Index page for: Food Authenticity and Traceability

Table of Contents Part 1 Methods for authentication and traceability. Advanced PCR Techniques in Identifying Food Components. DNA Methods for Identifying Plant and Animal Species in Food. Enzyme Immunoassays for Identifying Animal Species in Food. Proteome and Metabolome Analyses for Food Authentication. Near Infra-Red Absorption Technology for Analysing Food Composition. NMR Spectroscopy in Food Authentication. Using Stable Isotope Ration Mass Spectrometry (IRMS) in Food Authentication and Traceability. Spectrophotometric Techniques. Gas Chromatography. High Pressure Liquid Chromatography (HPLC) in Food Authentication. Enzymatic Techniques for Authenticating Food Components. In-line Sensors for Food Analysis. Chemometrics in Data Analysis. Part 2 Authenticating and Tracing Particular Foods. Species Identification in Processed Seafoods. Meat and Meat Products. Milk and Dairy Products. Cereals. Herbs and Spices. Identifying Genetically-Modified Organisms (GMOs). Wine Authenticity. Part 3 Traceability. Traceability in Food Processing: An Introduction. Developing Traceability Systems Across the Supply Chain. Developing and Implementing an Effective Traceability and Product Recall System. Traceability in Fish Processing. Safety and Traceability of Animal Feed. Geographical Traceability of Cheese. Advanced DNA-Based Detection Techniques for Genetically-Modified Food.