Food authenticity and traceability /
Lees, Michèle.
Food authenticity and traceability / - Cambridge : Boca Raton, FL : Woodhead Pub. ; CRC Press, 2003. - xvii, 612 p. : ill. ;
Advanced PRP techniques in identifying food components -- DNA methods for identifying plant and animal species in food -- Enzyme immunoassays for identifying animal species in food -- Proteome and metabolome analyses for food authentication -- Near infra-red absorption technology for analysing food composition -- NMR spectroscopy in food authentication -- Using stable isotope ratio mass spectrometry (IRMS) in food authentication and traceability -- Spectrophotometric techniques -- Gas chromatography -- High pressure liquid chromatography (HPLC) in food authentication -- Enzymatic techniques for authenticating food components -- In-line sensors for food analysis -- Chemometrics in data analysis -- Species identification in processed seafoods -- Meat and meat products -- Milk and dairy products -- Cereals -- Herbs and spices -- Identifying genetically modified organisms (GMOs) -- Wine authenticity -- Traceability in food processing : an introduction -- Developing traceability systems across the supply chain -- Developing and implementing an effective traceability and product recall system -- Traceability in fish processing -- Safety and traceability of animal feed -- Geographic traceability of cheese -- Advanced DNA-based detection techniques for genetically modified food.
1855735261 (Woodhead Pub.) 1855737183 (ebook) 0849317630 (CRC Press)
Food adulteration and inspection.
Food contamination
641 / LEE/FO
Food authenticity and traceability / - Cambridge : Boca Raton, FL : Woodhead Pub. ; CRC Press, 2003. - xvii, 612 p. : ill. ;
Advanced PRP techniques in identifying food components -- DNA methods for identifying plant and animal species in food -- Enzyme immunoassays for identifying animal species in food -- Proteome and metabolome analyses for food authentication -- Near infra-red absorption technology for analysing food composition -- NMR spectroscopy in food authentication -- Using stable isotope ratio mass spectrometry (IRMS) in food authentication and traceability -- Spectrophotometric techniques -- Gas chromatography -- High pressure liquid chromatography (HPLC) in food authentication -- Enzymatic techniques for authenticating food components -- In-line sensors for food analysis -- Chemometrics in data analysis -- Species identification in processed seafoods -- Meat and meat products -- Milk and dairy products -- Cereals -- Herbs and spices -- Identifying genetically modified organisms (GMOs) -- Wine authenticity -- Traceability in food processing : an introduction -- Developing traceability systems across the supply chain -- Developing and implementing an effective traceability and product recall system -- Traceability in fish processing -- Safety and traceability of animal feed -- Geographic traceability of cheese -- Advanced DNA-based detection techniques for genetically modified food.
1855735261 (Woodhead Pub.) 1855737183 (ebook) 0849317630 (CRC Press)
Food adulteration and inspection.
Food contamination
641 / LEE/FO