Advances in food authenticity testing
This 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.
Read More ↓Title Statements
- Full title :Advances in food authenticity testing / edited by Gerard Downey.
Summary
This 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.
Read More ↓Edition Statements
- Publication Date:©2016.
Publication Statements
- Publisher(s):Woodhead
- Place of Publication:Cambridge
- Language:eng
- Publication Date:©2016.
The Physical Object
- Description:xv, 794 pages : : illustrations ; : 24 cm.
Edition Identifiers
- ISBN:0081002203, 9780081002209
- oclc:ocn944210000
- LC Classification:TX541
- Dewey Decimal:664.1
Table of Contents
Introduction; References; One -- Advances in Methods for Food Authenticity Testing; 2 -- Advances in DNA Fingerprinting for Food Authenticity Testing; 2.1 Introduction; 2.2 Scientific Background of DNA Fingerprinting and Its Applications; 2.2.1 Mini- and Microsatellites; 2.2.2 Single Nucleotide Polymorphism; 2.3 The Methodology of DNA Fingerprinting; 2.3.1 First-Generation Markers: RFLP, ISSR, and RAPD; 2.3.2 Second-Generation Markers: SSRs. 2.3.3 Third-Generation Markers: SNPs2.4 DNA Fingerprinting for Authenticity Testing of Rice Varieties; 2.4.1 Case Study: Basmati Rice; 2.4.2 Case Study: Jasmine Rice; 2.4.3 Further Candidates for Rice DNA Authenticity Testing; 2.5 Meat Traceability; 2.6 Future Trends; References; 3 -- Advances in Ultraviolet and Visible Light Spectroscopy for Food Authenticity Testing; 3.1 Introduction; 3.2 Fundamentals of Ultraviolet and Visible Light Spectroscopy in Food Analysis; 3.3 Application of UV-VIS Spectroscopy for Authentication of Foodstuffs; 3.3.1 Authentication of Geographical Origin. 3.3.2 Authentication of Variety or Species3.3.3 Purity or Quality Determination; 3.3.4 Discrimination of Fresh from Cold-Stored and Frozen-Thawed Products; 3.4 Suit…
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