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Title Food forensics : stable isotopes as a guide to authenticity and origin / editors, James Francis Carter, Queensland Health Forensic and Scientific Services, Queensland Government, Coopers Plains, Qld., Australia, and Lesley Ann Chesson, IsoForensics, Inc., Salt Lake City, Utah, USA
Published Boca Raton : CRC Press, Taylor & Francis Group, [2017]
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Contents Machine generated contents note: 1.1. Introduction / James F. Carter -- 1.1.1. A bit of introduction / James F. Carter -- 1.1.2. A bit of history / James F. Carter -- 1.1.3. A bit of theory / James F. Carter -- 1.2. Reporting and reference materials / James F. Carter -- 1.2.1. Reporting isotopic composition / James F. Carter -- 1.2.2. Traceability / James F. Carter -- 1.2.3. VSMOW / James F. Carter -- 1.2.4. VPDB / James F. Carter -- 1.2.5. N2AIR / James F. Carter -- 1.2.6. VCDT / James F. Carter -- 1.2.7. Practical reference materials / James F. Carter -- 1.3. Isotope ratio measurements / James F. Carter -- 1.3.1. Data normalization / James F. Carter -- 1.3.2. Hydrogen measurements / James F. Carter -- 1.3.3. Oxygen measurements / James F. Carter -- 1.3.4. Carbon measurements / James F. Carter -- 1.3.5. Nitrogen and sulfur measurements / James F. Carter -- 1.4. Good practice / James F. Carter -- 1.4.1. Good practice in practice / James F. Carter -- 1.4.2. On-board (hidden) corrections / James F. Carter -- 1.4.3. Optional corrections / James F. Carter -- 1.4.4. Blank correction / James F. Carter -- 1.4.5. Size correction / James F. Carter -- 1.4.6. Drift correction / James F. Carter -- 1.4.7. Memory correction / James F. Carter -- 1.4.8. Summing up / James F. Carter -- 1.5. Nomenclature / James F. Carter -- 2.1. Introduction / Lesley A. Chesson / James F. Carter -- 2.2. Sampling / Lesley A. Chesson / James F. Carter -- 2.2.1. Why do we sample? / Lesley A. Chesson / James F. Carter -- 2.2.2. How and what do we sample? / Lesley A. Chesson / James F. Carter -- 2.2.3. How big a sample? / Lesley A. Chesson / James F. Carter -- 2.3. Practical sampling and sample preparation / Lesley A. Chesson / James F. Carter -- 2.3.1. Sampling scallops-a practical example / Lesley A. Chesson / James F. Carter -- 2.3.2. Sample preparation-a practical example / Lesley A. Chesson / James F. Carter -- 2.4. Preparing samples for stable isotope ratio analysis / Lesley A. Chesson / James F. Carter -- 2.4.1. Preparing samples for 62H measurements / Lesley A. Chesson / James F. Carter -- 2.4.2. Preparing samples for elemental analysis / Lesley A. Chesson / James F. Carter -- 2.4.3. Preparing samples for isotope ratio analysis of radiogenic elements / Lesley A. Chesson / James F. Carter -- 2.5. Isotope ratio analysis-bio-elements (H, C, N, O, and S) / James F. Carter / Lesley A. Chesson -- 2.5.1. The Elemental Analyzer (EA) / Lesley A. Chesson / James F. Carter -- 2.5.2. The Thermal Conversion EA (TC/EA) / Lesley A. Chesson / James F. Carter -- 2.5.3. Elementary good practice / Lesley A. Chesson / James F. Carter -- 2.5.4. Isotope Ratio Mass Spectrometry (IRMS) / Lesley A. Chesson / James F. Carter -- 2.5.5. Isotope Ratio Infrared Spectroscopy (IRIS) / Lesley A. Chesson / James F. Carter -- 2.6. Radiogenic elements (Sr and Pb) / Lesley A. Chesson / James F. Carter -- 2.6.1. Multi-collector ICP-MS (MC-ICP-MS) / Lesley A. Chesson / James F. Carter -- 3.1. Introduction / James R. Ehleringer -- 3.2. Our foods come from plants with different photosynthetic pathways / James R. Ehleringer -- 3.3. Photosynthetic pathway differences result in differences in plant carbon isotope ratios / James R. Ehleringer -- 3.4. Genetic variations can lead to differences in carbon isotope ratios / James R. Ehleringer -- 3.5. Drought histories are recorded by enrichment of carbon isotopes of C3 plants / James R. Ehleringer -- 3.6. Shade and indoor growth are recorded depletions in carbon isotopes of plants / James R. Ehleringer -- 3.7. Different tissues can exhibit different 13C contents / James R. Ehleringer -- 3.8. The soil and atmospheric water environment is recorded as variations in hydrogen and oxygen isotopes in plants / James R. Ehleringer -- 3.9. Soil nitrogen sources are recorded in plant nitrogen isotopes / James R. Ehleringer -- 3.10. Fertilizer nitrogen isotope ratios / James R. Ehleringer -- 3.11. Sulfur isotopes in plants / James R. Ehleringer -- 3.12. Strontium isotopes in plants / James R. Ehleringer -- 3.13. Conclusions / James R. Ehleringer -- 4.1. Introduction / Timothy D. Jardine / David X. Soto / Keith A. Hobson -- 4.2. A brief history of isotopes in foodweb ecology / Timothy D. Jardine / David X. Soto / Keith A. Hobson -- 4.3. Key considerations in studying food webs with isotopes / Timothy D. Jardine / David X. Soto / Keith A. Hobson -- 4.4. The spatial template: Isoscapes / Timothy D. Jardine / Keith A. Hobson / David X. Soto -- 4.4.1. Isoscapes derived from gradients in plant physiology (C3/C4/CAM) / Timothy D. Jardine / David X. Soto / Keith A. Hobson -- 4.4.2. Isoscapes derived from gradients in plant N uptake (water stress, agriculture) / Timothy D. Jardine / David X. Soto / Keith A. Hobson -- 4.4.3. Isoscapes derived from sulfur biogeochemistry / Timothy D. Jardine / David X. Soto / Keith A. Hobson -- 4.4.4. Isoscapes derived from (delta2H and delta18O in precipitation and surface waters / Timothy D. Jardine / David X. Soto / Keith A. Hobson -- 4.4.5. Isoscapes derived from strontium isotopes (87Sr/86Sr) and other radiogenic elements / Timothy D. Jardine / David X. Soto / Keith A. Hobson -- 4.4.6. Marine isoscapes / Timothy D. Jardine / David X. Soto / Keith A. Hobson -- 4.5. Isotopic discrimination and physiological considerations / Timothy D. Jardine / David X. Soto / Keith A. Hobson -- 4.5.1. Elemental turnover / Timothy D. Jardine / David X. Soto / Keith A. Hobson -- 4.5.2. Isotopic discrimination / Keith A. Hobson / Timothy D. Jardine / David X. Soto -- 4.5.2.1. delta13C / Timothy D. Jardine / David X. Soto / Keith A. Hobson -- 4.5.2.2. delta15N / Timothy D. Jardine / David X. Soto / Keith A. Hobson -- 4.5.2.3. delta34S / Timothy D. Jardine / David X. Soto / Keith A. Hobson -- 4.5.2.4. delta2H / Timothy D. Jardine / David X. Soto / Keith A. Hobson -- 4.5.2.5. delta18O / Timothy D. Jardine / David X. Soto / Keith A. Hobson -- 4.5.3. Factors affecting discrimination / Timothy D. Jardine / David X. Soto / Keith A. Hobson -- 4.5.3.1. Diet quality / Timothy D. Jardine / David X. Soto / Keith A. Hobson -- 4.5.3.2. Diet heterogeneity / Timothy D. Jardine / David X. Soto / Keith A. Hobson -- 4.5.3.3. Physiological