Fingerprinting Techniques in Food Authentication and Traceability / (Record no. 130966)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 06176nam a2200565Ii 4500 |
| 001 - CONTROL NUMBER | |
| control field | 9781315277219 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | FlBoTFG |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20220509193142.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION | |
| fixed length control field | m o d |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 181112t20182019fluab ob 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781315277219 |
| -- | (e-book : PDF) |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)1056711159 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | FlBoTFG |
| Transcribing agency | FlBoTFG |
| Description conventions | rda |
| 041 1# - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX353 |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | SCI |
| Subject category code subdivision | 013010 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TEC |
| Subject category code subdivision | 012000 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TDCT |
| Source | bicscc |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664/.06 |
| 245 00 - TITLE STATEMENT | |
| Title | Fingerprinting Techniques in Food Authentication and Traceability / |
| Statement of responsibility, etc | edited by K. S. Siddiqi and Leo M.L. Nollet. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | First edition. |
| 264 #1 - | |
| -- | Boca Raton, FL : |
| -- | CRC Press, |
| -- | [2018]. |
| 264 #4 - | |
| -- | ©2019. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource (448 pages) : |
| Other physical details | 67 illustrations, text file, PDF. |
| 336 ## - | |
| -- | text |
| -- | rdacontent |
| 337 ## - | |
| -- | computer |
| -- | rdamedia |
| 338 ## - | |
| -- | online resource |
| -- | rdacarrier |
| 490 1# - SERIES STATEMENT | |
| Series statement | Food Analysis & Properties |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc | Includes bibliographical references and index. |
| 505 00 - FORMATTED CONTENTS NOTE | |
| Title | Section 1 TECHNIQUES -- |
| -- | Chapter 1 High Resolution Mass Spectrometry in Food Analysis -- --Dimitra A. Lambropoulou and Anna Ofrydopoulou -- |
| -- | Chapter 2 Infrared Spectroscopic Techniques -- --Basil K. Munjanja -- |
| -- | Chapter 3 NMR Spectroscopy -- --A. Spyros -- |
| -- | Chapter 4 Capillary Electrophoresis -- --Semih Otles and Vasfiye Hazal Ozyurt -- |
| -- | Chapter 5 Flow Injection AnalysisTandem Mass Spectrometry -- --Ruiz-Capillas, Claudia, Herrero, Ana M. -- |
| -- | Jimnez-Colmenero, and Francisco -- |
| -- | Chapter 6 Ambient Ionization MS -- --Leo M.L. Nollet -- |
| -- | Chapter 7 DNA-Based Methodologies -- --M. Muoz-Colmenero -- |
| -- | Section 2 AUTHENTICATION AND TRACEABILITY -- |
| -- | Chapter 8 Introduction to Food Authentication Based on -- |
| -- | Fingerprinting Techniques -- --Md. Rizwanullah, Nausheen Khan, Saima Amin, Javed Ahmad, -- |
| -- | Syed Sarim Imam, Khalid Umar Fakhri, and Mohd. Moshahid -- |
| -- | Alam Rizvi -- |
| -- | Chapter 9 Introduction to Food Traceability Based on Fingerprinting -- |
| -- | Techniques -- --Md. Rizwanullah, Nausheen Khan, Saima Amin, Javed Ahmad, -- |
| -- | Syed Sarim Imam, Khalid Umar Fakhri, and Mohd. Moshahid -- |
| -- | Alam Rizvi -- |
| -- | Section 3 MULTIVARIATE STATISTICAL TECHNIQUES -- |
| -- | Chapter 10 Experimental Design -- --Hctor C. Goicoechea -- |
| -- | Chapter 11 Data Preprocessing -- --Dr. Leo M.L. Nollet -- |
| -- | Chapter 12 Classification and Modeling Methods -- --Silvana M. Azcarate, Marianela Savio, and Jos M. Camia -- |
| -- | Chapter 13 Validation -- --Ral Andrs Gil, Roberto Antonio Olsina, and Marianela Savio -- |
| -- | Section 4 APPLICATIONS -- |
| -- | Chapter 14 Authentication and Traceability of Wine -- --Javed Ahamad, Javed Ahmad, Nehal Mohsin, and Naiyer Shahzad -- |
| -- | Chapter 15 Authentication and Traceability of Honey -- --Ammeduzzafar, Syed Nasir Abbas Bukhari, Javed Ahmad, and -- |
| -- | Mohammad Shabib Akhtar -- |
| -- | Chapter 16 Application of Fingerprinting Techniques in Authentication -- |
