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.

chapter 1|21 pages

Isotope ratio measurements for food forensics

ByJames F. Carter

chapter 2|24 pages

Sampling, Sample Preparation and Analysis

ByJames F. Carter, Lesley A. Chesson

chapter 3|17 pages

Interpreting Stable Isotope Ratios in Plants and Plant-based Foods

ByJames R. Ehleringer

chapter 4|32 pages

Introduction to Stable Isotopes in Food Webs

ByTimothy D. Jardine, Keith A. Hobson, David X. Soto

chapter 5|20 pages

Data Analysis Interpretation Forensic Applications and Examples

ByHannah B. Vander Zanden, Lesley A. Chesson

chapter 7|23 pages

Fruits and Vegetables

ByJames F. Carter

chapter 8|31 pages

Alcoholic Beverages I—Wine

ByJames F. Carter, Federica Camin

chapter 9|32 pages

Alcoholic Beverages II—Spirits, Beer, Sake and Cider

ByJames F. Carter

chapter 10|18 pages

Stable isotope measurements and modeling to verify the authenticity of dairy products

ByEmad Ehtesham, Federica Camin, Luana Bontempo, Russell D. Frew

chapter 11|16 pages

Edible Vegetable Oils

ByFederica Camin, Luana Bontempo

chapter 12|30 pages

Organic Food Authenticity

BySimon D. Kelly, Alina Mihailova

chapter 13|29 pages

Odds and Ends, or, All That’s Left to Print

ByLesley A. Chesson, Brett J. Tipple, Suvankar Chakraborty, Karyne M. Rogers, James F. Carter