Food adulteration has a long history, but recent scares such as melamine adulteration of milk powder and the horsemeat scandal have focused media attention on this area. This comprehensive Booklet focuses on regulations, analysis and future trends for the Food and Beverages industry and techniques:
- Chromatography and Mass Spectrometry
- Elemental Analysis
- Stable Isotope Ratio Measurements
- Molecular Spectroscopy
- Molecular Spectroscopy PCR
- Chemometric Pattern Recognition Techniques
With specific topic sections covering:
- Historical background
- Regulations to Prevent Adulteration
- Food and Beverages Authenticity / Adulteration
- Rapid Alert system
- Food Authenticity Research Projects
- Future Trends
- References
