food chemistry testing: Analysis of Endocrine Disrupting Compounds in Food Leo M. L. Nollet, 2011-06-09 Analysis 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. Special Features: 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 |
| eurofins food chemistry testing: Modern Techniques for Food Authentication Da-Wen Sun, 2008-06-12 With the increasing awareness of food safety and quality, consumers continuously demand the reassurance of origin and content of their foods. Furthermore, manufacturers must be able to confirm the authenticity of components of their products in order to comply with government legislation. Protection of the rights of consumers, genuine food processors, and prevention of fraudulent or deceptive practices and the adulteration of food is an important and challenge facing the food industry.Rapid scientific and technological advances in the determination of food authenticity have taken place in recent years and Modern Techniques for Food Authentication focuses on many of those novel techniques. Including coverage of various spectroscopic technologies, methods based on isotopic analysis and chromatography, DNA, enzymatic analysis, electrophosresis and thermal methods, this book provides a valuable, international resource on the latest developments in food authentication. - A comprehensive overview of authentication techniques and technology - Written by an international group of academic and professional peers - Provides an excellent complement to more general books on food safety |
| eurofins food chemistry testing: Authenticity of Foods of Plant Origin Konstantinos Kotsanopoulos, 2022-06-15 Food is adulterated to increase profit or due to negligence. Adulteration can compromise food safety and quality, and harm consumers. This may undermine consumer trust and the reputation of the food industry. As such, it is very important to monitor, control and detect adulteration. A number of techniques have been developed for the authentication of food and verifying its quality and associated claims. Foods of plant origin are the source of nutrients for billions of people around the globe. Due to the huge variety of plants, and the lack of visual characteristics as a result of processing, advanced techniques are required to detect adulteration. This book reviews the latest developments in the field of authenticity of foods of plant origin, examining concepts such as traceability, and how they are applied to facilitate the support of claims, as well as legislative requirements in the major economies around the world. The basic techniques used nowadays in verifying authenticity of these types of foods are reviewed and discussed, and their applications are summarized. The book also focuses on categories of foods most prone to adulteration attempts due to their characteristics, properties and production methods commonly followed, thus allowing the reader to more easily identify the chapter that is of interest in each case. The book will be of interest to food industrialists, chemists, quality control scientists and technologists, microbiologists, analytical chemists and food physical chemists within the food industry. It is also aimed at academicians who are interested in the authenticity of foods of plant origin and the advancements in the analytical fields that support relevant legal and marketing requirements. |
| eurofins food chemistry testing: Rapid methods for food and feed quality determination A. van Amerongen, D. Barug, M. Lauwaars, 2023-08-28 There is an ever-increasing need for rapid methods and instrumentation in the field of food and feed quality. Key issues dealt with in the food and feed industry include: monitoring of processes at all stages; showing due diligence in the control of food and nutritional quality; achieving rapid results for detecting (micro)biological, chemical and physical deterioration of food and feed; and finally, detecting rapidly and reliably food authenticity and/or adulteration. Developments in analytical techniques have led to the emergence of a wide range of rapid methods to complement the traditional methods. Faster results, higher productivity, lower costs and increased sensitivity are key concepts for all those involved in writing this book. Key topics include: - emerging rapid technologies; - rapid monitoring of food and nutritional quality; - rapid testing of quality deterioration and spoilage; - rapid testing of authenticity and adulteration; - quality tracking & tracing and rapid testing. The methods and techniques presented here, in their varying degree of complexity, will be a valuable resource for researchers and professionals from the food and feed industry as well as from the scientific community. This book is an ideal supplement to 'Rapid Methods for biological and chemical contaminants in food and feed' as published in 2005. |
| eurofins food chemistry testing: Genotoxic Impurities Andrew Teasdale, 2011-03-29 This book examines genotoxic impurities and their impact on the pharmaceutical industry. Specific sections examine this from both a toxicological and analytical perspective. Within these sections, the book defines appropriate strategies to both assess and ultimately control genotoxic impurities, thus aiding the reader to develop effective control measures. An opening section covers the development of guidelines and the threshold of toxicological concern (TTC) and is followed by a section on safety aspects, including safety tests in vivo and vitro, and data interpretation. The second section addresses the risk posed by genotoxic impurities from outside sources and from mutagens within DNA. In the final section, the book deals with the quality perspective of genotoxic impurities focused on two critical aspects, the first being the analysis and the second how to practically evaluate the impurities. |
