Description
DNA, peptide and lipid methods for certifying food genuineness Applications to meats, fish, cheeses, wine, cooking oils and more Analytical technologies for detecting fraud and enhancing safety Prepared by a team of specialists, this volume presents the latest molecular methods for determining the presence of constituents that make a food what it is claimed to be. By clarifying the theory and applications of DNA, peptide, and lipid technologies, the book presents information required to identify molecular markers whose presence defines the quality and provenance of meats, seafood, cheeses, oils, wines, cereal products and other foods. The text provides critical tools and data needed to augment routine food analysis and enhance food safety by aiding in the detection of counterfeit, and potentially deleterious, foods.
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