1. Introduction to food authentication / Andreas Schieber -- 2. Spectroscopic technique : mid-infrared (MIR) and Fourier transform mid-infrared (F-MIR) spectroscopies / Romdhane Karoui -- 3. Spectroscopic technique : near infrared (NIR) spectroscopy / Marena Manley and Vincent Baeten -- 4. Spectroscopic technique : Fourier transform (FT) near-infrared spectroscopy (NIR) and microscopy (NIRM) / Juan Antonio Fernández pierna, Marena Manley, Pierre Dardenne, Gerard Downey and Vincent Baeten -- 5. Spectroscopic technique : Raman spectroscopy / Hartwig Schulz -- 6. Spectroscopic technique : Fourier transform Raman (FT-Raman) spectroscopy / Ramazan Kizil and Joseph Irudayaraj -- 7. Spectroscopic Technique: Fluorescent and Ultraviolet Visible (UV-Vis) Spectroscopy / Romdhane Karoui -- 8. Imaging Spectroscopic Technique: Hyperspectral Imaging / Jun-Li Xu and Da-Wen Sun -- 9. Imaging Spectroscopic Technique: Raman Chemical Imaging / Kaiqiang Wang and Da-Wen Sun -- 10. Isotopic-Spectroscopic Technique: Site-Specific Nuclear Isotopic Fractionation studied by Nuclear Magnetic Resonance (SNIF-NMR) / Wen-Ching Ko and Chang-Wei Hsieh -- 11. Isotopic-Spectroscopic Technique: Stable Isotopic Ratio Mass Spectrometry (IRMS) / Simon Kelly, Christopher Brodie and Andreas Hilkert -- 12. Chromatographic Technique: Gas Chromatography (GC) / A. I. Ruiz-Matute, S. Rodríguez-Sánchez, M. L. Sanz and A. C. Soria -- 13. Chromatographic Technique: High Performance Liquid Chromatography (HPLC) / Jesús Lozano-Sánchez, Isabel Borrás-Linares, Agnes Sass-Kiss and Antonio Segura-Carretero -- 14. DNA-Based Technique: Polymerase Chain Reaction (PCR) / Robert E. Levin, Flora-Glad C. Ekezie and Da-Wen Sun -- 15. Enzymic Technique: Enzyme-Linked Immunosorbent Assay (ELISA) / Miguel Ángel González-Martínez, Rosa Puchades and Ángel Maquieira -- 16. Electrophoretic Technique: Capillary Zone Electrophoresis / Gerardo Álvarez-Rivera, Alejandro Ciguentes and María Castro Puyana -- 17. Chemometric Methods in Food Authentication / Riccardo Leardi -- 18. Trends in Food Authentication / Wen-Hao Su, Ioannis S. Arvanitoyannis and Da-Wen Sun.
Summary:
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.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.