Advances in food authenticity testing
Saved in:
| Other Authors | |
|---|---|
| Format | Electronic eBook |
| Language | English |
| Published |
Duxford, United Kingdom :
Woodhead Publishing is an imprint of Elsevier,
2016.
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| Series | Woodhead Publishing in food science, technology, and nutrition.
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| Subjects | |
| Online Access | Full text |
| ISBN | 0081002335 9780081002339 9780081002209 0081002203 |
| Physical Description | 1 online resource |
Cover
| LEADER | 00000cam a2200000 a 4500 | ||
|---|---|---|---|
| 001 | kn-ocn956520800 | ||
| 003 | OCoLC | ||
| 005 | 20240717213016.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 160812s2016 enk ob 001 0 eng d | ||
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| 020 | |a 0081002335 |q (electronic bk.) | ||
| 020 | |a 9780081002339 |q (electronic bk.) | ||
| 020 | |a 9780081002209 | ||
| 020 | |a 0081002203 | ||
| 020 | |z 0081002203 | ||
| 035 | |a (OCoLC)956520800 |z (OCoLC)961007815 |z (OCoLC)961204131 |z (OCoLC)965414316 |z (OCoLC)1229064147 |z (OCoLC)1229131970 |z (OCoLC)1232035010 | ||
| 245 | 0 | 0 | |a Advances in food authenticity testing / |c edited by Gerard Downey. |
| 260 | |a Duxford, United Kingdom : |b Woodhead Publishing is an imprint of Elsevier, |c 2016. | ||
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing series in food science, technology and nutrition | |
| 505 | 0 | |a Front Cover; Advances in Food Authenticity Testing; Advances in Food Authenticity Testing ; Copyright; Contents; List of Contributors; 1 -- Introduction; References; One -- Advances in Methods for Food Authenticity Testing; 2 -- Advances in DNA Fingerprinting for Food Authenticity Testing; 2.1 Introduction; 2.2 Scientific Background of DNA Fingerprinting and Its Applications; 2.2.1 Mini- and Microsatellites; 2.2.2 Single Nucleotide Polymorphism; 2.3 The Methodology of DNA Fingerprinting; 2.3.1 First-Generation Markers: RFLP, ISSR, and RAPD; 2.3.2 Second-Generation Markers: SSRs. | |
| 505 | 8 | |a 2.3.3 Third-Generation Markers: SNPs2.4 DNA Fingerprinting for Authenticity Testing of Rice Varieties; 2.4.1 Case Study: Basmati Rice; 2.4.2 Case Study: Jasmine Rice; 2.4.3 Further Candidates for Rice DNA Authenticity Testing; 2.5 Meat Traceability; 2.6 Future Trends; References; 3 -- Advances in Ultraviolet and Visible Light Spectroscopy for Food Authenticity Testing; 3.1 Introduction; 3.2 Fundamentals of Ultraviolet and Visible Light Spectroscopy in Food Analysis; 3.3 Application of UV-VIS Spectroscopy for Authentication of Foodstuffs; 3.3.1 Authentication of Geographical Origin. | |
| 505 | 8 | |a 3.3.2 Authentication of Variety or Species3.3.3 Purity or Quality Determination; 3.3.4 Discrimination of Fresh from Cold-Stored and Frozen-Thawed Products; 3.4 Suitable Foodstuffs for Testing Using Ultraviolet and Visible Light Spectroscopy Analysis; 3.4.1 Oils; 3.4.2 Spices and Tea; 3.4.3 Mushrooms; 3.4.4 Meat; 3.4.5 Fish and Seafood; 3.4.6 Rice; 3.4.7 Juices; 3.4.8 Wine and Vine; 3.4.9 Beer; 3.4.10 Miscellaneous; 3.5 Case Study: Wine Authentication; References; 4 -- Advances in Infrared Spectroscopy for Food Authenticity Testing; 4.1 Introduction. | |
| 505 | 8 | |a 4.2 Vibrational Spectroscopy as a Screening Method4.2.1 Fundamentals of Infrared Spectroscopy; 4.2.2 Mid-Infrared Spectroscopy; 4.2.2.1 Instrumentation; 4.2.2.2 Sampling Modes; 4.2.3 Near-Infrared Spectroscopy; 4.2.4 Raman Spectroscopy; 4.3 Chemometrics in Vibrational Spectroscopy; 4.4 Screening Capabilities of Vibrational Spectroscopy to Detect Adulteration in Foods; 4.4.1 Monitoring Authenticity and Adulteration of Milk Products; 4.4.2 Monitoring Authenticity and Adulteration of Fruits and Fruit Juices; 4.4.3 Monitoring Authenticity and Adulteration of Oils and Fats. | |
| 505 | 8 | |a 4.4.3.1 Extra Virgin Olive Oil4.4.3.2 Cocoa Butter; 4.4.4 Unintentional Contaminants; 4.4.4.1 Mycotoxins; 4.4.4.2 Acrylamide; 4.4.4.3 Pesticides; 4.5 The Future of Vibrational Spectroscopy in Food Authentication: Portable and Handheld Technology; Sources of Further Information; References; 5 -- Advances in Fluorescence Emission Spectroscopy for Food Authenticity Testing; 5.1 Introduction; 5.1.1 Principles of Fluorescence; 5.2 What Adulterations Can Fluorescence Emission Spectroscopy Be Used to Detect?; 5.3 Applications of Fluorescence Emission Spectroscopy for Food Authentication -- Examples. | |
| 504 | |a Includes bibliographical references and index. | ||
| 506 | |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty | ||
| 590 | |a Knovel |b Knovel (All titles) | ||
| 650 | 0 | |a Food |x Analysis. | |
| 650 | 0 | |a Food law and legislation. | |
| 655 | 7 | |a elektronické knihy |7 fd186907 |2 czenas | |
| 655 | 9 | |a electronic books |2 eczenas | |
| 700 | 1 | |a Downey, Gerard. | |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition. | |
| 856 | 4 | 0 | |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpAFAT000G/advances-in-food?kpromoter=marc |y Full text |