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New Analytical Approaches For Verifying The Origin Of Food

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New Analytical Approaches for Verifying the Origin of Food

New Analytical Approaches for Verifying the Origin of Food Book
Author : Paul Brereton
Publisher : Elsevier
Release : 2013-07-31
ISBN : 0857097598
Language : En, Es, Fr & De

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Book Description :

Food and beverage labels often specify a product’s geographical origin, species, variety and method of production. These claims can significantly influence an item’s economic value, but their verification is not always straightforward. New analytical approaches for verifying the origin of food reviews new analytical methods in this area together with applications to key commodities. Part one introduces the concept of food origin and provides supporting information on labelling legislation and standards. Part two moves on to explore new approaches for verifying the geographical origin of food using geospatial models and verifying species and varietal components of the food we eat. Holistic methods of verification methods using vibrational spectroscopy and associated chemometrics are also discussed. Finally, part three highlights the applications of new analytical methods to verify the origin of particular food commodities: fish, honey and wine. New analytical approaches for verifying the origin of food is a standard reference for professionals working in analytical laboratories testing food authenticity and for researchers, in the food industry, analytical laboratories and academia, working on the development of analytical methods for food authenticity. Includes a chapter on origin labelling legislation and standards Chapters address the applications of both established and novel methods in key product sectors Reviews new analytical methods and their applications in the food industry

Advances in Food Authenticity Testing

Advances in Food Authenticity Testing Book
Author : Gerard Downey
Publisher : Woodhead Publishing
Release : 2016-08-08
ISBN : 0081002335
Language : En, Es, Fr & De

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Book Description :

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. Covers a topic that is of great importance to both the food industry and the governmental agencies tasked with verifying the safety and authenticity of food products Presents a wide range of methods and techniques utilized in the testing of food authenticity, including new implementations and processes Highlights specific examples of the use of the emerging techniques and testing strategies for various foods

Comprehensive Foodomics

Comprehensive Foodomics Book
Author : Anonim
Publisher : Elsevier
Release : 2020-11-12
ISBN : 0128163968
Language : En, Es, Fr & De

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Book Description :

Comprehensive Foodomics offers a definitive collection of over 150 articles that provide researchers with innovative answers to crucial questions relating to food quality, safety and its vital and complex links to our health. Topics covered include transcriptomics, proteomics, metabolomics, genomics, green foodomics, epigenetics and noncoding RNA, food safety, food bioactivity and health, food quality and traceability, data treatment and systems biology. Logically structured into 10 focused sections, each article is authored by world leading scientists who cover the whole breadth of Omics and related technologies, including the latest advances and applications. By bringing all this information together in an easily navigable reference, food scientists and nutritionists in both academia and industry will find it the perfect, modern day compendium for frequent reference. List of sections and Section Editors: Genomics - Olivia McAuliffe, Dept of Food Biosciences, Moorepark, Fermoy, Co. Cork, Ireland Epigenetics & Noncoding RNA - Juan Cui, Department of Computer Science & Engineering, University of Nebraska-Lincoln, Lincoln, NE Transcriptomics - Robert Henry, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Australia Proteomics - Jens Brockmeyer, Institute of Biochemistry and Technical Biochemistry, University Stuttgart, Germany Metabolomics - Philippe Schmitt-Kopplin, Research Unit Analytical BioGeoChemistry, Neuherberg, Germany Omics data treatment, System Biology and Foodomics - Carlos Leon Canseco, Visiting Professor, Biomedical Engineering, Universidad Carlos III de Madrid Green Foodomics - Elena Ibanez, Foodomics Lab, CIAL, CSIC, Madrid, Spain Food safety and Foodomics - Djuro Josić, Professor Medicine (Research) Warren Alpert Medical School, Brown University, Providence, RI, USA & Sandra Kraljević Pavelić, University of Rijeka, Department of Biotechnology, Rijeka, Croatia Food Quality, Traceability and Foodomics - Daniel Cozzolino, Centre for Nutrition and Food Sciences, The University of Queensland, Queensland, Australia Food Bioactivity, Health and Foodomics - Miguel Herrero, Department of Bioactivity and Food Analysis, Foodomics Lab, CIAL, CSIC, Madrid, Spain Brings all relevant foodomics information together in one place, offering readers a ‘one-stop,’ comprehensive resource for access to a wealth of information Includes articles written by academics and practitioners from various fields and regions Provides an ideal resource for students, researchers and professionals who need to find relevant information quickly and easily Includes content from high quality authors from across the globe

Spectroscopic Methods in Food Analysis

Spectroscopic Methods in Food Analysis Book
Author : Adriana S. Franca,Leo M.L. Nollet
Publisher : CRC Press
Release : 2017-12-14
ISBN : 1498754643
Language : En, Es, Fr & De

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Book Description :

Given the inherent complexity of food products, most instrumental techniques employed for quality and authenticity evaluation (e.g., chromatographic methods) are time demanding, expensive, and involve a considerable amount of manual labor. Therefore, there has been an increasing interest in simpler, faster, and reliable analytical methods for assessing food quality attributes. Spectroscopic Methods in Food Analysis presents the basic concepts of spectroscopic methods, together with a discussion on the most important applications in food analysis. The determination of product quality and authenticity and the detection of adulteration are major issues in the food industry, causing concern among consumers and special attention among food manufacturers. As such, this book explains why spectroscopic methods have been extensively employed to the analysis of food products as they often require minimal or no sample preparation, provide rapid and on-line analysis, and have the potential to run multiple tests on a single sample (i.e., non-destructive). This book consists of concepts related to food quality and authenticity, that are quite broad, given the different demands of the manufacturer, the consumer, the surveillance and the legislative bodies that ultimately provide healthy and safe products.

