Titlebook: Chemical Food Contaminants Analysis; Rodrigo Hoff,Luciano Molognoni Book 2024 The Editor(s) (if applicable) and The Author(s), under exclu

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https://doi.org/10.1007/978-3-662-12790-2accumulated DNC undergoes degradation when chicken meat is subjected to traditional cooking methods, leading to the release of .-nitroaniline (.-NA). The method outlined in this protocol comprises .-NA extraction procedure from chicken breast, encompassing all stages of sample preparation until the

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,Über die Innervation der Muskelgefäße,erties in the treatment of various conditions in animals. While these medications are valuable tools in managing animal health, there is a growing concern surrounding the potential risk of residues of glucocorticoids in edible tissues, which could pose health risks to humans consuming products such

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https://doi.org/10.1007/978-3-642-87937-1 from meat products and analysis by reversed-phase liquid chromatography (with C18 as stationary phase) coupled to tandem mass spectrometry with electrospray ionization source (LC-ESI-MS/S). The analytes quantitation is performed by matrix-matched analytical curves and internal standard calibration

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Determination of As, Cd, Hg, and Pb in Milk, Meat, Rice, and Garlic by ICP-MSracted from the matrix through acid digestion in a microwave oven (closed system) using concentrated nitric acid and hydrogen peroxide. Quantification is performed by inductively coupled plasma mass spectrometry (ICP-MS), using Ge and Rh elements as an internal standard.

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Determination of Pesticides and Mycotoxins in Malt, Brewers’ Spent Grain, and Beer Using a Dilute-anommended by regulatory agencies. In this chapter, we will detail a dilute-and-shoot sample preparation procedure for beer and associated matrices. Furthermore, we will provide information on chromatographic and spectrometric conditions for the quantification of 244 pesticides and 7 mycotoxins.

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Determination of ,-Nitroaniline Residues in Chicken Meat by Salting-out Liquid-Liquid Extraction (SAaccumulated DNC undergoes degradation when chicken meat is subjected to traditional cooking methods, leading to the release of .-nitroaniline (.-NA). The method outlined in this protocol comprises .-NA extraction procedure from chicken breast, encompassing all stages of sample preparation until the determination of this analyte through LC-MS/MS.

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Determination of ,-nitro-, ,-nitro-, and ,-nitrous-type Compounds in Meat Products by d-SPE Extracti from meat products and analysis by reversed-phase liquid chromatography (with C18 as stationary phase) coupled to tandem mass spectrometry with electrospray ionization source (LC-ESI-MS/S). The analytes quantitation is performed by matrix-matched analytical curves and internal standard calibration with deuterated .-nitrosopyrrolidine (NPYR-d.).