Coverart for item
The Resource Advances in food authenticity testing, edited by Gerard Downey, (electronic book)

Advances in food authenticity testing, edited by Gerard Downey, (electronic book)

Label
Advances in food authenticity testing
Title
Advances in food authenticity testing
Statement of responsibility
edited by Gerard Downey
Contributor
Subject
Language
eng
Member of
Cataloging source
IDEBK
Dewey number
664.1
Index
index present
LC call number
TX541
Literary form
non fiction
Nature of contents
dictionaries
http://library.link/vocab/relatedWorkOrContributorName
Downey, Gerard
Series statement
Woodhead Publishing series in food science, technology and nutrition
http://library.link/vocab/subjectName
  • Food
  • Food law and legislation
Label
Advances in food authenticity testing, edited by Gerard Downey, (electronic book)
Instantiates
Publication
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • Front Cover; Advances in Food Authenticity Testing; Advances in Food Authenticity Testing ; Copyright; Contents; List of Contributors; 1 -- Introduction; References; One -- Advances in Methods for Food Authenticity Testing; 2 -- Advances in DNA Fingerprinting for Food Authenticity Testing; 2.1 Introduction; 2.2 Scientific Background of DNA Fingerprinting and Its Applications; 2.2.1 Mini- and Microsatellites; 2.2.2 Single Nucleotide Polymorphism; 2.3 The Methodology of DNA Fingerprinting; 2.3.1 First-Generation Markers: RFLP, ISSR, and RAPD; 2.3.2 Second-Generation Markers: SSRs
  • 2.3.3 Third-Generation Markers: SNPs2.4 DNA Fingerprinting for Authenticity Testing of Rice Varieties; 2.4.1 Case Study: Basmati Rice; 2.4.2 Case Study: Jasmine Rice; 2.4.3 Further Candidates for Rice DNA Authenticity Testing; 2.5 Meat Traceability; 2.6 Future Trends; References; 3 -- Advances in Ultraviolet and Visible Light Spectroscopy for Food Authenticity Testing; 3.1 Introduction; 3.2 Fundamentals of Ultraviolet and Visible Light Spectroscopy in Food Analysis; 3.3 Application of UV-VIS Spectroscopy for Authentication of Foodstuffs; 3.3.1 Authentication of Geographical Origin
  • 3.3.2 Authentication of Variety or Species3.3.3 Purity or Quality Determination; 3.3.4 Discrimination of Fresh from Cold-Stored and Frozen-Thawed Products; 3.4 Suitable Foodstuffs for Testing Using Ultraviolet and Visible Light Spectroscopy Analysis; 3.4.1 Oils; 3.4.2 Spices and Tea; 3.4.3 Mushrooms; 3.4.4 Meat; 3.4.5 Fish and Seafood; 3.4.6 Rice; 3.4.7 Juices; 3.4.8 Wine and Vine; 3.4.9 Beer; 3.4.10 Miscellaneous; 3.5 Case Study: Wine Authentication; References; 4 -- Advances in Infrared Spectroscopy for Food Authenticity Testing; 4.1 Introduction
  • 4.2 Vibrational Spectroscopy as a Screening Method4.2.1 Fundamentals of Infrared Spectroscopy; 4.2.2 Mid-Infrared Spectroscopy; 4.2.2.1 Instrumentation; 4.2.2.2 Sampling Modes; 4.2.3 Near-Infrared Spectroscopy; 4.2.4 Raman Spectroscopy; 4.3 Chemometrics in Vibrational Spectroscopy; 4.4 Screening Capabilities of Vibrational Spectroscopy to Detect Adulteration in Foods; 4.4.1 Monitoring Authenticity and Adulteration of Milk Products; 4.4.2 Monitoring Authenticity and Adulteration of Fruits and Fruit Juices; 4.4.3 Monitoring Authenticity and Adulteration of Oils and Fats
  • 4.4.3.1 Extra Virgin Olive Oil4.4.3.2 Cocoa Butter; 4.4.4 Unintentional Contaminants; 4.4.4.1 Mycotoxins; 4.4.4.2 Acrylamide; 4.4.4.3 Pesticides; 4.5 The Future of Vibrational Spectroscopy in Food Authentication: Portable and Handheld Technology; Sources of Further Information; References; 5 -- Advances in Fluorescence Emission Spectroscopy for Food Authenticity Testing; 5.1 Introduction; 5.1.1 Principles of Fluorescence; 5.2 What Adulterations Can Fluorescence Emission Spectroscopy Be Used to Detect?; 5.3 Applications of Fluorescence Emission Spectroscopy for Food Authentication -- Examples
