| Description |
1 online resource (305 pages) |
| Series |
Food Analysis and Properties Ser |
|
Food Analysis and Properties Ser
|
| Contents |
Cover; Half Title; Title Page; Copyright Page; Dedication; Contents; Preface; Editors; List of Contributors; SECTION 1 GMOs; Chapter 1 Genetically Modified Organisms; 1.1 What are Genetically Modified Organisms?; 1.2 GMOs and Biotechnology; 1.3 How are GMOs Produced?; 1.4 The Controversy about GMOs; 1.4.1 Proponents and Opponents of the GM Technology; 1.4.2 Arguments in Favor of GMOs and GM Foods; 1.4.3 Arguments against GMOs and GM Foods; 1.5 Uses of GMOs; 1.5.1 Uses of GMOs in Agriculture; 1.5.2 Uses of GMOs in Medicine and the Pharmaceutical Industry; 1.5.3 Uses of GMOs in Bioremediation |
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1.6 Regulation of GMOs1.6.1 Regulation-General Aspects; 1.6.2 Substantial Equivalence (SE); 1.6.3 Labeling; 1.7 Public Awareness on GMOs; 1.7.1 Public Awareness on GMO Products, with Special Reference to GM Foods; 1.7.2 Roles of Mass Media; 1.8 Recent Developments on GMOs; References; Suggested References; SECTION 2 SAMPLING; Chapter 2 Guidelines for Sample Preparation Procedures in GMO Analysis; 2.1 Introduction; 2.2 Scope; 2.3 Principle; 2.4 Definitions; 2.4.1 General Definitions; 2.4.1.1 Lot; 2.4.1.2 Grab Sampling; 2.4.2 Definitions Concerning the "Sample"; 2.4.2.1 Laboratory Sample |
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2.4.2.2 Reserve Sample2.4.2.3 Test Portion; 2.4.2.4 Test Sample; 2.4.2.5 Other Definitions Related to the Sample; 2.4.3 Definitions Concerning the "Sample Preparation Procedure"; 2.4.3.1 Coarse Grinding (or Pre-grinding); 2.4.3.2 Comminution; 2.4.3.3 Constitutional (Compositional) Heterogeneity; 2.4.3.4 Distributional Heterogeneity; 2.4.3.5 Fragment-Particle; 2.4.3.6 Homogeneity; 2.4.3.7 Increment; 2.4.3.8 Incrementing (Composite Sampling); 2.4.3.9 Mass Reduction; 2.4.3.10 Mixing-blending-Homogenization; 2.4.3.11 Particle Size Reduction |
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2.5 General Considerations Related to the Theory of Sampling2.5.1 Errors Linked to Characteristics of the Material under Analysis; 2.5.1.1 Constitutional Heterogeneity; 2.5.1.2 Distributional Heterogeneity; 2.5.2 Errors linked to the Subsampling Process; 2.5.2.1 Increment Delineation Errors; 2.5.2.2 Increment Extraction Errors; 2.5.2.3 Increment Preparation Errors; 2.5.3 Subsampling Operations; 2.6 Equipment; 2.6.1 Cleaning Tools; 2.6.2 Sampling Tools; 2.6.3 Sample Preparation; 2.6.4 Drying Systems; 2.6.5 Equipment for Particle Size Reduction and Mixing |
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2.6.6 Equipment for the Storage of Samples2.7 Environment and Rooms; 2.7.1 Rooms; 2.7.2 Cleaning and Decontaminating Reagents; 2.8 Safety Precautions; 2.9 Procedure; 2.9.1 Laboratory Sample Check; 2.9.1.1 Check of Laboratory Sample Constitution; 2.9.1.2 Maximum Mass of the Laboratory Sample; 2.9.2 Mass Reduction; 2.9.2.1 Coarse Grinding (or Pre-grinding); 2.9.2.2 Subsampling Procedures; 2.9.3 Particle Size Reduction; 2.9.3.1 General Methods; 2.9.3.2 Requirements Regarding the Choice of Size Reduction Equipment; 2.9.3.3 Maintaining Integrity of the Laboratory Sample; 2.9.3.4 Mixing Techniques |
| Notes |
2.9.4 Partial Drying |
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Print version record |
| Subject |
Genetically modified foods -- Analysis
|
|
Genetically modified foods -- Testing
|
| Form |
Electronic book
|
| Author |
Nollet, Leo M. L
|
| ISBN |
9781351713856 |
|
135171385X |
|
