Chromatographic And Related Separation Techniques In Food Integrity And Authenticity (A 2-volume Set) PDF Download
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Author: Oscar Nunez
Publisher: World Scientific
ISBN: 1786349930
Category : Science
Languages : en
Pages : 533
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Book Description
Food manufacturers, researchers and society in general are increasingly highly interested in the quality and origin of food products. Considering the complexity of the food chain in a globalized world — where many players are involved between production and consumption — fraudulent food manipulation and adulteration practices are increasingly easier to conduct without being detected. Generally, food adulteration is carried out to increase volume, to mask the presence of inferior quality components, and to replace authentic substances for the seller's economic gain. Analytical methodologies to guarantee food integrity and authenticity are therefore required.Chromatographic and Related Separation Techniques in Food Integrity and Authenticity — Volume A: Advances in Chromatographic Techniques addresses fraud prevention and the latest chromatographic and related separation analytical techniques to guarantee food integrity and authenticity by giving special attention to relevant authenticity issues in food production.Chromatographic and Related Separation Techniques in Food Integrity and Authenticity — Volume B: Relevant Applications addresses the relevant application of techniques to assess different food products' integrity and authenticity.
Author: Oscar Nunez
Publisher: World Scientific
ISBN: 1786349930
Category : Science
Languages : en
Pages : 533
Get Book Here
Book Description
Food manufacturers, researchers and society in general are increasingly highly interested in the quality and origin of food products. Considering the complexity of the food chain in a globalized world — where many players are involved between production and consumption — fraudulent food manipulation and adulteration practices are increasingly easier to conduct without being detected. Generally, food adulteration is carried out to increase volume, to mask the presence of inferior quality components, and to replace authentic substances for the seller's economic gain. Analytical methodologies to guarantee food integrity and authenticity are therefore required.Chromatographic and Related Separation Techniques in Food Integrity and Authenticity — Volume A: Advances in Chromatographic Techniques addresses fraud prevention and the latest chromatographic and related separation analytical techniques to guarantee food integrity and authenticity by giving special attention to relevant authenticity issues in food production.Chromatographic and Related Separation Techniques in Food Integrity and Authenticity — Volume B: Relevant Applications addresses the relevant application of techniques to assess different food products' integrity and authenticity.
Author: Dr. Oscar Núñez
Publisher:
ISBN: 9781786349941
Category : Chromatographic analysis
Languages : en
Pages :
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Book Description
"Food manufacturers, researchers and society in general are increasingly highly interested in the quality and origin of food products. Considering the complexity of the food chain in a globalized world - where many players are involved between production and consumption - fraudulent food manipulation and adulteration practices are increasingly easier to conduct without being detected. Generally, food adulteration is carried out to increase volume, to mask the presence of inferior quality components, and to replace authentic substances for the seller's economic gain. Analytical methodologies to guarantee food integrity and authenticity are therefore required. Chromatographic and Related Separation Techniques in Food Integrity and Authenticity - Volume A: Advances in Chromatographic Techniques addresses fraud prevention and the latest chromatographic and related separation analytical techniques to guarantee food integrity and authenticity by giving special attention to relevant authenticity issues in food production. Chromatographic and Related Separation Techniques in Food Integrity and Authenticity - Volume B: Relevant Applications addresses the relevant application of techniques to assess different food products' integrity and authenticity"--
Author: Kristian Pastor
Publisher: Springer Nature
ISBN: 3031302885
Category : Technology & Engineering
Languages : en
Pages : 349
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Book Description
This edited book provides an overview of existing and emerging gas chromatography/mass spectrometry (GC/MS) based methods for the authentication and fraud detection in all major food groups and beverages. Split in four parts, the book opens with a comprehensive introduction into the GC/MS technique and a summary of relevant statistical and mathematical models for data analysis. The main parts focus on the authentication of the main food groups (cereals, dairy products, fruit, meat, etc.) and beverages (e.g., coffee, tea, wine and beer). The chapters in these sections follow a distinct structure describing the nutritional value of the product, common fraud practices, economic implications and relevant biomarkers for the authentication process, such as volatile compounds, fatty acids, amino acids, isotope ratios etc. The final chapter provides an outlook on where the methodologies and the applications may be heading for. Food fraud is serious problem that affects food industries of all kinds, which is why food authentication plays an increasingly important role. This book aims to serve as a knowledge base for all researchers in academia, regulatory laboratories and industry employing GC/MS for food analysis. Due to its comprehensive introduction and consistent structure, it can also serve as an excellent resource for students in food science, food technology, food chemistry and nutrition.
Author: Shahid Ul Islam
Publisher: Elsevier
ISBN: 0443189587
Category : Science
Languages : en
Pages : 408
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Book Description
Green Chemistry in Food Analysis: Conventional and Emerging Approaches provides systematic analysis and up-to-date coverage of green sample preparation techniques in food analysis. The book compiles and discusses the advantages and limitations of sample preparation techniques that are relevant to green chemistry, addresses the latest developments in green spectroscopic and chromatographic techniques for food analysis, identifies and proposes solutions for the development of new strategies to solve real problems, and provides systematic and comprehensive coverage of emerging green materials, analytical technologies, and their applications in food analysis. Specific chapters are devoted to artificial intelligence, microfluidics and nanotechnology. The book's final section covers applications of these methods for the detection of allergens, dyes, pathogens and mycotoxins. - Provides systematic analysis and up-to-date coverage of green sample preparation techniques in food analysis - Covers recent developments in the use of clean, rapid and non-invasive spectroscopic and chromatographic approaches in analytical food analysis - Introduces new green materials such as solvents, adsorbents and sensors that are transforming food analysis - Addresses cutting-edge and emerging technologies in food analysis such as artificial intelligence, microfluidics and nano sensor technology - Covers current and potential applications of emerging green technologies in food analysis
Author: Oscar Núñez
Publisher:
ISBN: 9781786349972
Category : Chromatographic analysis
Languages : en
Pages : 0
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Book Description
Volume A. Advances in chromatographic techniques -- Volume B. Relevant applications.
