Modern Techniques for Food Authentication

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Modern Techniques for Food Authentication by , Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9780080886169
Publisher: Elsevier Science Publication: June 12, 2008
Imprint: Academic Press Language: English
Author:
ISBN: 9780080886169
Publisher: Elsevier Science
Publication: June 12, 2008
Imprint: Academic Press
Language: English

With the increasing awareness of food safety and quality, consumers continuously demand the reassurance of origin and content of their foods. Furthermore, manufacturers must be able to confirm the authenticity of components of their products in order to comply with government legislation. Protection of the rights of consumers, genuine food processors, and prevention of fraudulent or deceptive practices and the adulteration of food is an important and challenge facing the food industry.

Rapid scientific and technological advances in the determination of food authenticity have taken place in recent years and Modern Techniques for Food Authentication focuses on many of those novel techniques. Including coverage of various spectroscopic technologies, methods based on isotopic analysis and chromatography, DNA, enzymatic analysis, electrophosresis and thermal methods, this book provides a valuable, international resource on the latest developments in food authentication.

*A comprehensive overview of authentication techniques and technology
*Written by an international group of academic and professional peers
*Provides an excellent complement to more general books on food safety

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

With the increasing awareness of food safety and quality, consumers continuously demand the reassurance of origin and content of their foods. Furthermore, manufacturers must be able to confirm the authenticity of components of their products in order to comply with government legislation. Protection of the rights of consumers, genuine food processors, and prevention of fraudulent or deceptive practices and the adulteration of food is an important and challenge facing the food industry.

Rapid scientific and technological advances in the determination of food authenticity have taken place in recent years and Modern Techniques for Food Authentication focuses on many of those novel techniques. Including coverage of various spectroscopic technologies, methods based on isotopic analysis and chromatography, DNA, enzymatic analysis, electrophosresis and thermal methods, this book provides a valuable, international resource on the latest developments in food authentication.

*A comprehensive overview of authentication techniques and technology
*Written by an international group of academic and professional peers
*Provides an excellent complement to more general books on food safety

More books from Elsevier Science

Cover of the book Food Process Engineering and Technology by
Cover of the book Advances in Clinical Chemistry by
Cover of the book The Classical Stefan Problem by
Cover of the book Chemical Product Design: Towards a Perspective through Case Studies by
Cover of the book Starch in Food by
Cover of the book Gas Turbines by
Cover of the book Oxidative Stability and Shelf Life of Foods Containing Oils and Fats by
Cover of the book Nerves and Nerve Injuries by
Cover of the book Bacterial Cellular Metabolic Systems by
Cover of the book Handbook of the Economics of International Migration by
Cover of the book Coastal Zone Management by
Cover of the book Ethnozoology by
Cover of the book Dissolved Gas Concentration in Water by
Cover of the book Additives for Polyolefins by
Cover of the book The 2011 Fukushima Nuclear Power Plant Accident by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy