Modern techniques for food authentication

Modern Techniques for Food Authentication, Second Edition presents a comprehensive review of the novel techniques available to authenticate food products, including various spectroscopic technologies, methods based on isotopic analysis and chromatography, and other techniques based on DNA, enzymatic...

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Bibliographic Details
Other Authors: Sun, Da-Wen, (Editor)
Format: eBook
Language: English
Published: London ; San Diego, CA : Academic Press is an imprint of Elsevier, [2018]
Edition: Second edition.
Subjects:
Food > Analysis.
Food adulteration and inspection.
elektronické knihy
electronic books
ISBN: 9780128142653
0128142650
9780128142646
0128142642
Physical Description: 1 online resource

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Table of contents

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035 |a (OCoLC)1046085185  |z (OCoLC)1047546576  |z (OCoLC)1056779548 
245 0 0 |a Modern techniques for food authentication /  |c edited by Da-Wen Sun. 
250 |a Second edition. 
264 1 |a London ;  |a San Diego, CA :  |b Academic Press is an imprint of Elsevier,  |c [2018] 
264 4 |c ©2018 
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 
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 
520 |a Modern Techniques for Food Authentication, Second Edition presents a comprehensive review of the novel techniques available to authenticate food products, including various spectroscopic technologies, methods based on isotopic analysis and chromatography, and other techniques based on DNA, enzymatic analysis and electrophoresis. This new edition pinpoints research and development trends for those working in research, development and operations in the food industry, giving them readily accessible information on modern food authentication techniques to ensure a safe and authentic food supply. It will also serve as an essential reference source to undergraduate and postgraduate students, and for researchers in universities and research institutions. 
505 0 |a Front Cover; Modern Techniques for Food Authentication; Copyright Page; Contents; About the Editor; Contributors; Preface; List of Abbreviations; Chapter 1 Introduction to Food Authentication; Introduction; Modern techniques in food authentication; Food authentication -- still a challenging issue; Conclusions; References; Chapter 2 Spectroscopic Technique: Mid-infrared (MIR) and Fourier Transform Mid-infrared (FT-MIR) Spectroscopies; Introduction; Theory and principles; Instrumentation; Applications of MIR and FT-MIR in foods, drinks, cotton and wood; Conclusions; References 
505 8 |a Chapter 3 Spectroscopic Technique: Near-infrared (NIR) SpectroscopyIntroduction; Theory and principles; Instrumentation; Chemometrics; Advantages and disadvantages; Applications in food and beverage authenticity; Conclusions; References; Chapter 4 Spectroscopic Technique: Fourier Transform Near-infrared (FT-NIR) Spectroscopy; Introduction; Theory and instrumentation; New trends in chemometrics as applied to NIR spectroscopic data; Authentication by FT-NIR; Authentication by FT-NIR microscopy; Conclusions; References; Chapter 5 Spectroscopic Technique: Raman Spectroscopy; Introduction 
505 8 |a InstrumentationApplications in the agricultural and food sectors; Conclusions; References; Chapter 6 Spectroscopic Technique: Fourier Transform Raman (FT-Raman) Spectroscopy; Introduction; Fundamentals of Raman spectroscopy; Raman band intensities and basis of qualitative aspects of Raman spectroscopy; FT-Raman instrumentation; Applications of FT-Raman spectroscopy; Conclusions; References; Chapter 7 Spectroscopic Technique: Fluorescence and Ultraviolet-visible (UV-Vis) Spectroscopy; Introduction; Fluorescence spectroscopy; Instrumentation; Applications of fluorescence in foods and drinks 
505 8 |a Advantages and disadvantages of fluorescence spectroscopyConclusions; References; Chapter 8 Isotopic-spectroscopic Technique: Site-specific Nuclear Isotopic Fractionation Studied by Nuclear Magnetic Resonance (SNIF-NMR); Introduction; Natural isotope fractionation; Determining site-specific ratios by nuclear magnetic resonance (NMR); [sup(2)]H-NMR for quantitative determinations of site-specific ratios; Conclusions; References; Chapter 9 Isotopic-spectroscopic Technique: Stable Isotope Ratio Mass Spectrometry (IRMS); Introduction; Theory and principles; Equipment and instruments 
505 8 |a Recent applications in food authenticityStrengths and limitations; Applicability of different isotopic variables to authenticity; Conclusions; Definitions; Acknowledgement; References; Chapter 10 Chromatographic Technique: Gas Chromatography (GC); Introduction; Theory and fundamentals; Instrumentation; Applications; Conclusions; References; Chapter 11 Chromatographic Technique: High-performance Liquid Chromatography (HPLC); Introduction; Principle of liquid chromatography; Applications; Conclusions; References; Chapter 12 DNA-based Technique: Polymerase Chain Reaction (PCR); Introduction 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Food  |x Analysis. 
650 0 |a Food adulteration and inspection. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Sun, Da-Wen,  |e editor. 
776 0 8 |i Print version:  |t Modern techniques for food authentication.  |b Second edition.  |d London ; San Diego, CA : Academic Press is an imprint of Elsevier, [2018]  |z 0128142642  |z 9780128142646  |w (OCoLC)1029205130 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpMTFAE002/modern-techniques-for?kpromoter=marc  |y Full text 

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