Food authenticity and traceability
With recent problems such as the use of genetically modified ingredients and BSE, the need to trace and authenticate the contents of food products has never been more urgent. The first part of this authoritative collection reviews the range of established and new techniques for food authentication. Part 2 explores how such techniques are applied in particular sectors, whilst Part 3 reviews the latest developments in traceability systems for differing food products.
Read More ↓Title Statements
- Full title :Food authenticity and traceability / edited by Michèle Lees.
Summary
With recent problems such as the use of genetically modified ingredients and BSE, the need to trace and authenticate the contents of food products has never been more urgent. The first part of this authoritative collection reviews the range of established and new techniques for food authentication. Part 2 explores how such techniques are applied in particular sectors, whilst Part 3 reviews the latest developments in traceability systems for differing food products.
Read More ↓Edition Statements
- Publication Date:2003.
Publication Statements
- Publisher(s):CRC Press, Woodhead Pub
- Place of Publication:Cambridge
- Language:eng
- Publication Date:2003.
The Physical Object
- Description:1 online resource (xvii, 612 pages) : : illustrations
Edition Identifiers
- ISBN:1855737183, 9781855737181, 1855735261, 9781855735262, 0849317630, 9780849317637, 9780203485385, 0203485386
- oclc:ocn756322768
- LC Classification:TX531
- Dewey Decimal:664.07
Table of Contents
Advanced PRP techniques in identifying food components -- DNA methods for identifying plant and animal species in food -- Enzyme immunoassays for identifying animal species in food -- Proteome and metabolome analyses for food authentication -- Near infra-red absorption technology for analysing food composition -- NMR spectroscopy in food authentication -- Using stable isotope ratio mass spectrometry (IRMS) in food authentication and traceability -- Spectrophotometric techniques -- Gas chromatography -- High pressure liquid chromatography (HPLC) in food authentication -- Enzymatic techniques for authenticating food components -- In-line sensors for food analysis -- Chemometrics in data analysis -- Species identification in processed seafoods -- Meat and meat products -- Milk and dairy products -- Cereals -- Herbs and spices -- Identifying genetically modified organisms (GMOs) -- Wine authenticity -- Traceability in food processing : an introduction -- Developing traceability systems across the supply chain -- Developing and implementing an effective traceability and product recall system -- Traceability in fish processing -- Safety and traceability of animal feed -- Geographic trac…
Read More ↓Subjects
Writers
More from this Series
No reviews yet. Be the first to rate this work.
Rate & Review