Food authentication : management, analysis and regulation
tarafından
Georgiou, Constantinos A., editor.
Başlık
:
Food authentication : management, analysis and regulation
Yazar
:
Georgiou, Constantinos A., editor.
ISBN
:
9781118810248
9781118810224
Fiziksel Tanımlama
:
1 online resource
İçerik
:
Cover; Title Page; Copyright; Contents; List of Contributors; Preface; Part A Introduction and Status; Chapter 1 Introduction, Definitions and Legislation; 1.1 Introduction; 1.2 Definitions; 1.3 Geographical Indications; 1.4 Organics; 1.5 Conclusion; References; Legislation Acts; Chapter 2 Food Authentication by Numbers; 2.1 Introduction; 2.2 Research Trends; 2.3 Analytical Techniques; 2.4 Countries; 2.5 Journals; References; Part B Consumer Attitudes Towards Authentic Food and Market Analysis.
Chapter 3 The Concept of Authenticity and its Relevance to Consumers: Country and Place Branding in the Context of Food Authenticity3.1 Introduction: The Challenge of Authenticity; 3.2 Countries as Brands: The Country-of-Origin (COO) Effect on Product Choices; 3.3 Place Branding: Geographic Indication Labels and their Effect on Food Choice; 3.4 Conclusion: Towards a Definiton of Authenticity in a Business Context; Acknowledgements; References; Part C Geographical, Botanical, and Species Origin, Method of Production and Food Frauds Detection; Chapter 4 Elemental Fingerprinting.
4.1 Introduction4.2 Elemental Techniques; 4.3 Sample Preparation: Pretreatment; 4.4 Applications; 4.5 Conclusions and Outlook; References; Chaptet 5 Isotopic Fingerprinting; 5.1 Light Isotopes; 5.1.1 Introduction; 5.1.2 Application of Stable Isotope Ratios in Food Control; References; 5.2 Heavy Isotopes; 5.2.1 Introduction; 5.2.2 Quality vs. Geographical Traceability; 5.2.3 The Isotopic Approach to Food Traceability; 5.2.4 Bioavailability; References; Legislation; Chapter 6 Nuclear Magnetic Resonance -- Metabolomics; 6.1 Introduction; 6.2 Olive Oils.
6.3 NMR for Investigating Fruit Metabolomics6.4 NMR Metabolomics of Transgenic Vegetable Food; References; Chapter 7 Chromatography; 7.1 Introduction to Chromatography -- Techniques; 7.1.1 Introduction; 7.1.2 Chromatography; Acknowledgements; References; 7.2 Chromatography -- Applications; 7.2.1 Introduction; 7.2.2 Carbohydrates; 7.2.3 Food Proteins and Peptides; 7.2.4 Fatty Acids and Triacylglicerols; 7.2.5 Volatile Compounds; 7.2.6 Phenolic Compounds; 7.2.7 Organic Acids; 7.2.8 Conclusions; Acknowledgements; References; Chapter 8 Vibrational and Fluorescence Spectroscopy.
8.1 Vibrational Spectroscopy8.1.1 Introduction; 8.1.2 Instrumentation and Software; 8.1.3 Applications of Vibrational Spectroscopy in Food Authenticity; 8.1.4 Concluding Remarks and Future Perspectives; References; 8.2 Fluorescence Spectroscopy; 8.2.1 Fluorescence; 8.2.2 Chemometrics; 8.2.3 Applications in Foods and Drinks; 8.2.4 Conclusions and Perspectives; References; Chapter 9 Molecular Techniques -- Genomics and Proteomics; 9.1 Introduction; 9.2 DNA-Based Methods; 9.3 Proteomics for Species and Geographical Origin Authentication; 9.4 Future Trends; References.
Özet
:
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 and the Chinese melamine scandals, the latter of which led to six fatalities and the hospitalization of thousands of infants. As well as being a safety concern, authenticity is also a quality criterion for food and food ingredients. Consumers and retailers demand that the products they purchase and sell are what they purport to be.
This book covers the most advanced techniques used for the authentication of a vast number of products around the world. The reader will be informed about the latest pertinent analytical techniques. Chapters focus on the novel techniques and markers that have emerged in recent years. An introductory section presents the concepts of food authentication, while the second section examines in detail the analytical techniques for the detection of fraud relating to geographical, botanical, species, and processing origin and production methods of food materials and ingredients. Finally, the third section looks at consumer attitudes towards food authenticity, the application of bioinformatics to this field, and the Editor's conclusions and future outlook.
Constantinos A. Georgiou, Agricultural University of Athens, Greece.
Georgios P. Danezis, Agricultural University of Athens, Greece --Book Jacket.
Notlar
:
John Wiley and Sons
Konu Terimleri
:
Food industry and trade -- Safety measures.
Food supply -- Management.
Food -- Quality control.
Aliments -- Qualité -- Audit.
Aliments -- Approvisionnement -- Gestion.
BUSINESS & ECONOMICS -- Infrastructure.
SOCIAL SCIENCE -- General.
Food industry and trade -- Safety measures
Food -- Quality control
Food supply -- Management
Yazar Ek Girişi
:
Georgiou, Constantinos A.,
Elektronik Erişim
:
| Kütüphane | Materyal Türü | Demirbaş Numarası | Yer Numarası | [[missing key: search.ChildField.HOLDING]] | Durumu/İade Tarihi |
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| Çevrimiçi Kütüphane | E-Kitap | 593446-1001 | TP373.5 .F6635 2017 EB | | Wiley E-Kitap Koleksiyonu |