New Analytical Approaches for Verifying the Origin of Food

New Analytical Approaches for Verifying the Origin of Food
Author: Paul Brereton
Publsiher: Elsevier
Total Pages: 272
Release: 2013-07-31
ISBN 10: 0857097598
ISBN 13: 9780857097590
Language: EN, FR, DE, ES & NL

New Analytical Approaches for Verifying the Origin of Food Book Review:

Food and beverage labels often specify a product’s geographical origin, species, variety and method of production. These claims can significantly influence an item’s economic value, but their verification is not always straightforward. New analytical approaches for verifying the origin of food reviews new analytical methods in this area together with applications to key commodities. Part one introduces the concept of food origin and provides supporting information on labelling legislation and standards. Part two moves on to explore new approaches for verifying the geographical origin of food using geospatial models and verifying species and varietal components of the food we eat. Holistic methods of verification methods using vibrational spectroscopy and associated chemometrics are also discussed. Finally, part three highlights the applications of new analytical methods to verify the origin of particular food commodities: fish, honey and wine. New analytical approaches for verifying the origin of food is a standard reference for professionals working in analytical laboratories testing food authenticity and for researchers, in the food industry, analytical laboratories and academia, working on the development of analytical methods for food authenticity. Includes a chapter on origin labelling legislation and standards Chapters address the applications of both established and novel methods in key product sectors Reviews new analytical methods and their applications in the food industry

Advances in Food Authenticity Testing

Advances in Food Authenticity Testing
Author: Gerard Downey
Publsiher: Woodhead Publishing
Total Pages: 798
Release: 2016-08-08
ISBN 10: 0081002335
ISBN 13: 9780081002339
Language: EN, FR, DE, ES & NL

Advances in Food Authenticity Testing Book Review:

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

Food Authentication
Author: Contantinos A. Georgiou
Publsiher: John Wiley & Sons
Total Pages: 568
Release: 2017-05-08
ISBN 10: 1118810260
ISBN 13: 9781118810262
Language: EN, FR, DE, ES & NL

Food Authentication Book Review:

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 and the Chinese melamine scandals, the latter of which led to six fatalities and the hospitalization 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 and 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 for researchers working in food authentication, this book will serve as an essential resource for analytical scientists interested in the field and food scientists aiming to appreciate analytical approaches. This book will be a companion to under- and postgraduate students in their studies in food authentication, and will be useful to researchers in universities and research institutions.

Food Protected Designation of Origin

Food Protected Designation of Origin
Author: Anonim
Publsiher: Newnes
Total Pages: 800
Release: 2013-06-11
ISBN 10: 0444595724
ISBN 13: 9780444595720
Language: EN, FR, DE, ES & NL

Food Protected Designation of Origin Book Review:

Protected designation of origin (PDO) taken together with other geographical indicators, such as protected geographical indication (PGI) and traditional specialty guaranteed (TSG), offer the consumer additional guarantees on the quality and authentication of foods. They are important tools that protect the names of regional foods, such as wines, cheeses, hams, sausages and olives, so that only foods that genuinely originate in a particular region are allowed to be identified as such. The economic value of these regional foods, as well as the increased interest from consumers and the food industry about the traceability and origin of food, mean that it has become necessary to establish methods for PDO and PGI authentication based on the specific characteristics and chemical markers of these kinds of products. This book offers a complete guide of the methods available to authenticate food PDO, beginning with an explanation of the analytical and chemometric methods available for PDO authentication, before looking at the main foods covered, PGI labels and the social and legal framework for food PGIs. It will be of interest to people engaged in the fields of food production, commercialization and consumption, as well as policymakers and control laboratories. Offers a complete guide to the methods available for food Protected Designation of Origin (PDO) authentication Explains the analytical and chemometric methods Focuses on the various food products covered by authentication labels

Modern Techniques for Food Authentication

Modern Techniques for Food Authentication
Author: Da-Wen Sun
Publsiher: Academic Press
Total Pages: 805
Release: 2018-07-25
ISBN 10: 0128142650
ISBN 13: 9780128142653
Language: EN, FR, DE, ES & NL

Modern Techniques for Food Authentication Book Review:

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 Forensics

Food Forensics
Author: James F. Carter,Lesley A. Chesson
Publsiher: CRC Press
Total Pages: 336
Release: 2017-07-28
ISBN 10: 1351647687
ISBN 13: 9781351647687
Language: EN, FR, DE, ES & NL

Food Forensics Book Review:

Food forensics is a multi-disciplinary science involving advanced analytical techniques, plant and animal metabolism, and sophisticated data interpretation tools. This book explains how plants, and in turn animals eating those plants, assimilate stable isotopes and trace elements from their environments. It provides extensive reviews of the use of stable isotope and trace element measurements for the authentication of major food groups and how these can be used to detect fraudsters. The book emphasises the use of correct methods for sample preparation and measurement so that data can be compared to existing datasets, with a dedicated chapter discussing interpretations.

