Name: Food Traceability and Authenticity (Food Biology Series) (en Inglés)
Price: 192403.00 COP
Availability: InStock
Author: Montet, Didier ; Ray, Ramesh C.
ISBN: 9780367781668

portada Food Traceability and Authenticity (Food Biology Series) (en Inglés)

Food Traceability and Authenticity (Food Biology Series) (en Inglés)

Formato

Libro Físico

Ilustrado por

Ramesh C. Ray

Didier Montet

Editorial

CRC Press

Autor

Montet, Didier ; Ray, Ramesh C.

Idioma

Inglés

N° páginas

354

Encuadernación

Tapa Blanda

ISBN13

9780367781668

N° edición

Categorías

Química analítica
Biología, ciencias de la vida
Tecnología de los alimentos y las bebidas

Food Traceability and Authenticity (Food Biology Series) (en Inglés)

Ramesh C. Ray (Ilustrado por) · Didier Montet (Ilustrado por) · CRC Press · Tapa Blanda

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Reseña del libro "Food Traceability and Authenticity (Food Biology Series) (en Inglés)"

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.