Authentication of Food and Wine (ACS Symposium Series (No. 952))

Winterhalter, Peter,Takeoka, Gary R.,Ebeler, Susan E.

ISBN 10: 0841239657 / ISBN 13: 9780841239654

Published by American Chemical Society, 2006

some shelfwear/edgewear but still NICE! - may have remainder mark or previous owner's name Standard-sized. Seller Inventory # 0841239657-01

Synopsis:

Consumers, regulators, and the food industry increasingly require that foods comply not only with label descriptions of food content, but also with information regarding the food's origin. For example, the wine industry has a long history of labeling wines based on varietal, regional, or age (vintage)-related properties. However, regulatory agencies are now beginning to require methods to confirm this label information. Food retailers are also facing voluntary or mandatory labeling requirements that will indicate regional or country-of-origin, species and/or varietal information. As a result, development of reliable analytical methods to confirm the authenticity of the label information is needed. This book presents the latest research on food and wine authentication. The chapters are authored by leading international scientists whose research focuses on the development and application of analytical methodologies used for the authentication of food and beverages.

Synopsis: Analytical chemists describe techniques for verifying that food and beverage productions really do come from the country or region that is claimed for them, either as a marketing tool or to satisfy regulations. They begin by presenting an overview and historical perspective on food authentication. Then they consider analyzing essential oils in prod

Bibliographic Details

Title: Authentication of Food and Wine (ACS ...
Publisher: American Chemical Society
Publication Date: 2006
Binding: Hardcover
Condition: Good