語系:
繁體中文
English
說明(常見問題)
回圖書館首頁
手機版館藏查詢
登入
回首頁
切換:
標籤
|
MARC模式
|
ISBD
Emerging food authentication methodo...
~
Pastor, Kristian.
FindBook
Google Book
Amazon
博客來
Emerging food authentication methodologies using GC/MS
紀錄類型:
書目-電子資源 : Monograph/item
正題名/作者:
Emerging food authentication methodologies using GC/MS/ edited by Kristian Pastor.
其他作者:
Pastor, Kristian.
出版者:
Cham :Springer International Publishing : : 2023.,
面頁冊數:
x, 353 p. :ill. (chiefly color), digital ;24 cm.
內容註:
Part I. Introduction -- Chapter 1. Gas Chromatography and Mass Spectrometry: The Technique -- Chapter 2. Statistical and Mathematical Models in Food Authentication -- Part II. Authentication of Food -- Chapter 3. Cereals, Pseudocereals, Flour and Bakery Products -- Chapter 4. Edible Oils and Fats -- Chapter 5. Milk and Dairy Products -- Chapter 6. Meat, Eggs, Fish and Seafood -- Chapter 7. Honey and Bee Products -- Chapter 8. Fruits, Vegetables, Nuts and Fungi -- Chapter 9 -- Herbs and Spices -- Part III. Authentication of Beverages -- Chapter 10. Fruit Juices -- Chapter 11. Coffee and Tea -- Chapter 12. Wine, Beer and Alcoholic Beverages -- Part IV. Outlook -- Chapter 13. Concluding Remarks and Future Perspectives.
Contained By:
Springer Nature eBook
標題:
Food adulteration and inspection. -
電子資源:
https://doi.org/10.1007/978-3-031-30288-6
ISBN:
9783031302886
Emerging food authentication methodologies using GC/MS
Emerging food authentication methodologies using GC/MS
[electronic resource] /edited by Kristian Pastor. - Cham :Springer International Publishing :2023. - x, 353 p. :ill. (chiefly color), digital ;24 cm.
Part I. Introduction -- Chapter 1. Gas Chromatography and Mass Spectrometry: The Technique -- Chapter 2. Statistical and Mathematical Models in Food Authentication -- Part II. Authentication of Food -- Chapter 3. Cereals, Pseudocereals, Flour and Bakery Products -- Chapter 4. Edible Oils and Fats -- Chapter 5. Milk and Dairy Products -- Chapter 6. Meat, Eggs, Fish and Seafood -- Chapter 7. Honey and Bee Products -- Chapter 8. Fruits, Vegetables, Nuts and Fungi -- Chapter 9 -- Herbs and Spices -- Part III. Authentication of Beverages -- Chapter 10. Fruit Juices -- Chapter 11. Coffee and Tea -- Chapter 12. Wine, Beer and Alcoholic Beverages -- Part IV. Outlook -- Chapter 13. Concluding Remarks and Future Perspectives.
This edited book provides an overview of existing and emerging gas chromatography/mass spectrometry (GC/MS) based methods for the authentication and fraud detection in all major food groups and beverages. Split in four parts, the book opens with a comprehensive introduction into the GC/MS technique and a summary of relevant statistical and mathematical models for data analysis. The main parts focus on the authentication of the main food groups (cereals, dairy products, fruit, meat, etc.) and beverages (e.g., coffee, tea, wine and beer) The chapters in these sections follow a distinct structure describing the nutritional value of the product, common fraud practices, economic implications and relevant biomarkers for the authentication process, such as volatile compounds, fatty acids, amino acids, isotope ratios etc. The final chapter provides an outlook on where the methodologies and the applications may be heading for. Food fraud is serious problem that affects food industries of all kinds, which is why food authentication plays an increasingly important role. This book aims to serve as a knowledge base for all researchers in academia, regulatory laboratories and industry employing GC/MS for food analysis. Due to its comprehensive introduction and consistent structure, it can also serve as an excellent resource for students in food science, food technology, food chemistry and nutrition.
ISBN: 9783031302886
Standard No.: 10.1007/978-3-031-30288-6doiSubjects--Topical Terms:
562207
Food adulteration and inspection.
LC Class. No.: TX531
Dewey Class. No.: 363.19264
Emerging food authentication methodologies using GC/MS
LDR
:03129nmm a2200325 a 4500
001
2332608
003
DE-He213
005
20230727223726.0
006
m d
007
cr nn 008maaau
008
240402s2023 sz s 0 eng d
020
$a
9783031302886
$q
(electronic bk.)