Food Authentication

Food Authentication Book
Author : Contantinos A. Georgiou
Publisher : John Wiley & Sons
Release : 2017-05-08
ISBN : 1118810260
Language : En, Es, Fr & De

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Book Description :

The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat and the Chinese melamine scandals, the latter of which led to six fatalities and the hospitalization of thousands of infants. As well as being a safety concern, authenticity is also a quality criterion for food and food ingredients. Consumers and retailers demand that the products they purchase and sell are what they purport to be. This book covers the most advanced techniques used for the authentication of a vast number of products around the world. The reader will be informed about the latest pertinent analytical techniques. Chapters focus on the novel techniques and markers that have emerged in recent years. An introductory section presents the concepts of food authentication, while the second section examines in detail the analytical techniques for the detection of fraud relating to geographical, botanical, species, and processing origin and production methods of food materials and ingredients. Finally, the third section looks at consumer attitudes towards food authenticity, the application of bioinformatics to this field, and the Editor's conclusions and future outlook. Beyond being a reference for researchers working in food authentication, this book will serve as an essential resource for analytical scientists interested in the field and food scientists aiming to appreciate analytical approaches. This book will be a companion to under- and postgraduate students in their studies in food authentication, and will be useful to researchers in universities and research institutions.

Colour Additives for Foods and Beverages

Colour Additives for Foods and Beverages Book
Author : Michael J. Scotter
Publisher : Elsevier
Release : 2015-02-04
ISBN : 1782420207
Language : En, Es, Fr & De

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Book Description :

Food colour additives have been the focus of much research in the last few years, and there is increasing consumer demand for natural and safer synthetic colours. This book reviews the natural and synthetic colours available, their properties and applications, as well as regulatory, sensory and analytical issues. Part one covers the development and safety of food colour additives. Part two covers properties and methods of analysis, and part three focuses on specific food product applications and future trends. Reviews the natural and synthetic colour additives available for foods and beverages, looking at their properties and applications as well as regulatory, sensory and analytical issues Expert analysis of natural origin colours, synthetic origin colours, overview of regulations, safety analysis and consumer health Comprehensive coverage of properties and development in food colours: chemical purity, colour stability, and consumer sensory perception

Analytical Methods Of Food Authentication

Analytical Methods Of Food Authentication Book
Author : Philip R. Ashurst,M.J. Dennis
Publisher : Springer Science & Business Media
Release : 1998
ISBN : 9780751404265
Language : En, Es, Fr & De

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Book Description :

Food Authentication is an issue that has become increasingly important in recent years, due to the drive for more accurate and truthful labeling. This title provides a guide to the techniques available to establish food authenticity, together with their associated strengths and limitations. It is aimed at food scientists and technologists involved in the issues of adulteration or fortification of food and beverages.

Proteomics for Food Authentication

Proteomics for Food Authentication Book
Author : Leo M. L. Nollet,Semih Ötleş
Publisher : CRC Press
Release : 2020
ISBN : 9780429261923
Language : En, Es, Fr & De

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Book Description :

"Consumers have the right to know what is in the food they are eating, and accordingly, a number of global food regulations require that the provenance of the food can be guaranteed from farm to fork. Many different instrumental techniques have been proposed for food authentication. Although traditional methods are still being used, new approaches such as genomics, proteomics, and metabolomics are helping to complement existing methodologies for verifying the claims made about certain food products. During the last decade, proteomics (the largescale analysis of proteins in a particular biological system at a particular time) has been applied to different research areas within food technology. Since proteins can be used as markers for many properties of a food, even indicating processes to which the food has been subjected, they can provide further evidence of the foods labeling claim. Proteomics for Food Authentication, a volume in the Food Analysis and Properties Series, is a comprehensive and updated overview of the applications, drawbacks, advantages, and challenges of proteomics for food authentication"--

Annual Reports on NMR Spectroscopy

Annual Reports on NMR Spectroscopy Book
Author : Graham A. Webb
Publisher : Academic Press
Release : 2009-06-18
ISBN : 0123814340
Language : En, Es, Fr & De

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Book Description :

