Advances in Food Authenticity Testing

Advances in Food Authenticity Testing covers a topic that is of great importance to both the food industry whose responsibility it is to provide clear and accurate labeling of their products and maintain food safety and the government agencies and organizations that are tasked with the verification of claims of food authenticity. The adulteration of foods with cheaper alternatives has a long history, but the analytical techniques which can be implemented to test for these are ever advancing. The book covers the wide range of methods and techniques utilized in the testing of food authenticity, including new implementations and processes. The first part of the book examines, in detail, the scientific basis and the process of how these techniques are used, while other sections highlight specific examples of the use of these techniques in the testing of various foods. Written by experts in both academia and industry, the book provides the most up-to-date and comprehensive coverage of this important and rapidly progressing field. Covers a topic that is of great importance to both the food industry and the governmental agencies tasked with verifying the safety and authenticity of food products Presents a wide range of methods and techniques utilized in the testing of food authenticity, including new implementations and processes Highlights specific examples of the use of the emerging techniques and testing strategies for various foods

Produk Detail:

  • Author : Gerard Downey
  • Publisher : Woodhead Publishing
  • Pages : 798 pages
  • ISBN : 0081002335
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKAdvances in Food Authenticity Testing

Advances in Food Authenticity Testing

Advances in Food Authenticity Testing
  • Author : Gerard Downey
  • Publisher : Woodhead Publishing
  • Release : 08 August 2016
GET THIS BOOKAdvances in Food Authenticity Testing

Advances in Food Authenticity Testing covers a topic that is of great importance to both the food industry whose responsibility it is to provide clear and accurate labeling of their products and maintain food safety and the government agencies and organizations that are tasked with the verification of claims of food authenticity. The adulteration of foods with cheaper alternatives has a long history, but the analytical techniques which can be implemented to test for these are ever advancing. The book

DNA Techniques to Verify Food Authenticity

DNA Techniques to Verify Food Authenticity
  • Author : Malcolm Burns,Lucy Foster,Michael Walker
  • Publisher : Royal Society of Chemistry
  • Release : 16 October 2019
GET THIS BOOKDNA Techniques to Verify Food Authenticity

The food supply chain needs to reassure consumers and businesses about the safety and standards of food. Global estimates of the cost of food fraud to economies run into billions of dollars hence a huge surge in interest in food authenticity and means of detecting and preventing food fraud and food crime. Approaches targeting DNA markers have assumed a pre-eminence. This book is the most comprehensive and timely collection of material from those working at the forefront of DNA techniques

Reviews in Fluorescence 2017

Reviews in Fluorescence 2017
  • Author : Chris D. Geddes
  • Publisher : Springer
  • Release : 01 February 2019
GET THIS BOOKReviews in Fluorescence 2017

Reviews in Fluorescence 2017, the tenth volume of the book serial from Springer, serves as a comprehensive collection of current trends and emerging hot topics in the field of fluorescence and closely related disciplines, such as fluorescence based plasmonics. It summarizes the year’s progress in fluorescence and its applications, with authoritative reviews specialized enough to be attractive to professional researchers, yet also appealing to the wider audience of scientists in related disciplines of fluorescence. Reviews in Fluorescence offers an essential

Food Authentication

Food Authentication
  • Author : Contantinos A. Georgiou
  • Publisher : John Wiley & Sons
  • Release : 08 May 2017
GET THIS BOOKFood Authentication

The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat and the Chinese melamine scandals, the latter of which led to six fatalities and the hospitalization of thousands of infants. As well as being a safety concern, authenticity is also a quality criterion for food and food ingredients. Consumers and retailers demand that the products they purchase

Modern Techniques for Food Authentication

Modern Techniques for Food Authentication
  • Author : Da-Wen Sun
  • Publisher : Academic Press
  • Release : 25 July 2018
GET THIS BOOKModern Techniques for Food Authentication

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

Advances in Chemical Analysis Procedures (Part II)

Advances in Chemical Analysis Procedures (Part II)
  • Author : Marcello Locatelli,Victoria Samanidou
  • Publisher : MDPI
  • Release : 20 January 2021
GET THIS BOOKAdvances in Chemical Analysis Procedures (Part II)

In the field of Analytical Chemistry and, in particular, whenever a quali-quantitative analysis is required, until a few years ago, reference was made exclusively to instrumental methods (more or less hyphenated) which, once validated, were able to provide the answers to the questions present, even if only in a limited way to analytical targets. Nowadays, the landscape has become considerably complicated (natural adulterants, assessment of geographical origin, sophistication, need for non-destructive analysis, search for often unknown compounds), and new procedures

Advances in Food and Nutrition Research

Advances in Food and Nutrition Research
  • Author : Fidel Toldra
  • Publisher : Academic Press
  • Release : 31 January 2019
GET THIS BOOKAdvances in Food and Nutrition Research

Advances in Food and Nutrition Research, Volume 87 provides updated information on nutrients in foods and how to avoid deficiency, especially the essential nutrients that should be present in the diet to reduce disease risk and optimize health. The book provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits. Chapters in this new release include discussions of the function and application of bioactive peptides from corn gluten meal, Dietary fatty acids and metabolic

