Advances in Food Authenticity Testing

✍ Scribed by Gerard Downey

Publisher: Woodhead Publishing
Year: 2016
Tongue: English
Leaves: 781
Series: Woodhead Publishing in food science technology and nutrition
Edition: 1
Category: Library

No coin nor oath required. For personal study only.

✦ Synopsis

Advances in Food Authenticity Testing covers a topic that is of great importance to both the food industry whose responsibility it is to provide clear and accurate labeling of their products and maintain food safety and the government agencies and organizations that are tasked with the verification of claims of food authenticity.

The adulteration of foods with cheaper alternatives has a long history, but the analytical techniques which can be implemented to test for these are ever advancing.

The 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.

Written by experts in both academia and industry, the book provides the most up-to-date and comprehensive coverage of this important and rapidly progressing field.

Covers a topic that is of great importance to both the food industry and the governmental agencies tasked with verifying the safety and authenticity of food products
Presents a wide range of methods and techniques utilized in the testing of food authenticity, including new implementations and processes
Highlights specific examples of the use of the emerging techniques and testing strategies for various foods

✦ Table of Contents

Content:
Front Matter,Copyright,List of ContributorsEntitled to full text1 - Introduction, Pages 1-3, G. Downey
2 - Advances in DNA Fingerprinting for Food Authenticity Testing, Pages 7-33, W.F. Nader, T. Brendel, R. Schubbert
3 - Advances in Ultraviolet and Visible Light Spectroscopy for Food Authenticity Testing, Pages 35-70, M.J. Martelo-Vidal, M. Vázquez
4 - Advances in Infrared Spectroscopy for Food Authenticity Testing, Pages 71-116, L.E. Rodriguez-Saona, M.M. Giusti, M. Shotts
5 - Advances in Fluorescence Emission Spectroscopy for Food Authenticity Testing, Pages 117-145, A. Dankowska
6 - Advances in Nuclear Magnetic Resonance Spectroscopy for Food Authenticity Testing, Pages 147-170, A.P. Sobolev, S. Circi, L. Mannina
7 - Advances in Mass Spectrometry for Food Authenticity Testing: An Omics Perspective, Pages 171-200, T. Cajka, M.R. Showalter, K. Riddellova, O. Fiehn
8 - Advances in Electronic Noses and Tongues for Food Authenticity Testing, Pages 201-225, M. Śliwińska, P. Wiśniewska, T. Dymerski, W. Wardencki, J. Namieśnik
9 - Advances in Isotopic Analysis for Food Authenticity Testing, Pages 227-252, K.H. Laursen, L. Bontempo, F. Camin, A. Roßmann
10 - Advances in Chromatographic Techniques for Food Authenticity Testing, Pages 253-284, C. Fanali, L. Dugo, L. Mondello
11 - Advances in Polymerase Chain Reaction Technologies for Food Authenticity Testing, Pages 285-309, E. Maestri, N. Marmiroli
12 - Advances in Differential Scanning Calorimetry for Food Authenticity Testing, Pages 311-335, T. Nur Azira, I. Amin
13 - Advances in Authenticity Testing of Geographical Origin of Food Products, Pages 339-367, A.M. Pustjens, M. Muilwijk, Y. Weesepoel, S.M. van Ruth
14 - Advances in Authenticity Testing for Meat Speciation, Pages 369-414, J. Amaral, L. Meira, M.B.P.P. Oliveira, I. Mafra
15 - Advances in Authenticity Testing for Fish Speciation, Pages 415-440, M. Espiñeira, F. Lago
16 - Authentication of Cereals and Cereal Products, Pages 441-457, D. Cozzolino
17 - Advances in Testing for Adulteration and Authenticity of Dairy Products, Pages 461-490, G.A. Abernethy, J.G. Bendall, S.E. Holroyd
18 - Advances in the Identification of Adulterated Cereals and Cereal Products, Pages 491-518, S.R. Delwiche
19 - Advances in the Identification of Adulterated Vegetable Oils, Pages 519-542, O. Abbas, V. Baeten
20 - Advances in the Identification of Genetically Modified Foods, Pages 543-563, M.-A. Fraiture, S. Broeders, P. Herman, I. Taverniers, M. De Loose, D. Deforce, N.H. Roosens
21 - Advances in the Detection of the Adulteration of Alcoholic Beverages Including Unrecorded Alcohol, Pages 565-584, D.W. Lachenmeier
22 - Advances in Adulteration and Authenticity Testing of Herbs and Spices, Pages 585-624, B. Sasikumar, V.P. Swetha, V.A. Parvathy, T.E. Sheeja
23 - Tradition Meets High Tech for Authenticity Testing of Fruit Juices, Pages 625-665, P. Rinke
24 - Advances in Testing for Adulteration of Food Supplements, Pages 667-699, S.H. El-Ahmady, M.L. Ashour
25 - Chemometrics for Food Authenticity Applications, Pages 701-728, P. Oliveri, R. Simonetti
26 - Advances in Testing for Adulteration in Honey, Pages 729-753, F. Ulberth
Index, Pages 755-794

✦ Subjects

Food;Analysis;Food law and legislation;TECHNOLOGY & ENGINEERING;Food Science

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