Modern Techniques for Food Authentication, Second Edition presents a comprehensive review of the novel techniques available to authenticate food products, including various spectroscopic technologies, methods based on isotopic analysis and chromatography, and other techniques based on DNA, enzymatic analysis and electrophoresis. This new edition pinpoints research and development trends for those working in research, development and operations in the food industry, giving them readily accessible information on modern food authentication techniques to ensure a safe and authentic food supply. It will also serve as an essential reference source to undergraduate and postgraduate students, and for researchers in universities and research institutions.
1. Chapter 1: Introduction to Food Authentication - p. xxiii 2. Chapter 2: Spectroscopic Technique: Mid-Infrared (MIR) and Fourier Transform Mid-Infrared (FT-MIR) Spectroscopies - p. 21 3. Chapter 3: Spectroscopic Technique: Near Infrared (NIR) Spectroscopy - p. 50 4. Chapter 4: Spectroscopic Technique: Fourier Transform (FT) Near-Infrared Spectroscopy (NIR) and Microscopy (NIRM) - p. 102 5. Chapter 5: Spectroscopic Technique: Raman Spectroscopy - p. 138 6. Chapter 6: Spectroscopic Technique: Fourier Transform Raman (FT-Raman) Spectroscopy - p. 191 7. Chapter 7: Spectroscopic Technique: Fluorescence and Ultraviolet-Visible (UV-Vis) Spectroscopies - p. 217 8. Chapter 8: Imaging Spectroscopic Technique: Hyperspectral Imaging - p. 252 9. Chapter 9: Imaging Spectroscopic Technique: Raman Chemical Imaging - p. 286 10. Chapter 10: Isotopic-Spectroscopic Technique: Site-Specific Nuclear Isotopic Fractionation Studied by Nuclear Magnetic Resonance (SNIF-NMR) - p. 319 11. Chapter 11: Isotopic-Spectroscopic Technique: Stable Isotope-Ratio Mass Spectrometry (IRMS) - p. 347 12. Chapter 12: Chromatographic Technique: Gas Chromatography (GC) - p. 413 13. Chapter 13: Chromatographic Technique: High-Performance Liquid Chromatography (HPLC) - p. 458 14. Chapter 14: DNA-Based Technique: Polymerase Chain Reaction (PCR) - p. 526 15. Chapter 15: Immunoanalytical Technique: Enzyme-Linked Immunosorbent Assay (ELISA) - p. 616 16. Chapter 16: Electrophoretic Technique: Capillary Zone Electrophoresis - p. 657 17. Chapter 17: Chemometric Methods in Food Authentication - p. 685 18. Chapter 18: Trends in Food Authentication - p. 729 19. Index - p. 759
Modern Techniques for Food Authentication, Second Edition presents a comprehensive review of the novel techniques available to authenticate food products, including various spectroscopic technologies, methods based on isotopic analysis and chromatography, and other techniques based on DNA, enzymatic analysis and electrophoresis. This new edition pinpoints research and development trends for those working in research, development and operations in the food industry, giving them readily accessible information on modern food authentication techniques to ensure a safe and authentic food supply. It will also serve as an essential reference source to undergraduate and postgraduate students, and for researchers in universities and research institutions.
1. Chapter 1: Introduction to Food Authentication - p. xxiii 2. Chapter 2: Spectroscopic Technique: Mid-Infrared (MIR) and Fourier Transform Mid-Infrared (FT-MIR) Spectroscopies - p. 21 3. Chapter 3: Spectroscopic Technique: Near Infrared (NIR) Spectroscopy - p. 50 4. Chapter 4: Spectroscopic Technique: Fourier Transform (FT) Near-Infrared Spectroscopy (NIR) and Microscopy (NIRM) - p. 102 5. Chapter 5: Spectroscopic Technique: Raman Spectroscopy - p. 138 6. Chapter 6: Spectroscopic Technique: Fourier Transform Raman (FT-Raman) Spectroscopy - p. 191 7. Chapter 7: Spectroscopic Technique: Fluorescence and Ultraviolet-Visible (UV-Vis) Spectroscopies - p. 217 8. Chapter 8: Imaging Spectroscopic Technique: Hyperspectral Imaging - p. 252 9. Chapter 9: Imaging Spectroscopic Technique: Raman Chemical Imaging - p. 286 10. Chapter 10: Isotopic-Spectroscopic Technique: Site-Specific Nuclear Isotopic Fractionation Studied by Nuclear Magnetic Resonance (SNIF-NMR) - p. 319 11. Chapter 11: Isotopic-Spectroscopic Technique: Stable Isotope-Ratio Mass Spectrometry (IRMS) - p. 347 12. Chapter 12: Chromatographic Technique: Gas Chromatography (GC) - p. 413 13. Chapter 13: Chromatographic Technique: High-Performance Liquid Chromatography (HPLC) - p. 458 14. Chapter 14: DNA-Based Technique: Polymerase Chain Reaction (PCR) - p. 526 15. Chapter 15: Immunoanalytical Technique: Enzyme-Linked Immunosorbent Assay (ELISA) - p. 616 16. Chapter 16: Electrophoretic Technique: Capillary Zone Electrophoresis - p. 657 17. Chapter 17: Chemometric Methods in Food Authentication - p. 685 18. Chapter 18: Trends in Food Authentication - p. 729 19. Index - p. 759
