Consumers have the right to know what is in the food they are
eating, and accordingly, a number of global food regulations
require that the provenance of the food can be guaranteed from farm
to fork. Many different instrumental techniques have been proposed
for food authentication. Although traditional methods are still
being used, new approaches such as genomics, proteomics, and
metabolomics are helping to complement existing methodologies for
verifying the claims made about certain food products. During the
last decade, proteomics (the largescale analysis of proteins in a
particular biological system at a particular time) has been applied
to different research areas within food technology. Since proteins
can be used as markers for many properties of a food, even
indicating processes to which the food has been subjected, they can
provide further evidence of the foods labeling claim. Proteomics
for Food Authentication, a volume in the Food Analysis and
Properties Series, is a comprehensive and updated overview of the
applications, drawbacks, advantages, and challenges of proteomics
for food authentication. Features: Provides a comprehensive and
critical overview of the application of proteomics in food Helps
food scientists determine the authenticity of several food products
Provides applied techniques for both laboratory and industrial
environments Describes workflows, technologies, and tools that are
being assessed in proteomics-related studies Workflows,
technologies, and tools that are being assessed in
proteomics-related studies are described, followed by a review of
the specific applications regarding food authenticity and, now and
then, food quality. The book will provide a comprehensive and
critical overview of the application of proteomics approaches to
determine the authenticity of several food products updating the
performances and current limitations of the applied techniques in
both laboratory and industrial environments. As such it is well
suited to food scientist, chemical engineers, food engineers,
research labs, universities, governments, related food industries.
Also available in the Food Analysis and Properties Series: Food
Aroma Evolution: During Food Processing, Cooking, and Aging, edited
by Matteo Bordiga and Leo M.L. Nollet (ISBN: 9781138338241) Ambient
Mass Spectroscopy Techniques in Food and the Environment, edited by
Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568)
Hyperspectral Imaging Analysis and Applications for Food Quality,
edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman
(ISBN: 9781138630796) For a complete list of books in this series,
please visit our website at:
www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO
General
Is the information for this product incomplete, wrong or inappropriate?
Let us know about it.
Does this product have an incorrect or missing image?
Send us a new image.
Is this product missing categories?
Add more categories.
Review This Product
No reviews yet - be the first to create one!
Welcome to Loot.co.za!
Sign in / Register |Wishlists & Gift Vouchers |Help | Advanced search
