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Seafood Authenticity And Traceability

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Seafood Authenticity and Traceability

Seafood Authenticity and Traceability Book
Author : Amanda Naaum,Robert Hanner
Publisher : Academic Press
Release : 2016-08-29
ISBN : 0128016027
Language : En, Es, Fr & De

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Book Description :

Seafood Authenticity and Traceability: a DNA-based Pespective is a concise reference showcasing the latest developments in the field. Written for those in food authenticity who may not have a technical molecular biology background, the book covers methods used for DNA analysis and an overview of their applications in fish and seafood, also providing reviews of the technology and processes for each method. It offers a practical and succinct overview of the relationship between accurate identification, traceability, sustainability, and safety of seafood, including an overview of the supply chain and the industry's need for improved traceability. Presents current and future perspectives in the emerging field of traceability, including solid coverage of DNA analysis for origin detection Includes molecular authentication tools to improve species identification throughout the seafood industry Provides reviews of the technology and processes for each DNA analysis method Offers a comprehensive overview for those in food authenticity who may not have an in-depth molecular biology background

Food Authenticity and Traceability

Food Authenticity and Traceability Book
Author : M Lees
Publisher : Elsevier
Release : 2003-10-22
ISBN : 1855737183
Language : En, Es, Fr & De

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Book Description :

The ability to trace and authenticate a food product is of major concern to the food industry. This important topic is reviewed extensively in this authoritative text on current and emerging techniques. Part one deals with analytical techniques applied to food authentication. There are chapters on both established and developing technologies, as well as discussions of chemometrics and data handling. Part two relates these methodologies to particular food and beverage products, such as meat, dairy products, cereals and wine. In part three traceability is reviewed in detail, looking at the development of efficient traceability systems and their application in practice to such areas as animal feed and fish processing. Food Authenticity and Traceability is an essential reference for all those concerned with food safety and quality. Outlines methods and issues in food authentication and traceability Deals with analytical techniques applied to food authentication, with chapters on established and developing technologies, chemometrics and data handling Explores how techniques are applied in particular sectors and reviews recent developments in traceability systems for differing food products

Food Traceability and Authenticity

Food Traceability and Authenticity Book
Author : Didier Montet,Ramesh C. Ray
Publisher : CRC Press
Release : 2017-11-22
ISBN : 1498788432
Language : En, Es, Fr & De

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Book Description :

Food traceability is a growing consumer concern worldwide. Traceability is undertaken primarily at the administrative level, where the use of advanced analytical tools is not available. Nevertheless, the determination of geographical origin is a requirement of the traceability system for the import and export of foodstuffs (EU regulation 178/2002). The topics covered in this book include the history of traceability; legislations and rules; the actual traceability techniques and the potential analytical techniques for food traceability such as molecular methods (e.g. DGGE, SSCP), next generation sequencers (NGS), bio-captors, chromatographic techniques, isotopic analysis that are used for discrimination of organic food, fish, oils. The chromatographic techniques help in the use of volatile compounds analysis. The isotope analysis helps in distinguishing between chicken meat and vegetable oils. Ambient mass spectrometry is used for studying mycotoxines and alkaloids in foodstuffs and their management, food and feed authentication in olive and other plant oils, and wine. Vibrational methods (e.g. NMR and NIRS) are used to trace food by global spectrum. The book reviews the current and future techniques including metabolomic techniques.

Fingerprinting Techniques in Food Authentication and Traceability

Fingerprinting Techniques in Food Authentication and Traceability Book
Author : K. S. Siddiqi,Leo M.L. Nollet
Publisher : CRC Press
Release : 2018-10-08
ISBN : 1351998668
Language : En, Es, Fr & De

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Book Description :

