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dc.contributor.authorMontet, Didier
dc.contributor.authorRay, Ramesh C.
dc.date.issued2018
dc.identifier.isbn978-1-4987-4799-8
dc.identifier.urihttps://thuvienso.hoasen.edu.vn/handle/123456789/8578
dc.descriptionx, 354 p. : ill.
dc.description.abstractThe topics covered in this book include the history of traceability; legislations and rules; the actual traceability techniques and the potential analytical techniques for food traceability such as molecular methods (e.g. DGGE, SSCP), next generation sequencers (NGS), bio-captors, chromatographic techniques, isotopic analysis that are used for discrimination of organic food, fish, oils. The chromatographic techniques help in the use of volatile compounds analysis. The isotope analysis helps in distinguishing between chicken meat and vegetable oils. Ambient mass spectrometry is used for studying mycotoxines and alkaloids in foodstuffs and their management, food and feed authentication in olive and other plant oils, and wine. Vibrational methods (e.g. NMR and NIRS) are used to trace food by global spectrum. The book reviews the current and future techniques including metabolomic techniques.
dc.language.isoen
dc.publisherCRC Press
dc.subjectFood industry and trade
dc.subject.otherFood supply
dc.subject.otherSafety measures
dc.subject.otherQuality control
dc.subject.otherFood adulteration and inspection
dc.titleFood traceability and authenticity analytical techniques
dc.typeBook


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