Edited by
Da-Wen Sun, National University of Ireland, Earlsfort Terrace, Dublin
Description
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.
Audience:
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.
