Modern Techniques for Food Authentication

ISBN: 9780128142646 出版年：2018 页码：808 Academic Press_RM

Ch 1-Introduction to Food Authentication Ch 2-Spectroscopic Technique: Mid Infrared (MIR) and Fourier Transform Mid Infrared (FT-MIR) Spectroscopies Ch 3-Spectroscopic Technique: Near Infrared (NIR) Spectroscopy Ch 4-Spectroscopic Technique: Fourier Transform Near Infrared (FT-NIR) Spectroscopy Ch 5-Spectroscopic Technique: Raman Spectroscopy Ch 6-Spectroscopic Technique: Fourier Transform Raman (FT-Raman) Spectroscopy Ch 7-Spectroscopic Technique: Fluorescent and Ultraviolet Visible (UV-Vis) Spectroscopy Ch 8-Isotopic-Spectroscopic Technique: Site-Specific Nuclear Isotopic Fractionation studied by Nuclear Magnetic Resonance (SNIF-NMR) Ch 9-Isotopic-Spectroscopic Technique: Stable Isotopic Ratio Mass Spectrometry (IRMS) Ch 10-Chromatographic Technique: Gas Chromatography (GC) Ch 11-Chromatographic Technique: High Performance Liquid Chromatography (HPLC) Ch 12-DNA-Based Technique: Polymerase Chain Reaction (PCR) Ch 13-Enzymic Technique: Enzyme-Linked Immunosorbent Assay (ELISA) Ch 14-Electrophoretic Technique: Capillary Zone Electrophoresis Ch 15-Thermal Technique: Differential Scanning Calorimetry (DSC) Ch 16-Chemometric Methods in Food Authentication Ch 17-Trends in Food Authentication