Modern Techniques for Food Authentication 2nd Edition by Da Wen Sun 0128142650 9780128142653

Chapter 1: Introduction to Food Authentication

Abstract

1 Introduction

2 Modern Techniques in Food Authentication

3 Conclusions

Chapter 2: Spectroscopic Technique: Mid-Infrared (MIR) and Fourier Transform Mid-Infrared (FT-MIR) Spectroscopies

Abstract

1 Introduction

2 Theory and Principles

3 Instrumentation

4 Applications of MIR and FT-MIR in Foods and Drinks

5 Conclusions

Chapter 3: Spectroscopic Technique: Near Infrared (NIR) Spectroscopy

Abstract

1 Introduction

2 Theory and Principles

3 Instrumentation

4 Chemometrics

5 Advantages and Disadvantages

6 Applications in Food and Beverage Authenticity

7 Conclusions

Chapter 4: Spectroscopic Technique: Fourier Transform (FT) Near-Infrared Spectroscopy (NIR) and Microscopy (NIRM)

Abstract

1 Introduction

2 Theory and Instrumentation

3 New Trends in Chemometrics as Applied to NIR Spectroscopic Data

4 Authentication, Fraud, and Contaminant Detection by FT-NIR

5 Authentication by FT-NIRM

6 Conclusions

Chapter 5: Spectroscopic Technique: Raman Spectroscopy

Abstract

1 Introduction

2 Instrumentation

3 Applications in Agricultural and Food Sector

4 Conclusions

Chapter 6: Spectroscopic Technique: Fourier Transform Raman (FT-Raman) Spectroscopy

Abstract

1 Introduction

2 Fundamentals of Raman Spectroscopy

3 Raman Band Intensities and Basis of Qualitative Aspect of Raman Spectroscopy

4 FT-Raman Instrumentation

5 Applications of Raman Spectroscopy

6 Conclusions

Chapter 7: Spectroscopic Technique: Fluorescence and Ultraviolet-Visible (UV-Vis) Spectroscopies

Abstract

1 Introduction

2 Fluorescence Spectroscopy

3 Instrumentation

4 Applications of Fluorescence in Foods and Drinks

5 Advantages and Disadvantages of Fluorescence Spectroscopy

6 Conclusions

Chapter 8: Imaging Spectroscopic Technique: Hyperspectral Imaging

Abstract

1 Introduction

2 Theory and Principles

3 Instrumentation

4 Hyperspectral Data Analysis

5 Applications in Food Authenticity

6 Conclusions

Chapter 9: Imaging Spectroscopic Technique: Raman Chemical Imaging

Abstract

1 Introduction

2 Fundamentals of Raman Chemical Imaging

3 Applications of Raman Chemical Imaging for Food Authentication

4 Advantages and Disadvantages

5 Conclusions

Chapter 10: Isotopic-Spectroscopic Technique: Site-Specific Nuclear Isotopic Fractionation Studied by Nuclear Magnetic Resonance (SNIF-NMR)

Abstract

1 Introduction

2 Natural Isotope Fractionation

3 Determining Site-Specific Ratios by Nuclear Magnetic Resonance (NMR)

4 2H NMR for Quantitative Determinations of Site-Specific Ratios

5 Conclusions

Chapter 11: Isotopic-Spectroscopic Technique: Stable Isotope-Ratio Mass Spectrometry (IRMS)

Abstract

Acknowledgments

1 Introduction

2 Theory and Principles

3 Equipment and Instruments

4 Recent Applications in Food Authenticity

5 Strengths and Limitations

6 Applicability of Different Isotope Fingerprints to Authenticity and Geographical Origin

7 Conclusions

Chapter 12: Chromatographic Technique: Gas Chromatography (GC)

Abstract

Acknowledgments

1 Introduction

2 Theory and Fundamentals

3 Instrumentation

4 Applications

5 Conclusions

Chapter 13: Chromatographic Technique: High-Performance Liquid Chromatography (HPLC)

Abstract

1 Introduction

2 Principle of Liquid Chromatography

3 Instrumentation

4 Sample Preparation

5 Applications

6 Conclusions

Chapter 14: DNA-Based Technique: Polymerase Chain Reaction (PCR)

Abstract

1 Introduction

2 Stability of DNA in Foods

3 Methods of DNA Extraction From Foods

4 Molecular Techniques Used to Discriminate Between Similar Species and Strains

5 Species Specific PCR Assays

6 Other DNA-Based Techniques

7 Conclusions

Chapter 15: Immunoanalytical Technique: Enzyme-Linked Immunosorbent Assay (ELISA)

Abstract

1 Introduction

2 Recent Applications in Enzyme Immunoassay for Food Authentication

3 Conclusions

Chapter 16: Electrophoretic Technique: Capillary Zone Electrophoresis

Abstract

Acknowledgments

1 Introduction

2 Equipment and Instrumentation Used in CE

3 Theory and Principles of CE

4 Modes of CE

5 Application of CE to Food Authentication

6 Future Outlooks

7 Conclusions

Chapter 17: Chemometric Methods in Food Authentication

Abstract

1 Introduction

2 Data Collection

3 Data Display

4 Process Monitoring and Quality Control

5 Three-Way PCA

6 Discriminant Classification

7 Modeling

8 Calibration

9 Variable Selection

10 Future Trends

11 The Advantages and Disadvantages of Chemometrics

12 Conclusions

Chapter 18: Trends in Food Authentication

Abstract

1 Introduction

2 Emerging Authentication Methods

3 Conclusions

Index