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.
Contents
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.
Index
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