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portada Food Authentication: Management, Analysis and Regulation
Type
Physical Book
Publisher
Author
Language
English
Pages
576
Format
Hardcover
Dimensions
24.6 x 16.8 x 2.8 cm
Weight
1.09 kg.
ISBN13
9781118810262
Categories

Food Authentication: Management, Analysis and Regulation

Georgiou, Contantinos A. ; Danezis, Georgios P. (Author) · Wiley-Blackwell · Hardcover

Food Authentication: Management, Analysis and Regulation - Georgiou, Contantinos A. ; Danezis, Georgios P.

New Book Imported to South Africa
Delivery: 26 Aug - 04 Sep Shipping: 6 to 7 business days.
R 3,894
R 3,894

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Synopsis "Food Authentication: Management, Analysis and Regulation"

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.

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