Food authenticity and traceability / edited by Michèle Lees.
Material type: TextSeries: Woodhead Publishing in food science and technologyPublication details: Cambridge Woodhead Pub. ; Boca Raton FL CRC Press, 2003.Description: xvii, 612 p. ill. 25 cmISBN:- 1855735261 (Woodhead Pub.)
- 1855737183 (ebook)
- 0849317630 (CRC Press)
- 664/.07 22
Item type | Current library | Collection | Call number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Vypožičateľné | Knižnica analytickej chémie (II) | Zahraničná kúpa | schkA2006/98931 | Vyradený | 284C032498 |
Includes bibliographical reference and index.
Advanced PRP techniques in identifying food components -- DNA methods for identifying plant and animal species in food -- Enzyme immunoassays for identifying animal species in food -- Proteome and metabolome analyses for food authentication -- Near infra-red absorption technology for analysing food composition -- NMR spectroscopy in food authentication -- Using stable isotope ratio mass spectrometry (IRMS) in food authentication and traceability -- Spectrophotometric techniques -- Gas chromatography -- High pressure liquid chromatography (HPLC) in food authentication -- Enzymatic techniques for authenticating food components -- In-line sensors for food analysis -- Chemometrics in data analysis -- Species identification in processed seafoods -- Meat and meat products -- Milk and dairy products -- Cereals -- Herbs and spices -- Identifying genetically modified organisms (GMOs) -- Wine authenticity -- Traceability in food processing : an introduction -- Developing traceability systems across the supply chain -- Developing and implementing an effective traceability and product recall system -- Traceability in fish processing -- Safety and traceability of animal feed -- Geographic traceability of cheese -- Advanced DNA-based detection techniques for genetically modified food.