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This collection of twenty-four articles on advanced food science examines issues of food adulteration and regional authentication in foods and wines from around the world. Beginning with essays discussing analytical methodologies, the articles are grouped by subject, including the authentication of wine and alcoholic beverages; the authentication of food; fruit juices and fruit products; and spices, herbs and botanicals. Individual papers address the latest technologies in chemical marker detection, flavinol profiles, proteolytic peptides, and pesticide analysis. Chapters include abstracts, illustrations, and data tables. The contributors are academics in food chemistry and related fields from institutions around the world. Annotation c2012 Book News, Inc., Portland, OR (booknews.com)
作者簡介
Susan E. Ebeler, Department of Viticulture and Enology, University of California, Davis
Gary R. Takeoka, Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture
Peter Winterhalter, Institute of Food Chemistry Technische, Universitat Braunschweig
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