Advances in Food Authenticity Testing covers a topic that is of great importance to both the food industry whose responsibility it is to provide clear and accurate labeling of their products and maintain food safety and the government agencies and organizations that are tasked with the verification of claims of food authenticity.
The adulteration of foods with cheaper alternatives has a long history, but the analytical techniques which can be implemented to test for these are ever advancing.
The book covers the wide range of methods and techniques utilized in the testing of food authenticity, including new implementations and processes. The first part of the book examines, in detail, the scientific basis and the process of how these techniques are used, while other sections highlight specific examples of the use of these techniques in the testing of various foods.
Written by experts in both academia and industry, the book provides the most up-to-date and comprehensive coverage of this important and rapidly progressing field.
1. 1. Introduction - p. 1 2. Part One. Advances in Methods for Food Authenticity Testing - p. 3 3. 2. Advances in DNA Fingerprinting for Food Authenticity Testing - p. 7 4. 3. Advances in Ultraviolet and Visible Light Spectroscopy for Food Authenticity Testing - p. 35 5. 4. Advances in Infrared Spectroscopy for Food Authenticity Testing - p. 71 6. 4.1. Introduction - p. 71 7. 4.2. Vibrational Spectroscopy as a Screening Method - p. 72 8. 4.3. Chemometrics in Vibrational Spectroscopy - p. 78 9. 4.4. Screening Capabilities of Vibrational Spectroscopy to Detect Adulteration in Foods - p. 84 10. 4.5. The Future of Vibrational Spectroscopy in Food Authentication: Portable and Handheld Technology - p. 102 11. Sources of Further Information - p. 107 12. 5. Advances in Fluorescence Emission Spectroscopy for Food Authenticity Testing - p. 117 13. 6. Advances in Nuclear Magnetic Resonance Spectroscopy for Food Authenticity Testing - p. 147 14. 7. Advances in Mass Spectrometry for Food Authenticity Testing: An Omics Perspective - p. 171 15. 8. Advances in Electronic Noses and Tongues for Food Authenticity Testing - p. 201 16. 9. Advances in Isotopic Analysis for Food Authenticity Testing - p. 227 17. 10. Advances in Chromatographic Techniques for Food Authenticity Testing - p. 253 18. 11. Advances in Polymerase Chain Reaction Technologies for Food Authenticity Testing - p. 285 19. 12. Advances in Differential Scanning Calorimetry for Food Authenticity Testing - p. 311 20. Part Two. Advances in Authenticity Testing - p. 335 21. 13. Advances in Authenticity Testing of Geographical Origin of Food Products - p. 339 22. 14. Advances in Authenticity Testing for Meat Speciation - p. 369 23. 14.1. Introduction - p. 369 24. 14.2. Protein-Based Methods - p. 371 25. 14.3. DNA-Based Methods - p. 376 26. 14.4. Spectroscopic Methods - p. 399 27. 14.5. Final Remarks - p. 402 28. 15. Advances in Authenticity Testing for Fish Speciation - p. 415 29. 16. Authentication of Cereals and Cereal Products - p. 441 30. Part Three. Advances in Authenticity Testing for Food Adulteration - p. 457 31. 17. Advances in Testing for Adulteration and Authenticity of Dairy Products - p. 461 32. 18. Advances in the Identification of Adulterated Cereals and Cereal Products - p. 491 33. 19. Advances in the Identification of Adulterated Vegetable Oils - p. 519 34. 20. Advances in the Identification of Genetically Modified Foods - p. 543 35. 21. Advances in the Detection of the Adulteration of Alcoholic Beverages Including Unrecorded Alcohol - p. 565 36. 22. Advances in Adulteration and Authenticity Testing of Herbs and Spices - p. 585 37. 22.1. Introduction - p. 585 38. 22.2. Uses of Spices and Herbs - p. 586 39. 22.3. Adulterants in Spices and Herbs - p. 587 40. 22.4. Techniques for Adulterant Detection - p. 594 41. 22.5. Future Perspectives and Conclusions - p. 612 42. 23. Tradition Meets High Tech for Authenticity Testing of Fruit Juices - p. 625 43. 24. Advances in Testing for Adulteration of Food Supplements - p. 667 44. 25. Chemometrics for Food Authenticity Applications - p. 701 45. 26. Advances in Testing for Adulteration in Honey - p. 729 46. Index - p. 755
Advances in Food Authenticity Testing covers a topic that is of great importance to both the food industry whose responsibility it is to provide clear and accurate labeling of their products and maintain food safety and the government agencies and organizations that are tasked with the verification of claims of food authenticity.
