Fingerprinting Techniques in Food Authentication and Traceability

ISBN-13: 9781138197671 / Angielski / Twarda / 2018 / 432 str.

K. S. Siddiqi; Leo M. L. Nollet

Opis

This book investigates the current multi-element analytical techniques that are used for determining the geographical origin of food products, discussing the principles of the techniques together with their advantages and drawbacks, and reported applications concerning geographical authenticity.

O autorze

Khwaja Salahuddin Siddiqi, PhD, earned his PhD in 1973 from Aligarh Muslim University, Aligarh,India; his thesis was on the Complexes of Group (IV) Elements. He also earned his undergraduate degrees at Aligarh Muslim University. He conducted postdoctural research at the University of Barcelona, Spain, and the University of Provence, Marseille, France. He has taught numerous graduate level courses including Spectroscopy, Bioinorganic Chemistry, Solid State Chemistry, and Organometallic Chemistry. He has guided the Ph.D. work of 22 students. His research areas include Nano Chemistry, Organoborate Chemistry, Organometallic Chemistry, and Bioinorganic Chemistry, and he has published over 160 papers and has presented at 120 national and international conferences. Leo M.L. Nollet, PhD, received an MS (1973) and PhD (1978) in biology from the Katholieke Universiteit Leuven, Belgium. He is an editor and associate editor of numerous books. He edited for M. Dekker, New York—now CRC Press of Taylor & Francis—the first, second, and third editions of the books entilted Food Analysis by HPLC and Handbook of Food Analysis. The last edition is a two volume book. He also edited the Handbook of Water Analysis (first, second, and third editions) and Chromatographic Analysis of the Environment, Third Edition (CRC Press). Dr. Nollet’s recent projects include Proteomics in Foods with F. Toldrá (Springer, 2013) and Transformation Products of Emerging Contaminants in the Environment: Analysis, Processes, Occurrence, Effects and Risks with D. Lambropoulou (Wiley, 2014). In this series, CRC Food Analysis & Properties, he edited with C. Ruiz-Capillas, Flow Injection Analysis of Food Additives (CRC Press, 2015).