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Food Authenticity and Traceability : Woodhead Publishing Series in Food Science, Technology and Nutrition (Hardcover) - Michele Lees

Food Authenticity and Traceability

Woodhead Publishing Series in Food Science, Technology and Nutrition (Hardcover)

By: Michele Lees (Editor)

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The ability to trace and authenticate a food product is of major concern to the food industry. This important topic is reviewed extensively in Food Authenticity and Traceability. The first part of the book deals with analytical techniques applied to food authentication, with chapters on both established and developing technologies, and discussions of chemometrics and data handling. Part 2 relates these methodologies to particular food and beverage products, such as meat, dairy products, cereals, and wine. The final section reviews traceability in detail, examining the development of efficient traceability systems and their application in practice to animal feed and fish processing.

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The Humber Institute of Fisheries & Food
Methods for authentication and traceabilityp. 1
Advanced PCR techniques in identifying food componentsp. 3
DNA methods for identifying plant and animal species in foodp. 34
Enzyme immunoassays for identifying animal species in foodp. 54
Proteome and metabolome analyses for food authenticationp. 71
Near infra-red absorption technology for analysing food compositionp. 101
NMR spectroscopy in food authenticationp. 131
Using stable isotope ratio mass spectrometry (IRMS) in food authentication and traceabilityp. 156
Spectrophotometric techniquesp. 184
Gas chromatographyp. 197
High pressure liquid chromatography (HPLC) in food authenticationp. 218
Enzymatic techniques for authenticating food componentsp. 239
In-line sensors for food analysisp. 275
Chemometrics in data analysisp. 299
Authenticating and tracing particular foodsp. 321
Species identification in processed seafoodsp. 323
Meat and meat productsp. 347
Milk and dairy productsp. 357
Cerealsp. 378
Herbs and spicesp. 386
Identifying genetically modified organisms (GMOs)p. 415
Wine authenticityp. 426
Traceabilityp. 457
Traceability in food processing: an introductionp. 459
Developing traceability systems across the supply chainp. 473
Developing and implementing an effective traceability and product recall systemp. 496
Traceability in fish processingp. 507
Safety and traceability of animal feedp. 518
Geographic traceability of cheesep. 554
Advanced DNA-based detection techniques for genetically modified foodp. 575
Indexp. 595
Table of Contents provided by Blackwell. All Rights Reserved.

ISBN: 9780849317637
ISBN-10: 0849317630
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition (Hardcover)
Audience: Professional
Format: Hardcover
Language: English
Number Of Pages: 610
Published: 3rd November 2003
Country of Publication: US
Dimensions (cm): 24.8 x 16.3  x 4.2
Weight (kg): 1.06
Edition Number: 1