There is an increasing interest by consumers for high-quality food products with a clear geographical origin. With these products in demand, suitable analytical techniques are needed for the quality control. Current analytical approaches are mass spectrometry techniques, spectroscopic techniques, separation techniques, and others. Fingerprinting Techniques in Food Authentication and Traceability discusses the principles of the techniques together with their advantages and drawbacks, and reported applications concerning geographical authenticity. A combination of methods analyzing different types of food compounds seems to be the most promising approach to establish the geographical origin. The abundant acquired data are analyzed by chemometrics. Producing safe and high-quality food is a prerequisite to ensure consumer health and successful domestic and international trade, and is critical to the sustainable development of national agricultural resources. Systems to trace food or feed products through specified stages of production, processing, and distribution play a key role in assuring food safety. Analytical techniques that enable the provenance of food to be determined provide an independent means of verifying traceability systems and also help to prove product authenticity, to combat fraudulent practices and to control adulteration, which are important issues for economic, religious, or cultural reasons. Proof of provenance has become an important topic in the context of food safety, food quality, and consumer protection in accordance with national legislation and international standards and guidelines.

Application of Modern Analytical Techniques to Ensure Seafood Safety and Authenticity

Application of Modern Analytical Techniques to Ensure Seafood Safety and Authenticity Book
Author : Iciar Martinez,David James,Henri Loréal
Publisher : Food & Agriculture Org
Release : 2005
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

The first part of this book examines traditional and modern methods for the detection and typing of agents implicated in seafood-borne diseases. Immunological analyses, molecular biology methods and protein-based analyses for detection and typing are discussed. as is the detection of strains carrier of resistance to disinfectants and some antibiotics. The second part deals with methods to ensure seafood authenticity, including current legislation related to traceability and labelling in the USA and Europe.

Fishery Products

Fishery Products Book
Author : Hartmut Rehbein,Jorg Oehlenschlager
Publisher : John Wiley & Sons
Release : 2009-11-16
ISBN : 9781444322675
Language : En, Es, Fr & De

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Book Description :

Food quality and safety issues continue to dominate the press, with most food companies spending large amounts of money to ensure that the food quality and assessment procedures in place are adequate and produce good and safe food. This holds true for companies and laboratories responsible for the processing of fish into various products, those responsible for researching safe new products, and departments within other companies supporting these functions. Fishery Products brings together details of all the major methodologies used to assess the quality of fishery products in the widest sense. Subject coverage of this important book includes chapters on assessment of authenticity, and several chapters on quality assessment using various methods, such as: Texture measurement Electronic nose and tongue NMR Colour measurement This timely volume will serve as a vital tool for all those working in the processing of fishery and aquaculture products: including laboratory personnel working in regulatory bodies, food quality control personnel, food scientists, food technologists, nutritionists, seafood trade bodies, seafood labelling regulatory bodies, government food protection agencies and environmental health personnel. Libraries in research establishments and universities where food science, food technology, nutrition, aquaculture, fisheries and biological sciences are studied and taught should have copies of this important publication on their shelves.

Application of Modern Analytical Techniques to Ensure Seafood Safety and Authenticity

Application of Modern Analytical Techniques to Ensure Seafood Safety and Authenticity Book
Author : Iciar Martinez,David James,Henri Loréal
Publisher : Food & Agriculture Org
Release : 2005
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

The first part of this book examines traditional and modern methods for the detection and typing of agents implicated in seafood-borne diseases. Immunological analyses, molecular biology methods and protein-based analyses for detection and typing are discussed. as is the detection of strains carrier of resistance to disinfectants and some antibiotics. The second part deals with methods to ensure seafood authenticity, including current legislation related to traceability and labelling in the USA and Europe.

Food Authentication Using Bioorganic Molecules

Food Authentication Using Bioorganic Molecules Book
Author : Stefano Sforza
Publisher : DEStech Publications, Inc
Release : 2013
ISBN : 1605950459
Language : En, Es, Fr & De

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Book Description :

Describes molecular-level techniques for identifying and measuring quality-defining properties of meats, fish, cheeses, wine, cereal products and more. This book offers practical guidance on DNA, peptide, lipid and other methods for certifying genuineness of sources and ingredients and preventing food counterfeiting.

