Items related to Food Authenticity and Traceability
The ability to trace and authenticate a food product is of major concern to the food industry. This important topic is reviewed extensively in Food Authenticity and Traceability. The first part of the book deals with analytical techniques applied to food authentication, with chapters on both established and developing technologies, and discussions of chemometrics and data handling. Part 2 relates these methodologies to particular food and beverage products, such as meat, dairy products, cereals, and wine. The final section reviews traceability in detail, examining the development of efficient traceability systems and their application in practice to animal feed and fish processing.
"synopsis" may belong to another edition of this title.
About the Author:
Dr Michele Lees is Director of Collaborative Research at Eurofins Scientific Laboratories, internationally known for its work on food analysis and authentication.
Review:
...provides a wealth of information suitable for a very broad range of readers., Food Australia
It is both interesting and informative, containing a very comprehensive overview of relevant scientific and management techniques., Food Australia
...a collection of detailed reviews covering the application of current and new technologies with respect to food traceablility and authentication.
...will be apreciated by industrialists and researchers involved in all areas of food processing, authentication and traceablility. It is also highly recommended to food science students and academics that utilise any of the analytical techniques discussed., Carbohydrate Polymers
It is both interesting and informative, containing a very comprehensive overview of relevant scientific and management techniques., Food Australia
...a collection of detailed reviews covering the application of current and new technologies with respect to food traceablility and authentication.
...will be apreciated by industrialists and researchers involved in all areas of food processing, authentication and traceablility. It is also highly recommended to food science students and academics that utilise any of the analytical techniques discussed., Carbohydrate Polymers
"About this title" may belong to another edition of this title.
- PublisherCRC Press
- Publication date2003
- ISBN 10 0849317630
- ISBN 13 9780849317637
- BindingHardcover
- Edition number1
- Number of pages610
- EditorLees Michele
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