Proteomics for Food Authentication

Proteomics for Food Authentication
Author: Leo M. L. Nollet,Semih Ötleş
Publsiher: CRC Press
Total Pages: 250
Release: 2020
ISBN 10: 9780429261923
ISBN 13: 0429261926
Language: EN, FR, DE, ES & NL

Proteomics for Food Authentication Book Review:

"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"--

Sensory Analysis for Food and Beverage Quality Control

Sensory Analysis for Food and Beverage Quality Control
Author: David Kilcast
Publsiher: Elsevier
Total Pages: 400
Release: 2010-05-24
ISBN 10: 1845699513
ISBN 13: 9781845699512
Language: EN, FR, DE, ES & NL

Sensory Analysis for Food and Beverage Quality Control Book Review:

Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the sale of goods which fail to meet the desired specifications or are rejected by the consumer. This book is a practical guide for all those tasked with using sensory analysis for quality control (QC) of food and beverages. Chapters in part one cover the key aspects to consider when designing a sensory QC program. The second part of the book focuses on methods for sensory QC and statistical data analysis. Establishing product sensory specifications and combining instrumental and sensory methods are also covered. The final part of the book reviews the use of sensory QC programs in the food and beverage industry. Chapters on sensory QC for taint prevention and the application of sensory techniques for shelf-life assessment are followed by contributions reviewing sensory QC programs for different products, including ready meals, wine and fish. A chapter on sensory QC of products such as textiles, cosmetics and cars completes the volume. Sensory analysis for food and beverage quality control is an essential reference for anyone setting up or operating a sensory QC program, or researching sensory QC. Highlights key aspects to consider when designing a quality control program including sensory targets and proficiency testing Examines methods for sensory quality control and statistical data analysis Reviews the use of sensory quality control programs in the food and beverage industry featuring ready meals, wine and fish

The Analytical Approach

The Analytical Approach
Author: Jeanette G. Grasselli
Publsiher: Amer Chemical Society
Total Pages: 239
Release: 1983
ISBN 10:
ISBN 13: UOM:39015016082771
Language: EN, FR, DE, ES & NL

The Analytical Approach Book Review:

Food Analysis Laboratory Manual

Food Analysis Laboratory Manual
Author: S. Suzanne Nielsen
Publsiher: Springer Science & Business Media
Total Pages: 177
Release: 2010-03-20
ISBN 10: 9781441914637
ISBN 13: 1441914633
Language: EN, FR, DE, ES & NL

Food Analysis Laboratory Manual Book Review:

This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by the same author. The 21 laboratory exercises in the manual cover 20 of the 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. Most of the laboratory exercises include the following: introduction, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.

Honey Analysis

Honey Analysis
Author: Vagner De Alencar Arnaut De Toledo,Emerson Dechechi Chambó
Publsiher: BoD – Books on Demand
Total Pages: 100
Release: 2020-07-15
ISBN 10: 178985119X
ISBN 13: 9781789851199
Language: EN, FR, DE, ES & NL

Honey Analysis Book Review:

Honey Analysis - New Advances and Challenges discusses advances in honey research. Topics include the physicochemical characteristics of honey from stingless bees, the therapeutic properties of honey, melissopalynological analysis as an indicator of the botanical and geographical origin of honey, and methods for authenticating honey. Written by experts in the field, this book provides readers with an indispensable source of information, assisting them in future investigations of honey and beekeeping.

Testing and Analysis of GMO containing Foods and Feed

Testing and Analysis of GMO containing Foods and Feed
Author: Salah E. O. Mahgoub,Leo M.L. Nollet
Publsiher: CRC Press
Total Pages: 288
Release: 2019-01-15
ISBN 10: 135171385X
ISBN 13: 9781351713856
Language: EN, FR, DE, ES & NL

Testing and Analysis of GMO containing Foods and Feed Book Review:

An increasing number of genetically modified organisms (GMOs) continues to be produced every day. In response to the concerns raised by the development of GMOs and their incorporation in foods and feed, guidelines and regulations to govern and control the use of GMOs and their products have been enacted. These regulations necessitated the design of methods to detect and analyse the presence of GMOs or their products in agriculture produce, food and feed production chains. Design of techniques and instruments that would detect, identify, and quantify GM ingredients in food and feed will help inspection authorities to relay reliable information to consumers who might be concerned about the presence of GM ingredients. Information generated by detection of GMOs in food and feed would be helpful for setting regulations that govern the use of GM components as well as for labeling purposes. Qualitative detection methods of GM-DNA sequences in foods and feeds have evolved fast during the past few years. There is continuous need for the development of more advanced multi-detection systems and for periodic updates of the databases related to these systems. Testing and Analysis of GMO-containing Foods and Feed presents updates and comprehensive views on the various methods and techniques in use today for the detection, identification and quantification of GMOs in foods and feed. The eleven book chapters cover recent developments on sample preparation techniques, immunoassays methods and the PCR technique used in GMO analysis, the use of biosensors in relation to GMO analysis, the application of nucleic acid microarrays for the detection of GMOs, validation and standardization methods for GMO testing, in addition to the type of reference material and reference methods used in GMO testing and analysis. Some of the ISO standards designed for identifying and detecting the presence of GM material in foods are also presented in the book.

