edited by P. R. Ashurst
Food authenticity issues have reached new prominence.
This book deals with the major commodity
items that feature in the food industry. It is directed at food scientists and technologists
involved with the issues of adulteration or fortification of food and beverages - analytical
chemists, quality assurance personnel and enforcement authorities in local and national government.
An introduction to food authentication: The issue of authenticity. The significance of authenticity
to food processors. Authenticity testing. Compositional standards. Labelling. Databases.
Factors affecting choice of method for authenticity determination. Interpreting authenticity data.
Authenticity of fruit juices, jams and preserves: Legal investigations.
Analytical approaches. Fingerprinting techniques. Analysis of colors. Other methods.
Jams and preserves.
Wine authenticity: Multidimensional analysis applied to wine.
Distinction according to geography. Varieties. Age. Special examples. Conclusion and perspectives.
Authenticity of meat and meat products: Components of meat products. Examination procedures.
Detection and determination of non-meat proteins. Mechanically recovered meat.
Authenticity of fish: Objective methods of fish species identification.
Principles of electrophoresis and isoelectric focusing. Separation systems.
Nature of fish-flesh proteins. Experimental procedures for electrophoretic methods.
Alternative protein-based methods of fish-species identification.
DNA techniques of fish species identification.
Authenticity of cereals: Overview of technique. Wheat and barley variety identification.
Common wheat in durum pasta. Basmati rice.
Vegetable oils: Specific tests for identity and estimation of impurities.
Fatty acid composition by GLC. Sterols and other minor components. triglycerides.
Data analysis techniques. Stable carbon isotope ratio analysis (SCIRA). Olive oil.
Other vegetable oils. Castor oil in other oils. Mineral oil contamination.
Animal fat in vegetable fat. Toxic oil syndrome.
Authenticity of honey: Authenticity of honey. Methods for determining authenticity.
Uncertainty resulting from variability in the natural product.
Authenticity of coffee:Authenticity of green coffee.
Authenticity of roasted coffee. Adulteration in roasted and ground coffee.
Adulteration of soluble (instant) coffee. Adulteration in coffee/coffee-substitute blends.
Authenticity of decaffinated products.
Authentication of egg and egg products: Egg production. Grading.
Methods for assessing egg classification. Incubated clears. Liquid eggs.
Other commodities: Tea. Spices. Herbs and condiments. Flavours and essences.
Organic production of agricultural products. Natural mineral water.
Genetically engineered organisms. irradiated products.
Milk and milk products: Authenticity issues. Analytical methods for milk and milk product