Food Authentication

Author : Da-Wen Sun
Publisher : Academic Press
ISBN 13 : 0128142650
Total Pages : 805 pages
Book Rating : 4.53/5 ( download)

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Download or read book Modern Techniques for Food Authentication written by Da-Wen Sun and published by Academic Press. This book was released on 2018-07-25 with total page 805 pages. Available in PDF, EPUB and Kindle. Book excerpt: Modern Techniques for Food Authentication, Second Edition presents a comprehensive review of the novel techniques available to authenticate food products, including various spectroscopic technologies, methods based on isotopic analysis and chromatography, and other techniques based on DNA, enzymatic analysis and electrophoresis. This new edition pinpoints research and development trends for those working in research, development and operations in the food industry, giving them readily accessible information on modern food authentication techniques to ensure a safe and authentic food supply. It will also serve as an essential reference source to undergraduate and postgraduate students, and for researchers in universities and research institutions. Presents emerging imaging techniques that have proven to be powerful, non-destructive tools for food authentication Includes applications of hyperspectral imaging to reflect the current trend of developments in food imaging technology for each topic area Provides pixel level visualization techniques needed for fast and effective food sample testing Contains two new chapters on Imaging Spectroscopic Techniques

Author : Contantinos A. Georgiou
Publisher : John Wiley & Sons
ISBN 13 : 1118810260
Total Pages : 581 pages
Book Rating : 4.62/5 ( download)

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Download or read book Food Authentication written by Contantinos A. Georgiou and published by John Wiley & Sons. This book was released on 2017-05-08 with total page 581 pages. Available in PDF, EPUB and Kindle. Book excerpt: The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat scandal and the Chinese melamine scandal which led to six fatalities and the hospitalisation of thousands of infants. As well as being a safety concern, authenticity is also a quality criterion for food and food ingredients. Consumers and retailers demand that the products they purchase and sell are what they purport to be. This book covers the most advanced techniques used for the authentication of a vast number of products around the world. The reader will be informed about the latest pertinent analytical techniques. Chapters focus on the novel techniques & markers that have emerged in recent years. An introductory section presents the concepts of food authentication while the second section examines in detail the analytical techniques for the detection of fraud relating to geographical, botanical, species and processing origin and production methods of food materials and ingredients. Finally, the third section looks at consumer attitudes towards food authenticity, the application of bioinformatics to this field, and the Editor’s conclusions and future outlook. Beyond being a reference to researchers working in food authentication it will serve as an essential source to analytical scientists interested in the field and food scientists to appreciate analytical approaches. This book will be a companion to under- and postgraduate students in their wander in food authentication and aims to be useful to researchers in universities and research institutions.

Author : Philip R. Ashurst
Publisher : Springer Science & Business Media
ISBN 13 : 1461311195
Total Pages : 418 pages
Book Rating : 4.95/5 ( download)

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Download or read book Food Authentication written by Philip R. Ashurst and published by Springer Science & Business Media. This book was released on 2013-11-11 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: The issue of food authenticity is not new. For centuries unscrupulous farmers and traders have attempted to 'extend', or othewise alter, their products to maximise revenues. In recent years the subject has reached new prominence and there even have been situations where food authenticity has featured as a newspaper headline in various countries. Food legislation covering the definition, and in some cases composition, of various commodities has been in place in developed countries for many years and paradoxically it is the legislative trend away from emphasis on composition and more on accurate and truthfullabeliing that has been one driving force for the authenticity issue. Another, and many would speculate as the more potent, driving force is the move towards fewer and larger supermarket chains in many countries. Such trading companies with their images of quality products, buying power and commercial standing, exercise considerable commercial power which has been claimed as a significant source of financial pressure on food prices and food commodity product quality. For whatever reason, recent food authenticity issues have become news and consumers, the media and enforcement authorities are showing more interest than ever before in the subject.

Author : Charis M. Galanakis
Publisher : Academic Press
ISBN 13 : 0128231971
Total Pages : 416 pages
Book Rating : 4.75/5 ( download)

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Download or read book Food Authentication and Traceability written by Charis M. Galanakis and published by Academic Press. This book was released on 2020-11-19 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Authenticity and Traceability covers the most recent trends and important topics in food authentication, with an emphasis on the components of a food traceability systems. The book discusses techniques such as omics-based technologies, chromatographic methods, mass spectrometry, hyperspectral and chemical imaging, molecular and DNA-based techniques, chemometrics and data mining algorithms, high-throughput sequencing, and non-targeted fingerprinting approaches and proteomics. Includes information on blockchain for food traceability analysis Discusses consumer preferences and perceptions regarding food traceability drivers and food fraud Presents approaches of authentication for food of animal origin and omics-based technologies

Author : Raúl González-Domínguez
Publisher : Mdpi AG
ISBN 13 : 9783036589206
Total Pages : 0 pages
Book Rating : 4.01/5 ( download)

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Download or read book Food Authentication written by Raúl González-Domínguez and published by Mdpi AG. This book was released on 2023-10-06 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The authentication of foods and beverages is a very current topic of great interest for all the actors involved in the food chain, including the food industry, consumers, and food science researchers. Food authenticity covers many different aspects related to mislabeling, adulteration, and misleading claims about origin, production methods, or processing technologies. As many factors may affect the chemical composition of foods (e.g., geographical origin, variety or breed, conditions of cultivation, and breeding and/or feeding), the implementation of accurate, robust, and high-throughput analytical methods is needed to assess their authenticity and traceability and, consequently, guarantee their safety and quality in terms of organoleptic, nutritional, and bioactive characteristics. For these purposes, multiple analytical tools can be employed in combination with advanced chemometrics, such as spectroscopic and chromatographic techniques, DNA-based methods, and state-of-the-art omics approaches. In this context, in 2020, the journal Foods launched the Special Issue "Food Authentication: Techniques, Trends and Emerging Approaches" to gather research papers and review articles dealing with the development and application of analytical techniques and emerging approaches in food authentication. Considering the success and popularity of this earlier Special Issue, we will now release a second Special Issue comprising ten valuable scientific contributions, including one review article, one commentary article, and eight original research articles.

Author : Ioannis K. Karabagias
Publisher : MDPI
ISBN 13 : 3039437097
Total Pages : 146 pages
Book Rating : 4.92/5 ( download)

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Download or read book Advances of Spectrometric Techniques in Food Analysis and Food Authentication Implemented with Chemometrics written by Ioannis K. Karabagias and published by MDPI. This book was released on 2020-12-23 with total page 146 pages. Available in PDF, EPUB and Kindle. Book excerpt: Given the continuous consumer demand for products of high quality and specific origin, there is a great tendency toward the application of multiple instrumental techniques for the complete characterization of foodstuffs or related natural products. Spectrometric techniques usually offer a full and rapid screenshot of a product’s composition and properties by the determination of specific biomolecules such as sugars, minerals, polyphenols, volatile compounds, amino acids, and organic acids. The present Special Issue aimed firstly to enhance the advances of the application of spectrometric techniques such as gas chromatography coupled to mass spectrometry (GC-MS), inductively coupled plasma optical emission spectrometry (ICP-OES), isotope-ratio mass spectrometry (IRMS), nuclear magnetic resonance (NMR), Raman spectroscopy, or any other spectrometric technique, in the analysis of foodstuffs such as meat, milk, cheese, potatoes, vegetables, fruits/fruit juices, honey, olive oil, chocolate, and other natural products. An additional goal was to fill the gap between food composition/food properties/natural product properties and food/natural product authenticity, using supervised and nonsupervised chemometrics.

