登入選單
返回Google圖書搜尋
其他書名
Chapter 10. The Impact of Chemometrics on Food Traceability
出版Elsevier Inc. Chapters, 2013-06-08
主題Science / Chemistry / GeneralScience / Chemistry / AnalyticTechnology & Engineering / Chemical & BiochemicalTechnology & Engineering / Food Science / General
ISBN012808331X9780128083314
URLhttp://books.google.com.hk/books?id=ouVzDAAAQBAJ&hl=&source=gbs_api
EBookSAMPLE
註釋In the last decades, mankind has become totally aware about the importance of food quality: nowadays authentication and traceability are words of general use. Food authentication verifies how much a food is in accordance with its label description and law and it could be considered a further guarantee for the quality and safety of a foodstuff. The traceability of food could be considered an essential element in ensuring safety and high quality of food. The synergistic use of instrumental analytical techniques and chemometrics represents a promising way to obtain trustworthy results in the development of authenticity and traceability models. This chapter deals with the potentialities of chemometrics tools in resolving some real issues related to food traceability and authenticity. Particular attention will be paid to the use of some exploratory, classification, and discrimination techniques. In the first part of this chapter, a briefly description of European regulations (Authenticity and Traceability: the European Union point of view), and traceability and authenticity markers (Authenticity and Traceability: a scientific point of view) is reported. The second part is split into two sections: namely Food Authenticity and Food Traceability applications, where the main features and advantages of some chemometrics approaches are presented.