status / Timothy D. Jardine / David X. Soto / Keith A. Hobson -- 4.6. Hypothetical case studies / Timothy D. Jardine / David X. Soto / Keith A. Hobson -- 4.6.1. Marine case study / Timothy D. Jardine / David X. Soto / Keith A. Hobson -- 4.6.2. Terrestrial case study / Keith A. Hobson / Timothy D. Jardine / David X. Soto -- 4.7. Combining tools / Timothy D. Jardine / David X. Soto / Keith A. Hobson -- 5.1. Introduction / Lesley A. Chesson / Hannah B. Vander Zanden -- 5.2. Reporting of isotopic evidence in forensic casework / Lesley A. Chesson / Hannah B. Vander Zanden -- 5.3. Common approaches for food isotope data analysis and interpretation / Lesley A. Chesson / Hannah B. Vander Zanden -- 5.3.1. Exploratory data analysis techniques / Lesley A. Chesson / Hannah B. Vander Zanden -- 5.3.2. Discriminant function analysis / Lesley A. Chesson / Hannah B. Vander Zanden -- 5.4. Likelihood-based data analysis approaches in food forensics / Hannah B. Vander Zanden / Lesley A. Chesson -- 5.4.1. Discrete approach / Hannah B. Vander Zanden / Lesley A. Chesson -- 5.4.2. Continuous approach / Lesley A. Chesson / Hannah B. Vander Zanden -- 5.5. Conclusion / Hannah B. Vander Zanden / Lesley A. Chesson -- 6.1. Introduction / Lesley A. Chesson -- 6.2. Review of isotopic variation in flesh foods / Lesley A. Chesson -- 6.2.1. A primer on strontium isotope variation / Lesley A
Chesson -- 6.3. Flesh foods / Lesley A. Chesson -- 6.3.1. Bovine foodstuffs / Lesley A. Chesson -- 6.3.2. Ovine foodstuffs / Lesley A. Chesson -- 6.3.3. Poultry / Lesley A. Chesson -- 6.3.4. Porcine foodstuffs / Lesley A. Chesson -- 6.3.5. Aquatic foodstuffs / Lesley A. Chesson -- 6.4. Conclusion / Lesley A. Chesson -- 7.1. Introduction / James F. Carter / Karyne M. Rogers -- 7.2. Fruits, vegetables, and isotopes / James F. Carter / Karyne M. Rogers -- 7.3. Fruit juices / James F. Carter / Karyne M. Rogers -- 7.3.1. Detecting the adulteration of fruits juices / Karyne M. Rogers / James F. Carter -- 7.3.2. Chemical profiling of fruit juices / Karyne M. Rogers / James F. Carter -- 7.3.3. Detecting the addition of cane/corn sugars / Karyne M. Rogers / James F. Carter -- 7.3.4. Detecting the addition of beet sugars / Karyne M. Rogers / James F. Carter -- 7.3.5. A case study / Karyne M. Rogers / James F. Carter -- 7.3.6. Authentication of NFC juices / Karyne M. Rogers / James F. Carter -- 7.4. Determining countries or regions of origin / Karyne M. Rogers / James F. Carter -- 7.4.1. Fruit juice and whole fruit / Karyne M. Rogers / James F. Carter -- 7.4.2. Vegetables / Karyne M. Rogers / James F. Carter -- 7.5. Tea / Karyne M. Rogers / James F. Carter -- 7.6. Coffee / Karyne M. Rogers / James F. Carter -- 8.1. Introduction / Federica Camin / James F. Carter -- 8.1.1. Everyone likes a drink! / Federica Camin / James F. Carter -- 8.1.2. The sources of metallic elements in alcoholic beverages / Federica Camin / James F. Carter -- 8.1.3. The sources of isotope ratio variations in alcoholic beverages / Federica Camin / James F. Carter -- 8.1.4. Fractions and lines-isotopic variations in water / Federica Camin / James F. Carter
