Analytical Methods Of Food Authentication (Hardcover)

Philip R. Ashurst

ISBN 10: 0751404268 / ISBN 13: 9780751404265

Editore: Chapman and Hall, London, 1997

Riguardo questo articolo

Hardcover. Food authentication is an issue that has become increasingly important over recent years due in part to the legislative trend away from compositional legislation to label declaration. In the US and Europe working groups have been established to bring scientists, industry and the government together to exchange information about food authenticity. This book surveys the range of analytical methods applied to investigate and confirm authenticity or adulteration. Food manufacturers need to ensure that their products meet the demands of legislation in the countries where they are sold, where as governments need to ensure that tested and valid methods are available to meet the needs of industry and to protect the public from misleading or fradulent labelling. The book assesses the applicability of various methods according to the needs of these different groups. The text should be of interest to analytical chemists, quality assurance personnel, and enforcement officers in local and national governments. Food Authentication is an issue that has become increasingly important in recent years, due to the drive for more accurate and truthful labeling. It is aimed at food scientists and technologists involved in the issues of adulteration or fortification of food and beverages. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Codice articolo 9780751404265

Dati bibliografici

• Titolo: Analytical Methods Of Food Authentication (Hardcover)
• Editore: Chapman and Hall, London
• Data di pubblicazione: 1997
• Lingua: Inglese
• ISBN 10: 0751404268
• ISBN 13: 9780751404265
• Rilegatura: Hardcover
• Condizione: new

Descrizione articolo

Riassunto

Food Authentication is an issue that has become increasingly important in recent years, due to the drive for more accurate and truthful labeling. This title provides a guide to the techniques available to establish food authenticity, together with their associated strengths and limitations. It is aimed at food scientists and technologists involved in the issues of adulteration or fortification of food and beverages.

Contenuti

Introduction To Methods For Food Authentication . Stable Isotope Analysis by Mass Spectrometry. Nuclear Magnetic Resonance Spectroscopy. Infrared Spectroscopy. Oligosaccharide Analysis. Enzymic Methods of Food Analysis. DNA/PCR Techniques . Electrophoretic Methods. Antibody Techniques. Trace Element Analysis for Food Authenticity Studies. Pyrolysis-Mass Spectrometry in Food Analysis and Related Fields: Principles and Applications. The Principles of Multivariate Data Analysis. Index