020
$a
9783031302879
$q
(paper)
024
7
$a
10.1007/978-3-031-30288-6
$2
doi
035
$a
978-3-031-30288-6
040
$a
GP
$c
GP
041
0
$a
eng
050
4
$a
TX531
072
7
$a
TDCT
$2
bicssc
072
7
$a
TEC012000
$2
bisacsh
072
7
$a
TDCT
$2
thema
082
0 4
$a
363.19264
$2
23
090
$a
TX531
$b
.E53 2023
245
0 0
$a
Emerging food authentication methodologies using GC/MS
$h
[electronic resource] /
$c
edited by Kristian Pastor.
260
$a
Cham :
$b
Springer International Publishing :
$b
Imprint: Springer,
$c
2023.
300
$a
x, 353 p. :
$b
ill. (chiefly color), digital ;
$c
24 cm.
505
0
$a
Part I. Introduction -- Chapter 1. Gas Chromatography and Mass Spectrometry: The Technique -- Chapter 2. Statistical and Mathematical Models in Food Authentication -- Part II. Authentication of Food -- Chapter 3. Cereals, Pseudocereals, Flour and Bakery Products -- Chapter 4. Edible Oils and Fats -- Chapter 5. Milk and Dairy Products -- Chapter 6. Meat, Eggs, Fish and Seafood -- Chapter 7. Honey and Bee Products -- Chapter 8. Fruits, Vegetables, Nuts and Fungi -- Chapter 9 -- Herbs and Spices -- Part III. Authentication of Beverages -- Chapter 10. Fruit Juices -- Chapter 11. Coffee and Tea -- Chapter 12. Wine, Beer and Alcoholic Beverages -- Part IV. Outlook -- Chapter 13. Concluding Remarks and Future Perspectives.
520
$a
This edited book provides an overview of existing and emerging gas chromatography/mass spectrometry (GC/MS) based methods for the authentication and fraud detection in all major food groups and beverages. Split in four parts, the book opens with a comprehensive introduction into the GC/MS technique and a summary of relevant statistical and mathematical models for data analysis. The main parts focus on the authentication of the main food groups (cereals, dairy products, fruit, meat, etc.) and beverages (e.g., coffee, tea, wine and beer) The chapters in these sections follow a distinct structure describing the nutritional value of the product, common fraud practices, economic implications and relevant biomarkers for the authentication process, such as volatile compounds, fatty acids, amino acids, isotope ratios etc. The final chapter provides an outlook on where the methodologies and the applications may be heading for. Food fraud is serious problem that affects food industries of all kinds, which is why food authentication plays an increasingly important role. This book aims to serve as a knowledge base for all researchers in academia, regulatory laboratories and industry employing GC/MS for food analysis. Due to its comprehensive introduction and consistent structure, it can also serve as an excellent resource for students in food science, food technology, food chemistry and nutrition.
650
0
$a
Food adulteration and inspection.
$3
562207
650
0
$a
Food
$x
Safety measures.
$3
589506
650
0
$a
Food
$x
Analysis.
$3
564346
650
0
$a
Gas chromatography.
$3
551293
650
0
$a
Mass spectrometry.
$3
551172
650
1 4
$a
Food Science.
$3
890841
650
2 4
$a
Food Analysis.
$3
915851
650
2 4
$a
Food Safety.
$3
2147310
650
2 4
$a
Nutrition.
$3
517777
700
1
$a
Pastor, Kristian.
$3
3662629
710
2
$a
SpringerLink (Online service)
$3
836513
773
0
$t
Springer Nature eBook
856
4 0
$u
https://doi.org/10.1007/978-3-031-30288-6
950
$a
Biomedical and Life Sciences (SpringerNature-11642)
筆 0 讀者評論
館藏地:
全部
電子資源
出版年:
卷號:
館藏
1 筆 • 頁數 1 •
1
條碼號
典藏地名稱
館藏流通類別
資料類型
索書號
使用類型
借閱狀態
預約狀態
備註欄
附件
W9458813
電子資源
11.線上閱覽_V
電子書
EB TX531
一般使用(Normal)
在架
0
1 筆 • 頁數 1 •
1
多媒體
評論
新增評論
分享你的心得
Export
取書館
處理中
...
變更密碼
登入