Note continued: 8.2. Sample preparation and analysis / Federica Camin / James F. Carter -- 8.3. Wine / Federica Camin / James F. Carter -- 8.3.1. The global market for wine / Federica Camin / James F. Carter -- 8.3.2. Wine making (vinification) / Federica Camin / James F. Carter -- 8.3.3. Wine authentication-In wine there is truth / Federica Camin / James F. Carter -- 8.3.4. Sparkling wines-bubbles or fizz? / Federica Camin / James F. Carter -- 9.1. Spirit drinks / James F. Carter -- 9.1.1. The market / James F. Carter -- 9.1.2. Legislation / James F. Carter -- 9.1.3. Distillation and maturation / James F. Carter -- 9.1.4. Spirit authentication / James F. Carter -- 9.1.5. Volatile Organic Compounds (VOCs)/congeners / James F. Carter -- 9.1.6. Stable isotopes / James F. Carter -- 9.2. Beer / James F. Carter -- 9.2.1. Brewing / James F. Carter -- 9.2.2. Beer authentication / James F. Carter -- 9.3. Sake or Sake / James F. Carter -- 9.3.1. Sake making / James F. Carter -- 9.3.2. Sake authentication / James F. Carter -- 9.4. Cider, Cyder or Cidre / James F. Carter -- 9.4.1. Cider making / James F. Carter -- 9.4.2. Cider authentication / James F. Carter -- 10.1. Introduction / Emad Ehtesham / Russell D. Frew / Luana Bontempo / Federica Camin -- 10.2. Current trends in food fraud and milk adulteration / Emad Ehtesham / Russell D. Frew / Luana Bontempo / Federica Camin -- 10.3. Milk composition / Emad Ehtesham / Russell D. Frew / Luana Bontempo / Federica Camin -- 10.4. Production and processing of milk / Emad Ehtesham / Russell D. Frew / Luana Bontempo / Federica Camin -- 10.5. Milk isotopic fingerprint, a result of biogeochemical influence / Emad Ehtesham / Russell D. Frew / Luana Bontempo / Federica Camin -- 10.6. Preparation of milk components for isotopic analysis / Emad Ehtesham / Russell D. Frew / Luana Bontempo / Federica Camin -- 10.7. Application of stable isotope analysis to dairy products / Emad Ehtesham / Russell D. Frew / Luana Bontempo / Federica Camin -- 10.7.1. Infant formula / Emad Ehtesham / Russell D. Frew / Luana Bontempo / Federica Camin -- 10.7.2. Cheese / Emad Ehtesham / Russell D. Frew / Luana Bontempo / Federica Camin -- 10.7.3. Other dairy products / Emad Ehtesham / Russell D. Frew / Luana Bontempo / Federica Camin -- 10.8. Predictive modelling / Emad Ehtesham / Russell D. Frew / Luana Bontempo / Federica Camin -- 10.9. A case study of deliberate contamination / Emad Ehtesham / Russell D. Frew / Luana Bontempo / Federica Camin -- 11.1. Introduction / Luana Bontempo / Federica Camin -- 11.2. Methods / Luana Bontempo / Federica Camin -- 11.3. Applications of IRMS for detecting the authenticity of edible vegetable oils / Luana Bontempo / Federica Camin -- 11.3.1. Olive oil / Luana Bontempo / Federica Camin -- 11.3.2. Sesame oil / Luana Bontempo / Federica Camin -- 11.3.3. Other edible vegetable oils / Luana Bontempo / Federica Camin -- 11.4. Conclusions / Luana Bontempo / Federica Camin -- 12.1. Introduction / Simon D. Kelly / Karyne M. Rogers / Alina Mihailova -- 12.2. Regulations / Simon D. Kelly / Karyne M. Rogers / Alina Mihailova -- 12.3. Discrimination between organic and conventional crops / Simon D. Kelly / Karyne M. Rogers / Alina Mihailova -- 12.4. Discrimination between organic and conventional products / Simon D. Kelly / Karyne M. Rogers / Alina Mihailova -- 12.4.1. Meats / Simon D. Kelly / Karyne M. Rogers / Alina Mihailova -- 12.4.2. Milk / Simon D. Kelly / Karyne M. Rogers / Alina Mihailova -- 12.4.3. Eggs / Simon D. Kelly / Karyne M. Rogers / Alina