Emerging Food Authentication Methodologies Using GC/MS
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...
Tallennettuna:
| Yhteisötekijä: | |
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| Muut tekijät: | |
| Aineistotyyppi: | Elektroninen E-kirja |
| Kieli: | englanti |
| Julkaistu: |
Cham :
Springer International Publishing : Imprint: Springer,
2023.
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| Painos: | 1st ed. 2023. |
| Aiheet: | |
| Linkit: | https://doi.org/10.1007/978-3-031-30288-6 |
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Sisällysluettelo:
- 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. .