rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Modern techniques for food authentication
  name:
    name part: Sun, Da-Wen
    role:
      role term: editor.
  name:
    name part: ScienceDirect (Online service)
  type of resource: text
  genre: bibliography
  genre: Electronic books.
  origin info:
    place:
      place term: enk
    date issued: 2018
    copyright date: 2018
    edition: Second edition.
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource
  abstract: 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.
  table of contents: Front Cover; Modern Techniques for Food Authentication; Copyright Page; Contents; About the Editor; Contributors; Preface; List of Abbreviations; Chapter 1 Introduction to Food Authentication; Introduction; Modern techniques in food authentication; Food authentication -- still a challenging issue; Conclusions; References; Chapter 2 Spectroscopic Technique: Mid-infrared (MIR) and Fourier Transform Mid-infrared (FT-MIR) Spectroscopies; Introduction; Theory and principles; Instrumentation; Applications of MIR and FT-MIR in foods, drinks, cotton and wood; Conclusions; References
  table of contents: Chapter 3 Spectroscopic Technique: Near-infrared (NIR) SpectroscopyIntroduction; Theory and principles; Instrumentation; Chemometrics; Advantages and disadvantages; Applications in food and beverage authenticity; Conclusions; References; Chapter 4 Spectroscopic Technique: Fourier Transform Near-infrared (FT-NIR) Spectroscopy; Introduction; Theory and instrumentation; New trends in chemometrics as applied to NIR spectroscopic data; Authentication by FT-NIR; Authentication by FT-NIR microscopy; Conclusions; References; Chapter 5 Spectroscopic Technique: Raman Spectroscopy; Introduction
  table of contents: InstrumentationApplications in the agricultural and food sectors; Conclusions; References; Chapter 6 Spectroscopic Technique: Fourier Transform Raman (FT-Raman) Spectroscopy; Introduction; Fundamentals of Raman spectroscopy; Raman band intensities and basis of qualitative aspects of Raman spectroscopy; FT-Raman instrumentation; Applications of FT-Raman spectroscopy; Conclusions; References; Chapter 7 Spectroscopic Technique: Fluorescence and Ultraviolet-visible (UV-Vis) Spectroscopy; Introduction; Fluorescence spectroscopy; Instrumentation; Applications of fluorescence in foods and drinks
  table of contents: Advantages and disadvantages of fluorescence spectroscopyConclusions; References; Chapter 8 Isotopic-spectroscopic Technique: Site-specific Nuclear Isotopic Fractionation Studied by Nuclear Magnetic Resonance (SNIF-NMR); Introduction; Natural isotope fractionation; Determining site-specific ratios by nuclear magnetic resonance (NMR); [sup(2)]H-NMR for quantitative determinations of site-specific ratios; Conclusions; References; Chapter 9 Isotopic-spectroscopic Technique: Stable Isotope Ratio Mass Spectrometry (IRMS); Introduction; Theory and principles; Equipment and instruments
  table of contents: Recent applications in food authenticityStrengths and limitations; Applicability of different isotopic variables to authenticity; Conclusions; Definitions; Acknowledgement; References; Chapter 10 Chromatographic Technique: Gas Chromatography (GC); Introduction; Theory and fundamentals; Instrumentation; Applications; Conclusions; References; Chapter 11 Chromatographic Technique: High-performance Liquid Chromatography (HPLC); Introduction; Principle of liquid chromatography; Applications; Conclusions; References; Chapter 12 DNA-based Technique: Polymerase Chain Reaction (PCR); Introduction
  note: edited by Da-Wen Sun.
  note: Includes bibliographical references and index.
  subject:
    topic: Food
    topic: Analysis
  subject:
    topic: Food adulteration and inspection
  subject:
    topic: Food Analysis
  subject:
    topic: Aliments
    topic: Analyse
  subject:
    topic: TECHNOLOGY & ENGINEERING
    topic: Food Science
  subject:
    topic: Food adulteration and inspection
  subject:
    topic: Food
    topic: Analysis
  classification: TX541
  classification: 664.07
  related item:
    title info:
      title: Modern techniques for food authentication
    origin info:
      publisher: London ; San Diego, CA : Academic Press is an imprint of Elsevier, [2018]
      edition: Second edition.
    identifier: (OCoLC)1029205130
  identifier: 9780128142653
  identifier: 0128142650
  identifier: 9780128142646
  identifier: 0128142642
  identifier: 2020301233
  identifier: 9780128142653 Ingram Content Group
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: N$T
    record creation date: 180727
    record change date: 20260327153628.7
    record identifier: in00005763593
    language of cataloging:
      language term: eng