Food Authentication: Techniques, Trends and Emerging Approaches
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. Therefo...
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| Format: | Book Chapter |
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MDPI - Multidisciplinary Digital Publishing Institute
2020
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| Online Access: | Get Fullteks DOAB: description of the publication |
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| LEADER | 04105naaaa2200961uu 4500 | ||
|---|---|---|---|
| 001 | doab_20_500_12854_47828 | ||
| 005 | 20210211 | ||
| 020 | |a books978-3-03928-749-9 | ||
| 020 | |a 9783039287499 | ||
| 020 | |a 9783039287482 | ||
| 024 | 7 | |a 10.3390/books978-3-03928-749-9 |c doi | |
| 041 | 0 | |a English | |
| 042 | |a dc | ||
| 100 | 1 | |a González-Domínguez, Raúl |4 auth | |
| 245 | 1 | 0 | |a Food Authentication: Techniques, Trends and Emerging Approaches |
| 260 | |b MDPI - Multidisciplinary Digital Publishing Institute |c 2020 | ||
| 300 | |a 1 electronic resource (182 p.) | ||
| 506 | 0 | |a Open Access |2 star |f Unrestricted online access | |
| 520 | |a 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. | ||
| 540 | |a Creative Commons |f https://creativecommons.org/licenses/by-nc-nd/4.0/ |2 cc |4 https://creativecommons.org/licenses/by-nc-nd/4.0/ | ||
| 546 | |a English | ||
| 653 | |a minerals | ||
| 653 | |a high-resolution mass spectrometry | ||
| 653 | |a n/a | ||
| 653 | |a lipids | ||
| 653 | |a information sharing | ||
| 653 | |a sweet cherries | ||
| 653 | |a mineral elements | ||
| 653 | |a stakeholder | ||
| 653 | |a chemometrics | ||
| 653 | |a food integrity | ||
| 653 | |a food classification | ||
| 653 | |a MALDI-MS imaging | ||
| 653 | |a volatile compounds | ||
| 653 | |a SNPs | ||
| 653 | |a physicochemical quality parameters | ||
| 653 | |a discrimination | ||
| 653 | |a multivariate classification | ||
| 653 | |a fingerprinting | ||
| 653 | |a liquid chromatography fingerprinting | ||
| 653 | |a food authentication | ||
| 653 | |a cultivation system | ||
| 653 | |a sugars | ||
| 653 | |a biomarkers | ||
| 653 | |a traceability | ||
| 653 | |a free amino acids | ||
| 653 | |a luminescence | ||
| 653 | |a cultivar | ||
| 653 | |a transparency | ||
| 653 | |a prickly pear | ||
| 653 | |a HPLC-UV | ||
| 653 | |a differentiation | ||
| 653 | |a amino acids | ||
| 653 | |a phenolic compounds | ||
| 653 | |a neuropeptides | ||
| 653 | |a hen eggs | ||
| 653 | |a food fraud | ||
| 653 | |a gas chromatography | ||
| 653 | |a organic acids | ||
| 653 | |a Iberian dry-cured ham | ||
| 653 | |a genetic tagging | ||
| 653 | |a mass spectrometry | ||
| 653 | |a food supply chain | ||
| 653 | |a fruit juice authenticity | ||
| 653 | |a authentication | ||
| 653 | |a partial least square-discriminant analysis | ||
| 653 | |a pattern recognition | ||
| 653 | |a virgin olive oil | ||
| 653 | |a nutrition factor | ||
| 653 | |a adulteration | ||
| 653 | |a vinegar | ||
| 653 | |a polyphenolic compounds | ||
| 653 | |a SSRs | ||
| 653 | |a strawberry | ||
| 653 | |a juice | ||
| 653 | |a hazelnut oil | ||
| 653 | |a DNA extraction protocol | ||
| 653 | |a margarines and spreads | ||
| 653 | |a pomegranate juice | ||
| 653 | |a aroma | ||
| 653 | |a principal component analysis | ||
| 856 | 4 | 0 | |a www.oapen.org |u https://mdpi.com/books/pdfview/book/2185 |7 0 |z Get Fullteks |
| 856 | 4 | 0 | |a www.oapen.org |u https://directory.doabooks.org/handle/20.500.12854/47828 |7 0 |z DOAB: description of the publication |