Modern Techniques for Food Authentication Book

Modern Techniques for Food Authentication


  • Author : Da-Wen Sun
  • Publisher : Academic Press
  • Release Date : 2018-07-25
  • Genre: Medical
  • Pages : 805
  • ISBN 10 : 9780128142653

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Modern Techniques for Food Authentication Excerpt :

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. Presents emerging imaging techniques that have proven to be powerful, non-destructive tools for food authentication Includes applications of hyperspectral imaging to reflect the current trend of developments in food imaging technology for each topic area Provides pixel level visualization techniques needed for fast and effective food sample testing Contains two new chapters on Imaging Spectroscopic Techniques

Food Authentication Book

Food Authentication


  • Author : Contantinos A. Georgiou
  • Publisher : John Wiley & Sons
  • Release Date : 2017-05-08
  • Genre: Technology & Engineering
  • Pages : 568
  • ISBN 10 : 9781118810262

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Food Authentication Excerpt :

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 scandal and the Chinese melamine scandal which led to six fatalities and the hospitalisation 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 & 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 to researchers working in food authentication it will serve as an essential source to analytical scientists interested in the field and food scientists to appreciate analytical approaches. This book will be a companion to under- and postgraduate students in their wander in food authentication and aims to be useful to researchers in universities and research institutions.

Innovative Food Analysis Book

Innovative Food Analysis


  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release Date : 2020-11-29
  • Genre: Medical
  • Pages : 406
  • ISBN 10 : 9780128231555

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Innovative Food Analysis Excerpt :

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 and new technologies, giving emphasis on food authenticity, traceability, food fraud, food quality, food contaminants, sensory and nutritional analytics, and more. Covers the last ten years of applications across existing and new technologies of food analytics Presents an emphasis on techniques in food authenticity, traceability and food fraud Discusses bioavailability testing and product analysis of food allergens and foodomics

Fingerprinting Techniques in Food Authentication and Traceability Book

Fingerprinting Techniques in Food Authentication and Traceability


  • Author : K. S. Siddiqi
  • Publisher : CRC Press
  • Release Date : 2018-10-08
  • Genre: Science
  • Pages : 432
  • ISBN 10 : 9781351998673

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Fingerprinting Techniques in Food Authentication and Traceability Excerpt :

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.

Advances in Food Authenticity Testing Book

Advances in Food Authenticity Testing


  • Author : Gerard Downey
  • Publisher : Woodhead Publishing
  • Release Date : 2016-08-08
  • Genre: Technology & Engineering
  • Pages : 798
  • ISBN 10 : 9780081002339

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Advances in Food Authenticity Testing Excerpt :

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

Food Authentication and Traceability Book

Food Authentication and Traceability


  • Author : Charis Michel Galanakis
  • Publisher : Academic Press
  • Release Date : 2020-11-19
  • Genre: Medical
  • Pages : 414
  • ISBN 10 : 9780128231975

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Food Authentication and Traceability Excerpt :

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 approaches of authentication for food of animal origin and omics-based technologies

Meat Quality Analysis Book

Meat Quality Analysis


  • Author : Ashim Kumar Biswas
  • Publisher : Academic Press
  • Release Date : 2019-08-21
  • Genre: Science
  • Pages : 458
  • ISBN 10 : 9780128192344

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Meat Quality Analysis Excerpt :

Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential food-borne pathogens, pesticide and drug residues, including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques. This practical reference will be extremely useful to researchers and scientists working in the meat industry, but will also be valuable to students entering fields of meat science, quality and safety. Presents focused detection techniques for reducing or eliminating foodborne pathogens from meat Includes strategies and methods on how to better understand meat authenticity and traceability, including meat speciation Provides tables, figures and illustrations to facilitate a better understanding of techniques and methods

Proteomics for Food Authentication Book

Proteomics for Food Authentication


  • Author : Leo M.L. Nollet
  • Publisher : CRC Press
  • Release Date : 2020-05-28
  • Genre: Technology & Engineering
  • Pages : 250
  • ISBN 10 : 9780429537509

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Proteomics for Food Authentication Excerpt :

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 fo

Modern Techniques for Food Authentication Book

Modern Techniques for Food Authentication


  • Author : Da-Wen Sun
  • Publisher : Academic Press
  • Release Date : 2018-08-10
  • Genre: Medical
  • Pages : 805
  • ISBN 10 : 0128142642

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Modern Techniques for Food Authentication Excerpt :

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. Presents emerging imaging techniques that have proven to be powerful, non-destructive tools for food authentication Includes applications of hyperspectral imaging to reflect the current trend of developments in food imaging technology for each topic area Provides pixel level visualization techniques needed for fast and effective food sample testing Contains two new chapters on Imaging Spectroscopic Techniques

Food Authentication Book

Food Authentication


  • Author : Contantinos A. Georgiou
  • Publisher : John Wiley & Sons
  • Release Date : 2017-02-27
  • Genre: Technology & Engineering
  • Pages : 568
  • ISBN 10 : 9781118810255

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Food Authentication Excerpt :

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 scandal and the Chinese melamine scandal which led to six fatalities and the hospitalisation 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 & 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 to researchers working in food authentication it will serve as an essential source to analytical scientists interested in the field and food scientists to appreciate analytical approaches. This book will be a companion to under- and postgraduate students in their wander in food authentication and aims to be useful to researchers in universities and research institutions.