| eurofins food chemistry testing: Official Gazette of the United States Patent and Trademark Office , 2007 |
| eurofins food chemistry testing: Present Knowledge in Food Safety Michael E. Knowles, Lucia Anelich, Alan Boobis, Bert Popping, 2022-10-08 Present Knowledge in Food Safety: A Risk-Based Approach Through the Food Chain presents approaches for exposure-led risk assessment and the management of changes in the chemical, pathogenic microbiological and physical (radioactivity) contamination of 'food' at all key stages of production, from farm to consumption. This single volume resource introduces scientific advances at all stages of the production to improve reliability, predictability and relevance of food safety assessments for the protection of public health. This book is aimed at a diverse audience, including graduate and post-graduate students in food science, toxicology, microbiology, medicine, public health, and related fields. The book's reach also includes government agencies, industrial scientists, and policymakers involved in food risk analysis. - Includes new technologies such as nanotechnology, genetic modification, and cloning - Provides information on advances in pathogen risk assessment through novel and real-time molecular biological techniques, biomarkers, resistance measurement, and cell-to-cell communication in the gut - Covers the role of the microbiome and the use of surrogates (especially for viruses) |
| eurofins food chemistry testing: Quality Assurance in Analytical Chemistry Werner Funk, Vera Dammann, Gerhild Donnevert, 2007-09-24 This best-selling title both in German and English is now enhanced by a new chapter on the important topical subject of measurement uncertainty, plus a CD-ROM with interactive examples in the form of Excel-spreadsheets. These allow readers to gain an even better comprehension of the statistical procedures for quality assurance while also incorporating their own data. Following an introduction, the text goes on to elucidate the 4-phase model of analytical quality assurance: establishing a new analytical process, preparative quality assurance, routine quality assurance and external analytical quality assurance. Besides updating the relevant references, the authors took great care to incorporate the latest international standards in the field. |
| eurofins food chemistry testing: Bioactive Phytochemicals from Vegetable Oil and Oilseed Processing By-products Mohamed Fawzy Ramadan Hassanien, 2023-03-21 This book comprehensively reviews the phytochemistry, functional properties, and health-promoting effects of bioactive compounds found in oil processing by-products, and it also explores the food and non-food applications of these by-products. Several oilseeds, vegetables, and fruits are cultivated for their oils and fats, wherein the oil extraction industry generates a huge amount of waste (meal or cake). The valorisation of this waste would be very beneficial not only from the economic and environmental perspectives, but also for the potential applications in food, cosmetics and pharmaceutical industries, in which phytochemicals derived from vegetable oil and oilseed processing by-products play an important role in, for instance, extending the shelf life of several products and providing added-value properties with their antioxidant and antimicrobial properties. In this work, expert contributors discuss about the added-value of biowaste from common and non-traditional vegetable oils and oilseeds processing, as well as fruit oils processing, and offer an extensive overview of the different bioactive compounds found in extracts from oil processing by-products and their chemical composition. The book also collects several examples in which oil processing by-products are integrated into industrial activities such as food production, livestock production and in pharmaceutical and cosmetics industries. Professionals and scholars alike interested in the recycling of agro-industrial wastes derived from vegetable oil and oilseed processing by-products will find this book a handy reference tool. |
| eurofins food chemistry testing: New Scientist , 2008 |
| eurofins food chemistry testing: The Craft and Science of Coffee Britta Folmer, 2016-12-16 The Craft and Science of Coffee follows the coffee plant from its origins in East Africa to its current role as a global product that influences millions of lives though sustainable development, economics, and consumer desire.For most, coffee is a beloved beverage. However, for some it is also an object of scientifically study, and for others it is approached as a craft, both building on skills and experience. By combining the research and insights of the scientific community and expertise of the crafts people, this unique book brings readers into a sustained and inclusive conversation, one where academic and industrial thought leaders, coffee farmers, and baristas are quoted, each informing and enriching each other.This unusual approach guides the reader on a journey from coffee farmer to roaster, market analyst to barista, in a style that is both rigorous and experience based, universally relevant and personally engaging. From on-farming processes to consumer benefits, the reader is given a deeper appreciation and understanding of coffee's complexity and is invited to form their own educated opinions on the ever changing situation, including potential routes to further shape the coffee future in a responsible manner. - Presents a novel synthesis of coffee research and real-world experience that aids understanding, appreciation, and potential action - Includes contributions from a multitude of experts who address complex subjects with a conversational approach - Provides expert discourse on the coffee calue chain, from agricultural and production practices, sustainability, post-harvest processing, and quality aspects to the economic analysis of the consumer value proposition - Engages with the key challenges of future coffee production and potential solutions |