The adulteration of foods with cheaper alternatives has a long history, but the analytical techniques which can be implemented to test for these are ever advancing.
The book covers the wide range of methods and techniques utilized in the testing of food authenticity, including new implementations and processes. The first part of the book examines, in detail, the scientific basis and the process of how these techniques are used, while other sections highlight specific examples of the use of these techniques in the testing of various foods.
Written by experts in both academia and industry, the book provides the most up-to-date and comprehensive coverage of this important and rapidly progressing field.
1. 1. Introduction - p. 1 2. Part One. Advances in Methods for Food Authenticity Testing - p. 3 3. 2. Advances in DNA Fingerprinting for Food Authenticity Testing - p. 7 4. 3. Advances in Ultraviolet and Visible Light Spectroscopy for Food Authenticity Testing - p. 35 5. 4. Advances in Infrared Spectroscopy for Food Authenticity Testing - p. 71 6. 4.1. Introduction - p. 71 7. 4.2. Vibrational Spectroscopy as a Screening Method - p. 72 8. 4.3. Chemometrics in Vibrational Spectroscopy - p. 78 9. 4.4. Screening Capabilities of Vibrational Spectroscopy to Detect Adulteration in Foods - p. 84 10. 4.5. The Future of Vibrational Spectroscopy in Food Authentication: Portable and Handheld Technology - p. 102 11. Sources of Further Information - p. 107 12. 5. Advances in Fluorescence Emission Spectroscopy for Food Authenticity Testing - p. 117 13. 6. Advances in Nuclear Magnetic Resonance Spectroscopy for Food Authenticity Testing - p. 147 14. 7. Advances in Mass Spectrometry for Food Authenticity Testing: An Omics Perspective - p. 171 15. 8. Advances in Electronic Noses and Tongues for Food Authenticity Testing - p. 201 16. 9. Advances in Isotopic Analysis for Food Authenticity Testing - p. 227 17. 10. Advances in Chromatographic Techniques for Food Authenticity Testing - p. 253 18. 11. Advances in Polymerase Chain Reaction Technologies for Food Authenticity Testing - p. 285 19. 12. Advances in Differential Scanning Calorimetry for Food Authenticity Testing - p. 311 20. Part Two. Advances in Authenticity Testing - p. 335 21. 13. Advances in Authenticity Testing of Geographical Origin of Food Products - p. 339 22. 14. Advances in Authenticity Testing for Meat Speciation - p. 369 23. 14.1. Introduction - p. 369 24. 14.2. Protein-Based Methods - p. 371 25. 14.3. DNA-Based Methods - p. 376 26. 14.4. Spectroscopic Methods - p. 399 27. 14.5. Final Remarks - p. 402 28. 15. Advances in Authenticity Testing for Fish Speciation - p. 415 29. 16. Authentication of Cereals and Cereal Products - p. 441 30. Part Three. Advances in Authenticity Testing for Food Adulteration - p. 457 31. 17. Advances in Testing for Adulteration and Authenticity of Dairy Products - p. 461 32. 18. Advances in the Identification of Adulterated Cereals and Cereal Products - p. 491 33. 19. Advances in the Identification of Adulterated Vegetable Oils - p. 519 34. 20. Advances in the Identification of Genetically Modified Foods - p. 543 35. 21. Advances in the Detection of the Adulteration of Alcoholic Beverages Including Unrecorded Alcohol - p. 565 36. 22. Advances in Adulteration and Authenticity Testing of Herbs and Spices - p. 585 37. 22.1. Introduction - p. 585 38. 22.2. Uses of Spices and Herbs - p. 586 39. 22.3. Adulterants in Spices and Herbs - p. 587 40. 22.4. Techniques for Adulterant Detection - p. 594 41. 22.5. Future Perspectives and Conclusions - p. 612 42. 23. Tradition Meets High Tech for Authenticity Testing of Fruit Juices - p. 625 43. 24. Advances in Testing for Adulteration of Food Supplements - p. 667 44. 25. Chemometrics for Food Authenticity Applications - p. 701 45. 26. Advances in Testing for Adulteration in Honey - p. 729 46. Index - p. 755