Second International Congress on Seafood Technology on Sustainable Innovative and Healthy Seafood

Second International Congress on Seafood Technology on Sustainable  Innovative and Healthy Seafood Book
Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org
Release : 2012
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

These proceedings contain the manuscripts from the Second International Congress on Seafood Technology on Sustainable, Innovative and Healthy Seafood held in Anchorage, the United States of America from 10 to 13 May 2010. The meeting included a range of views regarding the opportunities and the recent developments in sustainable, innovative and healthy seafood. These included thoughts from government officials, business representatives and academia and highlighted that the seafood industry is in a position to take advantage of the many positive aspects that consumption of seafood offers to consumers, while recognizing that there are still challenges ahead to realize fully the potential that seafood can achieve in international and national trade and in meeting consumer expectations.

INFOFISH International

INFOFISH International Book
Author : Anonim
Publisher : Unknown
Release : 2004
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

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

Proteomics for Food Authentication

Proteomics for Food Authentication Book
Author : Leo M.L. Nollet,Semih Ötleş
Publisher : CRC Press
Release : 2020-05-28
ISBN : 0429537506
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. Features: Provides a comprehensive and critical overview of the application of proteomics in food Helps food scientists determine the authenticity of several food products Provides applied techniques for both laboratory and industrial environments Describes workflows, technologies, and tools that are being assessed in proteomics-related studies Workflows, technologies, and tools that are being assessed in proteomics-related studies are described, followed by a review of the specific applications regarding food authenticity and, now and then, food quality. The book will provide a comprehensive and critical overview of the application of proteomics approaches to determine the authenticity of several food products updating the performances and current limitations of the applied techniques in both laboratory and industrial environments. As such it is well suited to food scientist, chemical engineers, food engineers, research labs, universities, governments, related food industries. Also available in the Food Analysis and Properties Series: Food Aroma Evolution: During Food Processing, Cooking, and Aging, edited by Matteo Bordiga and Leo M.L. Nollet (ISBN: 9781138338241) Ambient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568) Hyperspectral Imaging Analysis and Applications for Food Quality, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796) For a complete list of books in this series, please visit our website at: www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO

Ambient Mass Spectroscopy Techniques in Food and the Environment

Ambient Mass Spectroscopy Techniques in Food and the Environment Book
Author : Leo M.L. Nollet,Basil K. Munjanja
Publisher : CRC Press
Release : 2019-01-30
ISBN : 1351378481
Language : En, Es, Fr & De

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Book Description :

Ambient mass spectrometry—that is the use of mass spec but in the atmospheric environment—has been widely employed in food and environmental analysis. Ambient Mass Spectroscopy Techniques in Food and the Environment presents the theoretical underpinnings of mass spectrometry, and the benefits and pitfalls of ambient mass spectrometry, as well as the latest developments of the technique, in the analysis of food and environmental parameters. It describes methods that enable the detection of surface materials like waxes, alkaloids, flavors, or pesticides by plainly exposing the corresponding items to the ionization region of the interface, without harm to samples. Features: Explains the theoretical aspects of ambient mass spectrometry Describes how to use ambient MS techniques for food safety, authenticity, and traceability screening Lists the benefits of ambient MS in analysis of food and environmental parameters Covers recent developments of ambient MS in analysis of food and environmental parameters The specialized work provides insight to professionals practicing in food and the environment, including food scientists, food engineers, food biotechnologists, chemical engineers, and those working in research labs, universities, and government regulatory agencies.

Quality Parameters in Canned Seafoods

Quality Parameters in Canned Seafoods Book
Author : Ana G. Cabado,Juan M. Vieites
Publisher : Nova Science Pub Incorporated
Release : 2008
ISBN : 9781604567748
Language : En, Es, Fr & De

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Book Description :

This book covers the basic principles in canned seafood: principles of thermal processing, resistance of microorganisms, canned seafood microbiology and laboratory practice, as well as spoilage and defects in canned foods. Moreover, physicochemical parameters in canned seafood, genetic test in order to determine the authenticity of canned species and current legal regulations are evaluated in the book.

