دانلود کتاب احراز هویت غذایی: مدیریت، آنالیز و مقررات
Food Authentication: Management, Analysis and Regulation, 1ed
The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat and the Chinese melamine scandals, the latter of which led to six fatalities and the hospitalization of thousands of infants. As well as being a safety concern, authenticity is also a quality criterion for food and food ingredients. Consumers and retailers demand that the products they purchase and sell are what they purport to be.
This book covers the most advanced techniques used for the authentication of a vast number of products around the world. The reader will be informed about the latest pertinent analytical techniques. Chapters focus on the novel techniques and markers that have emerged in recent years. An introductory section presents the concepts of food authentication, while the second section examines in detail the analytical techniques for the detection of fraud relating to geographical, botanical, species, and processing origin and production methods of food materials and ingredients. Finally, the third section looks at consumer attitudes towards food authenticity, the application of bioinformatics to this field, and the Editor’s conclusions and future outlook.
Beyond being a reference for researchers working in food authentication, this book will serve as an essential resource for analytical scientists interested in the field and food scientists aiming to appreciate analytical approaches. This book will be a companion to under- and postgraduate students in their studies in food authentication, and will be useful to researchers in universities and research institutions.
About the Author
Constantinos A. Georgiou, Agricultural University of Athens, Greece
Georgios P. Danezis, Agricultural University of Athens, Greece
Contents
۱ Introduction, Definitions and Legislation
۲ Food Authentication by Numbers
۳ The Concept of Authenticity and its Relevance to Consumers: Country and Place Branding in the Context of Food Authenticity
۴ Elemental Fingerprinting
۵ Isotopic Fingerprinting
۶ Nuclear Magnetic Resonance – Metabolomics
۷ Chromatography
۸ Vibrational and Fluorescence Spectroscopy
۹ Molecular Techniques – Genomics and Proteomics
۱۰ Immunological Techniques
۱۱ Sensory Analysis
۱۲ MALDI Mass Spectrometry: A Promising Non-Chromatographic Technique
۱۳ Detection of Food Processing Techniques
۱۴ Adulteration Stories
۱۵ Organic Foods
۱۶ Screening and High-Throughput Multi-Contaminants Methods
۱۷ Chemometrics – Bioinformatics
۱۸ Conclusions and Prospects
لینک کوتاه : https://bookbaz.ir/?p=57078
نویسنده : Contantinos A. Georgiou , Georgios P. Danezis
ناشر : Wiley-Blackwell; 1 edition
سال انتشار : 2017
زبان کتاب : انگلیسی
نوع فایل : PDF
تعداد صفحات : 495
(ISBN) شابک : 1118810260
قیمت کتاب درآمازون : $200.00
حجم فایل : 5 MB
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