Chemical Analysis of Food  Techniques and Applications Book
Score: 4
From 1 Ratings

Chemical Analysis of Food Techniques and Applications


  • Author : Yolanda Picó
  • Publisher : Academic Press
  • Release Date : 2012-09-01
  • Genre: Science
  • Pages : 812
  • ISBN 10 : 9780123848635

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Chemical Analysis of Food Techniques and Applications Excerpt :

Chemical Analysis of Food: Techniques and Applications reviews new technology and challenges in food analysis from multiple perspectives: a review of novel technologies being used in food analysis, an in-depth analysis of several specific approaches, and an examination of the most innovative applications and future trends. This book won a 2012 PROSE Award Honorable Mention in Chemistry and Physics from the Association of American Publishers. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques and the second reviews the most innovative applications and issues in food analysis. Each chapter is written by experts on the subject and is extensively referenced in order to serve as an effective resource for more detailed information. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to emerging areas such as nanotechnology, biosensors and electronic noses and tongues. Important tools for problem-solving in chemical and biological analysis are discussed in detail. Winner of a PROSE Award 2012, Book: Honorable Mention in Physical Sciences and Mathematics - Chemistry and Physics from the American Association of Publishers Provides researchers with a single source for up-to-date information in food analysis Single go-to reference for emerging techniques and technologies Over 20 renowned international contributors Broad coverage of many important techniques makes this reference useful for a range of food scientists

Advanced Mass Spectrometry for Food Safety and Quality Book

Advanced Mass Spectrometry for Food Safety and Quality


  • Author : Anonim
  • Publisher : Elsevier
  • Release Date : 2015-05-08
  • Genre: Science
  • Pages : 734
  • ISBN 10 : 9780444633927

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Advanced Mass Spectrometry for Food Safety and Quality Excerpt :

Advanced Mass Spectrometry for Food Safety and Quality provides information on recent advancements made in mass spectrometry-based techniques and their applications in food safety and quality, also covering the major challenges associated with implementing these technologies for more effective identification of unknown compounds, food profiling, or candidate biomarker discovery. Recent advances in mass spectrometry technologies have uncovered tremendous opportunities for a range of food-related applications. However, the distinctive characteristics of food, such as the wide range of the different components and their extreme complexity present enormous challenges. This text brings together the most recent data on the topic, providing an important resource towards greater food safety and quality. Presents critical applications for a sustainable, affordable and safe food supply Covers emerging problems in food safety and quality with many specific examples. Encompasses the characteristics, advantages, and limitations of mass spectrometry, and the current strategies in method development and validation Provides the most recent data on the important topic of food safety and quality

Comprehensive Foodomics Book

Comprehensive Foodomics


  • Author : Anonim
  • Publisher : Elsevier
  • Release Date : 2020-11-12
  • Genre: Science
  • Pages : 2330
  • ISBN 10 : 9780128163962

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Comprehensive Foodomics Excerpt :

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

Preparation and Processing of Religious and Cultural Foods Book

Preparation and Processing of Religious and Cultural Foods


  • Author : Md. Eaqub Ali
  • Publisher : Woodhead Publishing
  • Release Date : 2018-09-12
  • Genre: Technology & Engineering
  • Pages : 466
  • ISBN 10 : 9780081018934

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Preparation and Processing of Religious and Cultural Foods Excerpt :

Preparation and Processing of Religious and Cultural Foods covers the production and processing of foods from major religions, focusing on the intersection of religion, science and cultural perceptions in the production and processing of modern religious and vegetarian foods. Quality control and authentication technologies are looked at in-depth, while nutrition, antioxidants, aging, hygiene and other long-term health factors are presented from a scientific standpoint. Bringing together the top scientific researchers on this essential topic of importance to a huge percentage of the world’s population, this book is ideal for food company innovation and R&D managers, producers and processers of religious foods. Religious groups have often been slow in implementing recent science and technology breakthroughs employed in the preparation, processing and packaging of various foods. This book provides a culturally sensitive coverage of these areas with an aim to encourage advancement. Covers the production and processing of major religious foods, namely Muslim, Christian, Jewish, Hindu and Buddhist Presents nutritional, antioxidant, aging, hygiene and other long-term health factors from a scientific standpoint Encourages advancement in the preparation, processing and packaging of religious foods using information cultivated from top scientific researchers in the field

Real World Cryptography Book

Real World Cryptography


  • Author : David Wong
  • Publisher : Simon and Schuster
  • Release Date : 2021-10-19
  • Genre: Computers
  • Pages : 400
  • ISBN 10 : 9781638350842

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Real World Cryptography Excerpt :

"A staggeringly comprehensive review of the state of modern cryptography. Essential for anyone getting up to speed in information security." - Thomas Doylend, Green Rocket Security An all-practical guide to the cryptography behind common tools and protocols that will help you make excellent security choices for your systems and applications. In Real-World Cryptography, you will find: Best practices for using cryptography Diagrams and explanations of cryptographic algorithms Implementing digital signatures and zero-knowledge proofs Specialized hardware for attacks and highly adversarial environments Identifying and fixing bad practices Choosing the right cryptographic tool for any problem Real-World Cryptography reveals the cryptographic techniques that drive the security of web APIs, registering and logging in users, and even the blockchain. You’ll learn how these techniques power modern security, and how to apply them to your own projects. Alongside modern methods, the book also anticipates the future of cryptography, diving into emerging and cutting-edge advances such as cryptocurrencies, and post-quantum cryptography. All techniques are fully illustrated with diagrams and examples so you can easily see how to put them into practice. Purchase of the print book includes a free eBook in PDF, Kindle, and ePub formats from Manning Publications. About the technology Cryptography is the essential foundation of IT security. To stay ahead of the bad actors attacking your systems, you need to understand the tools, frameworks, and protocols that protect your networks and applications. This book introduces authentication, encryption, signatures, secret-keeping, and other cryptography concepts in plain language and beautiful illustrations. About the book Real-World Cryptography teaches practical techniques for day-to-day work as a developer, sysadmin, or security practitioner. There’s no complex math or jargon: Modern cryptography methods are explored through clever graph