Food Authenticity and Traceability
by Lees, M.
The ability to trace and authenticate a food product is of major concern to the food industry. This important topic is reviewed extensively in this authoritative text on current and emerging techniques.Part one deals with analytical techniques applied to food authentication. There are chapters on both established and developing technologies, as well as discussions of chemometrics and data handling. Part two relates these methodologies to particular food and beverage products, such as meat, dair…
Read More ↓Title Statements
- Full title :Food Authenticity and Traceability
Summary
The ability to trace and authenticate a food product is of major concern to the food industry. This important topic is reviewed extensively in this authoritative text on current and emerging techniques.Part one deals with analytical techniques applied to food authentication. There are chapters on both established and developing technologies, as well as discussions of chemometrics and data handling. Part two relates these methodologies to particular food and beverage products, such as meat, dairy products, cereals and wine. In part three traceability is reviewed in detail, looking at th.
Read More ↓Edition Statements
- Publication Date:2003.
Publication Statements
- Publisher(s):Elsevier Science
- Place of Publication:Burlington
- Language:eng
- Publication Date:2003.
Notes
Description based upon print version of record.
Chapter8. Spectrophotometric techniques
The Physical Object
- Description:1 online resource (631 p.).
Edition Identifiers
- ISBN:1280372869, 9781280372865, 9786610372867, 6610372861, 1855737183, 9781855737181
- oclc:on1162211919
- LC Classification:TX531.F545 2003
- Dewey Decimal:664/.07
Table of Contents
Front Cover; Food Authenticity and Traceability; Copyright Page; Table of Contents; Contributor contact details; The Humber Institute of Food & Fisheries; Part I: Methods for authentication and traceablity; Chapter1. Advanced PCR techniques in identifying food components; 1.1 Introduction; 1.2 Qualitative and quantitative PCR techniques; 1.3 Method validation; 1.4 Advanced PCR techniques; 1.5 Applying PCR techniques: identifying genetically modified organisms in food; 1.6 Applying PCR techniques: molecular markers and identification of cultivar or breed
1.7 Future trends: PCR and identity preservation of foods1.8 References; 1.9 Acknowledgements; Chapter 2. DNA methods for identifying plant and animal species in food; 2.1 Introduction; 2.2 Meat species identification; 2.3 Identifying species in dairy products, feedstuff and fish; 2.4 Identifying plant species, cell lines and animal breeds; 2.5 Comparison and validation of methods; 2.6 Future trends; 2.7 References; Chapter3. Enzyme immunoassays for identifying animal species in food; 3.1 Introduction; 3.2 Principles of enzyme immunoassays
3.3 Applications: identifying animal species in meat, dairy and other foods3.4 Advantages a…
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