Handbook of Dairy Foods Analysis

Handbook of Dairy Foods Analysis Book
Author : Fidel Toldrá,Leo M.L. Nollet
Publisher : CRC Press
Release : 2021-03-23
ISBN : 1000342077
Language : En, Es, Fr & De

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Book Description :

Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis, Second Edition, compiles the top dairy analysis techniques and methodologies from around the world into one well-organized volume. Exceptionally comprehensive in both its detailing of methods and the range of dairy products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. This second edition includes four brand-new chapters covering the analytical techniques and methodologies for determining bioactive peptides, preservatives, activity of endogenous enzymes, and sensory perception of dairy foods, and all other chapters have been adapted to recent research. All other chapters have been thoroughly updated. Key Features: Explains analytical tools available for the analysis of the chemistry and biochemistry of dairy foods Covers a variety of dairy foods including milk, cheese, butter, yogurt, and ice cream Analysis of nutritional quality includes prebiotics, probiotics, essential amino acids, bioactive peptides, and healthy vegetable-origin compounds Includes a series of chapters on analyzing sensory qualities, including color, texture, and flavor. Covering the gamut of dairy analysis techniques, the book discusses current methods for the analysis of chemical and nutritional compounds, and the detection of microorganisms, allergens, contaminants, and/or other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed. Written by an international panel of distinguished contributors under the editorial guidance of renowned authorities, Fidel Toldrá and Leo M.L. Nollet, this handbook is one of the few references that is completely devoted to dairy food analysis – an extremely valuable reference for those in the dairy research, processing, and manufacturing industries.

Canadian Journal of Fisheries and Aquatic Sciences

Canadian Journal of Fisheries and Aquatic Sciences Book
Author : Anonim
Publisher : Unknown
Release : 2014
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Canadian Journal of Fisheries and Aquatic Sciences book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Food Aroma Evolution

Food Aroma Evolution Book
Author : Matteo Bordiga,Leo M.L. Nollet
Publisher : CRC Press
Release : 2019-11-15
ISBN : 0429807244
Language : En, Es, Fr & De

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Book Description :

Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses on the description of the aroma evolution in several food matrices. Not only cooking, but also processing (such as fermentation) and aging are responsible for food aroma evolution. A comprehensive evaluation of foods requires that analytical techniques keep pace with the available technology. As a result, a major objective in the chemistry of food aroma is concerned with the application and continual development of analytical methods. This particularly important aspect is discussed in depth in a dedicated section of the book. Features Covers aromatic evolution of food as it is affected by treatment Focuses on food processing, cooking, and aging Describes both classic and new analytical techniques Explains how the flavor perception results are influenced by other food constituents The book comprises a good mix of referenced research with practical applications, also reporting case studies of these various applications of novel technologies. This text represents a comprehensive reference book for students, educators, researchers, food processors, and food industry personnel providing an up-to-date insight. The range of techniques and materials covered provides engineers and scientists working in the food industry with a valuable resource for their work. Also available in the Food Analysis & Properties Series: Ambient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568) Hyperspectral Imaging Analysis and Applications for Food Quality, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796) Fingerprinting Techniques in Food Authentication and Traceability, edited by Khwaja Salahuddin Siddiqi and Leo M.L. Nollet (ISBN: 9781138197671) For a complete list of books in this series, please visit our website at: www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO

Georgina Campbell s Jamson Guide Ireland 2004

Georgina Campbell s Jamson Guide Ireland 2004 Book
Author : Georgina Campbell
Publisher : Georgina Campbell's Guides Limited
Release : 2004-03-17
ISBN : 9781903164105
Language : En, Es, Fr & De

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Book Description :

Download Georgina Campbell s Jamson Guide Ireland 2004 book written by Georgina Campbell, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Journal for the Study of Food and Society

Journal for the Study of Food and Society Book
Author : Anonim
Publisher : Unknown
Release : 1998
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Journal for the Study of Food and Society book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

The British National Bibliography

The British National Bibliography Book
Author : Arthur James Wells
Publisher : Unknown
Release : 2004
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download The British National Bibliography book written by Arthur James Wells, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Fisheries Centre Research Reports

Fisheries Centre Research Reports Book
Author : Anonim
Publisher : Unknown
Release : 2006
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Fisheries Centre Research Reports book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.