Advances in Food Authenticity Testing (Woodhead Publishing Series in Food Science, Technology and Nutrition)

__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 Content: Front Cover Advances in Food Authenticity Testing Advances in Food Authenticity Testing Copyright Contents List of Contributors 1 -- Introduction References One -- Advances in Methods for Food Authenticity Testing 2 -- Advances in DNA Fingerprinting for Food Authenticity Testing 2.1 Introduction 2.2 Scientific Background of DNA Fingerprinting and Its Applications 2.2.1 Mini- and Microsatellites 2.2.2 Single Nucleotide Polymorphism 2.3 The Methodology of DNA Fingerprinting 2.3.1 First-Generation Markers: RFLP, ISSR, and RAPD 2.3.2 Second-Generation Markers: SSRs. 2.3.3 Third-Generation Markers: SNPs2.4 DNA Fingerprinting for Authenticity Testing of Rice Varieties 2.4.1 Case Study: Basmati Rice 2.4.2 Case Study: Jasmine Rice 2.4.3 Further Candidates for Rice DNA Authenticity Testing 2.5 Meat Traceability 2.6 Future Trends References 3 -- Advances in Ultraviolet and Visible Light Spectroscopy for Food Authenticity Testing 3.1 Introduction 3.2 Fundamentals of Ultraviolet and Visible Light Spectroscopy in Food Analysis 3.3 Application of UV-VIS Spectroscopy for Authentication of Foodstuffs 3.3.1 Authentication of Geographical Origin. 3.3.2 Authentication of Variety or Species3.3.3 Purity or Quality Determination 3.3.4 Discrimination of Fresh from Cold-Stored and Frozen-Thawed Products 3.4 Suitable Foodstuffs for Testing Using Ultraviolet and Visible Light Spectroscopy Analysis 3.4.1 Oils 3.4.2 Spices and Tea 3.4.3 Mushrooms 3.4.4 Meat 3.4.5 Fish and Seafood 3.4.6 Rice 3.4.7 Juices 3.4.8 Wine and Vine 3.4.9 Beer 3.4.10 Miscellaneous 3.5 Case Study: Wine Authentication References 4 -- Advances in Infrared Spectroscopy for Food Authenticity Testing 4.1 Introduction. 4.2 Vibrational Spectroscopy as a Screening Method4.2.1 Fundamentals of Infrared Spectroscopy 4.2.2 Mid-Infrared Spectroscopy 4.2.2.1 Instrumentation 4.2.2.2 Sampling Modes 4.2.3 Near-Infrared Spectroscopy 4.2.4 Raman Spectroscopy 4.3 Chemometrics in Vibrational Spectroscopy 4.4 Screening Capabilities of Vibrational Spectroscopy to Detect Adulteration in Foods 4.4.1 Monitoring Authenticity and Adulteration of Milk Products 4.4.2 Monitoring Authenticity and Adulteration of Fruits and Fruit Juices 4.4.3 Monitoring Authenticity and Adulteration of Oils and Fats. 4.4.3.1 Extra Virgin Olive Oil4.4.3.2 Cocoa Butter 4.4.4 Unintentional Contaminants 4.4.4.1 Mycotoxins 4.4.4.2 Acrylamide 4.4.4.3 Pesticides 4.5 The Future of Vibrational Spectroscopy in Food Authentication: Portable and Handheld Technology Sources of Further Information References 5 -- Advances in Fluorescence Emission Spectroscopy for Food Authenticity Testing 5.1 Introduction 5.1.1 Principles of Fluorescence 5.2 What Adulterations Can Fluorescence Emission Spectroscopy Be Used to Detect? 5.3 Applications of Fluorescence Emission Spectroscopy for Food Authentication -- Examples.

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