| eurofins food chemistry testing: Analytical Methods for PFAS in Products and the Environment Schöpel, Miriam, Jacobs, Griet, Jordens, Jan, van Ermen, Guido, Voorspoels, Stefan, Krause, Maren, 2022-03-08 Available online: https://pub.norden.org/temanord2022-510/ Per- and polyfluoroalkyl substances (PFASs) are a large group of substances that have been widely used in articles since many years. They are found wherever extreme conditions prevail and particularly high demands are placed on materials. Their use spans over many different sectors ranging from fire-fighting foams to the manufacture of everyday articles like water-repellent outdoor jackets or stain-proofing agents.On the other side, PFASs are not easily degradable and can remain in the environment for decades. In addition, the use of PFASs has raised human and environmental concerns. In Europe, some PFASs are therefore classified as persistent, bioaccumulative and toxic (PBT) and very persistent and very bioaccumulative (vPvB) under the REACH Regulation. The following report provides an overview of currently available analytical methods for PFASs in different matrices. |
| eurofins food chemistry testing: Building the Future of Food Safety Technology Darin Detwiler, 2020-06-16 Building the Future of Food Safety Technology: Blockchain and Beyond focuses on evaluating, developing, testing and predicting Blockchain's impact on the food industry, the types of regulatory compliance needed, and other topics important pertaining to consumers. Blockchain is a technology that can be used to record transactions from multiple entities across a complex network. A record on a blockchain cannot be altered retroactively without the alteration of all preceding blocks and the consensus of the network. Blockchain is often associated with cryptocurrency, but it is being looked at more and more as a solution to food-supply problems. - Presents the latest information on Blockchain's impact in the food industry - Bridges food technology and food safety - Provides guidance and expert insights on the food supply chain |
| eurofins food chemistry testing: Vortex , 2001 |
| eurofins food chemistry testing: Improving Import Food Safety Wayne Ellefson, Lorna Zach, Darryl Sullivan, 2012-10-22 Food safety has been a global concern for many years. While global sourcing of foods and ingredients provides great opportunity for variety and diversity of cultural products, there are significant risks. Programs that regulate food safety and quality in countries around the world vary in their scope and effectiveness, with many being underfunded. Rapidly developing countries may lack the expertise, laboratory resources for testing, and established inspection programs to adequately promote the safety of foods. Rather, these countries may be more focused on providing enough food for their citizens. Lack of documentation or traceability in the exporting country can further exacerbate the situation. Of course, safety problems in food imported from more developed countries also occur, and the source of food borne disease outbreaks are found regularly within the United States. Improving Import Food Safety gathers together vital information on the food safety programs of national governments, the food industry, and the testing industry. Chapters have been contributed by authors from the United States, Latin America, Europe, and Asia. Readers will learn about a variety of regulatory approaches to food safety at the federal and state levels in the United States, as well as in selected countries and within the food industry itself. They will also gain insights into the nature and source of safety problems, in addition to approaches to food safety around the world. The book is divided into three sections: Highlighting Key Issues: authors illustrate the millions of permutations for the origin of ingredients, discussing the difficulty if policing imports, providing a unique perspective on the economic situation in China and insight into development of support for small farm producers in Mexico. Legal and Regulatory Issues/Structures in the USA and Abroad: describes the legal and regulatory system in the European Union, the United States, and China, plus a chapter addressing global approaches to fraud. Potential Strategies to Improve Import Safety: presents strategies to deal with what are ultimately global issues, but on multiple levels. Perspectives are provided by authors from Industry, and industry trade association, academia, and a recently semi-retired, global ambassador or food safety. Readers will find this book noteworthy because of the diverse topics and perspectives offered on the challenges of keeping food safe in a global economy. Authors come from a variety of backgrounds, and each has provided a unique perspective on this critical topic. The volume is aimed at importers and exporters of food and ingredients; food microbiologists, food safety and QC/QA personnel; regulatory and legal personnel in food manufacturing companies; food policy makers and regulatory officials and facility and graduate students in food science. |
