LEADER 05265nam 2201525z- 450 001 9910619463803321 005 20231214133037.0 010 $a3-0365-5457-2 035 $a(CKB)5670000000391636 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/93251 035 $a(EXLCZ)995670000000391636 100 $a20202210d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aTarget and Non-Target Approaches for Food Authenticity and Traceability 210 $cMDPI - Multidisciplinary Digital Publishing Institute$d2022 215 $a1 electronic resource (278 p.) 311 $a3-0365-5458-0 330 $aOver the last few years, the subject of food authenticity and food fraud has received increasing attention from consumers and other stakeholders, such as government agencies and policymakers, control labs, producers, industry, and the research community. Among the different approaches aiming to identify, tackle, and/or deter fraudulent practices in the agri-food sector, the development of new, fast, and accurate methodologies to evaluate food authenticity is of major importance. This book, entitled ?Target and Non-Target Approaches for Food Authenticity and Traceability?, gathers original research and review papers focusing on the development and application of both targeted and non-targeted methodologies applied to verify food authenticity and traceability. The contributions regard different foods, among which some are frequently considered as the most prone to adulteration, such as olive oil, honey, meat, and fish. This book is intended for readers aiming to enrich their knowledge through reading contemporary and multidisciplinary papers on the topic of food authentication. 606 $aTechnology: general issues$2bicssc 610 $aCOIBar-RFLP (cytochrome oxidase I barcode-restriction fragment length polymorphism) 610 $aseafood 610 $afraud 610 $aDNA barcoding 610 $afood authenticity 610 $afood adulteration 610 $afood fraud 610 $adonkey 610 $acytochrome b 610 $areal-time PCR 610 $ameat products 610 $ahoney 610 $aregional origin 610 $achemometric analysis 610 $amineral content 610 $aMontenegro 610 $aSepia 610 $acommon cuttlefish 610 $aSepia officinalis 610 $areal-time PCR (Polymerase Chain Reaction) 610 $aspecies identification 610 $afood authentication 610 $aCOI (Cytochrome Oxidase I) 610 $aOlea europaea var Sylvestris 610 $aoleaster 610 $aolive 610 $aolive oil 610 $aadulteration 610 $aSNP 610 $aDNA 610 $avirgin olive oil 610 $aquality 610 $avolatile compounds 610 $asensory analysis 610 $achemometrics 610 $aanti food fraud 610 $aCurcuma longa 610 $aDNA markers 610 $aSYBR-GREEN real-time PCR 610 $aZea mays 610 $apasta 610 $aTriticum aestivum 610 $aTriticum durum 610 $agenetic traceability 610 $adigital PCR 610 $asemolina 610 $aspecies 610 $atruffle 610 $aTuber spp. 610 $aspecies differentiation 610 $anear-infrared spectroscopy 610 $ared deer 610 $aroe deer 610 $awater deer 610 $amultiplex PCR 610 $acapillary electrophoresis 610 $aperilla 610 $asesame 610 $ageographic origin 610 $ametabolomics 610 $amultivariate analysis 610 $ametabolite profiling 610 $aquantification 610 $achicken 610 $aguinea fowl 610 $apheasant 610 $aquail 610 $aturkey 610 $aauthentication 610 $aauthenticity 610 $achemometric 610 $afish 610 $aorigin 610 $ameat 610 $amilk 610 $aspectroscopy 610 $a1H-NMR 610 $aGC-MS 610 $aHPLC-UV/VIS 610 $aprotein hydrolysate 610 $afree amino acid contents 610 $aProHydrAdd 610 $amonofloral honey 610 $adirect analysis in real time (DART) 610 $ahigh resolution mass spectrometry (HRMS) 610 $ageographical origin 610 $aGinkgo biloba 610 $aplant infusions 610 $areal-time polymerase chain reaction 610 $aDNA extraction 610 $aopium poppy 610 $aseed 610 $apollen grains 610 $abakery