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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]
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| Edición: | Second edition. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 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
- 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
- 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
- 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
- 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