Authentication of Food and Wine (ACS Symposium Series)

Gary R. Takeoka Susan E. Ebeler

ISBN 10: 0841239657 / ISBN 13: 9780841239654

Published by American Chemical Society ACS, 2006

About this Item

Print on Demand pp. xiii + 350.

Seller Inventory # 262350538

Bibliographic Details

• Title: Authentication of Food and Wine (ACS Symposium Series)
• Publisher: American Chemical Society ACS
• Publication Date: 2006
• Language: English
• ISBN 10: 0841239657
• ISBN 13: 9780841239654
• Binding: Hardcover
• Condition: New

About this title

Synopsis

Consumers, regulators, and the food industry increasingly require that foods comply not only with label descriptions of food content, but also with information regarding the food's origin. For example, the wine industry has a long history of labeling wines based on varietal, regional, or age (vintage)-related properties. However, regulatory agencies are now beginning to require methods to confirm this label information. Food retailers are also facing voluntary or mandatory labeling requirements that will indicate regional or country-of-origin, species and/or varietal information. As a result, development of reliable analytical methods to confirm the authenticity of the label information is needed. This book presents the latest research on food and wine authentication. The chapters are authored by leading international scientists whose research focuses on the development and application of analytical methodologies used for the authentication of food and beverages.

About the Author

Susan Ebeler is a Professor of Viticulture and Enology at the University of California, Davis. Gary Takeoka is a Chemist with the Agricultural Research Service in the U.S. Department of Agriculture. Peter Winterhalter is a Professor at the Technical University of Braunschweig.