Chromatographic and Related Separation Techniques in Food Integrity and Authenticity (A 2-Volume Set)

Chromatographic and Related Separation Techniques in Food Integrity and Authenticity (A 2-Volume Set)

食品完整性和可靠性的色谱及相关分离技术（2卷集）
化学史

原价：

￥ 3783.00

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发货周期：预计3-5周发货

作者

Nunez, Oscar(编辑);Campmajo, Guillem(编辑)

出版社

World Scientific Publishing

出版时间

2021年06月25日

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ＩＳＢＮ

9781786349910

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页码

532 pp

语种

英文

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图书简介

Food manufacturers, researchers and society in general are increasingly highly interested in the quality and origin of food products. Considering the complexity of the food chain in a globalized world — where many players are involved between production and consumption — fraudulent food manipulation and adulteration practices are increasingly easier to conduct without being detected. Generally, food adulteration is carried out to increase volume, to mask the presence of inferior quality components, and to replace authentic substances for the seller’s economic gain. Analytical methodologies to guarantee food integrity and authenticity are therefore required. Chromatographic and Related Separation Techniques in Food Integrity and Authenticity — Volume A: Advances in Chromatographic Techniques addresses fraud prevention and the latest chromatographic and related separation analytical techniques to guarantee food integrity and authenticity by giving special attention to relevant authenticity issues in food production. Chromatographic and Related Separation Techniques in Food Integrity and Authenticity — Volume B: Relevant Applications addresses the relevant application of techniques to assess different food products’ integrity and authenticity.

Volume A: Preface; Current Legal Context in Food Integrity, Authenticity and Frauds (Oscar Núñez); Current Developments and Trends in the Liquid Chromatography — Mass Spectrometry Study of Food Integrity and Authenticity (Mohammad Rizwan Khan); Application of Gas-chromatography Technique in the Characterization and Authentication of Food Products (Ancuta Nartea, Edoardo Batolucci, Paolo Lucci, Natale G Frega and Deborah Pacetti); The Role of Capillary Electrophoresis in Food Integrity and Authenticity (Oscar Núñez); Ion Mobility Spectrometry to Assess Food Authenticity and Integrity (Andrps Martín-Gómez and Lourdes Arce); Chromatographic Fingerprinting Approaches in Food Authentication (Guillem Campmajó and Oscar Núñez); The Role of Chemometrics in Food Integrity and Authenticity (Sonia Sentellas and Javier Saurina); Volume B: Preface Application of Gas Chromatography for Quality and Authenticity Assessment of Olive Oil (Paolo Lucci, Ana Srbinovska, Dennis Fiorini, Andrea Milani, Deborah Pacetti and Sabrina Moret); Liquid Chromatography Pigment Profile for Characterization and Fraud Detection in Olive Oils (Ane Arrizabalaga-Larrañaga, Francisco Javier Santos, Encarnación Moyano); Authentication of Olive Products with Liquid Chromatographic Techniques (Marilena E Dasenaki, Sofia K Drakopoulou, Panagiota A Katsianou, Ioannis C Martakos and Nikolaos S Thomaidis); Application of Separation Techniques in the Classification and Authentication of Coffee and Coffee-based Beverages (Nerea Núñez and Oscar Núñez); Authentication of Nut and Seed Products (Guillem Campmajó and Oscar Núñez); Authentication of Spices and Herbs by Chromatographic Techniques (Núria Serrano and José Manuel Díaz-Cruz); Authentication of Conventional and Organic Eggs (Guillem Campmajó and Oscar Núñez); Chromatographic Separation and Related Techniques in the Characterization, Classification and Authentication of Alcoholic Beverages (Oscar Núñez); Characterization and Authentication of Wines and Sparkling Wines by Liquid Chromatography (Anaïs Izquierdo-Llopart and Javier Saurina);

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