Catalog

Record Details

Catalogue Search


◄ Search Results Showing Item 2 of 2

Food authenticity and traceability / edited by Michèle Lees.

Image of item

Electronic resources

Subject: Food adulteration and inspection.
Food contamination > Measurement.
Food > Analysis.
Food industry and trade > Safety measures.
Food > Quality > Testing.
Genre: Electronic books.

Record details

  • ISBN: 9781855737181
  • ISBN: 1855737183
  • ISBN: 1855735261
  • ISBN: 9781855735262
  • Physical Description: 1 online resource (xvii, 612 pages) : illustrations.
  • Publisher: Boca Raton, FL : CRC Press ; 2003.

Content descriptions

Bibliography, etc. Note: Includes bibliographical references and index.
Formatted Contents Note: 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 traceability of cheese -- Advanced DNA-based detection techniques for genetically modified food.
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.
Source of Description Note: Print version record.
◄ Search Results Showing Item 2 of 2

Additional Resources