Advances in Food Traceability Techniques and Technologies

Advances in Food Traceability Techniques and Technologies
  • Author : Montserrat Espiñeira,Francisco J Santaclara
  • Publisher : Woodhead Publishing
  • Release : 18 June 2016
GET THIS BOOKAdvances in Food Traceability Techniques and Technologies

Advances in Food Traceability Techniques and Technologies: Improving Quality Throughout the Food Chain covers in detail a topic of great importance to both the food industry which is obliged to provide clear and accurate labeling of their products and the government and other organizations which are tasked with verification of claims of food quality and safety. The traceability of food products is becoming ever more important as globalization continues to increase the complexity of food chains. Coverage in the book

Fingerprinting Techniques in Food Authentication and Traceability

Fingerprinting Techniques in Food Authentication and Traceability
  • Author : K. S. Siddiqi,Leo M.L. Nollet
  • Publisher : CRC Press
  • Release : 08 October 2018
GET THIS BOOKFingerprinting Techniques in Food Authentication and Traceability

There is an increasing interest by consumers for high-quality food products with a clear geographical origin. With these products in demand, suitable analytical techniques are needed for the quality control. Current analytical approaches are mass spectrometry techniques, spectroscopic techniques, separation techniques, and others. Fingerprinting Techniques in Food Authentication and Traceability discusses the principles of the techniques together with their advantages and drawbacks, and reported applications concerning geographical authenticity. A combination of methods analyzing different types of food compounds seems to

Food Authentication

Food Authentication
  • Author : Philip R. Ashurst,M.J. Dennis
  • Publisher : Springer Science & Business Media
  • Release : 11 November 2013
GET THIS BOOKFood Authentication

The issue of food authenticity is not new. For centuries unscrupulous farmers and traders have attempted to 'extend', or othewise alter, their products to maximise revenues. In recent years the subject has reached new prominence and there even have been situations where food authenticity has featured as a newspaper headline in various countries. Food legislation covering the definition, and in some cases composition, of various commodities has been in place in developed countries for many years and paradoxically it is

Ideas and Applications Toward Sample Preparation for Food and Beverage Analysis

Ideas and Applications Toward Sample Preparation for Food and Beverage Analysis
  • Author : Mark Stauffer
  • Publisher : BoD – Books on Demand
  • Release : 13 December 2017
GET THIS BOOKIdeas and Applications Toward Sample Preparation for Food and Beverage Analysis

The goal of this book is to present an overview of applications and ideas toward sample preparation methods and techniques used in analysis of foods and beverages. This text is a compilation of selected research articles and reviews dealing with current efforts in the application of various methods and techniques of sample preparation to analysis of a variety of foods and beverages. The chapters in this book are divided into two broad sections. Section 1 deals with some ideas for methods

Seafood Authenticity and Traceability

Seafood Authenticity and Traceability
  • Author : Amanda Naaum,Robert Hanner
  • Publisher : Academic Press
  • Release : 29 August 2016
GET THIS BOOKSeafood Authenticity and Traceability

Seafood Authenticity and Traceability: a DNA-based Pespective is a concise reference showcasing the latest developments in the field. Written for those in food authenticity who may not have a technical molecular biology background, the book covers methods used for DNA analysis and an overview of their applications in fish and seafood, also providing reviews of the technology and processes for each method. It offers a practical and succinct overview of the relationship between accurate identification, traceability, sustainability, and safety of

Honey Analysis

Honey Analysis
  • Author : Vagner De Alencar Arnaut De Toledo,Emerson Dechechi Chambó
  • Publisher : BoD – Books on Demand
  • Release : 15 July 2020
GET THIS BOOKHoney Analysis

Honey Analysis - New Advances and Challenges discusses advances in honey research. Topics include the physicochemical characteristics of honey from stingless bees, the therapeutic properties of honey, melissopalynological analysis as an indicator of the botanical and geographical origin of honey, and methods for authenticating honey. Written by experts in the field, this book provides readers with an indispensable source of information, assisting them in future investigations of honey and beekeeping.

Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement

Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement
  • Author : Mohammed Gagaoua,Brigitte Picard
  • Publisher : MDPI
  • Release : 24 April 2020
GET THIS BOOKCurrent Advances in Meat Nutritional, Sensory and Physical Quality Improvement

Within the idea and objective of bringing together original studies dealing with the continuum aspects of meat, i.e., from farm to fork, this book grouped papers on the study of the nutritional, sensory, and technological aspects of carcass, muscle, meat, and meat-product qualities. This nook highlights a great part of the research activities in the field of meat science. A total of 14 original studies and one comprehensive review were edited within five main topics: (i) production systems and rearing

Neuroproteomics

Neuroproteomics
  • Author : Oscar Alzate
  • Publisher : CRC Press
  • Release : 26 October 2009
GET THIS BOOKNeuroproteomics

In this, the post-genomic age, our knowledge of biological systems continues to expand and progress. As the research becomes more focused, so too does the data. Genomic research progresses to proteomics and brings us to a deeper understanding of the behavior and function of protein clusters. And now proteomics gives way to neuroproteomics as we begin to unravel the complex mysteries of neurological diseases that less than a generation ago seemed opaque to our inquiries, if not altogether intractable. Edited