東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

Emerging food authentication methodo...

Pastor, Kristian.

Linked to FindBook

Google Book

Amazon

博客來

Emerging food authentication methodologies using GC/MS

Record Type:	Electronic resources : Monograph/item
Title/Author:	Emerging food authentication methodologies using GC/MS/ edited by Kristian Pastor.
other author:	Pastor, Kristian.
Published:	Cham :Springer International Publishing : : 2023.,
Description:	x, 353 p. :ill. (chiefly color), digital ;24 cm.
[NT 15003449]:	Part I. Introduction -- Chapter 1. Gas Chromatography and Mass Spectrometry: The Technique -- Chapter 2. Statistical and Mathematical Models in Food Authentication -- Part II. Authentication of Food -- Chapter 3. Cereals, Pseudocereals, Flour and Bakery Products -- Chapter 4. Edible Oils and Fats -- Chapter 5. Milk and Dairy Products -- Chapter 6. Meat, Eggs, Fish and Seafood -- Chapter 7. Honey and Bee Products -- Chapter 8. Fruits, Vegetables, Nuts and Fungi -- Chapter 9 -- Herbs and Spices -- Part III. Authentication of Beverages -- Chapter 10. Fruit Juices -- Chapter 11. Coffee and Tea -- Chapter 12. Wine, Beer and Alcoholic Beverages -- Part IV. Outlook -- Chapter 13. Concluding Remarks and Future Perspectives.
Contained By:	Springer Nature eBook
Subject:	Food adulteration and inspection. -
Online resource:	https://doi.org/10.1007/978-3-031-30288-6
ISBN:	9783031302886

Emerging food authentication methodologies using GC/MS
Emerging food authentication methodologies using GC/MS[electronic resource] /edited by Kristian Pastor. - Cham :Springer International Publishing :2023. - x, 353 p. :ill. (chiefly color), digital ;24 cm.

Part I. Introduction -- Chapter 1. Gas Chromatography and Mass Spectrometry: The Technique -- Chapter 2. Statistical and Mathematical Models in Food Authentication -- Part II. Authentication of Food -- Chapter 3. Cereals, Pseudocereals, Flour and Bakery Products -- Chapter 4. Edible Oils and Fats -- Chapter 5. Milk and Dairy Products -- Chapter 6. Meat, Eggs, Fish and Seafood -- Chapter 7. Honey and Bee Products -- Chapter 8. Fruits, Vegetables, Nuts and Fungi -- Chapter 9 -- Herbs and Spices -- Part III. Authentication of Beverages -- Chapter 10. Fruit Juices -- Chapter 11. Coffee and Tea -- Chapter 12. Wine, Beer and Alcoholic Beverages -- Part IV. Outlook -- Chapter 13. Concluding Remarks and Future Perspectives.

This edited book provides an overview of existing and emerging gas chromatography/mass spectrometry (GC/MS) based methods for the authentication and fraud detection in all major food groups and beverages. Split in four parts, the book opens with a comprehensive introduction into the GC/MS technique and a summary of relevant statistical and mathematical models for data analysis. The main parts focus on the authentication of the main food groups (cereals, dairy products, fruit, meat, etc.) and beverages (e.g., coffee, tea, wine and beer) The chapters in these sections follow a distinct structure describing the nutritional value of the product, common fraud practices, economic implications and relevant biomarkers for the authentication process, such as volatile compounds, fatty acids, amino acids, isotope ratios etc. The final chapter provides an outlook on where the methodologies and the applications may be heading for. Food fraud is serious problem that affects food industries of all kinds, which is why food authentication plays an increasingly important role. This book aims to serve as a knowledge base for all researchers in academia, regulatory laboratories and industry employing GC/MS for food analysis. Due to its comprehensive introduction and consistent structure, it can also serve as an excellent resource for students in food science, food technology, food chemistry and nutrition.

ISBN: 9783031302886

Standard No.: 10.1007/978-3-031-30288-6doiSubjects--Topical Terms:

562207
Food adulteration and inspection.

LC Class. No.: TX531

Dewey Class. No.: 363.19264

Emerging food authentication methodologies using GC/MS
LDR:03129nmm a2200325 a 4500 001 2332608
003 DE-He213
005 20230727223726.0
006 m d
007 cr nn 008maaau
008 240402s2023 sz s 0 eng d
020 $a 9783031302886 $q (electronic bk.)
020 $a 9783031302879 $q (paper)
024 7 $a 10.1007/978-3-031-30288-6 $2 doi
035 $a 978-3-031-30288-6
040 $a GP $c GP
041 0 $a eng
050 4 $a TX531
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 363.19264 $2 23
090 $a TX531 $b .E53 2023
245 0 0 $a Emerging food authentication methodologies using GC/MS $h [electronic resource] / $c edited by Kristian Pastor.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2023.
300 $a x, 353 p. : $b ill. (chiefly color), digital ; $c 24 cm.
505 0 $a Part I. Introduction -- Chapter 1. Gas Chromatography and Mass Spectrometry: The Technique -- Chapter 2. Statistical and Mathematical Models in Food Authentication -- Part II. Authentication of Food -- Chapter 3. Cereals, Pseudocereals, Flour and Bakery Products -- Chapter 4. Edible Oils and Fats -- Chapter 5. Milk and Dairy Products -- Chapter 6. Meat, Eggs, Fish and Seafood -- Chapter 7. Honey and Bee Products -- Chapter 8. Fruits, Vegetables, Nuts and Fungi -- Chapter 9 -- Herbs and Spices -- Part III. Authentication of Beverages -- Chapter 10. Fruit Juices -- Chapter 11. Coffee and Tea -- Chapter 12. Wine, Beer and Alcoholic Beverages -- Part IV. Outlook -- Chapter 13. Concluding Remarks and Future Perspectives.
520 $a This edited book provides an overview of existing and emerging gas chromatography/mass spectrometry (GC/MS) based methods for the authentication and fraud detection in all major food groups and beverages. Split in four parts, the book opens with a comprehensive introduction into the GC/MS technique and a summary of relevant statistical and mathematical models for data analysis. The main parts focus on the authentication of the main food groups (cereals, dairy products, fruit, meat, etc.) and beverages (e.g., coffee, tea, wine and beer) The chapters in these sections follow a distinct structure describing the nutritional value of the product, common fraud practices, economic implications and relevant biomarkers for the authentication process, such as volatile compounds, fatty acids, amino acids, isotope ratios etc. The final chapter provides an outlook on where the methodologies and the applications may be heading for. Food fraud is serious problem that affects food industries of all kinds, which is why food authentication plays an increasingly important role. This book aims to serve as a knowledge base for all researchers in academia, regulatory laboratories and industry employing GC/MS for food analysis. Due to its comprehensive introduction and consistent structure, it can also serve as an excellent resource for students in food science, food technology, food chemistry and nutrition.
650 0 $a Food adulteration and inspection. $3 562207
650 0 $a Food $x Safety measures. $3 589506
650 0 $a Food $x Analysis. $3 564346
650 0 $a Gas chromatography. $3 551293
650 0 $a Mass spectrometry. $3 551172
650 1 4 $a Food Science. $3 890841
650 2 4 $a Food Analysis. $3 915851
650 2 4 $a Food Safety. $3 2147310
650 2 4 $a Nutrition. $3 517777
700 1 $a Pastor, Kristian. $3 3662629
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-3-031-30288-6
950 $a Biomedical and Life Sciences (SpringerNature-11642)