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001472100 001__ 1472100
001472100 003__ OCoLC
001472100 005__ 20230908003330.0
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001472100 008__ 230730s2023\\\\sz\a\\\\o\\\\\000\0\eng\d
001472100 020__ $$a9783031302886$$q(electronic bk.)
001472100 020__ $$a3031302885$$q(electronic bk.)
001472100 020__ $$z9783031302879
001472100 020__ $$z3031302877
001472100 0247_ $$a10.1007/978-3-031-30288-6$$2doi
001472100 035__ $$aSP(OCoLC)1391432757
001472100 040__ $$aYDX$$beng$$erda$$epn$$cYDX$$dGW5XE$$dEBLCP
001472100 049__ $$aISEA
001472100 050_4 $$aTX531
001472100 08204 $$a363.19/264$$223/eng/20230803
001472100 24500 $$aEmerging food authentication methodologies using GC/MS /$$cKristian Pastor, editor.
001472100 264_1 $$aCham :$$bSpringer,$$c[2023]
001472100 264_4 $$c©2023
001472100 300__ $$a1 online resource (x, 353 pages) :$$billustrations (chiefly color)
001472100 336__ $$atext$$btxt$$2rdacontent
001472100 337__ $$acomputer$$bc$$2rdamedia
001472100 338__ $$aonline resource$$bcr$$2rdacarrier
001472100 5050_ $$aPart 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. .
001472100 506__ $$aAccess limited to authorized users.
001472100 520__ $$aThis 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.
001472100 588__ $$aOnline resource; title from PDF title page (SpringerLink, viewed August 3, 2023).
001472100 650_0 $$aFood adulteration and inspection.
001472100 650_0 $$aFood$$xSafety measures.
001472100 650_0 $$aFood$$xAnalysis.
001472100 650_0 $$aGas chromatography.
001472100 650_0 $$aMass spectrometry.
001472100 655_0 $$aElectronic books.
001472100 7001_ $$aPastor, Kristian,$$eeditor.
001472100 77608 $$iPrint version:$$z3031302877$$z9783031302879$$w(OCoLC)1372278110
001472100 852__ $$bebk
001472100 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-3-031-30288-6$$zOnline Access$$91397441.1
001472100 909CO $$ooai:library.usi.edu:1472100$$pGLOBAL_SET
001472100 980__ $$aBIB
001472100 980__ $$aEBOOK
001472100 982__ $$aEbook
001472100 983__ $$aOnline
001472100 994__ $$a92$$bISE