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Food authenticity and traceability /
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| Format: | Printed Book |
| Published: |
Cambridge : Boca Raton, FL :
Woodhead Pub. ; CRC Press,
2003.
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| Subjects: | |
| Online Access: | http://www.loc.gov/catdir/enhancements/fy0646/2004304928-d.html |
Table of Contents:
- Advanced PRP techniques in identifying food components
- DNA methods for identifying plant and animal species in food
- Enzyme immunoassays for identifying animal species in food
- Proteome and metabolome analyses for food authentication
- Near infra-red absorption technology for analysing food composition
- NMR spectroscopy in food authentication
- Using stable isotope ratio mass spectrometry (IRMS) in food authentication and traceability
- Spectrophotometric techniques
- Gas chromatography
- High pressure liquid chromatography (HPLC) in food authentication
- Enzymatic techniques for authenticating food components
- In-line sensors for food analysis
- Chemometrics in data analysis
- Species identification in processed seafoods
- Meat and meat products
- Milk and dairy products
- Cereals
- Herbs and spices
- Identifying genetically modified organisms (GMOs)
- Wine authenticity
- Traceability in food processing : an introduction
- Developing traceability systems across the supply chain
- Developing and implementing an effective traceability and product recall system
- Traceability in fish processing
- Safety and traceability of animal feed
- Geographic traceability of cheese
- Advanced DNA-based detection techniques for genetically modified food.