Modern Techniques for Food Authentication
Gebonden Engels 2018 2e druk 9780128142646Samenvatting
Modern Techniques for Food Authentication, Second Edition presents a comprehensive review of the novel techniques available to authenticate food products, including various spectroscopic technologies, methods based on isotopic analysis and chromatography, and other techniques based on DNA, enzymatic analysis and electrophoresis. This new edition pinpoints research and development trends for those working in research, development and operations in the food industry, giving them readily accessible information on modern food authentication techniques to ensure a safe and authentic food supply. It will also serve as an essential reference source to undergraduate and postgraduate students, and for researchers in universities and research institutions.
Specificaties
Lezersrecensies
Inhoudsopgave
2. Spectroscopic Technique: Mid Infrared (MIR) and Fourier Transform Mid Infrared (FT-MIR) Spectroscopies
3. Spectroscopic Technique: Near Infrared (NIR) Spectroscopy
4. Spectroscopic Technique: Fourier Transform Near Infrared (FT-NIR) Spectroscopy
5. Spectroscopic Technique: Raman Spectroscopy
6. Spectroscopic Technique: Fourier Transform Raman (FT-Raman) Spectroscopy
7. Spectroscopic Technique: Fluorescent and Ultraviolet Visible (UV-Vis) Spectroscopy
8. Imaging Spectroscopic Technique: Hyperspectral Imaging
9. Imaging Spectroscopic Technique: Raman Chemical Imaging
10. Isotopic-Spectroscopic Technique: Site-Specific Nuclear Isotopic Fractionation studied by Nuclear Magnetic Resonance (SNIF-NMR)
11. Isotopic-Spectroscopic Technique: Stable Isotopic Ratio Mass Spectrometry (IRMS)
12. Chromatographic Technique: Gas Chromatography (GC)
13. Chromatographic Technique: High Performance Liquid Chromatography (HPLC)
14. DNA-Based Technique: Polymerase Chain Reaction (PCR)
15. Enzymic Technique: Enzyme-Linked Immunosorbent Assay (ELISA)
16. Electrophoretic Technique: Capillary Zone Electrophoresis
17. Chemometric Methods in Food Authentication
18. Trends in Food Authentication
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