Titre : | FOOD AUTHENTICITY AND TRACEABILITY, 1 |
Autre titre: | AUTHENTIFICATION ET TRACABILITE DES ALIMENTS |
Auteurs : | MICHELE LEES |
Type de document : | Livre |
Editeur : | CAMBRIDGE : WOODHEAD PUBLISHING LIMITED, 2003 |
ISBN/ISSN/EAN : | 978-1-85573-526-2 |
Format : | 612 P. |
Langues: | Anglais |
Concepts : |
TECHNIQUE ANALYTIQUE
PCR IDENTIFICATION SPECTROMETRIE PROCHE INFRAROUGE ALIMENT PRODUIT ALIMENTAIRE TRACABILITE CHROMATOGRAPHIE EN PHASE GAZEUSE CHROMATOGRAPHIE LIQUIDE HAUTE PRESSION ANALYSE ENZYMATIQUE PRODUIT DE LA MER VIANDE PRODUIT CARNE LAIT PRODUIT LAITIER EPICE ORGANISME GENETIQUEMENT MODIFIE OGM VIN TECHNOLOGIE ALIMENTAIRE ALIMENT POUR ANIMAUX FROMAGE |
Résumé : | 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. The first part of the book deals with analytical techniques applied to food authentication. There are chapters on both established and developing technologies, as well as discussions of chemometricsand data handling. Part II relates these methodologies to particular food and beverage products, such as meat, dairy products, cereals and wine. Finally, the area of 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 will be an essential reference for all those concerned with food safety and quality, |
Exemplaires (1)
Cote | Support | Section | Disponibilité |
---|---|---|---|
664.07 LEE | Livre | AA - Alimentation, santé et agroindustries | Disponible |