Modern Techniques for Food Authentication, Second Edition, presents a comprehensive review of novel techniques available for the food industry to authenticate food products, including various spectroscopic technologies, methods based on isotopic analysis and chromatography, and other techniques based on DNA, enzymatic analysis and electrophoresis. This new edition continues to pinpoint research and development trends for those working in research, development, and operations in the food industry that need critical, and readily accessible information on modern food authentication techniques to ensure a safe and authentic food supply. This will also serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions. Presents emerging imaging techniques that have proven to be powerful, non-destructive tools for food authenticationIncludes applications of hyperspectral imaging to reflect the current trend of developments in food imaging technology for each topic areaProvides pixel level visualization techniques needed for fast and effective food sample testingTwo new chapters on Imaging Spectroscopic Techniques INDICE: 1. Introduction to Food Authentication 2. Spectroscopic Technique: Mid Infrared (MIR) and Fourier Transform Mid Infrared (FT-MIR) Spectroscopies 3. Spectroscopic Technique: Near Infrared (NIR) Spectroscopy 4. Spectroscopic Technique: Fourier Transform Near Infrared (FT-NIR) Spectroscopy 5. Spectroscopic Technique: Raman Spectroscopy 6. Spectroscopic Technique: Fourier Transform Raman (FT-Raman) Spectroscopy 7. Spectroscopic Technique: Fluorescent and Ultraviolet Visible (UV-Vis) Spectroscopy 8. Imaging Spectroscopic Technique: Hyperspectral Imaging 9. Imaging Spectroscopic Technique: Raman Chemical Imaging 10. Isotopic-Spectroscopic Technique: Site-Specific Nuclear Isotopic Fractionation studied by Nuclear Magnetic Resonance (SNIF-NMR) 11. Isotopic-Spectroscopic Technique: Stable Isotopic Ratio Mass Spectrometry (IRMS) 12. Chromatographic Technique: Gas Chromatography (GC) 13. Chromatographic Technique: High Performance Liquid Chromatography (HPLC) 14. DNA-Based Technique: Polymerase Chain Reaction (PCR) 15. Enzymic Technique: Enzyme-Linked Immunosorbent Assay (ELISA) 16. Electrophoretic Technique: Capillary Zone Electrophoresis 17. Chemometric Methods in Food Authentication 18. Trends in Food Authentication
- ISBN: 978-0-12-814264-6
- Editorial: Academic Press
- Encuadernacion: Cartoné
- Páginas: 720
- Fecha Publicación: 27/06/2018
- Nº Volúmenes: 1
- Idioma: Inglés