Author : Stefano Sforza
Publisher : DEStech Publications, Inc
ISBN 13 : 1605950459
Total Pages : 436 pages
Book Rating : 4.57/5 ( download)

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Download or read book Food Authentication Using Bioorganic Molecules written by Stefano Sforza and published by DEStech Publications, Inc. This book was released on 2013 with total page 436 pages. Available in PDF, EPUB and Kindle. Book excerpt: Describes molecular-level techniques for identifying and measuring quality-defining properties of meats, fish, cheeses, wine, cereal products and more. This book offers practical guidance on DNA, peptide, lipid and other methods for certifying genuineness of sources and ingredients and preventing food counterfeiting.

Author : M Lees
Publisher : Elsevier
ISBN 13 : 1855737183
Total Pages : 631 pages
Book Rating : 4.81/5 ( download)

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Download or read book Food Authenticity and Traceability written by M Lees and published by Elsevier. This book was released on 2003-10-22 with total page 631 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ability to trace and authenticate a food product is of major concern to the food industry. This important topic is reviewed extensively in this authoritative text on current and emerging techniques. Part one deals with analytical techniques applied to food authentication. There are chapters on both established and developing technologies, as well as discussions of chemometrics and data handling. Part two relates these methodologies to particular food and beverage products, such as meat, dairy products, cereals and wine. In part three traceability is reviewed in detail, looking at the development of efficient traceability systems and their application in practice to such areas as animal feed and fish processing. Food Authenticity and Traceability is an essential reference for all those concerned with food safety and quality. Outlines methods and issues in food authentication and traceability Deals with analytical techniques applied to food authentication, with chapters on established and developing technologies, chemometrics and data handling Explores how techniques are applied in particular sectors and reviews recent developments in traceability systems for differing food products

Author : Oscar Nunez
Publisher : World Scientific
ISBN 13 : 1786349930
Total Pages : 533 pages
Book Rating : 4.34/5 ( download)

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Download or read book Chromatographic And Related Separation Techniques In Food Integrity And Authenticity (A 2-volume Set) written by Oscar Nunez and published by World Scientific. This book was released on 2021-06-24 with total page 533 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food manufacturers, researchers and society in general are increasingly highly interested in the quality and origin of food products. Considering the complexity of the food chain in a globalized world — where many players are involved between production and consumption — fraudulent food manipulation and adulteration practices are increasingly easier to conduct without being detected. Generally, food adulteration is carried out to increase volume, to mask the presence of inferior quality components, and to replace authentic substances for the seller's economic gain. Analytical methodologies to guarantee food integrity and authenticity are therefore required.Chromatographic and Related Separation Techniques in Food Integrity and Authenticity — Volume A: Advances in Chromatographic Techniques addresses fraud prevention and the latest chromatographic and related separation analytical techniques to guarantee food integrity and authenticity by giving special attention to relevant authenticity issues in food production.Chromatographic and Related Separation Techniques in Food Integrity and Authenticity — Volume B: Relevant Applications addresses the relevant application of techniques to assess different food products' integrity and authenticity.

Author : Raúl González-Domínguez
Publisher : MDPI
ISBN 13 : 3039287486
Total Pages : 182 pages
Book Rating : 4.82/5 ( download)

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Download or read book Food Authentication written by Raúl González-Domínguez and published by MDPI. This book was released on 2020-04-15 with total page 182 pages. Available in PDF, EPUB and Kindle. Book excerpt: Multiple factors can directly influence the chemical composition of foods and, consequently, their organoleptic, nutritional, and bioactive properties, including their geographical origin, the variety or breed, as well as the conditions of cultivation, breeding, and/or feeding, among others. Therefore, there is a great interest in the development of accurate, robust, and high-throughput analytical methods to guarantee the authenticity and traceability of foods. For these purposes, a large number of sensorial, physical, and chemical approaches can be used, which must be normally combined with advanced statistical tools. In this vein, the aim of the Special Issue “Food Authentication: Techniques, Trends, and Emerging Approaches” is to gather original research papers and review articles focused on the development and application of analytical techniques and emerging approaches in food authentication. This Special Issue comprises 12 valuable scientific contributions, including one review article and 11 original research works, dealing with the authentication of foods with great commercial value, such as olive oil, Iberian ham, and fruits, among others.