HACCP a Systematic Approach to Food Safety

HACCP  a Systematic Approach to Food Safety
Author: Virginia N. Scott,Kenneth E. Stevenson
Publsiher: Unknown
Total Pages: 219
Release: 2006
ISBN 10:
ISBN 13: CORNELL:31924101449662
Language: EN, FR, DE, ES & NL

HACCP a Systematic Approach to Food Safety Book Review:

Food Authenticity and Traceability

Food Authenticity and Traceability
Author: M Lees
Publsiher: Elsevier
Total Pages: 400
Release: 2003-10-22
ISBN 10: 1855737183
ISBN 13: 9781855737181
Language: EN, FR, DE, ES & NL

Food Authenticity and Traceability Book Review:

The ability to trace and authenticate a food product is of major concern to the food industry. This important topic is reviewed extensively in this authoritative text on current and emerging techniques. Part one deals with analytical techniques applied to food authentication. There are chapters on both established and developing technologies, as well as discussions of chemometrics and data handling. Part two relates these methodologies to particular food and beverage products, such as meat, dairy products, cereals and wine. In part three traceability is reviewed in detail, looking at the development of efficient traceability systems and their application in practice to such areas as animal feed and fish processing. Food Authenticity and Traceability is an essential reference for all those concerned with food safety and quality. Outlines methods and issues in food authentication and traceability Deals with analytical techniques applied to food authentication, with chapters on established and developing technologies, chemometrics and data handling Explores how techniques are applied in particular sectors and reviews recent developments in traceability systems for differing food products

Food Analysis

Food Analysis
Author: Y. Pomeranz
Publsiher: Springer Science & Business Media
Total Pages: 778
Release: 2013-12-01
ISBN 10: 1461569982
ISBN 13: 9781461569985
Language: EN, FR, DE, ES & NL

Food Analysis Book Review:

The first edition of Food Analysis: Theory and Practice was published in 1971 and was revised in 1978. The second edition was published in 1987, and in 1993 we found it necessary to prepare a third edition to reflect and cover the most recent advances in the field of food analysis. A complete revision of a book is an arduous and anguished task. The following are challenges that we wanted to address in this revision: to update the material without eliminating classic and time-preserved and honored methods used by the food analyst; to broaden and deepen the coverage and scope without increasing the size of the book; and to produce a textbook (for senior undergraduate and graduate students) with regard to objectives, scope, and outlay while providing a reference and resource for the worker and researcher in the field of food analysis. To meet those challenges we added much new material and took out practically the same amount of "rel atively outdated" material. Every chapter has been extensively updated and revised; many of the pictures in the previous editions were deleted and, whenever available and appropriate, were replaced by diagrams or flow sheets. In Part I we have expanded the seetions on sampling, preparation of sam pIes, reporting results, and reliability of analyses.

Chemometrics in Food Chemistry

Chemometrics in Food Chemistry
Author: Anonim
Publsiher: Newnes
Total Pages: 512
Release: 2013-06-08
ISBN 10: 0444595295
ISBN 13: 9780444595294
Language: EN, FR, DE, ES & NL

Chemometrics in Food Chemistry Book Review:

The issues related to food science and authentication are of particular importance for researchers, consumers and regulatory entities. The need to guarantee quality foodstuff – where the word "quality" encompasses many different meanings, including e.g. nutritional value, safety of use, absence of alteration and adulterations, genuineness, typicalness, etc. – has led researchers to look for increasingly effective tools to investigate and deal with food chemistry problems. As even the simplest food is a complex matrix, the way to investigate its chemistry cannot be other than multivariate. Therefore, chemometrics is a necessary and powerful tool for the field of food analysis and control. For food science in general and food analysis and control in particular, there are several problems for which chemometrics are of utmost importance. Traceability, i.e. the possibility of verifying the animal/botanical, geographical and/or productive origin of a foodstuff, is, for instance, one area where the use of chemometric techniques is not only recommended but essential: indeed, at present no specific chemical and/or physico-chemical markers have been identified that can be univocally linked to the origin of a foodstuff and the only way of obtaining reliable traceability is by means of multivariate classification applied to experimental fingerprinting results. Another area where chemometrics is of particular importance is in building the bridge between consumer preferences, sensory attributes and molecular profiling of food: by identifying latent structures among the data tables, bilinear modeling techniques (such as PCA, MCR, PLS and its various evolutions) can provide an interpretable and reliable connection among these domains. Other problems include process control and monitoring, the possibility of using RGB or hyperspectral imaging techniques to nondestructively check food quality, calibration of multidimensional or hyphenated instruments etc.

