Modern techniques for food authentication

With the increasing awareness of food safety and quality, consumers continuously demand the reassurance of origin and content of their foods. Furthermore, manufacturers must be able to confirm the authenticity of components of their products in order to comply with government legislation. Protection of the rights of consumers, genuine food processors, and prevention of fraudulent or deceptive practices and the adulteration of food is an important and challenge facing the food industry.Rapid scientific and technological advances in the determination of food authenticity have taken plac.

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Stability of DNA in foods.

Front Cover; Modern Techniques for Food Authentication; Copyright Page; Contents; About the Editor; Contributors; Preface; List of Abbreviations; Chapter 1 Introduction to Food Authentication; Introduction; Modern techniques in food authentication; Food authentication -- still a challenging issue; Conclusions; References; Chapter 2 Spectroscopic Technique: Mid-infrared (MIR) and Fourier Transform Mid-infrared (FT-MIR) Spectroscopies; Introduction; Theory and principles; Instrumentation; Applications of MIR and FT-MIR in foods, drinks, cotton and wood; Conclusions; References.

Chapter 3 Spectroscopic Technique: Near-infrared (NIR) SpectroscopyIntroduction; Theory and principles; Instrumentation; Chemometrics; Advantages and disadvantages; Applications in food and beverage authenticity; Conclusions; References; Chapter 4 Spectroscopic Technique: Fourier Transform Near-infrared (FT-NIR) Spectroscopy; Introduction; Theory and instrumentation; New trends in chemometrics as applied to NIR spectroscopic data; Authentication by FT-NIR; Authentication by FT-NIR microscopy; Conclusions; References; Chapter 5 Spectroscopic Technique: Raman Spectroscopy; Introduction.

InstrumentationApplica…