Author: Ganesh Shamrao Kamble
Publisher: BoD – Books on Demand
ISBN: 1839627565
Category : Science
Languages : en
Pages : 136
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Book Description
This book provides a comprehensive overview of the emerging techniques and applications of mass spectrophotometry in various fields of sustainable chemistry. At the current level of development, the book provides "real-life" examples of analyses and applications. All the chapters are written by internationally recognized authors, and present qualitative and quantitative applications of mass spectrometry. These multidisciplined chapters cover the fundamentals as well as recent advanced analytical techniques, and offer significant information for various researchers studying biomedical, pharmaceutical, and environmental analysis.
Author: Contantinos A. Georgiou
Publisher: John Wiley & Sons
ISBN: 1118810260
Category : Technology & Engineering
Languages : en
Pages : 581
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Book Description
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 scandal and the Chinese melamine scandal which led to six fatalities and the hospitalisation 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 & 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. Beyond being a reference to researchers working in food authentication it will serve as an essential source to analytical scientists interested in the field and food scientists to appreciate analytical approaches. This book will be a companion to under- and postgraduate students in their wander in food authentication and aims to be useful to researchers in universities and research institutions.
Author: Rosalee S. Hellberg
Publisher: Academic Press
ISBN: 0128172436
Category : Medical
Languages : en
Pages : 415
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Book Description
Food Fraud: A Global Threat With Public Health and Economic Consequences serves as a practical resource on the topic of food fraud prevention and compliance with regulatory and industry standards. It includes a brief overview of the history of food fraud, current challenges, and vulnerabilities faced by the food industry, and requirements for compliance with regulatory and industry standards on mitigating vulnerability to food fraud, with a focus on the Global Food Safety Initiative (GFSI) Benchmarking Requirements. The book also provides individual chapters dedicated to specific commodities or sectors of the food industry known to be affected by fraud, with a focus on specific vulnerabilities to fraud, the main types of fraud committed, analytical methods for detection, and strategies for mitigation. The book provides an overview of food fraud mitigation strategies applicable to the food industry and guidance on how to start the process of mitigating the vulnerability to food fraud. The intended audience for this book includes food industry members, food safety and quality assurance practitioners, food science researchers and professors, students, and members of regulatory agencies. - Presents industry and regulatory standards for mitigating vulnerability to food fraud including Global Food Safety Initiative (GFSI) Benchmarking Requirements - Provides tools and resources to comply with industry and regulatory standards, including steps for developing a food fraud vulnerability assessment and mitigation plan - Contains detailed, commodity-specific information on the major targets of food fraud, including specific vulnerabilities to fraud, analytical methods, and strategies for mitigation
Author: M Lees
Publisher: Elsevier
ISBN: 1855737183
Category : Technology & Engineering
Languages : en
Pages : 631
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Book Description
The ability to trace and authenticate a food product is of major concern to the food industry. This important topic is reviewed extensively in this authoritative text on current and emerging techniques.Part one deals with analytical techniques applied to food authentication. There are chapters on both established and developing technologies, as well as discussions of chemometrics and data handling. Part two relates these methodologies to particular food and beverage products, such as meat, dairy products, cereals and wine. In part three traceability is reviewed in detail, looking at the development of efficient traceability systems and their application in practice to such areas as animal feed and fish processing.Food Authenticity and Traceability is an essential reference for all those concerned with food safety and quality. - Outlines methods and issues in food authentication and traceability - Deals with analytical techniques applied to food authentication, with chapters on established and developing technologies, chemometrics and data handling - Explores how techniques are applied in particular sectors and reviews recent developments in traceability systems for differing food products
Author: Yolanda Pico
Publisher: Academic Press
ISBN: 0123848636
Category : Technology & Engineering
Languages : en
Pages : 813
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Book Description
Chemical Analysis of Food: Techniques and Applications reviews new technology and challenges in food analysis from multiple perspectives: a review of novel technologies being used in food analysis, an in-depth analysis of several specific approaches, and an examination of the most innovative applications and future trends. This book won a 2012 PROSE Award Honorable Mention in Chemistry and Physics from the Association of American Publishers. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques and the second reviews the most innovative applications and issues in food analysis. Each chapter is written by experts on the subject and is extensively referenced in order to serve as an effective resource for more detailed information. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to emerging areas such as nanotechnology, biosensors and electronic noses and tongues. Important tools for problem-solving in chemical and biological analysis are discussed in detail. - Winner of a PROSE Award 2012, Book: Honorable Mention in Physical Sciences and Mathematics - Chemistry and Physics from the American Association of Publishers - Provides researchers with a single source for up-to-date information in food analysis - Single go-to reference for emerging techniques and technologies - Over 20 renowned international contributors - Broad coverage of many important techniques makes this reference useful for a range of food scientists
