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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...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London ; San Diego, CA :
Academic Press is an imprint of Elsevier,
[2018]
|
| Edición: | Second edition. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_on1046085185 | ||
| 003 | OCoLC | ||
| 005 | 20231120010308.0 | ||
| 006 | m o d | ||
| 007 | cr cnu|||unuuu | ||
| 008 | 180727t20182018enk ob 001 0 eng d | ||
| 040 | |a N$T |b eng |e rda |e pn |c N$T |d N$T |d OPELS |d YDX |d OCLCF |d DKU |d NLE |d MERUC |d UKMGB |d U3W |d LVT |d D6H |d SNK |d STF |d KNOVL |d CEF |d YDXIT |d S2H |d OCLCO |d OCLCQ |d OCLCO |d K6U |d SFB |d OCLCQ |d OCLCO | ||
| 016 | 7 | |a 018922630 |2 Uk | |
| 019 | |a 1047546576 |a 1056779548 | ||
| 020 | |a 9780128142653 |q (electronic bk.) | ||
| 020 | |a 0128142650 |q (electronic bk.) | ||
| 020 | |z 9780128142646 | ||
| 020 | |z 0128142642 | ||
| 035 | |a (OCoLC)1046085185 |z (OCoLC)1047546576 |z (OCoLC)1056779548 | ||
| 050 | 4 | |a TX541 | |
| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
| 082 | 0 | 4 | |a 664.07 |2 23 |
| 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. | ||
| 588 | 0 | |a Online resource; title from PDF title page (EBSCO, viewed July 30, 2018). | |
| 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 | |
| 650 | 0 | |a Food |x Analysis. | |
| 650 | 0 | |a Food adulteration and inspection. | |
| 650 | 2 | |a Food Analysis |0 (DNLM)D005504 | |
| 650 | 6 | |a Aliments |x Analyse. |0 (CaQQLa)201-0019673 | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food adulteration and inspection |2 fast |0 (OCoLC)fst00930671 | |
| 650 | 7 | |a Food |x Analysis |2 fast |0 (OCoLC)fst00930460 | |
| 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://sciencedirect.uam.elogim.com/science/book/9780128142646 |z Texto completo |