Food Authenticity Analysis Book from C.H.I.P.S.

Analytical Methods of Food Authentication
edited by P. R. Ashurst

It is clear that there is a need for a book that surveys the range of analytical methods applied to investigate and confirm authenticity or adulteration. Food manufacturers need to ensure that their products meet the demands of legislation in the countries where they are sold, whereas governments need to ensure that tested and valid methods are available to meet the needs of industry and to protect the public from misleading or fraudulent labeling.

Analytical Methods of Food Authentication assesses the applicability of various methods according to the needs of these different groups.

Introduction to methods for food authentication: Aims of food authentication. Networks. Sampling. Interpreting databases. Influences on data evaluation. New technology. Methods of analysis.
Stable isotope analysis by mass spectrometry: Carbon isotopes. Oxygen isotopes. Hydrogen isotopes.
Nuclear Magnetic Resonance spectroscopy: Practical considerations. Applications. Site-specific natural isotope fractionation by NMR.
Infrared spectroscopy: Theory. Mid-infrared spectroscopy: equipment and methods. Near-infrared instrumentation and methods. Applications of mid-infrared spectroscopy. Applications of NIR spectroscopy.
Oligosaccharide analysis: Oligosaccharide formation in foods and inexpensive sweeteners. Principle of the fingerprint oligosaccharide method. Sample preparation. Oligosaccharide fingerprinting employing high performance anion exchange liquid chromatography with pulsed amperometric detection (HPAE-PAD). Oligosaccharide fingerprinting employing capillary gas chromatography with flame ionization detection. Oligosaccharide fingerprinting employing capillary zone electrophoresis.
Enzymic methods of food analysis: Specificity of enzymatic methods. The analytes. Sample preparation. Principles and measuring technique. Interferences with the determination. Sensivity.
DNA/PCR techniques: The problem: species identification of raw and processed meat. Protein-based methods. DNA-based methods.
Electrophoretic methods: Gel-based methods. Detection of separated components. Capillary electrophoresis. Some applications of electrophoretic analysis.
Antibody techniques: Principles. Specific applications. Statistical parameters for quantitative evaluation of EIA.
Trace element analysis for food authenticity studies: General considerations. Flame emission and atomic absorption spectrometry (FES and AAS). Atomic emission spectrometry (AES). Neutron activation analysis (NAA). Mass spectrometry (MS).
Pyrolysis mass spectrometry in food analysis and related fields: principles and application: Principles. Data evaluation. Food analysis by Py-MS.
The principles of multivariate data analysis: Univariate statistics. Multivariate statistics. Data reduction. Pattern recognition. Calibration.


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Analytical Methods of Food Authentication
edited by P. R. Ashurst
350 pages • $178.00 + shipping
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