With the increasing awareness of food safety and quality, consumers continuously demand the reassurance of origin and content of their foods. Furthermore, manufacturers must be able to confirm the authenticity of components of their products in order to comply with government legislation. Protection of the rights of consumers, genuine food processors, and prevention of fraudulent or deceptive practices and the adulteration of food is an important and challenge facing the food industry.
Rapid scientific and technological advances in the determination of food authenticity have taken place in recent years and Modern Techniques for Food Authentication focuses on many of those novel techniques. Including coverage of various spectroscopic technologies, methods based on isotopic analysis and chromatography, DNA, enzymatic analysis, electrophosresis and thermal methods, this book provides a valuable, international resource on the latest developments in food authentication.
1. Introduction to Food Authentication
2. Spectroscopic Technique: Mid-unfrared (MIR) and Fourier Transform Mid-infrared (FT-MIR) Spectroscopies
3. Spectroscopic Technique: Near-infrared (NIR) Spectroscopy
4. Spectroscopic Technique: Fourier Transform Near-infrared
5. Spectroscopic Technique: Raman Spectroscopy
6. Spectroscopic Technique: Fourier Transform Raman (FT-Raman) Spectroscopy
7. Spectroscopic Technique: Fluorescence and Ultraviolet-visible (UV-Vis) Spectroscopy
8. Isotopic-spectroscopic Technique: Site-specific Nuclear Isotopic Fractionation Studied by Nuclear Magnetic Resonance
9. Isotopic-spectroscopic Technique: Stable Isotope Ratio Mass Spectrometry (IRMS)
10. Chromatographic Technique: Gas Chromatography (GC)
...etc...