LEADER 03964nam 22006135 450 001 9910736004803321 005 20251008144951.0 010 $a3-031-30288-5 024 7 $a10.1007/978-3-031-30288-6 035 $a(MiAaPQ)EBC30668284 035 $a(Au-PeEL)EBL30668284 035 $a(DE-He213)978-3-031-30288-6 035 $a(PPN)272256110 035 $a(CKB)27867630300041 035 $a(EXLCZ)9927867630300041 100 $a20230727d2023 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aEmerging Food Authentication Methodologies Using GC/MS /$fedited by Kristian Pastor 205 $a1st ed. 2023. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2023. 215 $a1 online resource (349 pages) 311 08$aPrint version: Pastor, Kristian Emerging Food Authentication Methodologies Using GC/MS Cham : Springer International Publishing AG,c2023 9783031302879 327 $aPart I. Introduction -- Chapter 1. Gas Chromatography and Mass Spectrometry: The Technique -- Chapter 2. Statistical and Mathematical Models in Food Authentication -- Part II. Authentication of Food -- Chapter 3. Cereals, Pseudocereals, Flour and Bakery Products -- Chapter 4. Edible Oils and Fats -- Chapter 5. Milk and Dairy Products -- Chapter 6. Meat, Eggs, Fish and Seafood -- Chapter 7. Honey and Bee Products -- Chapter 8. Fruits, Vegetables, Nuts and Fungi -- Chapter 9 -- Herbs and Spices -- Part III. Authentication of Beverages -- Chapter 10. Fruit Juices -- Chapter 11. Coffee and Tea -- Chapter 12. Wine, Beer and Alcoholic Beverages -- Part IV. Outlook -- Chapter 13. Concluding Remarks and Future Perspectives. . 330 $aThis edited book provides an overview of existing and emerging gas chromatography/mass spectrometry (GC/MS) based methods for the authentication and fraud detection in all major food groups and beverages. Split in four parts, the book opens with a comprehensive introduction into the GC/MS technique and a summary of relevant statistical and mathematical models for data analysis. The main parts focus on the authentication of the main food groups (cereals, dairy products, fruit, meat, etc.) and beverages (e.g., coffee, tea, wine and beer). The chapters in these sections follow a distinct structure describing the nutritional value of the product, common fraud practices, economic implications and relevant biomarkers for the authentication process, such as volatile compounds, fatty acids, amino acids, isotope ratios etc. The final chapter provides an outlook on where the methodologies and the applications may be heading for. Food fraud is serious problem that affects foodindustries of all kinds, which is why food authentication plays an increasingly important role. This book aims to serve as a knowledge base for all researchers in academia, regulatory laboratories and industry employing GC/MS for food analysis. Due to its comprehensive introduction and consistent structure, it can also serve as an excellent resource for students in food science, food technology, food chemistry and nutrition. 606 $aFood science 606 $aFood$xAnalysis 606 $aFood$xSafety measures 606 $aNutrition 606 $aFood Science 606 $aFood Analysis 606 $aFood Safety 606 $aNutrition 615 0$aFood science. 615 0$aFood$xAnalysis. 615 0$aFood$xSafety measures. 615 0$aNutrition. 615 14$aFood Science. 615 24$aFood Analysis. 615 24$aFood Safety. 615 24$aNutrition. 676 $a363.192 676 $a363.192 700 $aPastor$b Kristian$01358477 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910736004803321 996 $aEmerging Food Authentication Methodologies Using GC$93421912 997 $aUNINA