000			06230nam a2200589Ii 4500
001			9781315277219
003			FlBoTFG
005			20220724194601.0
006			m o d
007			cr
008			181112t20182019fluab ob 001 0 eng d
020			_a9781315277219 _q(e-book : PDF)
035			_a(OCoLC)1056711159
040			_aFlBoTFG _cFlBoTFG _erda
041	1		_aeng
050		4	_aTX353
072		7	_aSCI _x013010 _2bisacsh
072		7	_aTEC _x012000 _2bisacsh
072		7	_aTDCT _2bicscc
082	0	4	_a 664/.06
245	0	0	_aFingerprinting Techniques in Food Authentication and Traceability / _cedited by K. S. Siddiqi and Leo M.L. Nollet.
250			_aFirst edition.
264		1	_aBoca Raton, FL : _bCRC Press, _c[2018].
264		4	_c©2019.
300			_a1 online resource (448 pages) : _b67 illustrations, text file, PDF.
336			_atext _2rdacontent
337			_acomputer _2rdamedia
338			_aonline resource _2rdacarrier
490	1		_aFood Analysis & Properties
504			_aIncludes bibliographical references and index.
505	0	0	_tSection 1 TECHNIQUES -- _tChapter 1 High Resolution Mass Spectrometry in Food Analysis -- --Dimitra A. Lambropoulou and Anna Ofrydopoulou -- _tChapter 2 Infrared Spectroscopic Techniques -- --Basil K. Munjanja -- _tChapter 3 NMR Spectroscopy -- --A. Spyros -- _tChapter 4 Capillary Electrophoresis -- --Semih Otles and Vasfiye Hazal Ozyurt -- _tChapter 5 Flow Injection AnalysisTandem Mass Spectrometry -- --Ruiz-Capillas, Claudia, Herrero, Ana M. -- _tJimnez-Colmenero, and Francisco -- _tChapter 6 Ambient Ionization MS -- --Leo M.L. Nollet -- _tChapter 7 DNA-Based Methodologies -- --M. Muoz-Colmenero -- _tSection 2 AUTHENTICATION AND TRACEABILITY -- _tChapter 8 Introduction to Food Authentication Based on -- _tFingerprinting Techniques -- --Md. Rizwanullah, Nausheen Khan, Saima Amin, Javed Ahmad, -- _tSyed Sarim Imam, Khalid Umar Fakhri, and Mohd. Moshahid -- _tAlam Rizvi -- _tChapter 9 Introduction to Food Traceability Based on Fingerprinting -- _tTechniques -- --Md. Rizwanullah, Nausheen Khan, Saima Amin, Javed Ahmad, -- _tSyed Sarim Imam, Khalid Umar Fakhri, and Mohd. Moshahid -- _tAlam Rizvi -- _tSection 3 MULTIVARIATE STATISTICAL TECHNIQUES -- _tChapter 10 Experimental Design -- --Hctor C. Goicoechea -- _tChapter 11 Data Preprocessing -- --Dr. Leo M.L. Nollet -- _tChapter 12 Classification and Modeling Methods -- --Silvana M. Azcarate, Marianela Savio, and Jos M. Camia -- _tChapter 13 Validation -- --Ral Andrs Gil, Roberto Antonio Olsina, and Marianela Savio -- _tSection 4 APPLICATIONS -- _tChapter 14 Authentication and Traceability of Wine -- --Javed Ahamad, Javed Ahmad, Nehal Mohsin, and Naiyer Shahzad -- _tChapter 15 Authentication and Traceability of Honey -- --Ammeduzzafar, Syed Nasir Abbas Bukhari, Javed Ahmad, and -- _tMohammad Shabib Akhtar -- _tChapter 16 Application of Fingerprinting Techniques in Authentication -- _tand Traceability of Meat -- --Sadaf Jamal Gilani, Syed Sarim Imam, and Md. Rizwanullah -- _tChapter 17 Application of Fingerprinting Techniques in Authentication -- _tand Traceability of Fruits and Vegetables -- --Sadaf Jamal Gilani, Syed Sarim Imam, Ammeduzzafar, and Javed -- _tAhmad -- _tChapter 18 Application of Authentication and Traceability in Chocolate -- --Saima Amin and Showkat R. Mir -- _tChapter 19 Authentication and Traceability of Rice -- --Abu Tariq, Showkat Ahmad Bhawani, Ahmad Husaini, and Abdul -- _tMoheman -- _tChapter 20 Fingerprinting Techniques in Food Authentication and -- _tTraceability of Marine Species -- --Abdul Moheman, Showkat Ahmad Bhawani, Ahmad Husaini, -- _tSarwar Alam, and Abu Tariq
520	3		_aThere 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			_aAlso available in print format.
650		7	_aTECHNOLOGY & ENGINEERING / Food Science. _2bisacsh
650		7	_afood adulteration. _2bisacsh
650		7	_afood recalls. _2bisacsh
650		7	_ageographical authenticity. _2bisacsh
650		7	_aproof of provenance. _2bisacsh
650		7	_asource of contamination. _2bisacsh
650		7	_aspectroscopic techniques. _2bisacsh
650		0	_aFood industry and trade _xInventory control.
650		0	_aFood _xAnalysis.
650		0	_aTracking (Engineering)
655		0	_aElectronic books.
700	1		_aSiddiqi, K. S., _eeditor.
700	1		_aNollet, Leo M.L., _eeditor.
710	2		_aTaylor and Francis.
776	0	8	_iPrint version: _z9781138197671
830		0	_aFood Analysis & Properties.
856	4	0	_uhttps://www.taylorfrancis.com/books/9781315277219 _zClick here to view.
942			_2lcc _cEBK
999			_c19071 _d19071