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Progress in Authentication of Food And Wine

Progress in Authentication of Food And Wine

9780841226708
850,50 zł
807,97 zł Zniżka 42,53 zł Brutto
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Opis
In todays global economy there is increasing need for analytical tools to ensure the safety and integrity of our food supply. In the past five years, many issues of food adulteration (e.g., detecting the addition of melamine to foods) and authentication (e.g., confirming region of origin for wines), have reached the forefront of public and regulatory attention. This book compiles the latest research on food and beverage authentication, highlighting the analytical techniques thatare being applied to a variety of complex food matrices. The chapters are written by international experts, who participated in an American Chemical Society (ACS) Symposium on Progress in Authentication of Food and Wine in San Francisco, CA in March 2010.
Szczegóły produktu
OUP USA
87042
9780841226708
9780841226708

Opis

Rok wydania
2012
Numer wydania
1
Oprawa
twarda
Liczba stron
392
Wymiary (mm)
152 x 227
Waga (g)
646
  • Preface; Overview and Analytical Methods; 1. Progress in Authentication of Food and Wine; Gary R. Takeoka and Susan E. Ebeler; 2. NMR Studies in Food Authentication; Roberto Consonni and Laura Ruth Cagliani; 3. Establishing Natural Product Content with the Natural Radiocarbon Signature; Bruce A. Buchholz, Miranda J. Sarachine, and Paula Zerme?o; 4. Using Chemometrics To Classify Samples and Detect Misrepresentation; Karl J. Siebert; Authentication of Wine and Alcholic Beverages; 5. Authentication Approach of the Chemodiversity of Grape and Wine by FTICR-MS; Régis D. Gougeon, Marianna Lucio, Lemia Boutegrabet, Dominique Peyron, François Feuillat, David Chassagne, Hervé Alexandre, Andrée Voilley, Philippe Cayot, Istvan Gebefügi, Norbert Hertkorn, and Philippe Schmitt-Kopplin; 6. Authentication of Red Wine Vintage Using Bomb-Pulse 14C; Robert E. Asenstorfer, Graham P. Jones, Gerald Laurence, and Ugo Zoppi; 7. Overview of Chemical Markers for Varietal Authentication of Red Wines; Carola Vergara, Dietrich von Baer, Claudia Mardones, and Luis Gutiérrez; 8. Flavonol Profiles for Grape and Wine Authentication; Isidro Hermosín-Gutiérrez, Noelia Castillo-Mu?oz, Sergio Gómez-Alonso, and Esteban García-Romero; 9. Authentication of Different Terroirs of German Riesling Applying Sensory and Flavor Analysis; Andrea Bauer, Sascha Wolz, Anette Schormann, and Ulrich Fischer; 10. Analytical and Multivariate Statistical Methods for Differentiation of Wines Produced with Oak Chips and Barriques; Magdalena Müller, Norbert Christoph, Helmut Wachter, Hans-Juergen Koehler, and Peter Winterhalter; 11. Correlation between the Concentrations of Two Oak Derived Key Odorants and the Intensity of a Woody- Barrique-Type Odor Note in Different Red Wines; Stephanie Frank and Peter Schieberle; Authentication of Foods and Beverages; 12. Authentication of Foods Enriched with Plant Sterols/Stanols and Their Esters; Karl-Heinz Engel and Andreas Barnsteiner; 13. Authenticity Control of Oils and Fats via Large Capacity Sorptive Extraction; Andreas Degenhardt, Stefan Brennecke, Birgit Kohlenberg, Margit Liebig, Lars Grohmann, Rüdiger Wittlake, Berthold Weber, and Gerhard Krammer; 14. Phenolic Compounds as Markers for the Authentication of Sherry Vinegars:: A Foresight for High Quality Vinegars Characterization; M. C. García-Parrilla, A. B. Cerezo, W. Tesfaye, and A. M. Troncoso; 15. Proteolytic Peptides as Molecular Markers of Species Authenticity in Cheeses; Stefano Sforza, Francesca Lambertini, Laura Manzini, Gianni Galaverna, Arnaldo Dossena, and Rosangela Marchelli; 16. Authenticity of Caffeine Containing Beverages; Ulrich H. Engelhardt; 17. Evaluation of an FDA Method for the Determination of Melamine and Cyanuric Acid in Food by Liquid Chromatography-Tandem Mass Spectrometry; Alexander J. Krynitsky, Michael S. Smoker, Jon W. Wong, Steven Barrientos, and John A. G. Roach; Authentication of Fruit Juices and Fruit Products; 18. Authentication of Fruit Juices Derived from Morinda citrifolia (Noni); S. Tolle, V. Lander, and P. Winterhalter; 19. Authentication of Fruit Juice Aroma:: Evaluating Re-Aromatization; Carolin Wolter, Achim Gessler, and Peter Winterhalter; 20. Rapid Authentication of Fruit Juices by Infrared Spectroscopic Techniques; M. Monica Giusti, Allison Atnip, Christian Sweeney, and Luis E. Rodriguez-Saona; 21. Quality and Authenticity Control of Fruit-Derived Products; Andreas Schieber, Ralf Fügel, Christina Kurz, and Reinhold Carle; Authentication of Spices, Herbs, and Botanicals; 22. Authentication of Saffron Spice; (Crocus sativus L.); Ana M. Sánchez, Luana Maggi, Manuel Carmona, and Gonzalo L. Alonso; 23. Multiresidue Pesticide Analysis of Ginseng and Other Botanical Dietary Supplements; Jon W. Wong, Kai Zhang, Feng Shi, Douglas G. Hayward, Carolyn M. Makovi, Alexander J. Krynitsky, Katherine Tech, Alex L. DiBenedetto, and Nathaniel S. Lee; 24. Detecting the Components of Botanical Mixtures by Single-Strand Conformation Polymorphism Analysis; Michelle R. Lum and Ann M. Hirsch; Editors Biographies; Indexes; Author Index; Subject Index;
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