Fingerprinting Techniques in Food Authentication and Traceability / (Record no. 19071)

MARC details
000 -LEADER
fixed length control field 06230nam a2200589Ii 4500
001 - CONTROL NUMBER
control field 9781315277219
003 - CONTROL NUMBER IDENTIFIER
control field FlBoTFG
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20220724194601.0
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS
fixed length control field m o d
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 181112t20182019fluab ob 001 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781315277219
Qualifying information (e-book : PDF)
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)1056711159
040 ## - CATALOGING SOURCE
Original cataloging agency FlBoTFG
Transcribing agency FlBoTFG
Description conventions rda
041 1# - LANGUAGE CODE
Language code of text/sound track or separate title eng
050 #4 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX353
072 #7 - SUBJECT CATEGORY CODE
Subject category code SCI
Subject category code subdivision 013010
Source bisacsh
072 #7 - SUBJECT CATEGORY CODE
Subject category code TEC
Subject category code subdivision 012000
Source bisacsh
072 #7 - SUBJECT CATEGORY CODE
Subject category code TDCT
Source bicscc
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number  664/.06
245 00 - TITLE STATEMENT
Title Fingerprinting Techniques in Food Authentication and Traceability /
Statement of responsibility, etc. edited by K. S. Siddiqi and Leo M.L. Nollet.
250 ## - EDITION STATEMENT
Edition statement First edition.
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture Boca Raton, FL :
Name of producer, publisher, distributor, manufacturer CRC Press,
Date of production, publication, distribution, manufacture, or copyright notice [2018].
264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Date of production, publication, distribution, manufacture, or copyright notice ©2019.
300 ## - PHYSICAL DESCRIPTION
Extent 1 online resource (448 pages) :
Other physical details 67 illustrations, text file, PDF.
336 ## - CONTENT TYPE
Content type term text
Source rdacontent
337 ## - MEDIA TYPE
Media type term computer
Source rdamedia
338 ## - CARRIER TYPE
Carrier type term online resource
Source rdacarrier
490 1# - SERIES STATEMENT
Series statement Food Analysis & Properties
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references and index.
505 00 - FORMATTED CONTENTS NOTE
Title Section 1 TECHNIQUES --
-- Chapter 1 High Resolution Mass Spectrometry in Food Analysis -- --Dimitra A. Lambropoulou and Anna Ofrydopoulou --
-- Chapter 2 Infrared Spectroscopic Techniques -- --Basil K. Munjanja --
-- Chapter 3 NMR Spectroscopy -- --A. Spyros --
-- Chapter 4 Capillary Electrophoresis -- --Semih Otles and Vasfiye Hazal Ozyurt --
-- Chapter 5 Flow Injection AnalysisTandem Mass Spectrometry -- --Ruiz-Capillas, Claudia, Herrero, Ana M. --
-- Jimnez-Colmenero, and Francisco --
-- Chapter 6 Ambient Ionization MS -- --Leo M.L. Nollet --
-- Chapter 7 DNA-Based Methodologies -- --M. Muoz-Colmenero --
-- Section 2 AUTHENTICATION AND TRACEABILITY --
-- Chapter 8 Introduction to Food Authentication Based on --
-- Fingerprinting Techniques -- --Md. Rizwanullah, Nausheen Khan, Saima Amin, Javed Ahmad, --
-- Syed Sarim Imam, Khalid Umar Fakhri, and Mohd. Moshahid --
-- Alam Rizvi --
-- Chapter 9 Introduction to Food Traceability Based on Fingerprinting --
-- Techniques -- --Md. Rizwanullah, Nausheen Khan, Saima Amin, Javed Ahmad, --
-- Syed Sarim Imam, Khalid Umar Fakhri, and Mohd. Moshahid --
-- Alam Rizvi --
-- Section 3 MULTIVARIATE STATISTICAL TECHNIQUES --
-- Chapter 10 Experimental Design -- --Hctor C. Goicoechea --
-- Chapter 11 Data Preprocessing -- --Dr. Leo M.L. Nollet --
-- Chapter 12 Classification and Modeling Methods -- --Silvana M. Azcarate, Marianela Savio, and Jos M. Camia --
-- Chapter 13 Validation -- --Ral Andrs Gil, Roberto Antonio Olsina, and Marianela Savio --
-- Section 4 APPLICATIONS --
-- Chapter 14 Authentication and Traceability of Wine -- --Javed Ahamad, Javed Ahmad, Nehal Mohsin, and Naiyer Shahzad --
-- Chapter 15 Authentication and Traceability of Honey -- --Ammeduzzafar, Syed Nasir Abbas Bukhari, Javed Ahmad, and --
-- Mohammad Shabib Akhtar --
-- Chapter 16 Application of Fingerprinting Techniques in Authentication --
-- and Traceability of Meat -- --Sadaf Jamal Gilani, Syed Sarim Imam, and Md. Rizwanullah --