Calibration and Validation of Analytical Methods

Calibration and Validation of Analytical Methods
Author: Mark Stauffer
Publsiher: BoD – Books on Demand
Total Pages: 174
Release: 2018-04-25
ISBN 10: 1789230845
ISBN 13: 9781789230840
Language: EN, FR, DE, ES & NL

Calibration and Validation of Analytical Methods Book Review:

This book seeks to introduce the reader to current methodologies in analytical calibration and validation. This collection of contributed research articles and reviews addresses current developments in the calibration of analytical methods and techniques and their subsequent validation. Section 1, "Introduction," contains the Introductory Chapter, a broad overview of analytical calibration and validation, and a brief synopsis of the following chapters. Section 2 "Calibration Approaches" presents five chapters covering calibration schemes for some modern analytical methods and techniques. The last chapter in this section provides a segue into Section 3, "Validation Approaches," which contains two chapters on validation procedures and parameters. This book is a valuable source of scientific information for anyone interested in analytical calibration and validation.

Methods for Developing New Food Products

Methods for Developing New Food Products
Author: Fadi Aramouni,Kathryn Deschenes
Publsiher: DEStech Publications, Inc
Total Pages: 410
Release: 2014-08-22
ISBN 10: 1605951129
ISBN 13: 9781605951126
Language: EN, FR, DE, ES & NL

Methods for Developing New Food Products Book Review:

Explains the basics of food technology and new product development from initial planning through formulation, market research, manufacturing and product launchCarefully outlined test protocols plus quantified sensory, financial and feasibility analysisRecaps key technical concepts across the entire food science curriculum Developed as a comprehensive guide to how food products are planned, budgeted, manufactured and launched, this original textbook forms a cohesive introduction to all phases of food product development. A unique feature of the book is that it reviews the main concepts of food chemistry, ingredient functionality, additives, processing, quality control, safety, package labeling and more-—virtually the entire food technology curriculum. With this specialized information as context, the book spells out the procedures needed to formulate, cost-justify and test market safe and profitable new products that meet regulatory guidelines and consumer expectations. The technical exposition is highlighted by case studies of novel food items introduced by U.S. companies. Syllabus-ready and furnished with back-of-chapter questions and projects, the volume is highly suited for university courses, including the capstone, as well as in-house and team training short courses in industry.

Descriptive Food Science

Descriptive Food Science
Author: Antonio Valero Díaz,Rosa María García-Gimeno
Publsiher: BoD – Books on Demand
Total Pages: 182
Release: 2018-11-28
ISBN 10: 1789845947
ISBN 13: 9781789845945
Language: EN, FR, DE, ES & NL

Descriptive Food Science Book Review:

Deep knowledge of the chemical composition, nutrients, physical properties, toxicology, and microbiological composition of food allows for the production of safe, high-quality foods. This knowledge is fundamental when producing, preserving, manipulating, and distributing food substances, especially to reduce the risks to consumer health. The full extent of the effects on the composition of foods treated by new technologies is still unknown and it must be considered to guarantee that food is produced safely. Descriptive Food Science gives an in-depth insight into this field. Section 1 focuses on the quality of various foods and Section 2 centers on how different technological treatments affect the quality of food.

Dietary Risk Assessment in the WIC Program

Dietary Risk Assessment in the WIC Program
Author: Institute of Medicine,Food and Nutrition Board,Committee on Dietary Risk Assessment in the WIC Program
Publsiher: National Academies Press
Total Pages: 181
Release: 2002-05-10
ISBN 10: 0309082846
ISBN 13: 9780309082846
Language: EN, FR, DE, ES & NL

Dietary Risk Assessment in the WIC Program Book Review:

Dietary Risk Assessment in the WIC Program reviews methods used to determine dietary risk based on failure to meet Dietary Guidelines for applicants to the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC). Applicants to the WIC program must be at nutritional risk to be eligible for program benefits. Although “dietary risk†is only one of five nutrition risk categories, it is the category most commonly reported among WIC applicants. This book documents that nearly all low-income women in the childbearing years and children 2 years and over are at risk because their diets fail to meet the recommended numbers of servings of the food guide pyramid. The committee recommends that all women and children (ages 2-4 years) who meet the eligibility requirements based on income, categorical and residency status also be presumed to meet the requirement of nutrition risk. By presuming that all who meet the categorical and income eligibility requirements are at dietary risk, WIC retains its potential for preventing and correcting nutrition-related problems while avoiding serious misclassification errors that could lead to denial of services for eligible individuals.