Authentication of food and wine /

Bibliographic Details
Corporate Author:	American Chemical Society. Division of Agricultural and Food Chemistry
Other Authors:	Ebeler, Susan E., 1961-, Takeoka, Gary R., Winterhalter, Peter, 1957-
Format:	eBook
Language:	English
Language Notes:	English.
Published:	Washington, DC : American Chemical Society : Distributed by Oxford University Press, ©2007.
Series:	ACS symposium series ; 952.
Subjects:	Food adulteration and inspection > Congresses. Food > Analysis > Congresses. Wine and wine making > Chemistry > Congresses. Food > Analysis. Wine and wine making. Food Analysis Wine Aliments > Analyse > Congrès. Vin > Chimie > Congrès. Aliments > Analyse. Vin. TECHNOLOGY & ENGINEERING > Food Science. Wine and wine making Food adulteration and inspection Food > Analysis Wine and wine making > Chemistry Herkunft Herkunftsnachweis Lebensmittel Lebensmittelanalyse Weinanalyse Wein Electronic books. Congress proceedings (reports) Conference papers and proceedings Conference papers and proceedings. Actes de congrès. San Diego (Calif., 2005)
Online Access:	Connect to the full text of this electronic book

Table of Contents:

1. Authentication of food and wine / Peter Winterhalter
2. Detection and quantification of roundup ready soy in food samples using conventional and real-time polymerase chain reaction / Michael Rott, Tracy Lawrence and Margaret Green
3. Enantiomeric analysis as a tool for authentication of foods and beverages / Susan E. Ebeler
4. Sophisticated online techniques in the authenticity assessment of natural flavors / Armin Mosandl, Mirjam Kreck, Jochen Jung and Sabine Sewenig
5. Flavor authenticity studies by isotope ratio mass spectrometry : perspectives and limits / Elke Richling, Markus Appel, Frank Heckel, Kathrin Kahle, Michael Kraus, Christina Preston, Wolfgang Hummer and Peter Schreier.