Details

Food Authentication


Food Authentication

Management, Analysis and Regulation
1. Aufl.

von: Contantinos A. Georgiou, Georgios P. Danezis

162,99 €

Verlag: Wiley-Blackwell
Format: EPUB
Veröffentl.: 27.02.2017
ISBN/EAN: 9781118810255
Sprache: englisch
Anzahl Seiten: 568

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Beschreibungen

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.
List of Contributors xv Preface xix Part A Introduction and Status 1 1 Introduction, Definitions and Legislation 3Demetrios G. Sotirchos, Georgios P. Danezis and Constantinos A. Georgiou 1.1 Introduction 3 1.2 Definitions 4 1.3 Geographical Indications 5 1.4 Organics 11 1.5 Conclusion 14 References 14 Legislation Acts 16 2 Food Authentication by Numbers 19Georgios P. Danezis and Constantinos A. Georgiou 2.1 Introduction 19 2.2 Research Trends 19 2.3 Analytical Techniques 20 2.4 Countries 22 2.5 Journals 24 References 24 Part B Consumer Attitudes Towards Authentic Food and Market Analysis 25 3 The Concept of Authenticity and its Relevance to Consumers: Country and Place Branding in the Context of Food Authenticity 27Athanasios Krystallis 3.1 Introduction: The Challenge of Authenticity 27 3.2 Countries as Brands: The Country-of-Origin (COO) Effect on Product Choices 30 3.3 Place Branding: Geographic Indication Labels and their Effect on Food Choice 42 3.4 Conclusion: Towards a Definiton of Authenticity in a Business Context 75 Acknowledgements 77 References 78 Part C Geographical, Botanical, and Species Origin, Method of Production and Food Frauds Detection 83 4 Elemental Fingerprinting 85Georgios P. Danezis, Constantinos A. Papachristidis and Constantinos A. Georgiou 4.1 Introduction 85 4.2 Elemental Techniques 86 4.3 Sample Preparation: Pretreatment 95 4.4 Applications 99 4.5 Conclusions and Outlook 111 References 111 5 Isotopic Fingerprinting 117 5.1 Light Isotopes 118Dana Alina Magdas and Gabriela Cristea References 127 5.2 Heavy Isotopes 131Andrea Marchetti, Caterina Durante and Lucia Bertacchini References 165 Legislation 176 6 Nuclear Magnetic Resonance – Metabolomics 177Donatella Capitani, Anatoly P. Sobolev and Luisa Mannina 6.1 Introduction 177 6.2 Olive Oils 179 6.3 NMR for Investigating Fruit Metabolomics 182 6.4 NMR Metabolomics of Transgenic Vegetable Food 190 References 193 7 Chromatography 199 7.1 Introduction to Chromatography – Techniques 200Joana Santos and M. Beatriz P.P. Oliveira Acknowledgements 224 References 225 7.2 Chromatography – Applications 233Ana I. Ruiz?-Matute, M. Luz Sanz, F. Javier Moreno and Marta Corzo?-Martínez Acknowledgements 259 References 259 8 Vibrational and Fluorescence Spectroscopy 277 8.1 Vibrational Spectroscopy 278Daniel Cozzolino References 292 8.2 Fluorescence Spectroscopy 298Georgios Mousdis and Fotini Mellou References 315 9 Molecular Techniques – Genomics and Proteomics 325Ignacio Ortea, Karola Böhme, Pilar Calo?-Mata and Jorge Barros?-Velázquez 9.1 Introduction 325 9.2 DNA?-Based Methods 326 9.3 Proteomics for Species and Geographical Origin Authentication 336 9.4 Future Trends 343 References 344 10 Immunological Techniques 355Yun?-Hwa Peggy Hsieh and Jack Appiah Ofori 10.1 Introduction 355 10.2 Immunoassays 356 10.3 Meat Speciation 357 10.4 Fish and Shellfish Authentication 362 10.5 Fruit Juices 364 10.6 Botanical Origin of Honey 365 10.7 Irradiated and Genetically Modified Foods 366 10.8 Conclusions 369 References 369 11 Sensory Analysis 377Laura Aceña, Montserrat Mestres, Olga Busto and Ricard Boqué 11.1 Introduction 377 11.2 Organoleptic Evaluation and Food Quality 377 11.3 Human Sensory Panels: Response and Subjectivity 378 11.4 Instrumental Sensory Analysis 378 11.5 Future Trends 386 References 387 12 MALDI Mass Spectrometry: A Promising Non-Chromatographic Technique 393Cosima D. Calvano, Antonio Monopoli and Carlo G. Zambonin 12.1 Introduction 393 12.2 MALDI MS Principles 394 12.3 MALDI-TOF-MS for Food Proteins and Peptides Analysis 396 12.4 MALDI-TOF-MS for Lipids Analysis 397 12.5 MALDI-TOF-MS for Illegal Mixture Detection 397 12.6 MALDI-TOF-MS for Microbial Contamination Detection 402 Acknowledgements 404 References 404 13 Detection of Food Processing Techniques 413Aristidis S. Tsagkaris, Georgios P. Danezis and Constantinos A. Georgiou 13.1 Introduction 413 13.2 Freezing–Thawing 414 13.3 Irradiation 415 13.4 Heating Techniques 418 13.5 Conclusion 420 References 420 14 Adulteration Stories 423Aristidis S. Tsagkaris, Constantinos A. Papachristidis, Georgios P. Danezis and Constantinos A. Georgiou 14.1 Introduction 423 14.2 A Flashback 424 14.3 Food Fraud Incidents 425 14.4 Conclusions 429 References 429 15 Organic Foods 431Yolanda Picó 15.1 Introduction 431 15.2 Biochemical Markers and Analytical Platforms 432 15.3 Sampling 433 15.4 Sample Preparation and Extraction 440 15.5 Instrumental Analysis 441 15.6 Data Analysis 447 15.7 Conclusions and Future Trends 448 References 449 16 Screening and High-Throughput Multi-Contaminants Methods 453Natasa P. Kalogiouri and Nikolaos S. Thomaidis 16.1 Introduction 453 16.2 Sample Preparation 454 16.3 Separation and Detection 464 16.4 Conclusions 469 References 470 17 Chemometrics – Bioinformatics 481Marina Cocchi, Mario Li Vigni and Caterina Durante 17.1 The Role of Chemometrics in Food Authentication 481 17.2 Methodology 483 References 513 18 Conclusions and Prospects 519Georgios P. Danezis and Constantinos A. Georgiou References 521 Index 527
Constantinos A. Georgiou, Agricultural University of Athens, Greece Georgios P. Danezis, Agricultural University of Athens, Greece
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 and the Chinese melamine scandals, the latter of which led to six fatalities and the hospitalization 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 and 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 for researchers working in food authentication, this book will serve as an essential resource for analytical scientists interested in the field and food scientists aiming to appreciate analytical approaches. This book will be a companion to under- and postgraduate students in their studies in food authentication, and will be useful to researchers in universities and research institutions.

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