| eurofins food chemistry testing: Who’s Who in Food Chemistry Reto Battaglia, Werner Pfannhauser, Michael Murkovic, 2013-06-29 This directory comprises data on more than 800 top European food scientists including their complete addresses, telephone and fax numbers, as well as such background information as fields of expertise, research topics and consulting activities. Additionally, private, governmental and official laboratories for food control have also been included, while exhaustive indexes allow easy access to all entries. The increasing demand for internationally approved professionals in all fields of food science makes this volume an invaluable source of information for the food industry, R + D institutions, consultants, private laboratories and university departments seeking cooperation and service partners or consultancy. |
| eurofins food chemistry testing: Major Companies of Europe , 2007 |
| eurofins food chemistry testing: Handbook of Olive Oil: Analysis and Properties Ramon Aparicio, John Harwood, 2013-11-09 This new olive oil handbook provides a wealth of detail about the analysis and properties of olives and their oil. It covers technological aspects and biochemistry, a description of detailed techniques, and an analysis of olive oil from the standpoint of general methodology. |
| eurofins food chemistry testing: EPA-503/8 , 1989 |
| eurofins food chemistry testing: Food Authentication and Traceability Charis M. Galanakis, 2020-11-19 Food Authenticity and Traceability covers the most recent trends and important topics in food authentication, with an emphasis on the components of a food traceability systems. The book discusses techniques such as omics-based technologies, chromatographic methods, mass spectrometry, hyperspectral and chemical imaging, molecular and DNA-based techniques, chemometrics and data mining algorithms, high-throughput sequencing, and non-targeted fingerprinting approaches and proteomics. - Includes information on blockchain for food traceability analysis - Discusses consumer preferences and perceptions regarding food traceability drivers and food fraud - Presents approaches of authentication for food of animal origin and omics-based technologies |
| eurofins food chemistry testing: New Scientist and Science Journal , 2001 |
| eurofins food chemistry testing: Vinegars of the World Laura Solieri, Paolo Giudici, 2009-08-29 Vinegars can be considered as acidic products of special importance for the enri- ment of our diet, and resulting from the desired or controlled oxidation of ethanol containing (liquid) substrates. The traditional use and integration of vinegars in numerous cultures can be traced back to ancient times. In fact, the cultural heritage of virtually every civilization includes one or more vinegars made by the souring action (of micro-organisms) following alcoholic fermentation. It has been do- mented that the Egyptians, Sumerians and Babylonians had experience and tech- cal knowledge in making vinegar from barley and any kind of fruit. Vinegar was very popular both in ancient Greece and Rome, where it was used in food prepa- tions and as remedy against a great number of diseases. In Asia, the first records about vinegar date back to the Zhou Dynasty (1027-221 BC) and probably China’s ancient rice wines may have originally been derived from fruit, for which (malted) rice was substituted later. The historical and geographical success of vinegars is mainly due to the low technology required for their production, and to the fact that several kinds of raw materials rich in sugars may easily be processed to give vinegar. In addition, vi- gars are well-known and accepted as safe and stable commodities that can be c- sumed as beverages, health drinks or added to food as preservatives or as flavo- ing agents. |
| eurofins food chemistry testing: Chemistry and Technology of Soft Drinks and Fruit Juices Philip R. Ashurst, 2016-01-25 Soft drinks and fruit juices are produced in almost every country in the world and their availability is remarkable. From the largest cities to some of the remotest villages, soft drinks are available in a variety of flavours and packaging. Over the last decade, soft drinks and fruit juices have been the subject of criticism by the health community and there is considerable pressure on beverage manufacturers to reduce, or even remove, the sugar content of these products. Chemistry and Technology of Soft Drinks and Fruit Juices, Third Edition provides an overview of the chemistry and technology of soft drinks and fruit juices, covering ingredients, processing, microbiology, traceability and packaging as well as global market trends. This fully revised edition now includes chapters on topics that have become prominent in the industry since publication of the previous edition namely: water use and treatment, and microbiology technologies. The book is directed at graduates in food science, chemistry or microbiology entering production, quality control, new product development or marketing in the beverage industry or in companies supplying ingredients or packaging materials to the beverage industry. |
| eurofins food chemistry testing: Chemistry and Industry , 2007 |
