Food Traceability and Authenticity:Analytical Techniques

图书简介

Currently, there are no analytical methods to determine of food origin or to trace them in the process of international trade. In case of doubt or fraud, it is necessary to find a precise and fast analytical technique to assign geographical origin. This is the key focus area of this book.

History of traceability. Organizational methodologies in traceability. Actuality on food traceability. Rules and legal sanctions to managerial constraints of traceability. Traceability techniques. Discrimination of organic food by molecular method. Traceability of cheese by molecular methods. Traceability of foodstuffs using PCR-DGGE. SCP as a tool for water traceability. Next Generation Sequencing in Food authenticity and Safety. The biocaptors and barcodes: The new devices for the traceability and authenticity. Detecting based on specific interactions of the compounds or food contaminants with living macromolecule / high sensitivity, and quantization functions. Advances in authentication methods for seafood species identification in food products. Food traceability and authenticity based on volatile compounds analysis. Analytical tools in authenticity and traceability of olive oil and other vegetable oils. Mycotoxins in cereal crops. Ambient mass spectrometry?a challenging tool for food / feed authentication. Traceability of animal feeds. Accessible isotope technology & overcoming barriers to entry. Authentication and traceability of agricultural and food products using vibrational spectroscopy. Detecting adulteration by NMR. Review on metabolomics for fraud in food authentication. Biosensor detection for fraud / traceability.

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Food Traceability and Authenticity:Analytical Techniques（Food Biology Series） 食品的可追溯性和真实性 食品科学技术基础学科

Food Traceability and Authenticity:Analytical Techniques（Food Biology Series）

食品的可追溯性和真实性
食品科学技术基础学科