Modern techniques for food authentication
By: edited by Da-Wen Sun
Contributors: Knovel (Firm)
Edition: 1st ed.
Publisher: Elsevier/Academic Press
Published: 2008
Place of publication: Amsterdam; Boston
Language: eng
Format: [electronic resource] /
Number of pages: 689
ISBN-13: 9780080886169; 9780123740854
Subjects: Food; TECHNOLOGY & ENGINEERING; Analysis; Food Science; Food adulteration and inspection
Description: 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.
Notes: Includes bibliographical references and index.

Description based on print version record.
Table of contents: title: Front Cover; Modern Techniques for Food Authentication; Copyright Page; Contents; About the Editor; Contributors; Preface; List of Abbreviations; Chapter 1 Introduction to Food Authentication; Chapter 2 Spectroscopic Technique: Mid-infrared (MIR) and Fourier Transform Mid-infrared (FT-MIR) Spectroscopies; Chapter 3 Spectroscopic Technique: Near-infrared (NIR) Spectroscopy; Chapter 4 Spectroscopic Technique: Fourier Transform Near-infrared (FT-NIR) Spectroscopy; Chapter 5 Spectroscopic Technique: Raman Spectroscopy