Advances in Food Authenticity Testing (Woodhead Publishing Series in Food Science, Technology and Nutrition)
By: Gerard Downey (editor)Hardback
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Advances in Food Authenticity Testing covers a topic that is of great importance to both the food industry whose responsibility it is to provide clear and accurate labeling of their products and maintain food safety and the government agencies and organizations that are tasked with the verification of claims of food authenticity. The adulteration of foods with cheaper alternatives has a long history, but the analytical techniques which can be implemented to test for these are ever advancing. The book covers the wide range of methods and techniques utilized in the testing of food authenticity, including new implementations and processes. The first part of the book examines, in detail, the scientific basis and the process of how these techniques are used, while other sections highlight specific examples of the use of these techniques in the testing of various foods. Written by experts in both academia and industry, the book provides the most up-to-date and comprehensive coverage of this important and rapidly progressing field.
Gerard Downey is a member of the Food Chemistry and Technology Department at the Ashtown Food Research Centre of Teagasc, Ireland's Agriculture and Food Development Agency. He also holds the post of Adjunct Full Professor in the School of Agriculture, Food and Veterinary Science at University College Dublin, is a Fellow of the International Union of Pure and Applied Chemistry (IUPAC) and the holder of the 2006 Tomas Hirschfeld Award for Outstanding Achievements in Near Infrared Spectroscopy. He has been active in the application of vibrational spectroscopy to food authenticity and adulteration studies for over 20 years and has participated in many EU-funded projects on this topic.
1. Introduction and Background Part I: Advances in methods for food authenticity testing 2. Advances in chemical and biochemical analysis (incl. elemental analysis) for food authenticity testing 3. Advances in DNA fingerprinting for food authenticity testing 4. Advances in polymerase chain reaction (PCR) technologies for food authenticity testing 5. Advances in ultraviolet and visible light spectroscopy for food authenticity testing 6. Advances in infrared spectroscopy for food authenticity testing 7. Advances in fluorescence emission spectroscopy for food authenticity testing 8. Advances in Raman spectroscopy for food authenticity testing 9. Advances in nuclear magnetic resonance spectroscopy for food authenticity testing 10. Advances in mass spectroscopy for food authenticity testing 11. Advances in electronic noses and tongues for food authenticity testing 12. Advances in isotopic analysis for food authenticity testing 13. Advances in chromatographic techniques for food authenticity testing 14. Advances in differential scanning calorimetry for food authenticity testing 15. Advances in multivariate analysis of datasets resulting from fingerprint analytical methods Part II: Advances in authenticity testing of particular foods 16. Advances in authenticity testing to confirm geographical origin of food products 17. Fish and seafood authenticity testing 18. Authentication of cereals and cereal-based foods 19. Advances in authenticity testing of dairy products 20. Advances in authentication of oils and fats 21. Advances in the identification of genetically-modified foods 22. Advances in authenticity testing of meat and meat products 23. Advances in the authentication of tea and coffee and non-alcoholic beverages 24. Advances in authentication of alcoholic beverages 25. Advances in the authentication of herbs and spices 26. Advances in authenticity testing for fruit and fruit juices 27. Advances in authenticity testing for chocolate and other confectionery items 28. Advances in honey authenticity testing 29. Advances in testing for adulteration of food supplements
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- ID: 9780081002209
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