-- Chapter 17 Application of Fingerprinting Techniques in Authentication --
-- and Traceability of Fruits and Vegetables -- --Sadaf Jamal Gilani, Syed Sarim Imam, Ammeduzzafar, and Javed --
-- Ahmad --
-- Chapter 18 Application of Authentication and Traceability in Chocolate -- --Saima Amin and Showkat R. Mir --
-- Chapter 19 Authentication and Traceability of Rice -- --Abu Tariq, Showkat Ahmad Bhawani, Ahmad Husaini, and Abdul --
-- Moheman --
-- Chapter 20 Fingerprinting Techniques in Food Authentication and --
-- Traceability of Marine Species -- --Abdul Moheman, Showkat Ahmad Bhawani, Ahmad Husaini, --
-- Sarwar Alam, and Abu Tariq
520 3# - SUMMARY, ETC.
Summary, etc. There is an increasing interest by consumers for high-quality food products with a clear geographical origin. With these products in demand, suitable analytical techniques are needed for the quality control. Current analytical approaches are mass spectrometry techniques, spectroscopic techniques, separation techniques, and others. Fingerprinting Techniques in Food Authentication and Traceability discusses the principles of the techniques together with their advantages and drawbacks, and reported applications concerning geographical authenticity. A combination of methods analyzing different types of food compounds seems to be the most promising approach to establish the geographical origin. The abundant acquired data are analyzed by chemometrics. Producing safe and high-quality food is a prerequisite to ensure consumer health and successful domestic and international trade, and is critical to the sustainable development of national agricultural resources. Systems to trace food or feed products through specified stages of production, processing, and distribution play a key role in assuring food safety. Analytical techniques that enable the provenance of food to be determined provide an independent means of verifying traceability systems and also help to prove product authenticity, to combat fraudulent practices and to control adulteration, which are important issues for economic, religious, or cultural reasons. Proof of provenance has become an important topic in the context of food safety, food quality, and consumer protection in accordance with national legislation and international standards and guidelines.
530 ## - ADDITIONAL PHYSICAL FORM AVAILABLE NOTE
Additional physical form available note Also available in print format.
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element TECHNOLOGY & ENGINEERING / Food Science.
Source of heading or term bisacsh
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element food adulteration.
Source of heading or term bisacsh
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element food recalls.
Source of heading or term bisacsh
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element geographical authenticity.
Source of heading or term bisacsh
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element proof of provenance.
Source of heading or term bisacsh
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element source of contamination.
Source of heading or term bisacsh
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element spectroscopic techniques.
Source of heading or term bisacsh
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food industry and trade
General subdivision Inventory control.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food
General subdivision Analysis.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Tracking (Engineering)
655 #0 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Electronic books.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Siddiqi, K. S.,
Relator term editor.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Nollet, Leo M.L.,
Relator term editor.
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element Taylor and Francis.
776 08 - ADDITIONAL PHYSICAL FORM ENTRY
Relationship information Print version:
International Standard Book Number 9781138197671
830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE
Uniform title Food Analysis & Properties.
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://www.taylorfrancis.com/books/9781315277219">https://www.taylorfrancis.com/books/9781315277219</a>
Public note Click here to view.
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Library of Congress Classification
Koha item type eBook

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