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New Analytical Approaches for Verifying the Origin of Food

New Analytical Approaches for Verifying the Origin of Food
  • Author : Paul Brereton
  • Publsiher : Elsevier
  • Release : 31 July 2013
  • ISBN : 0857097598
  • Pages : 272 pages
  • Rating : 4/5 from 21 ratings
GET THIS BOOKNew Analytical Approaches for Verifying the Origin of Food

Summary:
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


New Analytical Approaches for Verifying the Origin of Food

New Analytical Approaches for Verifying the Origin of Food
  • Author : Paul Brereton
  • Publisher : Elsevier
  • Release : 31 July 2013
GET THIS BOOKNew Analytical Approaches for Verifying the Origin of Food

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

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Comprehensive Foodomics

Comprehensive Foodomics
  • Author : Anonim
  • Publisher : Elsevier
  • Release : 12 November 2020
GET THIS BOOKComprehensive Foodomics

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

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Advances in Food Authenticity Testing

Advances in Food Authenticity Testing
  • Author : Gerard Downey
  • Publisher : Woodhead Publishing
  • Release : 08 August 2016
GET THIS BOOKAdvances in Food Authenticity Testing

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

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Authenticity of Foods of Animal Origin

Authenticity of Foods of Animal Origin
  • Author : Ioannis Sotirios Arvanitoyannis
  • Publisher : CRC Press
  • Release : 05 January 2016
GET THIS BOOKAuthenticity of Foods of Animal Origin

Over the last 20-30 years the number of food poisoning incidents has increased considerably and this has had disastrous effects both on consumers and the food industry. Several food industries went bankrupt due to huge amounts of money paid to compensate consumers’ family/relatives. These unfortunate incidents triggered consumer and governmental awareness of food crises. In EU, for instance, an organization called EFSA (European Food Safety Authority) was established and its role is to deal with foods’ and feeds’ crises

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Food Authentication

Food Authentication
  • Author : Contantinos A. Georgiou
  • Publisher : John Wiley & Sons
  • Release : 08 May 2017
GET THIS BOOKFood Authentication

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

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Spectroscopic Methods in Food Analysis

Spectroscopic Methods in Food Analysis
  • Author : Adriana S. Franca,Leo M.L. Nollet
  • Publisher : CRC Press
  • Release : 14 December 2017
GET THIS BOOKSpectroscopic Methods in Food Analysis

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

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Food Authentication and Traceability

Food Authentication and Traceability
  • Author : Charis Michel Galanakis
  • Publisher : Academic Press
  • Release : 19 November 2020
GET THIS BOOKFood Authentication and Traceability

Food Authenticity and Traceability covers the most recent trends and important topics in food authentication, with an emphasis on the components of a food traceability systems. The book discusses techniques such as omics-based technologies, chromatographic methods, mass spectrometry, hyperspectral and chemical imaging, molecular and DNA-based techniques, chemometrics and data mining algorithms, high-throughput sequencing, and non-targeted fingerprinting approaches and proteomics. Includes information on blockchain for food traceability analysis Discusses consumer preferences and perceptions regarding food traceability drivers and food fraud Presents

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Innovative Food Analysis

Innovative Food Analysis
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 29 November 2020
GET THIS BOOKInnovative Food Analysis

Innovative Food Analysis presents a modern perspective on the development of robust, effective and sensitive techniques to ensure safety, quality and traceability of foods to meet industry standards. Significant enhancements of analytical accuracy, precision, detection limits and sampling has expanded the practical range of food applications, hence this reference offers modern food analysis in view of new trends in analytical techniques and applications to support both the scientific community and industry professionals. This reference covers the latest topics across existing

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Food Forensics and Toxicology

Food Forensics and Toxicology
  • Author : Titus A. M. Msagati
  • Publisher : John Wiley & Sons
  • Release : 26 December 2017
GET THIS BOOKFood Forensics and Toxicology

A comprehensive guide, offering a toxicological approach to food forensics, that reviews the legal, economic, and biological issues of food fraud Food Forensics and Toxicology offers an introduction and examination of forensics as applied to food and foodstuffs. The author puts the focus on food adulteration and food fraud investigation. The text combines the legal/economic issues of food fraud with the biological and health impacts of consuming adulterated food. Comprehensive in scope, the book covers a wide-range of topics

