Food Authenticity and Traceability (Woodhead Publishing in Food Science and Technology)

Preliminaries......Page 1
Contents......Page 5
1 Advanced PCR techniques in identifying food components......Page 21
2 DNA methods for identifying plant and animal species in food......Page 52
3 Enzyme immunoassays for identifying animal species in food......Page 72
4 Proteome and metabolome analyses for food authentication......Page 89
5 Near infra-red absorption technology for analysing food......Page 119
6 NMR spectroscopy in food authentication......Page 149
7 Using stable isotope ratio mass spectrometry (IRMS) in food authentication and traceability......Page 174
8 Spectrophotometric techniques......Page 202
9 Gas chromatography......Page 215
10 High pressure liquid chromatography (HPLC) in food authentication......Page 236
11 Enzymatic techniques for authenticating food components......Page 257
12 In-line sensors for food analysis......Page 293
13 Chemometrics in data analysis......Page 317
14 Species identification in processed seafoods......Page 341
15 Meat and meat products......Page 365
16 Milk and dairy products......Page 375
17 Cereals......Page 396
18 Herbs and spices......Page 404
19 Identifying genetically modified organisms (GMOs)......Page 433
20 Wine authenticity......Page 444
21 Traceability in food processing: an introduction......Page 477
22 Developing traceability systems across the supply chain......Page 491
23 Developing and implementing an effective traceability and product recall system......Page 514
24 Traceability in fish processing......Page 525
25 Safety and traceability of animal feed......Page 536
26 Geographic traceability of cheese......Page 572
27 Advanced DNA-based detection techniques for genetically modified food......Page 593
Index......Page 613