Food authenticity and traceability
By: edited by Michèle Lees.
Contributors: Lees, Michèle.
Series: Woodhead Publishing in food science and technology
Publisher: Woodhead Pub.; CRC Press; Woodhead Publishing
Published: 2003
Place of publication: Cambridge; Boca Raton, FL
Language: eng
Number of pages: 612
Subjects: Food adulteration and inspection.; Food contamination -- Analysis.
Notes: Includes bibliographical reference and index.
Table of contents: title: Advanced PRP techniques in identifying food components; title: DNA methods for identifying plant and animal species in food; title: Enzyme immunoassays for identifying animal species in food; title: Proteome and metabolome analyses for food authentication; title: Near infra-red absorption technology for analysing food composition; title: NMR spectroscopy in food authentication; title: Using stable isotope ratio mass spectrometry (IRMS) in food authentication and traceability; title: Spectrophotometric techniques; title: Gas chromatography; title: High pressure liquid chromatography (HPLC) in food authentication; title: Enzymatic techniques for authenticating food components; title: In-line sensors for food analysis; title: Chemometrics in data analysis; title: Species identification in processed seafoods; title: Meat and meat products; title: Milk and dairy products; title: Cereals; title: Herbs and spices; title: Identifying genetically modified organisms (GMOs); title: Wine authenticity; title: Traceability in food processing : an introduction; title: Developing traceability systems across the supply chain; title: Developing and implementing an effective traceability and product recall system; title: Traceability in fish processing; title: Safety and traceability of animal feed; title: Geographic traceability of cheese; title: Advanced DNA-based detection techniques for genetically modified food.