Modern Techniques for Food Authentication

Edited by

  • Da-Wen Sun, National University of Ireland, Earlsfort Terrace, Dublin

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 place in recent years and Modern Techniques for Food Authentication focuses on many of those novel techniques. Including coverage of various spectroscopic technologies, methods based on isotopic analysis and chromatography, DNA, enzymatic analysis, electrophosresis and thermal methods, this book provides a valuable, international resource on the latest developments in food authentication.
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Engineers and technologists working in research, development and operations in the food industry with crtical and readily accessible information on the art and science of food authentication technology. It should also serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions.


Book information

  • Published: June 2008
  • ISBN: 978-0-12-374085-4

Table of Contents

Ch 1-Introduction to Food AuthenticationCh 2-Spectroscopic Technique: Mid Infrared (MIR) and Fourier Transform Mid Infrared (FT-MIR) SpectroscopiesCh 3-Spectroscopic Technique: Near Infrared (NIR) SpectroscopyCh 4-Spectroscopic Technique: Fourier Transform Near Infrared (FT-NIR) SpectroscopyCh 5-Spectroscopic Technique: Raman SpectroscopyCh 6-Spectroscopic Technique: Fourier Transform Raman (FT-Raman) SpectroscopyCh 7-Spectroscopic Technique: Fluorescent and Ultraviolet Visible (UV-Vis) SpectroscopyCh 8-Isotopic-Spectroscopic Technique: Site-Specific Nuclear Isotopic Fractionation studied by Nuclear Magnetic Resonance (SNIF-NMR)Ch 9-Isotopic-Spectroscopic Technique: Stable Isotopic Ratio Mass Spectrometry (IRMS)Ch 10-Chromatographic Technique: Gas Chromatography (GC)Ch 11-Chromatographic Technique: High Performance Liquid Chromatography (HPLC)Ch 12-DNA-Based Technique: Polymerase Chain Reaction (PCR)Ch 13-Enzymic Technique: Enzyme-Linked Immunosorbent Assay (ELISA)Ch 14-Electrophoretic Technique: Capillary Zone ElectrophoresisCh 15-Thermal Technique: Differential Scanning Calorimetry (DSC)Ch 16-Chemometric Methods in Food AuthenticationCh 17-Trends in Food Authentication