Modern techniques for food authentication

Includes coverage of various spectroscopic technologies, methods based on isotopic analysis and chromatography, DNA, enzymatic analysis, electrophoresis and thermal methods, this book provides a resource on the developments in food authentication. It offers a comprehensive overview of authentication...

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Bibliographic Details
Other Authors Sun, Da-Wen
Format Electronic eBook
LanguageEnglish
Published Amsterdam ; Boston : Elsevier/Academic Press, 2008.
Edition1st ed.
Subjects
Food > Analysis.
Food adulteration and inspection.
elektronické knihy
electronic books
Online AccessFull text
ISBN9780080886169
0080886167
0123740851
9780123740854
1282168223
9781282168220
Physical Description1 online resource (xxiv, 689 pages) : illustrations

Cover

Table of Contents:
  • Front Cover; Modern Techniques for Food Authentication; Copyright Page; Contents; About the Editor; Contributors; Preface; List of Abbreviations; Chapter 1 Introduction to Food Authentication; Chapter 2 Spectroscopic Technique: Mid-infrared (MIR) and Fourier Transform Mid-infrared (FT-MIR) Spectroscopies; Chapter 3 Spectroscopic Technique: Near-infrared (NIR) Spectroscopy; Chapter 4 Spectroscopic Technique: Fourier Transform Near-infrared (FT-NIR) Spectroscopy; Chapter 5 Spectroscopic Technique: Raman Spectroscopy.

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