Notice bibliographique
- Notice
Type(s) de contenu et mode(s) de consultation : Texte noté : électronique
Titre(s) : Food authentication [Texte électronique] : management, analysis and regulation / edited by Constantinos A. Georgiou and Georgios P. Danezis
Publication : Chichester : Wiley Blackwell, copyright 2017
Description matérielle : 1 online resource (XIX-548 p.)
Note(s) : Notes bibliogr.
Autre(s) auteur(s) : Georgiou, Constantinos A.. Éditeur scientifique
Danezis, Georgios P.. Éditeur scientifique
Sujet(s) : Aliments -- Approvisionnement
Industries agroalimentaires -- Qualité -- Contrôle
Industries agroalimentaires -- Gestion du risque
Indice(s) Dewey :
363.192 6 (23e éd.) = Sécurité des aliments - Contrôle
Identifiants, prix et caractéristiques : ISBN 9781118810248. - ISBN 1118810244. - ISBN 9781118810224. - ISBN 1118810228. -
ISBN 9781118810262 (erroné). - ISBN 1118810260 (erroné). - ISBN 9781118810255 (erroné)
(epub)
Identifiant de la notice : ark:/12148/cb45368711f
Notice n° :
FRBNF45368711
(notice reprise d'un réservoir extérieur)
Table des matières : Cover; Title Page; Copyright; Contents; List of Contributors; Preface; Part A Introduction
and Status; Chapter 1 Introduction, Definitions and Legislation; 1.1 Introduction;
1.2 Definitions; 1.3 Geographical Indications; 1.4 Organics; 1.5 Conclusion; References;
Legislation Acts; Chapter 2 Food Authentication by Numbers; 2.1 Introduction; 2.2
Research Trends; 2.3 Analytical Techniques; 2.4 Countries; 2.5 Journals; References;
Part B Consumer Attitudes Towards Authentic Food and Market Analysis
Chapter 3 The Concept of Authenticity and its Relevance to Consumers: Country and
Place Branding in the Context of Food Authenticity3.1 Introduction: The Challenge
of Authenticity; 3.2 Countries as Brands: The Country-of-Origin (COO) Effect on Product
Choices; 3.3 Place Branding: Geographic Indication Labels and their Effect on Food
Choice; 3.4 Conclusion: Towards a Definiton of Authenticity in a Business Context;
Acknowledgements; References; Part C Geographical, Botanical, and Species Origin,
Method of Production and Food Frauds Detection; Chapter 4 Elemental Fingerprinting
4.1 Introduction4.2 Elemental Techniques; 4.3 Sample Preparation: Pretreatment; 4.4
Applications; 4.5 Conclusions and Outlook; References; Chaptet 5 Isotopic Fingerprinting;
5.1 Light Isotopes; 5.1.1 Introduction; 5.1.2 Application of Stable Isotope Ratios
in Food Control; References; 5.2 Heavy Isotopes; 5.2.1 Introduction; 5.2.2 Quality
vs. Geographical Traceability; 5.2.3 The Isotopic Approach to Food Traceability; 5.2.4
Bioavailability; References; Legislation; Chapter 6 Nuclear Magnetic Resonance ;
Metabolomics; 6.1 Introduction; 6.2 Olive Oils
6.3 NMR for Investigating Fruit Metabolomics6.4 NMR Metabolomics of Transgenic Vegetable
Food; References; Chapter 7 Chromatography; 7.1 Introduction to Chromatography ;
Techniques; 7.1.1 Introduction; 7.1.2 Chromatography; Acknowledgements; References;
7.2 Chromatography ; Applications; 7.2.1 Introduction; 7.2.2 Carbohydrates; 7.2.3
Food Proteins and Peptides; 7.2.4 Fatty Acids and Triacylglicerols; 7.2.5 Volatile
Compounds; 7.2.6 Phenolic Compounds; 7.2.7 Organic Acids; 7.2.8 Conclusions; Acknowledgements;
References; Chapter 8 Vibrational and Fluorescence Spectroscopy
8.1 Vibrational Spectroscopy8.1.1 Introduction; 8.1.2 Instrumentation and Software;
8.1.3 Applications of Vibrational Spectroscopy in Food Authenticity; 8.1.4 Concluding
Remarks and Future Perspectives; References; 8.2 Fluorescence Spectroscopy; 8.2.1
Fluorescence; 8.2.2 Chemometrics; 8.2.3 Applications in Foods and Drinks; 8.2.4 Conclusions
and Perspectives; References; Chapter 9 Molecular Techniques ; Genomics and Proteomics;
9.1 Introduction; 9.2 DNA-Based Methods; 9.3 Proteomics for Species and Geographical
Origin Authentication; 9.4 Future Trends; References