| -- | and Traceability of Meat -- --Sadaf Jamal Gilani, Syed Sarim Imam, and Md. Rizwanullah -- |
| -- | Chapter 17 Application of Fingerprinting Techniques in Authentication -- |
| -- | and Traceability of Fruits and Vegetables -- --Sadaf Jamal Gilani, Syed Sarim Imam, Ammeduzzafar, and Javed -- |
| -- | Ahmad -- |
| -- | Chapter 18 Application of Authentication and Traceability in Chocolate -- --Saima Amin and Showkat R. Mir -- |
| -- | Chapter 19 Authentication and Traceability of Rice -- --Abu Tariq, Showkat Ahmad Bhawani, Ahmad Husaini, and Abdul -- |
| -- | Moheman -- |
| -- | Chapter 20 Fingerprinting Techniques in Food Authentication and -- |
| -- | Traceability of Marine Species -- --Abdul Moheman, Showkat Ahmad Bhawani, Ahmad Husaini, -- |
| -- | Sarwar Alam, and Abu Tariq |
| 520 3# - SUMMARY, ETC. | |
| Summary, etc | There is an increasing interest by consumers for high-quality food products with a clear geographical origin. With these products in demand, suitable analytical techniques are needed for the quality control. Current analytical approaches are mass spectrometry techniques, spectroscopic techniques, separation techniques, and others. Fingerprinting Techniques in Food Authentication and Traceability discusses the principles of the techniques together with their advantages and drawbacks, and reported applications concerning geographical authenticity. A combination of methods analyzing different types of food compounds seems to be the most promising approach to establish the geographical origin. The abundant acquired data are analyzed by chemometrics. Producing safe and high-quality food is a prerequisite to ensure consumer health and successful domestic and international trade, and is critical to the sustainable development of national agricultural resources. Systems to trace food or feed products through specified stages of production, processing, and distribution play a key role in assuring food safety. Analytical techniques that enable the provenance of food to be determined provide an independent means of verifying traceability systems and also help to prove product authenticity, to combat fraudulent practices and to control adulteration, which are important issues for economic, religious, or cultural reasons. Proof of provenance has become an important topic in the context of food safety, food quality, and consumer protection in accordance with national legislation and international standards and guidelines. |
| 530 ## - ADDITIONAL PHYSICAL FORM AVAILABLE NOTE | |
| Additional physical form available note | Also available in print format. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | TECHNOLOGY & ENGINEERING / Food Science. |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | food adulteration. |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | food recalls. |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | geographical authenticity. |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | proof of provenance. |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | source of contamination. |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | spectroscopic techniques. |
| Source of heading or term | bisacsh |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food industry and trade |
| General subdivision | Inventory control. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food |
| General subdivision | Analysis. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Tracking (Engineering) |
| 655 #0 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Electronic books. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Siddiqi, K. S., |
| Relator term | editor. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Nollet, Leo M.L., |
| Relator term | editor. |
| 710 2# - ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | Taylor and Francis. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Display text | Print version: |
| International Standard Book Number | 9781138197671 |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE | |
| Uniform title | Food Analysis & Properties. |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | https://www.taylorfrancis.com/books/9781315277219 |
| Public note | Click here to view. |
No items available.