Modern techniques for food authentication / / edited by Da-Wen Sun

• Record Nr.: UNINA9910583067303321
• Pubbl/distr/stampa: Amsterdam ; ; Boston, : Elsevier/Academic Press, 2008
• ISBN: 0-12-814264-2; 1-282-16822-3; 9786612168222; 0-08-088616-7
• Edizione: [1st ed.]
• Descrizione fisica: 1 online resource (714 p.)
• Altri autori (Persone): SunDa-Wen
• Disciplina: 664.07
• Soggetti: Food - Analysis; Food adulteration and inspection
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: 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; Stability of DNA in foods
• Sommario/riassunto: With the increasing awareness of food safety and quality, consumers continuously demand the reassurance of origin and content of their foods. Furthermore, manufacturers must be able to confirm the authenticity of components of their products in order to comply with government legislation. Protection of the rights of consumers, genuine food processors, and prevention of fraudulent or deceptive practices and the adulteration of food is an important and challenge facing the food industry.Rapid scientific and technological advances in the determination of food authenticity have taken plac