Infodoc : Sciences, Techniques et Culture

1 Introduction to Food Authentication
Introduction
Modern techniques in food authentication
Food authentication - still a challenging issue
2 Spectroscopie Technique: Mid-infrared (MIR) and Fourier Transform Mid-infrared (FT-MIR) Spectroscopies
Introduction
Theory and principles
Instrumentation
Applications of MIR and FT-MIR in foods, drinks, cotton and wood
3 Spectroscopic Technique: Near-infrared (NIR) Spectroscopy
Intr[...]

1 Introduction to Food Authentication
Introduction
Modern techniques in food authentication
Food authentication - still a challenging issue
2 Spectroscopie Technique: Mid-infrared (MIR) and Fourier Transform Mid-infrared (FT-MIR) Spectroscopies
Introduction
Theory and principles
Instrumentation
Applications of MIR and FT-MIR in foods, drinks, cotton and wood
3 Spectroscopic Technique: Near-infrared (NIR) Spectroscopy
Introduction
Theory and principles
Instrumentation
Chemometrics
Advantages and disadvantages
Applications in food and beverage authenticity
4 Spectroscopic Technique: Fourier Transform Near-infrared (FT-NIR) Spectroscopy
1 Introduction
Theory and instrumentation
New trends in chemometrics as applied to NIR spectroscopic data
Authentication by FT-NIR
Authentication by FT-NIR microscopy
Conclusions
References
5 Spectroscopic Technique: Raman Spectroscopy
Introduction
Instrumentation
Applications in the agricultural and food sectors
6 Spectroscopic Technique: Fourier Transform Raman (FT-Raman) Spectroscopy
Introduction
Fundamentals of Raman spectroscopy
Raman band intensities and basis of qualitative aspects of Raman spectroscopy
FT-Raman instrumentation
Applications ofFT-Raman spectroscopy
7 Spectroscopic Technique: Fluorescence and Ultraviolet-visible (UV-Vis) Spectroscopy
Introduction
Fluorescence spectroscopy
Instrumentation
Applications of fluorescence in foods and drinks
Advantages and disadvantages of fluorescence spectroscopy
8 Isotopic-spectroscopic Technique: Site-specific Nuclear Isotopic Fractionation Studied by Nuclear Magnetic Resonance (SNIF-NMR)
Introduction
Natural isotope fractionation
Determining site-specific ratios by nuclear magnetic resonance (NMR)
2H-NMR for quantitative determinations of site-specific ratios
9 Isotopic-spectroscopic Technique: Stable Isotope Ratio Mass Spectrometry (IRMS)
Introduction
Theory and principles
Equipment and instruments
Recent applications in food authenticity
Strengths and limitations
Applicability of different isotopic variables to authenticity
Definitions
10 Chromatographie Technique: Gas Chromatography (GC)
Introduction
Theory and fundamentals
Instrumentation
Applications
Conclusions
References
11 Chromatographic Technique: High-performance Liquid Chromatography (HPLC)
Introduction
Principle of liquid chromatography
Applications
12 DNA-based Technique: Polymerase Chain Reaction (PCR)
Introduction
Stability of DNA in foods
Methods of DNA extraction from foods
Molecular techniques used to discriminate between similar species and strains
Species-specific PCR assays
13 Enzymic Technique: Enzyme-linked Immunosorbent Assay (ELISA)
Introduction
Immunoassays
Food authentication testing - recent applications
Alternative ELISA developments
14 Electrophoretic Technique: Capillary Zone Electrophoresis
Introduction
Equipment and instrumentation used in CE
Theory and principles of CE
Modes of CE
Application of CE to food authentication
Future outlook
15 Thermal Technique: Differential Scanning Calorimetry (DSC)
Introduction
Differential scanning calorimetry
Factors affecting OSC curves
Application in foods
Nomenclature
16 Chemometric Methods in Food Authentication
Introduction
Data collection
Data display
Process monitoring and quality control
Three-way PCA
Classification
Modeling
Calibration
Variable selection
Future trends
Advantages and disadvantages of chemometrics
17 Trends in Food Authentication
Introduction
Emerging authentication methods