Progress in Authentication of Food And Wine

In today's global economy there is increasing need for analytical tools to ensure the safety and integrity of our food supply. In the past five years, many issues of food adulteration (e.g., detecting the addition of melamine to foods) and authentication (e.g., confirming region of origin for wines), have reached the forefront of public and regulatory attention. This book compiles the latest research on food and beverage authentication, highlighting the analytical techniques that are being applied to a variety of complex food matrices. The chapters are written by international experts, who participated in an American Chemical Society (ACS) Symposium on "Progress in Authentication of Food and Wine" in San Francisco, CA in March 2010.