Modern Techniques for Food Authentication

Modern Techniques for Food Authentication, 1st Edition

Modern Techniques for Food Authentication, 1st Edition,Da-Wen Sun,ISBN9780123740854

D Sun   

Academic Press




246 X 189

Explore the latest in food authentication methods

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Key Features

*A comprehensive overview of authentication techniques and technology
*Written by an international group of academic and professional peers
*Provides an excellent complement to more general books on food safety


With the increasing awareness of food safety and quality, consumers continuously demand the reassurance of origin and content of their foods. Furthermore, manufacturers must be able to confirm the authenticity of components of their products in order to comply with government legislation. Protection of the rights of consumers, genuine food processors, and prevention of fraudulent or deceptive practices and the adulteration of food is an important and challenge facing the food industry.

Rapid scientific and technological advances in the determination of food authenticity have taken place in recent years and Modern Techniques for Food Authentication focuses on many of those novel techniques. Including coverage of various spectroscopic technologies, methods based on isotopic analysis and chromatography, DNA, enzymatic analysis, electrophosresis and thermal methods, this book provides a valuable, international resource on the latest developments in food authentication.


Engineers and technologists working in research, development and operations in the food industry with crtical and readily accessible information on the art and science of food authentication technology. It should also serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions.

Da-Wen Sun

Dr. Da-Wen Sun is internationally recognized for his leadership in food engineering research and education and a highly respected journal editor. He is known for his achievements in the improvement of alternative technologies and strategies for thermal processing and recent developments in microwave technology, dehydration technology, nuclear magnetic resonance technology, and the latest developments in food refrigeration. He has written more than 250 peer-reviewed journal articles, 250 conference papers, and four books.

Affiliations and Expertise

Professor of Food Engineering, National University of Ireland, Dublin (University College Dublin), Agriculture & Food Science Centre

View additional works by Da-Wen Sun

Modern Techniques for Food Authentication, 1st Edition

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

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