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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| Formato: | Online |
| Idioma: | inglés |
| Publicado: |
MDPI - Multidisciplinary Digital Publishing Institute
2021
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| Acceso en liña: | 46010 |
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| _version_ | 1869529361218011136 |
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| author | González-Domínguez, Raúl |
| author_browse | González-Domínguez, Raúl |
| author_facet | González-Domínguez, Raúl |
| author_sort | González-Domínguez, Raúl |
| collection | Directory of Open Access Books |
| description | 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. |
| format | Online |
| id | doab-20.500.12854ir-47828 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-478282024-04-05T12:33:31Z Food Authentication: Techniques, Trends and Emerging Approaches González-Domínguez, Raúl QH301-705.5 Q1-390 TX341-641 minerals high-resolution mass spectrometry n/a lipids information sharing sweet cherries mineral elements stakeholder chemometrics food integrity food classification MALDI-MS imaging volatile compounds SNPs physicochemical quality parameters discrimination multivariate classification fingerprinting liquid chromatography fingerprinting food authentication cultivation system sugars biomarkers traceability free amino acids luminescence cultivar transparency prickly pear HPLC-UV differentiation amino acids phenolic compounds neuropeptides hen eggs food fraud gas chromatography organic acids Iberian dry-cured ham genetic tagging mass spectrometry food supply chain fruit juice authenticity authentication partial least square-discriminant analysis pattern recognition virgin olive oil nutrition factor adulteration vinegar polyphenolic compounds SSRs strawberry juice hazelnut oil DNA extraction protocol margarines and spreads pomegranate juice aroma principal component analysis thema EDItEUR::P Mathematics and Science::PS Biology, life sciences 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. 2021-02-11T13:51:52Z 2021-02-11T13:51:52Z 2020-06-09 16:38:57 2020 book 46010 9783039287499 9783039287482 https://directory.doabooks.org/handle/20.500.12854/47828 eng application/octet-stream Attribution-NonCommercial-NoDerivatives 4.0 International https://mdpi.com/books/pdfview/book/2185 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-03928-749-9 10.3390/books978-3-03928-749-9 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783039287499 9783039287482 182 open access |
| spellingShingle | QH301-705.5 Q1-390 TX341-641 minerals high-resolution mass spectrometry n/a lipids information sharing sweet cherries mineral elements stakeholder chemometrics food integrity food classification MALDI-MS imaging volatile compounds SNPs physicochemical quality parameters discrimination multivariate classification fingerprinting liquid chromatography fingerprinting food authentication cultivation system sugars biomarkers traceability free amino acids luminescence cultivar transparency prickly pear HPLC-UV differentiation amino acids phenolic compounds neuropeptides hen eggs food fraud gas chromatography organic acids Iberian dry-cured ham genetic tagging mass spectrometry food supply chain fruit juice authenticity authentication partial least square-discriminant analysis pattern recognition virgin olive oil nutrition factor adulteration vinegar polyphenolic compounds SSRs strawberry juice hazelnut oil DNA extraction protocol margarines and spreads pomegranate juice aroma principal component analysis thema EDItEUR::P Mathematics and Science::PS Biology, life sciences González-Domínguez, Raúl Food Authentication: Techniques, Trends and Emerging Approaches |
| title | Food Authentication: Techniques, Trends and Emerging Approaches |
| title_full | Food Authentication: Techniques, Trends and Emerging Approaches |
| title_fullStr | Food Authentication: Techniques, Trends and Emerging Approaches |
| title_full_unstemmed | Food Authentication: Techniques, Trends and Emerging Approaches |
| title_short | Food Authentication: Techniques, Trends and Emerging Approaches |
| title_sort | food authentication techniques trends and emerging approaches |
| topic | QH301-705.5 Q1-390 TX341-641 minerals high-resolution mass spectrometry n/a lipids information sharing sweet cherries mineral elements stakeholder chemometrics food integrity food classification MALDI-MS imaging volatile compounds SNPs physicochemical quality parameters discrimination multivariate classification fingerprinting liquid chromatography fingerprinting food authentication cultivation system sugars biomarkers traceability free amino acids luminescence cultivar transparency prickly pear HPLC-UV differentiation amino acids phenolic compounds neuropeptides hen eggs food fraud gas chromatography organic acids Iberian dry-cured ham genetic tagging mass spectrometry food supply chain fruit juice authenticity authentication partial least square-discriminant analysis pattern recognition virgin olive oil nutrition factor adulteration vinegar polyphenolic compounds SSRs strawberry juice hazelnut oil DNA extraction protocol margarines and spreads pomegranate juice aroma principal component analysis thema EDItEUR::P Mathematics and Science::PS Biology, life sciences |
| topic_facet | QH301-705.5 Q1-390 TX341-641 minerals high-resolution mass spectrometry n/a lipids information sharing sweet cherries mineral elements stakeholder chemometrics food integrity food classification MALDI-MS imaging volatile compounds SNPs physicochemical quality parameters discrimination multivariate classification fingerprinting liquid chromatography fingerprinting food authentication cultivation system sugars biomarkers traceability free amino acids luminescence cultivar transparency prickly pear HPLC-UV differentiation amino acids phenolic compounds neuropeptides hen eggs food fraud gas chromatography organic acids Iberian dry-cured ham genetic tagging mass spectrometry food supply chain fruit juice authenticity authentication partial least square-discriminant analysis pattern recognition virgin olive oil nutrition factor adulteration vinegar polyphenolic compounds SSRs strawberry juice hazelnut oil DNA extraction protocol margarines and spreads pomegranate juice aroma principal component analysis thema EDItEUR::P Mathematics and Science::PS Biology, life sciences |
| url | 46010 |
| work_keys_str_mv | AT gonzalezdominguezraul foodauthenticationtechniquestrendsandemergingapproaches |