Shulph Ink
Emerging Food Authentication Methodologies Using GC/MS
Emerging Food Authentication Methodologies Using GC/MS
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The 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, with a focus on the authentication of the main food groups and beverages. It includes a comprehensive introduction to the GC/MS technique and statistical and mathematical models for data analysis, as well as chapters on the nutritional value of the product, common fraud practices, economic implications, and relevant biomarkers for the authentication process. The final chapter provides an outlook on where the methodologies and applications may be heading for.
Format: Hardback
Length: 353 pages
Publication date: 28 July 2023
Publisher: Springer International Publishing AG
This edited book offers a comprehensive overview of existing and emerging gas chromatography/mass spectrometry (GC/MS) methods for authentication and fraud detection in various food groups and beverages. Divided into four parts, the book begins with a detailed introduction to GC/MS techniques and statistical and mathematical models for data analysis. The main sections focus on the authentication of cereals, dairy products, fruit, meat, and beverages, including coffee, tea, wine, and beer. Each chapter provides a comprehensive overview of the nutritional value of the product, common fraud practices, economic implications, and relevant biomarkers for authentication, such as volatile compounds, fatty acids, amino acids, and isotope ratios. The final chapter offers an outlook on the future of these methodologies and their applications. Food fraud is a significant concern that impacts the food industries of all types, making food authentication an essential aspect of food analysis. This book aims to serve as a valuable resource for researchers in academia, regulatory laboratories, and industry who employ GC/MS for food analysis. Its comprehensive introduction and consistent structure make it an excellent resource for students in food science, food technology, food chemistry, and nutrition.
Dimension: 235 x 155 (mm)
ISBN-13: 9783031302879
Edition number: 1st ed. 2023
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