Skip to main content

Modern Techniques for Food Authentication

  • 1st Edition - June 12, 2008
  • Editor: Da-Wen Sun
  • Language: English
  • Hardback ISBN:
    9 7 8 - 0 - 1 2 - 3 7 4 0 8 5 - 4
  • eBook ISBN:
    9 7 8 - 0 - 0 8 - 0 8 8 6 1 6 - 9

With the increasing awareness of food safety and quality, consumers continuously demand the reassurance of origin and content of their foods. Furthermore, manufacturers must be… Read more

Modern Techniques for Food Authentication

Purchase options

LIMITED OFFER

Save 50% on book bundles

Immediately download your ebook while waiting for your print delivery. No promo code needed.

Image of books

Institutional subscription on ScienceDirect

Request a sales quote
With the increasing awareness of food safety and quality, consumers continuously demand the reassurance of origin and content of their foods. Furthermore, manufacturers must be able to confirm the authenticity of components of their products in order to comply with government legislation. Protection of the rights of consumers, genuine food processors, and prevention of fraudulent or deceptive practices and the adulteration of food is an important and challenge facing the food industry.Rapid scientific and technological advances in the determination of food authenticity have taken place in recent years and Modern Techniques for Food Authentication focuses on many of those novel techniques. Including coverage of various spectroscopic technologies, methods based on isotopic analysis and chromatography, DNA, enzymatic analysis, electrophosresis and thermal methods, this book provides a valuable, international resource on the latest developments in food authentication.