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Advances in Food Authenticity Testing. Woodhead Publishing Series in Food Science, Technology and Nutrition

  • ID: 3642466
  • Book
  • August 2016
  • Elsevier Science and Technology

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.

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1. Introduction

Part One. Advances in Methods for Food Authenticity Testing

2. Advances in DNA Fingerprinting for Food Authenticity Testing

3. Advances in Ultraviolet and Visible Light Spectroscopy for Food Authenticity Testing

4. Advances in Infrared Spectroscopy for Food Authenticity Testing

5. Advances in Fluorescence Emission Spectroscopy for Food Authenticity Testing

6. Advances in Nuclear Magnetic Resonance Spectroscopy for Food Authenticity Testing

7. Advances in Mass Spectrometry for Food Authenticity Testing: An Omics Perspective

8. Advances in Electronic Noses and Tongues for Food Authenticity Testing

9. Advances in Isotopic Analysis for Food Authenticity Testing

10. Advances in Chromatographic Techniques for Food Authenticity Testing

11. Advances in Polymerase Chain Reaction Technologies for Food Authenticity Testing

12. Advances in Differential Scanning Calorimetry for Food Authenticity Testing

Part Two. Advances in Authenticity Testing

13. Advances in Authenticity Testing of Geographical Origin of Food Products

14. Advances in Authenticity Testing for Meat Speciation

15. Advances in Authenticity Testing for Fish Speciation

16. Authentication of Cereals and Cereal Products

Part Three. Advances in Authenticity Testing for Food Adulteration

17. Advances in Testing for Adulteration and Authenticity of Dairy Products

18. Advances in the Identification of Adulterated Cereals and Cereal Products

19. Advances in the Identification of Adulterated Vegetable Oils

20. Advances in the Identification of Genetically Modified Foods

21. Advances in the Detection of the Adulteration of Alcoholic Beverages Including Unrecorded Alcohol

22. Advances in Adulteration and Authenticity Testing of Herbs and Spices

23. Tradition Meets High Tech for Authenticity Testing of Fruit Juices

24. Advances in Testing for Adulteration of Food Supplements

25. Chemometrics for Food Authenticity Applications

26. Advances in Testing for Adulteration in Honey

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Gerard Downey Professor at Teagasc Food Research Centre, Ireland. Gerard Downey is a member of the Food Chemistry and Technology Department at the Ashtown Food Research Centre of Teagasc, Ireland's Agriculture and Food Development Agency. He also holds the post of Adjunct Full Professor in the School of Agriculture, Food and Veterinary Science at University College Dublin, is a Fellow of the International Union of Pure and Applied Chemistry (IUPAC) and the holder of the 2006 Tomas Hirschfeld Award for Outstanding Achievements in Near Infrared Spectroscopy. He has been active in the application of vibrational spectroscopy to food authenticity and adulteration studies for over 20 years and has participated in many EU-funded projects on this topic.
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