Modern Techniques for Food Authentication
Gebonden Engels 2008 9780123740854Samenvatting
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.
Specificaties
Lezersrecensies
Inhoudsopgave
Ch 2-Spectroscopic Technique: Mid Infrared (MIR) and Fourier Transform Mid Infrared (FT-MIR) Spectroscopies
Ch 3-Spectroscopic Technique: Near Infrared (NIR) Spectroscopy
Ch 4-Spectroscopic Technique: Fourier Transform Near Infrared (FT-NIR) Spectroscopy
Ch 5-Spectroscopic Technique: Raman Spectroscopy
Ch 6-Spectroscopic Technique: Fourier Transform Raman (FT-Raman) Spectroscopy
Ch 7-Spectroscopic Technique: Fluorescent and Ultraviolet Visible (UV-Vis) Spectroscopy
Ch 8-Isotopic-Spectroscopic Technique: Site-Specific Nuclear Isotopic Fractionation studied by Nuclear Magnetic Resonance (SNIF-NMR)
Ch 9-Isotopic-Spectroscopic Technique: Stable Isotopic Ratio Mass Spectrometry (IRMS)
Ch 10-Chromatographic Technique: Gas Chromatography (GC)
Ch 11-Chromatographic Technique: High Performance Liquid Chromatography (HPLC)
Ch 12-DNA-Based Technique: Polymerase Chain Reaction (PCR)
Ch 13-Enzymic Technique: Enzyme-Linked Immunosorbent Assay (ELISA)
Ch 14-Electrophoretic Technique: Capillary Zone Electrophoresis
Ch 15-Thermal Technique: Differential Scanning Calorimetry (DSC)
Ch 16-Chemometric Methods in Food Authentication
Ch 17-Trends in Food Authentication
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