Modern Techniques for Food Authentication
eBook - ePub

Modern Techniques for Food Authentication

  1. 805 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Modern Techniques for Food Authentication

About this book

Modern Techniques for Food Authentication, Second Edition presents a comprehensive review of the novel techniques available 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 pinpoints research and development trends for those working in research, development and operations in the food industry, giving them readily accessible information on modern food authentication techniques to ensure a safe and authentic food supply. It will also serve as an essential reference source to undergraduate and postgraduate students, and for researchers in universities and research institutions.- Presents emerging imaging techniques that have proven to be powerful, non-destructive tools for food authentication- Includes applications of hyperspectral imaging to reflect the current trend of developments in food imaging technology for each topic area- Provides pixel level visualization techniques needed for fast and effective food sample testing- Contains two new chapters on Imaging Spectroscopic Techniques

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Yes, you can access Modern Techniques for Food Authentication by Da-Wen Sun in PDF and/or ePUB format, as well as other popular books in Medicine & Medical Microbiology & Parasitology. We have over one million books available in our catalogue for you to explore.

Information

Publisher
Academic Press
Year
2018
eBook ISBN
9780128142653
Edition
2
Topic
Medicine
Subtopic
Medical Microbiology & Parasitology

Table of contents

  1. Cover image
  2. Title page
  3. Table of Contents
  4. Copyright
  5. Contributors
  6. About the Editor
  7. Second Edition Preface
  8. List of Abbreviations
  9. Chapter 1: Introduction to Food Authentication
  10. Chapter 2: Spectroscopic Technique: Mid-Infrared (MIR) and Fourier Transform Mid-Infrared (FT-MIR) Spectroscopies
  11. Chapter 3: Spectroscopic Technique: Near Infrared (NIR) Spectroscopy
  12. Chapter 4: Spectroscopic Technique: Fourier Transform (FT) Near-Infrared Spectroscopy (NIR) and Microscopy (NIRM)
  13. Chapter 5: Spectroscopic Technique: Raman Spectroscopy
  14. Chapter 6: Spectroscopic Technique: Fourier Transform Raman (FT-Raman) Spectroscopy
  15. Chapter 7: Spectroscopic Technique: Fluorescence and Ultraviolet-Visible (UV-Vis) Spectroscopies
  16. Chapter 8: Imaging Spectroscopic Technique: Hyperspectral Imaging
  17. Chapter 9: Imaging Spectroscopic Technique: Raman Chemical Imaging
  18. Chapter 10: Isotopic-Spectroscopic Technique: Site-Specific Nuclear Isotopic Fractionation Studied by Nuclear Magnetic Resonance (SNIF-NMR)
  19. Chapter 11: Isotopic-Spectroscopic Technique: Stable Isotope-Ratio Mass Spectrometry (IRMS)
  20. Chapter 12: Chromatographic Technique: Gas Chromatography (GC)
  21. Chapter 13: Chromatographic Technique: High-Performance Liquid Chromatography (HPLC)
  22. Chapter 14: DNA-Based Technique: Polymerase Chain Reaction (PCR)
  23. Chapter 15: Immunoanalytical Technique: Enzyme-Linked Immunosorbent Assay (ELISA)
  24. Chapter 16: Electrophoretic Technique: Capillary Zone Electrophoresis
  25. Chapter 17: Chemometric Methods in Food Authentication
  26. Chapter 18: Trends in Food Authentication
  27. Index