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Elsevier

Modern Techniques for Food Authentication

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… Leer más

Descripción

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.

Puntos claves

  • A comprehensive overview of authentication techniques and technology
  • Written by an international group of academic and professional peers
  • Provides an excellent complement to more general books on food safety

De interès para

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.

Índice

Ch 1-Introduction to Food Authentication
Ch 2-Spectroscopic Technique: Mid Infrared (MIR) and Fourier Transform Mid Infrared (FT-MIR) Spectroscopies
Ch 3-Spectroscopic Technique: Near Infrared (NIR) Spectroscopy
Ch 4-Spectroscopic Technique: Fourier Transform Near Infrared (FT-NIR) Spectroscopy
Ch 5-Spectroscopic Technique: Raman Spectroscopy
Ch 6-Spectroscopic Technique: Fourier Transform Raman (FT-Raman) Spectroscopy
Ch 7-Spectroscopic Technique: Fluorescent and Ultraviolet Visible (UV-Vis) Spectroscopy
Ch 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 Electrophoresis
Ch 15-Thermal Technique: Differential Scanning Calorimetry (DSC)
Ch 16-Chemometric Methods in Food Authentication
Ch 17-Trends in Food Authentication

Detalles del producto

Sobre el editor

DS

Da-Wen Sun

Dr. Da-Wen Sun is internationally recognized for his leadership in food engineering research and education and is a highly respected journal editor. He is the recipient of numerous awards and honors including election to the Royal Irish Academy in 2010, selection as a Member of Academia Europaea (The Academy of Europe) in 2011, induction as a Fellow of International Academy of Food Science and Technology in 2012, recipient of the International Association for Food Protection (IAFP) Freezing Research Award in 2013, recipient of the International Association of Engineering and Food (IAEF) Lifetime Achievement Award in 2015, and named as a Thomson Reuters Highly Cited Researcher in 2015.

Dr. Da-Wen Sun is internationally recognized for his leadership in food engineering research and education and a highly respected journal editor. He is the recipient of numerous awards and honors including election to the Royal Irish Academy in 2010, selection as a Member of Academia Europaea (The Academy of Europe) in 2011, induction as a Fellow of International Academy of Food Science and Technology in 2012, the International Association for Food Protection (IAFP) Freezing Research Award in 2013, the International Association of Engineering and Food (IAEF) Lifetime Achievement Award in 2015 and naming as 2015 Thomson Reuters Highly Cited Researcher. His many scholarly works have become standard reference materials for researchers in the areas of computer vision/hyperspectral imaging, computational fluid dynamics modelling, and vacuum cooling. Results of his work have been published in more than 400 peer-reviewed journal papers (Web of Science h-index = 66), among them; thirty papers have been selected by ESI as highly-cited papers, ranking him first in the world in Agricultural Sciences.

Afiliaciones y experiencia
Food Refrigeration and Computerised Food Technology, University College Dublin, National University of Ireland, Belfield, Dublin, Ireland