Analysis of Nanoplastics and Microplastics in Food
暫譯: 食品中奈米塑膠與微塑膠的分析
Nollet, Leo M. L., Siddiqi, Khwaja Salahuddin
- 出版商: CRC
- 出版日期: 2020-12-03
- 售價: $7,780
- 貴賓價: 9.5 折 $7,391
- 語言: 英文
- 頁數: 224
- 裝訂: Hardcover - also called cloth, retail trade, or trade
- ISBN: 1138600180
- ISBN-13: 9781138600188
海外代購書籍(需單獨結帳)
相關主題
商品描述
The world's ever increasing use of plastics has created large areas of floating plastic waste in the oceans--so-called plastic soup. This floating plastic debris is gradually fragmenting into smaller particles which eventually become microplastics, and even nanoplastics.
Analysis of Nanoplastics and Microplastics in Food compiles data on nanoplastics and microplastics in food. To date, there is some data on this, particularly for the marine environment. Fish show high concentrations, but because microplastics are mostly present in the stomach and intestines, they are usually removed and consumers are not exposed. But in crustaceans and bivalve molluscs like oysters and mussels, the digestive tract is consumed, so there is some exposure. Microplastics have also been reported in honey, beer, and table salt.
Key Features:
- Discusses sampling and analysis of nano- and microplastics
- Details the impacts of plastic residues in diverse compartments of the environment
- Includes a discussion of microplastics in freshwater
- Discusses interactions of microplastics and POPs
This book brings to light the reality--and dangers--of microplastics in food. Pollutants like polychlorinated biphenyls (PCBs) and polycyclic aromatic hydrocarbons (PAHs) can accumulate in microplastics. Some studies suggest that, after consuming microplastics in food, these substances may transfer into tissues. So, it is important to estimate the average intake. Since engineered nanoparticles (from different types of nanomaterials) can enter human cells, this reality can pose consequences for human health.
Also available in the Food Analysis and Properties Series:
Mass Spectrometry Imaging in Food Analysis, edited by Leo M. L. Nollet (ISBN: 978-1-138-37069-2)
Proteomics for Food Authentication, edited by Leo M. L. Nollet and Semih Ӧtleş (ISBN: 978-0-367-20505-8)
Food Aroma Evolution: During Food Processing, Cooking, and Aging, edited by
Matteo Bordiga and Leo M. L. Nollet (ISBN: 978-1-138-33824-1)
For a complete list of books in this series, please visit our website at:
www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO
商品描述(中文翻譯)
世界對塑膠的日益增加的使用，已在海洋中創造出大量漂浮的塑膠垃圾——所謂的塑膠湯。這些漂浮的塑膠碎片逐漸碎裂成更小的顆粒，最終變成微塑膠，甚至是納米塑膠。
《食品中的納米塑膠和微塑膠分析》匯編了有關食品中納米塑膠和微塑膠的數據。迄今為止，對此已有一些數據，特別是在海洋環境中。魚類顯示出高濃度的塑膠，但由於微塑膠主要存在於胃和腸道中，通常會被去除，消費者不會接觸到。然而，在甲殼類和雙殼類軟體動物如牡蠣和青口中，消費了消化道，因此會有一定的接觸。微塑膠也已在蜂蜜、啤酒和食鹽中被報導。
主要特點：
- 討論納米和微塑膠的取樣和分析
- 詳細說明塑膠殘留物在環境不同區域的影響
- 包括對淡水中微塑膠的討論
- 討論微塑膠與持久性有機污染物（POPs）的相互作用
本書揭示了食品中微塑膠的現實與危險。多氯聯苯（PCBs）和多環芳香烴（PAHs）等污染物可能在微塑膠中累積。一些研究表明，食用含有微塑膠的食品後，這些物質可能轉移到組織中。因此，估算平均攝入量是重要的。由於工程納米顆粒（來自不同類型的納米材料）可以進入人體細胞，這一現實可能對人類健康造成影響。
本系列中還有以下書籍：
《食品分析中的質譜成像》，編輯：Leo M. L. Nollet（ISBN: 978-1-138-37069-2）
《食品鑑定的蛋白質組學》，編輯：Leo M. L. Nollet 和 Semih Ӧtleş（ISBN: 978-0-367-20505-8）
《食品香氣演變：在食品加工、烹飪和老化過程中》，編輯：Matteo Bordiga 和 Leo M. L. Nollet（ISBN: 978-1-138-33824-1）
欲獲得本系列書籍的完整列表，請訪問我們的網站：
www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO
作者簡介
Leo M.L. Nollet received M.S. (1973) and Ph.D. (1978) degrees in Biology from the Katholieke Universiteit Leuven, Belgium. Dr. Nollet is the editor and associate editor of numerous books. He edited for M. Dekker, New York- now CRC Press of Francis and Taylor Group- the first, second, and third edition of Food Analysis by HPLC and Handbook of Food Analysis. The last edition is a three-volume book. He edited also Handbook of Water Analysis (first and second edition) and Chromatographic Analysis of the Environment 3rd Edition (CRC Press). With F. Toldrá he co-edited 2 books published in 2006 and 2007: Advanced Technologies for Meat Processing (CRC Press) and Advances in Food Diagnostics (Blackwell Publishing- now Wiley). With M. Poschl he co-edited Radionuclide Concentrations in Foods and the Environment also published in 2006 (CRC Press). He was co-editing with Y.H. Hui and other colleagues several books: Handbook of Food Product Manufacturing (Wiley, 2007), Handbook of Food Science, Technology and Engineering (CRC Press, 2005), Food Biochemistry and Food Processing, first and second edition, (Blackwell Publishing - Wiley, 2006 and 2012), and Handbook of Fruits and Vegetable Flavors (Wiley, 2010).
