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Modern Techniques for Food Authentication / Sun, Da Wen (Ed.)
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Modern Techniques for Food Authentication
Sun, Da Wen (Ed.)
 
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List Price : US$ 214.26
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  Book ID : 41538
  ISBN-10 : 93-81269-60-2 / 9381269602
  ISBN-13 : 978-93-81269-60-2 / 9789381269602
  Place of Publication : Delhi
  Year of Publication : 2012
  Edition : (First Edition)
  Language : English
  xxiv, 689p., 25 cm.
   
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 CONTENTS
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CONTENTS:-
Chap. 1. Introduction to Food Authentication.
Chap. 2. Spectroscopic Technique: Mid Infrared (MIR) and Fourier Transform Mid Infrared (FT-MIR) Spectroscopies.
Chap. 3. Spectroscopic Technique: Near Infrared (NIR) Spectroscopy.
Chap. 4. Spectroscopic Technique: Fourier Transform Near Infrared (FT-NIR) Spectroscopy.
Chap. 5. Spectroscopic Technique: Raman Spectroscopy.
Chap. 6. Spectroscopic Technique: Fourier Transform Raman (FT-Raman) Spectroscopy.
Chap. 7. Spectroscopic Technique: Fluorescent and Ultraviolet Visible (UV-Vis) Spectroscopy.
Chap. 8. Isotopic-Spectroscopic Technique: Site-Specific Nuclear Isotopic Fractionation studied by Nuclear Magnetic Resonance (SNIF-NMR).
Chap. 9. Isotopic-Spectroscopic Technique: Stable Isotopic Ratio Mass Spectrometry (IRMS).
Chap. 10. Chromatographic Technique: Gas Chromatography (GC).
Chap. 11. Chromatographic Technique: High Performance Liquid Chromatography (HPLC).
Chap. 12. DNA-Based Technique: Polymerase Chain Reaction (PCR).
Chap. 13. Enzymic Technique: Enzyme-Linked Immunosorbent Assay (ELISA).
Chap. 14. Electrophoretic Technique: Capillary Zone Electrophoresis.
Chap. 15. Thermal Technique: Differential Scanning Calorimetry (DSC).
Chap. 16. Chemometric Methods in Food Authentication.
Chap. 17. Trends in Food Authentication.
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 DESCRIPTION
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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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