FOOD AUTHENTICATION USING BIOORGANIC MOLECULES PDF

Would you like to tell us about a lower price? If you are a seller for this product, would you like to suggest updates through seller support? Describes molecular-level techniques for identifying and measuring quality-defining properties of meats, fish, cheeses, wine, cereal products and more. This book offers practical guidance on DNA, peptide, lipid and other methods for certifying genuineness of sources and ingredients and preventing food counterfeiting.

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Would you like to tell us about a lower price? If you are a seller for this product, would you like to suggest updates through seller support? Describes molecular-level techniques for identifying and measuring quality-defining properties of meats, fish, cheeses, wine, cereal products and more. This book offers practical guidance on DNA, peptide, lipid and other methods for certifying genuineness of sources and ingredients and preventing food counterfeiting.

Read more Read less. From the Inside Flap Modern analytical techniques have made it possible in many cases at least theoretically to detect and objectively measure an "authentic" characteristic claimed to be a "quality" attribute. Most of the time, such measurement can be achieved by identifying and measuring organic molecules in the food or food product.

In a word, we can use one or more molecules as markers for the alleged authenticity. The aim of this book is to present the most important cases, including major food commodities and major organic compounds in them, where organic molecules can be used as molecular markers for food authenticity.

The book offers practical and background information on applying biomolecular and chemical techniques to determine the source and ingredients of food products, to help prevent fraud and thereby improve food safety by not exposing consumers to counterfeit products.

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Food Authentication Using Bioorganic Molecules

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Research and Markets: Food Handbook - Authentication Using Bioorganic Molecules

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