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.
- ISBN10 0841239657
- ISBN13 9780841239654
- Publish Date 25 January 2007
- Publish Status Active
- Publish Country US
- Imprint Oxford University Press Inc
- Format Hardcover
- Pages 364
- Language English