Nuclear magnetic resonance (NMR) is an analytical tool used by chemists and physicists to study the structure and dynamics of molecules. In recent years, no other technique has gained such significance as NMR spectroscopy. It is used in all branches of science in which precise structural determination is required and in which the nature of interactions and reactions in solution is being studied. Annual Reports on NMR Spectroscopy has established itself as a premier means for the specialist and non-specialist alike to become familiar with new techniques and applications of NMR spectroscopy. * Provides updates on the latest developments in NMR spectroscopy * Includes comprehensive review articles * Highlights the increasing importance of NMR spectroscopy as a technique for structural determination

The Analytical Approach

The Analytical Approach Book
Author : Jeanette G. Grasselli
Publisher : Amer Chemical Society
Release : 1983
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download The Analytical Approach book written by Jeanette G. Grasselli, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

HACCP a Systematic Approach to Food Safety

HACCP  a Systematic Approach to Food Safety Book
Author : Virginia N. Scott,Kenneth E. Stevenson
Publisher : Unknown
Release : 2006
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download HACCP a Systematic Approach to Food Safety book written by Virginia N. Scott,Kenneth E. Stevenson, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Chemometrics in Food Chemistry

Chemometrics in Food Chemistry Book
Author : Anonim
Publisher : Newnes
Release : 2013-06-08
ISBN : 0444595295
Language : En, Es, Fr & De

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Book Description :

The issues related to food science and authentication are of particular importance for researchers, consumers and regulatory entities. The need to guarantee quality foodstuff – where the word "quality" encompasses many different meanings, including e.g. nutritional value, safety of use, absence of alteration and adulterations, genuineness, typicalness, etc. – has led researchers to look for increasingly effective tools to investigate and deal with food chemistry problems. As even the simplest food is a complex matrix, the way to investigate its chemistry cannot be other than multivariate. Therefore, chemometrics is a necessary and powerful tool for the field of food analysis and control. For food science in general and food analysis and control in particular, there are several problems for which chemometrics are of utmost importance. Traceability, i.e. the possibility of verifying the animal/botanical, geographical and/or productive origin of a foodstuff, is, for instance, one area where the use of chemometric techniques is not only recommended but essential: indeed, at present no specific chemical and/or physico-chemical markers have been identified that can be univocally linked to the origin of a foodstuff and the only way of obtaining reliable traceability is by means of multivariate classification applied to experimental fingerprinting results. Another area where chemometrics is of particular importance is in building the bridge between consumer preferences, sensory attributes and molecular profiling of food: by identifying latent structures among the data tables, bilinear modeling techniques (such as PCA, MCR, PLS and its various evolutions) can provide an interpretable and reliable connection among these domains. Other problems include process control and monitoring, the possibility of using RGB or hyperspectral imaging techniques to nondestructively check food quality, calibration of multidimensional or hyphenated instruments etc.

Proceedings of the Pugwash Conference on Science and World Affairs

Proceedings of the     Pugwash Conference on Science and World Affairs Book
Author : Anonim
Publisher : Unknown
Release : 1987
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Proceedings of the Pugwash Conference on Science and World Affairs book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Proceedings Demand strategies

Proceedings  Demand strategies Book
Author : Anonim
Publisher : Unknown
Release : 1995
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Proceedings Demand strategies book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

The Origins of Group Psychoanalysis

The Origins of Group Psychoanalysis Book
Author : Harold I. Kaplan,Benjamin J. Sadock
Publisher : Jason Aronson
Release : 1972
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

To find more information about Rowman and Littlefield titles, please visit www.rowmanlittlefield.com.

Encyclopaedia of Food Science Food Technology and Nutrition Dressings and Mayonnaise Fruits of Tropical Climates

Encyclopaedia of Food Science  Food Technology  and Nutrition  Dressings and Mayonnaise Fruits of Tropical Climates Book
Author : R. Macrae,Richard Kenneth Robinson,Michèle J. Sadler
Publisher : Unknown
Release : 1993
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Encyclopaedia of Food Science Food Technology and Nutrition Dressings and Mayonnaise Fruits of Tropical Climates book written by R. Macrae,Richard Kenneth Robinson,Michèle J. Sadler, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Bibliography of Agriculture

Bibliography of Agriculture Book
Author : Anonim
Publisher : Unknown
Release : 1998
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Bibliography of Agriculture book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Technical Standard for the Supply of Identity Preserved Non genetically Modified Food Ingredients and Product

Technical Standard for the Supply of Identity Preserved Non genetically Modified Food Ingredients and Product Book
Author : Food and Drink Federation,British Retail Consortium
Publisher : The Stationery Office
Release : 2001
ISBN : 9780117028494
Language : En, Es, Fr & De

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Book Description :

Demand for non-genetically modified crops and their derivatives has led to a number of 'identity preserved' systems to help the supply of such goods. The systems ensure that the product is traceable, and the integrity of the product is maintained, through the supply chain. This standard is based on the current best practice in sourcing identity preserved soya and maize. It is divided into three sections: risk analysis, operational standards, and sampling and analysis, which all begin with a statement of intent that must be adhered to. The principles established in this document, for these crops, will be applied in developing standards for other products.

MSU International Development Papers

MSU International Development Papers Book
Author : Anonim
Publisher : Unknown
Release : 1983
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download MSU International Development Papers book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.