Mihailova -- 12.4.4. Fish / Simon D. Kelly / Karyne M. Rogers / Alina Mihailova -- 12.5. Conclusion / Simon D. Kelly / Karyne M. Rogers / Alina Mihailova -- 13.1. Introduction / Suvankar Chakraborty / Karyne M. Rogers / James F. Carter / Lesley A. Chesson / Brett J. Tipple -- 13.2. Bottled water / Lesley A. Chesson / Suvankar Chakraborty / Karyne M. Rogers / James F. Carter / Brett J. Tipple -- 13.3. Carbonated soft drinks / James F. Carter / Suvankar Chakraborty / Karyne M. Rogers / Brett J. Tipple / Lesley A. Chesson -- 13.4. Caffeine / Brett J. Tipple / Suvankar Chakraborty / Karyne M. Rogers / James F. Carter / Lesley A. Chesson -- 13.5. Vanilla/vanillin / James F. Carter / Suvankar Chakraborty / Brett J. Tipple / Lesley A. Chesson / Karyne M. Rogers -- 13.6. Essential oils / James F. Carter / Suvankar Chakraborty / Karyne M. Rogers / Brett J. Tipple / Lesley A. Chesson -- 13.7. Sweeteners / Lesley A. Chesson / James F. Carter / Brett J. Tipple / Suvankar Chakraborty / Karyne M. Rogers -- 13.7.1. Honey / James F. Carter / Suvankar Chakraborty / Brett J. Tipple / Karyne M. Rogers / Lesley A. Chesson -- 13.7.2. Maple syrup / Lesley A. Chesson / Brett J. Tipple / Suvankar Chakraborty / Karyne M. Rogers / James F. Carter -- 13.7.3. Other sweeteners / James F. Carter / Karyne M. Rogers / Suvankar Chakraborty / Brett J. Tipple / Lesley A. Chesson -- 13.8. Eggs / Karyne M. Rogers / James F. Carter / Suvankar Chakraborty / Brett J. Tipple / Lesley A. Chesson -- 13.9. Vinegar / James F. Carter / Karyne M. Rogers / Suvankar Chakraborty / Brett J. Tipple / Lesley A. Chesson -- 13.10. Other food products / Karyne M. Rogers / James F. Carter / Suvankar Chakraborty / Brett J. Tipple / Lesley A. Chesson -- 13.11. Isotope effects during food preparation / James F. Carter / Karyne M. Rogers / Suvankar Chakraborty / Brett J. Tipple / Lesley A. Chesson -- 13.12. Conclusion / Karyne M. Rogers / James F. Carter / Suvankar Chakraborty / Brett J. Tipple / Lesley A. Chesson
Summary "Food forensics is a multi-disciplinary science involving advanced analytical techniques, plant and animal metabolism, and sophisticated data interpretation tools. This book explains how plants, and in turn animals eating those plants, assimilate stable isotopes and trace elements from their environments. It provides extensive reviews of the use of stable isotope and trace element measurements for the authentication of major food groups and how these can be used to detect fraudsters. The book emphasises the use of correct methods for sample preparation and measurement so that data can be compared to existing datasets, with a dedicated chapter discussing interpretations."--Provided by publisher
Notes "A Science Publishers book."
Bibliography Includes bibliographical references and index
Notes Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force. WlAbNL
Print version record
Subject Food adulteration and inspection.
Food -- Analysis.
Food -- Quality.
Stable isotopes.
Trace elements.
Food adulteration and inspection.
Food -- Analysis.
Food -- Quality.
Stable isotopes.
TECHNOLOGY & ENGINEERING -- Food Science.
Trace elements.
Form Electronic book
Author Carter, James Francis, editor.
Chesson, Lesley Ann, editor.
ISBN 1315151642
1351638157
1351647687
1498741738
9781315151649
9781351638159
9781351647687
9781498741736