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Techniques for Food Authentication: Trends and Emerging Approaches

This Special Issue of Foods comprises ten research and two review articles, highlighting the recent advances in food authentication and clearly demonstrating that no single method is suitable to cover all aspects of food authenticity.

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Format: Online
Jezik:angleščina
Izdano: MDPI - Multidisciplinary Digital Publishing Institute 2023
Teme:
walnut
Juglans regia
origin authentication
element profiling
inductively coupled plasma mass spectrometry
ICP-MS
chemometrics
isotopolomics
fraud
authentication
traceability
fish
geographical origin
multi-elemental profile
stable isotopes
ICP-OES
sushi restaurants
COI barcoding
molecular traceability
teleosts
enantioselective analysis
flow-modulated comprehensive two-dimensional gas chromatography
botrytized wines
Tokaj wine region
chia oil
adulteration
spectroscopy
NIR
Raman
fluorescence
insect powder
3D food printer
mid-infrared spectroscopy
multivariate analysis
cultivar identification
Olea europaea
olive oil
simple sequence repeats
table olive
DNA metabarcoding
next generation sequencing
food authentication
bivalves
Mytilidae
Pectinidae
Ostreidae
species identification
mitochondrial 16S rDNA
seafood
real-time PCR
roe deer
game meat
detection
quantification
validation
interlaboratory ring trial
probability of detection
16S rDNA
meat species identification
food
pet food
feed
PCR array
bovine feeding
LC-MS
milk
lipidomics
silage
hay milk
GC-MS
food authenticity
cyclopropane fatty acids
CPFAs
argan oil
authenticity
adulterant detection
Glycine max
n/a
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSB Biochemistry
Online dostop:ONIX_20230714_9783036576541_30
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Izvleček:This Special Issue of Foods comprises ten research and two review articles, highlighting the recent advances in food authentication and clearly demonstrating that no single method is suitable to cover all aspects of food authenticity.

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