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Satiation, Satiety and the Control of Food Intake

Satiation, Satiety and the Control of Food Intake
  • Author : John E Blundell,France Bellisle
  • Publisher : Elsevier
  • Release : 30 September 2013
GET THIS BOOKSatiation, Satiety and the Control of Food Intake

With growing concerns about the rising incidence of obesity, there is interest in understanding how the human appetite contributes to energy balance and how it might be affected by the foods we consume, as well as other cultural and environmental factors. Satiation, satiety and the control of food intake provides a concise and authoritative overview of these areas. Part one introduces the concepts of satiation and satiety and discusses how these concepts can be quantified. Chapters in part two focus

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The Microwave Processing of Foods

The Microwave Processing of Foods
  • Author : Marc Regier,Kai Knoerzer,Helmar Schubert
  • Publisher : Woodhead Publishing
  • Release : 01 November 2016
GET THIS BOOKThe Microwave Processing of Foods

The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave assisted disinfestation, this book continues to provide the basic principles for microwave technology, while also presenting current and emerging research trends for future use development. Led by an international team of experts, this book will serve as a practical guide for those interested

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The Stability and Shelf Life of Food

The Stability and Shelf Life of Food
  • Author : Persis Subramaniam,Peter Wareing
  • Publisher : Woodhead Publishing
  • Release : 24 May 2016
GET THIS BOOKThe Stability and Shelf Life of Food

The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful book. This new edition covers methods for shelf-life and stability evaluation, reviewing the modelling and testing of the deterioration of products as well as the use of sensory evaluation methods for testing food spoilage. The first part of the book focuses on deteriorative processes and factors influencing shelf-life, covering aspects such as chemical deterioration, physical instability and microbiological spoilage.

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The Microbiological Quality of Food

The Microbiological Quality of Food
  • Author : Antonio Bevilacqua,Maria Rosaria Corbo,Milena Sinigaglia
  • Publisher : Woodhead Publishing
  • Release : 01 December 2016
GET THIS BOOKThe Microbiological Quality of Food

The Microbiological Quality of Food: Foodborne Spoilers specifically addresses the role of spoilers in food technology and how they affect the quality of food. Food spoilers represent a great challenge in food quality, determining the shelf-life of many products as they impact consumer acceptability of taste, texture, aroma, and other perceptions. Divided into four sections, the first section defines microbial spoilage of food, with special emphasis on methods for the evaluation of spoiling phenomena and the status of their regulatory

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Opuntia spp.: Chemistry, Bioactivity and Industrial Applications

Opuntia spp.: Chemistry, Bioactivity and Industrial Applications
  • Author : Mohamed Fawzy Ramadan,Tamer E. Moussa Ayoub,Sascha Rohn
  • Publisher : Springer Nature
  • Release : 28 October 2021
GET THIS BOOKOpuntia spp.: Chemistry, Bioactivity and Industrial Applications

The Opuntia fruits, commonly known as cactus pears or prickly pears, have been suggested by the Food and Agriculture Organization to be a promising and strategic crop in regions suffering from lack of water. In Mexico, India, South Africa, and the Mediterranean, the Opuntia fruits have become popular due to their nutritive value and health-promoting benefits, including antioxidant, antiulcerogenic and antiatherogenic traits and protective effects against LDL oxidation. Additionally, readily absorbable sugars, high vitamin C and mineral content, and a

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Improving the Safety and Quality of Nuts

Improving the Safety and Quality of Nuts
  • Author : Linda J Harris
  • Publisher : Elsevier
  • Release : 31 October 2013
GET THIS BOOKImproving the Safety and Quality of Nuts

As tree nuts and peanuts become increasingly recognised for their health-promoting properties, the provision of safe, high quality nuts is a growing concern. Improving the safety and quality of nuts reviews key aspects of nut safety and quality management. Part one explores production and processing practices and their influence on nut contaminants. Chapters discuss agricultural practices to reduce microbial contamination of nuts, pest control in postharvest nuts, and the impact of nut postharvest handling, de-shelling, drying and storage on quality.

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