product 610 $aoil 610 $aPCR 610 $aSalmo salar L. 610 $afatty acids 610 $amislabeling 610 $amachine learning 615 7$aTechnology: general issues 700 $aAmaral$b Joana S$4edt$01323089 702 $aAmaral$b Joana S$4oth 906 $aBOOK 912 $a9910619463803321 996 $aTarget and Non-Target Approaches for Food Authenticity and Traceability$93035369 997 $aUNINA LEADER 03881nam 22007335 450 001 9910163142903321 005 20200702055344.0 010 $a3-319-50787-7 024 7 $a10.1007/978-3-319-50787-3 035 $a(CKB)3710000001045470 035 $a(DE-He213)978-3-319-50787-3 035 $a(MiAaPQ)EBC4797375 035 $a(PPN)198870531 035 $a(EXLCZ)993710000001045470 100 $a20170201d2017 u| 0 101 0 $aeng 135 $aurnn|008mamaa 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aMixed Convection in Fluid Superposed Porous Layers /$fby John M. Dixon, Francis A. Kulacki 205 $a1st ed. 2017. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2017. 215 $a1 online resource (X, 72 p. 40 illus.) 225 1 $aSpringerBriefs in Thermal Engineering and Applied Science,$x2193-2530 311 $a3-319-50786-9 320 $aIncludes bibliographical references and index. 327 $aIntroduction -- Mathematical Formulation and Numerical Methods -- Numerical Results -- Measurement of Heat Transfer Coefficients -- Summary of Findings -- References -- Appendices. 330 $aThis Brief describes and analyzes flow and heat transport over a liquid-saturated porous bed. The porous bed is saturated by a liquid layer and heating takes place from a section of the bottom. The effect on flow patterns of heating from the bottom is shown by calculation, and when the heating is sufficiently strong, the flow is affected through the porous and upper liquid layers. Measurements of the heat transfer rate from the heated section confirm calculations. General heat transfer laws are developed for varying porous bed depths for applications to process industry needs, environmental sciences, and materials processing. Addressing a topic of considerable interest to the research community, the brief features an up-to-date literature review of mixed convection energy transport in fluid superposed porous layers. 410 0$aSpringerBriefs in Thermal Engineering and Applied Science,$x2193-2530 606 $aThermodynamics 606 $aHeat engineering 606 $aHeat$xTransmission 606 $aMass transfer 606 $aFluid mechanics 606 $aEngineering?Materials 606 $aMaterials science 606 $aEngineering Thermodynamics, Heat and Mass Transfer$3https://scigraph.springernature.com/ontologies/product-market-codes/T14000 606 $aEngineering Fluid Dynamics$3https://scigraph.springernature.com/ontologies/product-market-codes/T15044 606 $aThermodynamics$3https://scigraph.springernature.com/ontologies/product-market-codes/P21050 606 $aMaterials Engineering$3https://scigraph.springernature.com/ontologies/product-market-codes/T28000 606 $aCharacterization and Evaluation of Materials$3https://scigraph.springernature.com/ontologies/product-market-codes/Z17000 615 0$aThermodynamics. 615 0$aHeat engineering. 615 0$aHeat$xTransmission. 615 0$aMass transfer. 615 0$aFluid mechanics. 615 0$aEngineering?Materials. 615 0$aMaterials science. 615 14$aEngineering Thermodynamics, Heat and Mass Transfer. 615 24$aEngineering Fluid Dynamics. 615 24$aThermodynamics. 615 24$aMaterials Engineering. 615 24$aCharacterization and Evaluation of Materials. 676 $a621.4022 700 $aDixon$b John M$4aut$4http://id.loc.gov/vocabulary/relators/aut$0868640 702 $aKulacki$b Francis A$4aut$4http://id.loc.gov/vocabulary/relators/aut 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910163142903321 996 $aMixed Convection in Fluid Superposed Porous Layers$91939088 997 $aUNINA