Food authenticity and traceability
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, dai…
Read More ↓Title Statements
- Full title :Food authenticity and traceability / edited by Michèle Lees.
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 the development of efficient traceability systems and their application in practice to such areas as animal feed and fish processing. Food Authenticity and Traceability is an essential reference for all those concerned with food safety and quality.
Read More ↓Edition Statements
- Publication Date:2003.
Publication Statements
The Physical Object
- Description:xvii, 612 pages : : illustrations. ; : 25 cm.
Edition Identifiers
- ISBN:9781855735262, 1855735261, 9780849317637, 0849317630
- oclc:on1038684659
- Dewey Decimal:664.07
Table of Contents
PART 1. METHODS FOR AUTHENTICATION AND TRACEABILITY -- Advanced PCR techniques in identifying food components / N. Marmiroli, C. Peano and E. Maestri -- DNA methods for identifying plant and animal species in food / J. A. Lenstra -- Enzyme immunoassays for identifying animal species in food / E. Märtlebauer -- Proteome and metabolome analyses for food authentication / S, Vaidyanathan and R. Goodacre -- Near infra-red absorption technology for analyzing food composition / I. B. Benson -- NMR spectroscopy in food authentication / G. Le Gall and I. J. Colquhoun -- Using stable isotope ratio mass spectrometry (IRMS) in food authentication and traceability / S. D. Kelly -- Spectrophotometric techniques / M. Meurens -- Gas chromatography / E. Forgács and T. Cserháti -- High pressure liquid chromatography (HPLC) in food authentication / L. M. L. Nollet -- Enzymatic techniques for authenticating food components / G. Henniger -- In-line sensors for food analysis / P. D. Patel and C. Beveridge -- Chemometrics in data analysis / R. Leardi
PART 2. AUTHENTICATING AND TRACING PARTICULAR FOODS -- Species identification in processed seafoods / C. G. Sotelo and R. I. Pérez-Martin -- Meat and meat…
Subjects
Writers
More from this Series
No reviews yet. Be the first to rate this work.
Related Works
more →
Proteomics for food authentication
Proteomics for food authentication
Proteomics for food authentication
Recent advances in analytical techniques
Recent advances in analytical techniques
Recent advances in analytical techniques
Food authenticity and traceability
Rate & Review