- Outlines methods and issues in food authentication and traceability
- Deals with analytical techniques applied to food authentication, with chapters on established and developing technologies, chemometrics and data handling
- Explores how techniques are applied in particular sectors and reviews recent developments in traceability systems for differing food products
Table of Contents
- Part 1 Methods for authentication and traceability: Advanced PCR 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 analysis for food authentication; Near infra-red absorption technology for analysing food composition; NMR spectroscopy in food authentication; Using stable isotope ration mass spectrometry (IRMS) in food authentication and traceability; Spectrophotometric techniques; Gas chromatography; High pressure liquid chromatograophy (HPLC) in food authentication; Enzymatic techniques for authenticating food components; In-line sensors for food analysis; Chemometrics in data analysis. Part 2 Authenticating and tracing particular foods: Species identification in processed seafoods; Meat and meat products; Milk and dairy products; Cereals; Herbs and spices; Identifying GMO's; Wine authenticity. Part 3 Traceability: 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; Geographical traceability of cheese; Advanced DNA-based detection techniques for genetically-modified food.
- No. of pages: 400
- Language: English
- Copyright: © Woodhead Publishing 2003
- Published: October 22, 2003
- Imprint: Woodhead Publishing
- eBook ISBN: 9781855737181
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