Автор: Da-Wen Sun Название: Modern Techniques for Food Authentication, ISBN: 0123740851 ISBN-13(EAN): 9780123740854 Издательство: Elsevier Science Рейтинг: Цена: 162820.00 T Наличие на складе: Нет в наличии. Описание: Including coverage of various spectroscopic technologies, methods based on isotopic analysis and chromatography, DNA, enzymatic analysis, electrophoresis and thermal methods, this book provides a resource on the developments in food authentication. It offers a comprehensive overview of authentication techniques and technology.
Автор: Georgiou Название: Food Authentication: Management, Analysis and Regu lation ISBN: 1118810260 ISBN-13(EAN): 9781118810262 Издательство: Wiley Рейтинг: Цена: 181580.00 T Наличие на складе: Поставка под заказ. Описание: 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 scandal and the Chinese melamine scandal which led to six fatalities and the hospitalisation of thousands of infants.
Автор: Sun, Da-Wen Название: Modern Techniques for Food Authentication ISBN: 0128142642 ISBN-13(EAN): 9780128142646 Издательство: Elsevier Science Рейтинг: Цена: 185270.00 T Наличие на складе: Нет в наличии. Описание:
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
Автор: Michael Kontominas Название: Authentication and Detection of Adulteration of Olive Oil ISBN: 1536145963 ISBN-13(EAN): 9781536145960 Издательство: Nova Science Рейтинг: Цена: 257650.00 T Наличие на складе: Невозможна поставка. Описание: The determination of olive oil authenticity is currently carried out using techniques that provide data regarding its quality, sensory attributes, and composition. Such analytical techniques include: Volatile compound analysis using SPME-GC/MS, stable carbon isotope ratio analysis (SCIRA), nuclear magnetic resonance (NMR), specific natural isotopic fractionation nuclear magnetic resonance (SNIF/NMR), proton transfer mass spectrometry (PTR/MS), isotope ratio mass spectroscopy (IRMS), gas chromatography (GC), high performance liquid chromatography (HPLC), high performance liquid chromatography/ mass spectroscopy (HPLC/MS), inductively coupled plasma spectroscopy (ICP) as well as DNA techniques.
Автор: Mar?a Jes?s Lerma Garc?a Название: Characterization and Authentication of Olive and Other Vegetable Oils ISBN: 3642433103 ISBN-13(EAN): 9783642433108 Издательство: Springer Рейтинг: Цена: 121890.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book presents new methods for the characterization of vegetable oils, with a focus on olive oil, according to geographical and botanical origin, genetic variety and other issues influencing product quality.
Автор: Colgrave, Michelle Lisa Название: Proteomics in Food Science ISBN: 0128040076 ISBN-13(EAN): 9780128040072 Издательство: Elsevier Science Рейтинг: Цена: 132500.00 T Наличие на складе: Нет в наличии. Описание:
Proteomics in Food Science: From Farm to Fork is a solid reference providing concepts and practical applications of proteomics for those in various disciplines of food science. The book covers a range of methods for elucidating the identity or composition of specific proteins in foods or cells related to food science, from spoilage organisms, to edible components.
A variety of analytical platforms are described, ranging from the usage of simple electrophoresis, to more sophisticated mass spectrometry and bio-informatic platforms. The book is designed for food scientists, technologists, food industry workers, microbiologists, and public health workers, and can also be a valuable reference book for students.
Includes a variety of analytical platforms, ranging from simple electrophoresis to more sophisticated mass spectrometry and bio-informatic platforms
Presents analytical techniques for each food domain, including beverages, meats, dairy and eggs, fruit, fish/seafood, cereals, nuts, and grains that range from sample collection, proportion, and storage analysis
Provides applications of proteomics in hot topics area of food safety, including food spoilage, pathogenic organisms, and allergens
Covers major pathogens of concern e.g., Salmonella and applications to animal husbandry
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