| eurofins food chemistry testing: Rapid Methods for Assessing Food Safety and Quality Maria Schirone, Pierina Visciano, 2020-12-07 Food safety and quality represent a major concern worldwide, not only for the potential risk to consumers’ health but also for the economic losses occurring in food industries. A complete quality system involves raw matter, environmental conditions, production processes, storage and distribution, taking into account the purpose for which the end product is intended. Appropriate analytical methods combined with good hygiene practices are essential to ensure a safe food supply and/or to minimize the occurrence of foodborne outbreaks due to the consumption of food contaminated with pathogens such as bacteria, fungi and parasites. On the other hand, the lack of measures able to detect quality deterioration, spoilage, authenticity and adulteration, as well as texture, rheology and sensory properties of food can affect the food industry economy and reduce consumer confidence. The use of rapid analytical methods can benefit food companies in saving time and cost, indicating the importance of developing new reliable assays for good and fast control of products throughout the whole food chain. |
| eurofins food chemistry testing: Food Authencity Michèle Lees, 1998 |
| eurofins food chemistry testing: Statistical Analysis of Ecotoxicity Studies John W. Green, Timothy A. Springer, Henrik Holbech, 2018-08-14 A guide to the issues relevant to the design, analysis, and interpretation of toxicity studies that examine chemicals for use in the environment Statistical Analysis of Ecotoxicity Studies offers a guide to the design, analysis, and interpretation of a range of experiments that are used to assess the toxicity of chemicals. While the book highlights ecotoxicity studies, the methods presented are applicable to the broad range of toxicity studies. The text contains myriad datasets (from laboratory and field research) that clearly illustrate the book's topics. The datasets reveal the techniques, pitfalls, and precautions derived from these studies. The text includes information on recently developed methods for the analysis of severity scores and other ordered responses, as well as extensive power studies of competing tests and computer simulation studies of regression models that offer an understanding of the sensitivity (or lack thereof) of various methods and the quality of parameter estimates from regression models. The authors also discuss the regulatory process indicating how test guidelines are developed and review the statistical methodology in current or pending OECD and USEPA ecotoxicity guidelines. This important guide: Offers the information needed for the design and analysis to a wide array of ecotoxicity experiments and to the development of international test guidelines used to assess the toxicity of chemicals Contains a thorough examination of the statistical issues that arise in toxicity studies, especially ecotoxicity Includes an introduction to toxicity experiments and statistical analysis basics Includes programs in R and excel Covers the analysis of continuous and Quantal data, analysis of data as well as Regulatory Issues Presents additional topics (Mesocosm and Microplate experiments, mixtures of chemicals, benchmark dose models, and limit tests) as well as software Written for directors, scientists, regulators, and technicians, Statistical Analysis of Ecotoxicity Studies provides a sound understanding of the technical and practical issues in designing, analyzing, and interpreting toxicity studies to support or challenge chemicals for use in the environment. |
| eurofins food chemistry testing: Soya & Oilseed Bluebook , 2001 |
| eurofins food chemistry testing: Progress in the Chemistry of Organic Natural Products 122 A. Douglas Kinghorn, Heinz Falk, Simon Gibbons, Yoshinori Asakawa, Ji-Kai Liu, Verena M. Dirsch, 2023-07-01 This volume highlights some recent developments on plants used widely as botanical dietary supplements and herbal medicines, especially in terms of knowledge of the chemical types and diverse biological activities of their constituents, as well as laboratory approaches for their quality control and taxonomic identification. In the first chapter, the biologically active secondary metabolites are described of selected botanicals that have a wide current use in the United States, with recent information provided also on their in vitro and in vivo biological activities. The second chapter constitutes an updated survey of the different chromatographic, spectroscopic, and metabolomics techniques that can be utilized for the quality control of botanical products. The penultimate chapter covers different nomenclatural systems that are of use for the taxonomic identification of source plants used in botanical products. Finally, deoxyribonucleic acid molecular barcoding techniques for the identification for plants used as dietary supplements are covered. |
| eurofins food chemistry testing: Evaluation 2021 part I – Residues. Pesticides residues in food Food and Agriculture Organization of the United Nations, World Health Organization, 2022-04-15 A Joint Meeting of the Food and Agriculture Organization of the United Nations (FAO) Panel of Experts on Pesticide Residues in Food and the Environment and the World Health Organization (WHO) Core Assessment Group on Pesticide Residues (JMPR) was held from 6–17 September and 4 and 7 October 2021. The meeting evaluated 15 pesticides for residues with regard to additional uses. The meeting estimated maximum residue levels and recommended them for use by CCPR and estimated supervised trials median residue (STMR) and highest residue (HR) levels as a basis for estimating dietary exposures. |
