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Meat and Dairy Authentication: Analytical Methods to Fight Food Fraud with Focus on Meat and Meat Products, Casein and Milk Powder - Couverture souple

Ballin, Nicolai Zederkopff

 
9783843393225: Meat and Dairy Authentication: Analytical Methods to Fight Food Fraud with Focus on Meat and Meat Products, Casein and Milk Powder
Couverture souple
ISBN 10 : 3843393222 ISBN 13 : 9783843393225
Editeur : LAP LAMBERT Academic Publishing, 2011

Synopsis

Meat and dairy products are expensive and therefore attractive targets for adulteration. In recent years, many large food fraud scandals have been revealed. This means that both commercial and governmental laboratories have increased their focus on food authentication tests. This book includes an introduction to food authentication, a review of about 100 up to date analytical authentication methods used for meat and dairy and a short discussion on the specific methods: species determination, sex determination and whey protein determination in casein co-precipitate. The aim is to describe the best analytical methods available within physical, chemical and biochemical techniques. Most known fraud problems are addressed, and the book contains tables that enable the reader to easily find possible analytical methods to specific problems. The book can be useful to both students and professional food analysts who need up to date information about analytical food authentication.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Présentation de l'éditeur

Meat and dairy products are expensive and therefore attractive targets for adulteration. In recent years, many large food fraud scandals have been revealed. This means that both commercial and governmental laboratories have increased their focus on food authentication tests. This book includes an introduction to food authentication, a review of about 100 up to date analytical authentication methods used for meat and dairy and a short discussion on the specific methods: species determination, sex determination and whey protein determination in casein co-precipitate. The aim is to describe the best analytical methods available within physical, chemical and biochemical techniques. Most known fraud problems are addressed, and the book contains tables that enable the reader to easily find possible analytical methods to specific problems. The book can be useful to both students and professional food analysts who need up to date information about analytical food authentication.

Biographie de l'auteur

Nicolai Z. Ballin has a master degree in biochemistry from the University of Copenhagen, Denmark, here he also did his PhD studies in authentication of meat and dairy. He is responsible for analytical food authentication at the Danish Veterinary and Food Administration, Region East.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2011
Langue
anglais
ISBN 10 
3843393222
ISBN 13 
9783843393225
Reliure
Broché
Nombre de pages
92
Coordonnées du fabricant
non disponible
Personne responsable
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