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Food authenticity and traceability /
With recent problems such as the use of genetically modified ingredients and BSE, the need to trace and authenticate the contents of food products has never been more urgent. The first part of this authoritative collection reviews the range of established and new techniques for food authentication....
| Clasificación: | Libro Electrónico |
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| Autor Corporativo: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton, FL : Cambridge :
CRC Press ; Woodhead,
2003.
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| Colección: | Woodhead Publishing in food science and technology.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Advanced PRP techniques in identifying food components
- DNA methods for identifying plant and animal species in food
- Enzyme immunoassays for identifying animal species in food
- Proteome and metabolome analyses for food authentication
- Near infra-red absorption technology for analysing food composition
- NMR spectroscopy in food authentication
- Using stable isotope ratio mass spectrometry (IRMS) in food authentication and traceability
- Spectrophotometric techniques
- Gas chromatography
- High pressure liquid chromatography (HPLC) in food authentication
- Enzymatic techniques for authenticating food components
- In-line sensors for food analysis
- Chemometrics in data analysis
- Species identification in processed seafoods
- Meat and meat products
- Milk and dairy products
- Cereals
- Herbs and spices
- Identifying genetically modified organisms (GMOs)
- Wine authenticity
- Traceability in food processing : an introduction
- Developing traceability systems across the supply chain
- Developing and implementing an effective traceability and product recall system
- Traceability in fish processing
- Safety and traceability of animal feed
- Geographic traceability of cheese
- Advanced DNA-based detection techniques for genetically modified food.