Food Authentication. Management, Analysis And Regulation

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The determination of food authenticity is a vital component of quality control


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

As well as being a safety concern, authenticity is also a quality criterion for food and food ingredients

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

Chapters focus on the novel techniques markers that have emerged in recent years

Consumers and retailers demand that the products they purchase and sell are what they purport to be

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

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

The reader will be informed about the latest pertinent analytical techniques

This book covers the most advanced techniques used for the authentication of a vast number of products around the world

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.

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