TY  - BOOK
AU  - Siddiqi,K.S.
AU  - Nollet,Leo M.L.
ED  - Taylor and Francis.
TI  - Fingerprinting Techniques in Food Authentication and Traceability
T2  - Food Analysis & Properties
SN  - 9781315277219
AV  - TX353 
U1  -  664/.06 
PY  - 2018///]
CY  - Boca Raton, FL
PB  - CRC Press
KW  - TECHNOLOGY & ENGINEERING / Food Science
KW  - bisacsh
KW  - food adulteration
KW  - food recalls
KW  - geographical authenticity
KW  - proof of provenance
KW  - source of contamination
KW  - spectroscopic techniques
KW  - Food industry and trade
KW  - Inventory control
KW  - Food
KW  - Analysis
KW  - Tracking (Engineering)
KW  - Electronic books
N1  - Includes bibliographical references and index; Section 1 TECHNIQUES --; Chapter 1 High Resolution Mass Spectrometry in Food Analysis  -- --Dimitra A. Lambropoulou and Anna Ofrydopoulou --; Chapter 2 Infrared Spectroscopic Techniques  -- --Basil K. Munjanja --; Chapter 3 NMR Spectroscopy  -- --A. Spyros --; Chapter 4 Capillary Electrophoresis  -- --Semih Otles and Vasfiye Hazal Ozyurt --; Chapter 5 Flow Injection AnalysisTandem Mass Spectrometry  -- --Ruiz-Capillas, Claudia, Herrero, Ana M. --; Jimnez-Colmenero, and Francisco --; Chapter 6 Ambient Ionization MS  -- --Leo M.L. Nollet --; Chapter 7 DNA-Based Methodologies -- --M. Muoz-Colmenero --; Section 2 AUTHENTICATION AND TRACEABILITY --; Chapter 8 Introduction to Food Authentication Based on --; Fingerprinting Techniques  -- --Md. Rizwanullah, Nausheen Khan, Saima Amin, Javed Ahmad, --; Syed Sarim Imam, Khalid Umar Fakhri, and Mohd. Moshahid --; Alam Rizvi --; Chapter 9 Introduction to Food Traceability Based on Fingerprinting --; Techniques  -- --Md. Rizwanullah, Nausheen Khan, Saima Amin, Javed Ahmad, --; Syed Sarim Imam, Khalid Umar Fakhri, and Mohd. Moshahid --; Alam Rizvi --; Section 3 MULTIVARIATE STATISTICAL TECHNIQUES --; Chapter 10 Experimental Design -- --Hctor C. Goicoechea --; Chapter 11 Data Preprocessing  -- --Dr. Leo M.L. Nollet --; Chapter 12 Classification and Modeling Methods  -- --Silvana M. Azcarate, Marianela Savio, and Jos M. Camia --; Chapter 13 Validation  -- --Ral Andrs Gil, Roberto Antonio Olsina, and Marianela Savio --; Section 4 APPLICATIONS --; Chapter 14 Authentication and Traceability of Wine  -- --Javed Ahamad, Javed Ahmad, Nehal Mohsin, and Naiyer Shahzad --; Chapter 15 Authentication and Traceability of Honey  -- --Ammeduzzafar, Syed Nasir Abbas Bukhari, Javed Ahmad, and --; Mohammad Shabib Akhtar --; Chapter 16 Application of Fingerprinting Techniques in Authentication --; and Traceability of Meat  -- --Sadaf Jamal Gilani, Syed Sarim Imam, and Md. Rizwanullah --; Chapter 17 Application of Fingerprinting Techniques in Authentication --; and Traceability of Fruits and Vegetables  -- --Sadaf Jamal Gilani, Syed Sarim Imam, Ammeduzzafar, and Javed --; Ahmad --; Chapter 18 Application of Authentication and Traceability in Chocolate  -- --Saima Amin and Showkat R. Mir --; Chapter 19 Authentication and Traceability of Rice  -- --Abu Tariq, Showkat Ahmad Bhawani, Ahmad Husaini, and Abdul --; Moheman --; Chapter 20 Fingerprinting Techniques in Food Authentication and --; Traceability of Marine Species  -- --Abdul Moheman, Showkat Ahmad Bhawani, Ahmad Husaini, --; Sarwar Alam, and Abu Tariq; Also available in print format
N2  - There is an increasing interest by consumers for high-quality food products with a clear geographical origin. With these products in demand, suitable analytical techniques are needed for the quality control. Current analytical approaches are mass spectrometry techniques, spectroscopic techniques, separation techniques, and others. Fingerprinting Techniques in Food Authentication and Traceability discusses the principles of the techniques together with their advantages and drawbacks, and reported applications concerning geographical authenticity. A combination of methods analyzing different types of food compounds seems to be the most promising approach to establish the geographical origin. The abundant acquired data are analyzed by chemometrics.  Producing safe and high-quality food is a prerequisite to ensure consumer health and successful domestic and international trade, and is critical to the sustainable development of national agricultural resources. Systems to trace food or feed products through specified stages of production, processing, and distribution play a key role in assuring food safety. Analytical techniques that enable the provenance of food to be determined provide an independent means of verifying traceability systems and also help to prove product authenticity, to combat fraudulent practices and to control adulteration, which are important issues for economic, religious, or cultural reasons. Proof of provenance has become an important topic in the context of food safety, food quality, and consumer protection in accordance with national legislation and international standards and guidelines
UR  - https://www.taylorfrancis.com/books/9781315277219
ER  -