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Safeguarding Food Quality

  • Conference proceedings
  • © 1993

Overview

Editors:
  1. H. Sommer

    1. Institut für Anatomie, Physiologie und Hygiene der Haustiere, Univeristät Bonn, Bonn 1, Germany

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  2. Brigitte Petersen

    1. Institut für Anatomie, Physiologie und Hygiene der Haustiere, Univeristät Bonn, Bonn 1, Germany

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  3. P. Wittke

    1. Institut für Anatomie, Physiologie und Hygiene der Haustiere, Univeristät Bonn, Bonn 1, Germany

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Table of contents (13 papers)

  1. Front Matter

    Pages I-XII
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  2. Introduction

    • J. J. Kaneko
    Pages 1-2

  3. Food Quality—Definition and a Holistic View

    • C. Leitzmann
    Pages 3-15

  4. Quality Assurance: The Strategy for the Production of Safe Food Products with High Quality

    • K. Paulus
    Pages 17-27

  5. Dry Chemistry in the Evaluation of Food Quality and Composition

    • Eitan Bogin
    Pages 29-43

  6. An Enzymatic Sensor for Measurements in Complex Liquids

    • N. El Murr
    Pages 45-57

  7. Evaluation of Residues and Contaminants in Food: Difficulties and Significance

    • W. H. Heeschen, A. Blüthgen
    Pages 59-74

  8. Milk Screening Tests for Herd Health Controlling and for Milk Quality Determination

    • S. Höfer, R. Andersson, H. Sommer
    Pages 75-83

  9. Influence of Feed on Residues and Contaminants in Milk

    • M. Carl
    Pages 85-96

  10. Determination of Bioactive Peptides in Milk

    • Hans Meisel
    Pages 97-110

  11. New Analytical Methods for the Detection of Veterinary Drugs in Milk

    • Erwin Märtlbauer
    Pages 111-119

  12. Assignment of Analysis in a CAQ-concept of the Pork Production Chain

    • B. Petersen
    Pages 121-133

  13. Prospects for On-line Quality Measurements

    • W. Klinth Jensen
    Pages 135-145

  14. Impurities in Meat — Sources and Influences

    • H. Schmidt
    Pages 147-156

  15. Back Matter

    Pages 157-159
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Keywords

About this book

The food industry is in the process of adapting itself more strongly than previously to the demands and needs for quality products. Tightening up the legal framework of conditions and the internationalization of the markets are compelling a further development of concern over quality and its purposeful application. The 13th International Conference on Biochemical Analysis organized a workshop together with the International Society of Animal Clinical Biochemistry (ISACB) within the framework of "Analytica 1992" in Munich to come to grips with this complex of problems. This workshop should reinforce the awareness and motivation for the new responsibilities of analytical chemistry and contribute to the integration of biochemical methods as part of a comprehensive quality control concept in the production of foodstuffs of animal origin. These methods include preventive medical checkups on the living animal, the monitoring of deleterious factors in its environment, as well as analysis of residues in its feed and the actual food. The aim of this workshop was: - to intensify the dialogue between applied research, development, and utiliza­ tion, - to demonstrate the new opportunities that analytical chemistry has to offer and to prepare the way for their introduction, - to show new methods, concepts, and prototypal developments - to draw conclusions from trends and tendencies, as well as future requirements.

Editors and Affiliations

  • Institut für Anatomie, Physiologie und Hygiene der Haustiere, Univeristät Bonn, Bonn 1, Germany

    H. Sommer, Brigitte Petersen, P. Wittke

Bibliographic Information

  • Book Title: Safeguarding Food Quality

  • Editors: H. Sommer, Brigitte Petersen, P. Wittke

  • DOI: https://doi.org/10.1007/978-3-642-78025-7

  • Publisher: Springer Berlin, Heidelberg

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer-Verlag Berlin Heidelberg 1993

  • Softcover ISBN: 978-3-540-56368-6Published: 27 May 1993

  • eBook ISBN: 978-3-642-78025-7Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: XII, 159

  • Number of Illustrations: 1 b/w illustrations

  • Topics: Food Science, Analytical Chemistry, Quality Control, Reliability, Safety and Risk

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