Food authenticity and traceability / edited by Micháele Lees
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| Titolo: |
Food authenticity and traceability / edited by Micháele Lees
|
| Pubblicazione: | Cambridge : Woodhead Pub. |
| Boca Raton, FL : CRC Press, 2003 | |
| Descrizione fisica: | xvii, 612 p. : ill. ; 25 cm |
| Disciplina: | 664.07 |
| Soggetto topico: | Food adulteration and inspection |
| Food contamination - Analysis | |
| Altri autori: | Lees, Michèle |
| Nota di bibliografia: | Includes bibliographical reference and index |
| Nota di contenuto: | 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 |
| ISBN: | 1855735261 |
| Formato: | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 991003767039707536 |
| Lo trovi qui: | Univ. del Salento |
| Opac: | Controlla la disponibilità qui |
Serie:
Woodhead Publishing in food science and technology