| eurofins food chemistry testing: Food Safety Culture Frank Yiannas, 2008-12-10 Food safety awareness is at an all time high, new and emerging threats to the food supply are being recognized, and consumers are eating more and more meals prepared outside of the home. Accordingly, retail and foodservice establishments, as well as food producers at all levels of the food production chain, have a growing responsibility to ensure that proper food safety and sanitation practices are followed, thereby, safeguarding the health of their guests and customers. Achieving food safety success in this changing environment requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of organizational culture and the human dimensions of food safety. To improve the food safety performance of a retail or foodservice establishment, an organization with thousands of employees, or a local community, you must change the way people do things. You must change their behavior. In fact, simply put, food safety equals behavior. When viewed from these lenses, one of the most common contributing causes of food borne disease is unsafe behavior (such as improper hand washing, cross-contamination, or undercooking food). Thus, to improve food safety, we need to better integrate food science with behavioral science and use a systems-based approach to managing food safety risk. The importance of organizational culture, human behavior, and systems thinking is well documented in the occupational safety and health fields. However, significant contributions to the scientific literature on these topics are noticeably absent in the field of food safety. |
| eurofins food chemistry testing: Rapid Antibody-based Technologies in Food Analysis Richard O'Kennedy, 2019-06-19 There are significant challenges in food analysis, problems with food contamination and authentication, and a worldwide need to ensure food safety. This book provides a description of antibody-based technologies used in food analysis. It focuses on key applications, outlining the approaches used, their advantages and limitations, and describes future areas for development. Chapters are written by experts in the field, critically examining each of the currently used methodologies and highlighting new evolving technologies, such as lab-on-chip and microfluidics-based devices and biosensors. Case studies demonstrating the utility of each of the methods described are included. Important introductory chapters cover sample preparation for analysis and statistical sampling necessary for quality control for verification of results. An overview chapter highlighting major analytical issues and areas that have specific requirements, e.g. food authentication, is provided. Researchers and scientists in the field who have to acquire, verify and use technologies for food analysis, food producers and processors, food safety and testing laboratories, and government agencies will all find this a useful addition to their library. |
| eurofins food chemistry testing: Microreactors in Preparative Chemistry Wladimir Reschetilowski, 2013-09-13 This is the first book in the field to focus on these aspects, providing extremely valuable information unavailable elsewhere for anyone seeking the practical application of microreactor technology in preparative chemistry. The topics covered branch out in three different directions. To begin with, the knowledge necessary for the preparative chemistry concerning the influence of the so-called microeffects on the reaction procedure and on mass and heat transfer as well as the surface phenomena are provided in detail. Next, practical aspects of the synthesis of various basic chemicals and fine chemicals, polymers, bioproducts and nanoparticles are discussed, including important advice for both the researcher and industrial chemist. Finally, reaction examples in microreactors whose reaction guidance are best understood are given together with universally applicable correlations as well as modeling approaches and transfer potential on related reaction systems. With its specific instructions, tips and experimental procedures for product syntheses as well as the inclusion of both the technical and theoretical background this is a must-have for beginners and experts alike working in this emerging field. |
| eurofins food chemistry testing: Procedures and Conditions of Accreditation , 2007 Explains the structure of International Accreditation New Zealand (IANZ) and the procedures for accreditation by IANZ. |
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testing for feed, novel food, food additives, food enzymes and flavourings. The identification of hazardous ingredients is mandatory for consumer protection. Toxicological testing is used to …
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2.1 Each Member will perform food and feed testing services in accordance with an order accepted by it (the “Services”). Each Member warrants that all Services provided by it will be performed in …
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2.1 Each Member will perform food and feed testing services in accordance with an order accepted by it (the “Services”). Each Member warrants that all Services provided by it will be …
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• Eurofins Food Integrity & Innovation is not a separate and distinct entity, but rather a group of independent affiliated laboratories that perform services related to food, dietary supplement …
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Eurofins, (www.eurofins.com) the world leader in analytical testing support to the global environmental sector, announces that it is acquiring Frontier Global Sciences (FGS), a leading …
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AN AWARENESS GUIDE FOCUSED ON ARSENIC IN FOOD AND THE IMPORTANCE OF DETECTING BOTH INORGANIC & ORGANIC FORMS. • What is Arsenic? • Inorganic vs. …
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