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The ability to trace and authenticate a food product is of major concern to the food industry. This important topic is reviewed extensively in this authoritative text on current and emerging techniques.Part one deals with analytical techniques applied to food authentication. There are chapters on both established and developing technologies, as well as discussions of chemometrics and data handling. Part two relates these methodologies to particular food and beverage products, such as meat, dairy products, cereals and wine. In part three traceability is reviewed in detail, looking at th

Food adulteration and inspection. --- Food contamination --- Agrotechnology and Food Sciences. Food Sciences --- Analysis. --- Food Chemistry --- Additives and Contaminants --- Voedingsmiddelen : analyse --- Voedingsmiddelen : traceerbaarheid --- 664.75 --- Additives and Contaminants. --- Food adulteration and inspection --- Contaminated food --- Food --- Foods, Contaminated --- Contamination (Technology) --- Analysis of food --- Food, Pure --- Food inspection --- Inspection of food --- Pure food --- Adulterations --- Consumer protection --- Public health --- Sanitary chemistry --- Analysis --- Contamination --- Adulteration --- Inspection --- Health & Biological Sciences --- Diet & Clinical Nutrition