Dr. Shafiullah joined Chemistry Department, Aligarh Muslim University, Aligarh in 2011 as Assistant Professor. He obtained his M.Sc., M.Phil. and Ph.D. from AMU, Aligarh. His current research interests include Isolation and characterization of medicinal compounds from various plants and physiochemical properties of Unani drugs. His current teaching interest includes courses related to Industrial aspects of organic chemistry, pharmaceutical chemistry and Fundamentals of organic chemistry. Dr. Shafiullah has published thirteen research articles in refereed journals of International repute viz. Journal of Chemical Research(U.K), Phytochemistry (U.K), Fitoterepia(Italy), Journal of Asian Natural Products Research(China), Hamdard Medicus(Pakistan) and Coauthored one book chapter in Handbook of Pesticides: Methods of Pesticide Residues Analysis CRC Press (Francis and Taylor Group).
作者簡介(中文翻譯)
Leo M.L. Nollet 於1973年和1978年分別在比利時的魯汶天主教大學獲得生物學碩士（M.S.）和博士（Ph.D.）學位。Nollet博士是多本書籍的編輯和副編輯。他為M. Dekker（紐約，現為Francis and Taylor Group的CRC Press）編輯了《食品分析的HPLC》（Food Analysis by HPLC）的第一、第二和第三版，以及《食品分析手冊》（Handbook of Food Analysis）。最新版本為三卷本。他還編輯了《水分析手冊》（Handbook of Water Analysis，第一版和第二版）和《環境的色譜分析》第三版（Chromatographic Analysis of the Environment 3rd Edition，CRC Press）。與F. Toldrá合作，他共同編輯了2006年和2007年出版的兩本書：《肉類加工的先進技術》（Advanced Technologies for Meat Processing，CRC Press）和《食品診斷的進展》（Advances in Food Diagnostics，Blackwell Publishing，現為Wiley）。與M. Poschl合作，他共同編輯了2006年出版的《食品和環境中的放射性核素濃度》（Radionuclide Concentrations in Foods and the Environment，CRC Press）。他與Y.H. Hui及其他同事共同編輯了幾本書籍：《食品產品製造手冊》（Handbook of Food Product Manufacturing，Wiley，2007）、《食品科學、技術與工程手冊》（Handbook of Food Science, Technology and Engineering，CRC Press，2005）、《食品生物化學與食品加工》（Food Biochemistry and Food Processing，第一版和第二版，Blackwell Publishing - Wiley，2006和2012）以及《水果和蔬菜風味手冊》（Handbook of Fruits and Vegetable Flavors，Wiley，2010）。
Dr. Shafiullah 於2011年加入阿里格爾穆斯林大學化學系擔任助理教授。他在阿里格爾的AMU獲得碩士（M.Sc.）、哲學碩士（M.Phil.）和博士（Ph.D.）學位。他目前的研究興趣包括從各種植物中分離和表徵藥用化合物，以及烏納尼藥物的理化特性。他目前的教學興趣包括與有機化學的工業方面、藥物化學和有機化學基礎相關的課程。Shafiullah博士在國際知名的同行評審期刊上發表了十三篇研究文章，如《化學研究期刊》（Journal of Chemical Research，英國）、《植物化學》（Phytochemistry，英國）、《植物療法》（Fitoterapia，意大利）、《亞洲天然產品研究期刊》（Journal of Asian Natural Products Research，中國）、《哈姆達德醫學期刊》（Hamdard Medicus，巴基斯坦），並共同撰寫了《農藥手冊：農藥殘留分析方法》（Handbook of Pesticides: Methods of Pesticide Residues Analysis，CRC Press，Francis and Taylor Group）中的一章。
