Modern Techniques for Food Authentication

Modern Techniques for Food Authentication

by Da-Wen Sun (Editor)

Hardcover(2nd ed.)

$210.00
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Product Details

ISBN-13: 9780128142646
Publisher: Elsevier Science
Publication date: 08/10/2018
Edition description: 2nd ed.
Pages: 805
Product dimensions: 6.00(w) x 9.00(h) x (d)

About the Author

Dr. Da-Wen Sun is internationally recognized for his leadership in food engineering research and education and is a highly respected journal editor. He is the recipient of numerous awards and honors including election to the Royal Irish Academy in 2010, selection as a Member of Academia Europaea (The Academy of Europe) in 2011, induction as a Fellow of International Academy of Food Science and Technology in 2012, recipient of the International Association for Food Protection (IAFP) Freezing Research Award in 2013, recipient of the International Association of Engineering and Food (IAEF) Lifetime Achievement Award in 2015, and named as a Thomson Reuters Highly Cited Researcher in 2015.

Dr. Da-Wen Sun is internationally recognized for his leadership in food engineering research and education and a highly respected journal editor. He is the recipient of numerous awards and honors including election to the Royal Irish Academy in 2010, selection as a Member of Academia Europaea (The Academy of Europe) in 2011, induction as a Fellow of International Academy of Food Science and Technology in 2012, the International Association for Food Protection (IAFP) Freezing Research Award in 2013, the International Association of Engineering and Food (IAEF) Lifetime Achievement Award in 2015 and naming as 2015 Thomson Reuters Highly Cited Researcher. His many scholarly works have become standard reference materials for researchers in the areas of computer vision/hyperspectral imaging, computational fluid dynamics modelling, and vacuum cooling. Results of his work have been published in more than 400 peer-reviewed journal papers (Web of Science h-index = 66), among them; thirty papers have been selected by ESI as highly-cited papers, ranking him first in the world in Agricultural Sciences.

Table of Contents

1. Introduction to Food Authentication 2. Spectroscopic Technique: Mid Infrared (MIR) and Fourier Transform Mid Infrared (FT-MIR) Spectroscopies 3. Spectroscopic Technique: Near Infrared (NIR) Spectroscopy 4. Spectroscopic Technique: Fourier Transform Near Infrared (FT-NIR) Spectroscopy 5. Spectroscopic Technique: Raman Spectroscopy 6. Spectroscopic Technique: Fourier Transform Raman (FT-Raman) Spectroscopy 7. Spectroscopic Technique: Fluorescent and Ultraviolet Visible (UV-Vis) Spectroscopy 8. Imaging Spectroscopic Technique: Hyperspectral Imaging 9. Imaging Spectroscopic Technique: Raman Chemical Imaging 10. Isotopic-Spectroscopic Technique: Site-Specific Nuclear Isotopic Fractionation studied by Nuclear Magnetic Resonance (SNIF-NMR) 11. Isotopic-Spectroscopic Technique: Stable Isotopic Ratio Mass Spectrometry (IRMS) 12. Chromatographic Technique: Gas Chromatography (GC) 13. Chromatographic Technique: High Performance Liquid Chromatography (HPLC) 14. DNA-Based Technique: Polymerase Chain Reaction (PCR) 15. Enzymic Technique: Enzyme-Linked Immunosorbent Assay (ELISA) 16. Electrophoretic Technique: Capillary Zone Electrophoresis 17. Chemometric Methods in Food Authentication 18. Trends in Food Authentication

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