Control code
SCIDI956520800
Dimensions
unknown
Extent
1 online resource ()
Form of item
online
Isbn
9780081002339
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Specific material designation
remote
Label
Advances in food authenticity testing, edited by Gerard Downey, (electronic book)
Publication
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • Front Cover; Advances in Food Authenticity Testing; Advances in Food Authenticity Testing ; Copyright; Contents; List of Contributors; 1 -- Introduction; References; One -- Advances in Methods for Food Authenticity Testing; 2 -- Advances in DNA Fingerprinting for Food Authenticity Testing; 2.1 Introduction; 2.2 Scientific Background of DNA Fingerprinting and Its Applications; 2.2.1 Mini- and Microsatellites; 2.2.2 Single Nucleotide Polymorphism; 2.3 The Methodology of DNA Fingerprinting; 2.3.1 First-Generation Markers: RFLP, ISSR, and RAPD; 2.3.2 Second-Generation Markers: SSRs
  • 2.3.3 Third-Generation Markers: SNPs2.4 DNA Fingerprinting for Authenticity Testing of Rice Varieties; 2.4.1 Case Study: Basmati Rice; 2.4.2 Case Study: Jasmine Rice; 2.4.3 Further Candidates for Rice DNA Authenticity Testing; 2.5 Meat Traceability; 2.6 Future Trends; References; 3 -- Advances in Ultraviolet and Visible Light Spectroscopy for Food Authenticity Testing; 3.1 Introduction; 3.2 Fundamentals of Ultraviolet and Visible Light Spectroscopy in Food Analysis; 3.3 Application of UV-VIS Spectroscopy for Authentication of Foodstuffs; 3.3.1 Authentication of Geographical Origin
  • 3.3.2 Authentication of Variety or Species3.3.3 Purity or Quality Determination; 3.3.4 Discrimination of Fresh from Cold-Stored and Frozen-Thawed Products; 3.4 Suitable Foodstuffs for Testing Using Ultraviolet and Visible Light Spectroscopy Analysis; 3.4.1 Oils; 3.4.2 Spices and Tea; 3.4.3 Mushrooms; 3.4.4 Meat; 3.4.5 Fish and Seafood; 3.4.6 Rice; 3.4.7 Juices; 3.4.8 Wine and Vine; 3.4.9 Beer; 3.4.10 Miscellaneous; 3.5 Case Study: Wine Authentication; References; 4 -- Advances in Infrared Spectroscopy for Food Authenticity Testing; 4.1 Introduction
  • 4.2 Vibrational Spectroscopy as a Screening Method4.2.1 Fundamentals of Infrared Spectroscopy; 4.2.2 Mid-Infrared Spectroscopy; 4.2.2.1 Instrumentation; 4.2.2.2 Sampling Modes; 4.2.3 Near-Infrared Spectroscopy; 4.2.4 Raman Spectroscopy; 4.3 Chemometrics in Vibrational Spectroscopy; 4.4 Screening Capabilities of Vibrational Spectroscopy to Detect Adulteration in Foods; 4.4.1 Monitoring Authenticity and Adulteration of Milk Products; 4.4.2 Monitoring Authenticity and Adulteration of Fruits and Fruit Juices; 4.4.3 Monitoring Authenticity and Adulteration of Oils and Fats
  • 4.4.3.1 Extra Virgin Olive Oil4.4.3.2 Cocoa Butter; 4.4.4 Unintentional Contaminants; 4.4.4.1 Mycotoxins; 4.4.4.2 Acrylamide; 4.4.4.3 Pesticides; 4.5 The Future of Vibrational Spectroscopy in Food Authentication: Portable and Handheld Technology; Sources of Further Information; References; 5 -- Advances in Fluorescence Emission Spectroscopy for Food Authenticity Testing; 5.1 Introduction; 5.1.1 Principles of Fluorescence; 5.2 What Adulterations Can Fluorescence Emission Spectroscopy Be Used to Detect?; 5.3 Applications of Fluorescence Emission Spectroscopy for Food Authentication -- Examples
Control code
SCIDI956520800
Dimensions
unknown
Extent
1 online resource ()
Form of item
online
Isbn
9780081002339
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Specific material designation
remote

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