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Food Authentication

Management, Analysis and Regulation

 

Edited by Constantinos A. Georgiou and Georgios P. Danezis

 

Agricultural University of Athens, Greece

 

 

 

 

 

 

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List of Contributors

  1. Laura Aceña
  2. Department of Analytical Chemistry and Organic Chemistry
  3. Universitat Rovira i Virgili
  4. Tarragona
  5. Spain

 

  1. Jorge Barros-Velázquez
  2. Department of Analytical Chemistry Nutrition and Food ScienceSchool of Veterinary Sciences/College of Biotechnology
  3. University of Santiago de Compostela
  4. Lugo
  5. Spain

 

  1. Lucia Bertacchini
  2. Department of Chemical and Geological SciencesUniversity of Modena and Reggio Emilia
  3. Modena
  4. Italy

 

  1. Karola Böhme
  2. International Iberian Nanotechnology Laboratory (INL)
  3. Braga
  4. Portugal

 

  1. Ricard Boqué
  2. Department of Analytical Chemistry and Organic Chemistry
  3. Universitat Rovira i Virgili
  4. Tarragona
  5. Spain

 

  1. Olga Busto
  2. Department of Analytical Chemistry and Organic Chemistry
  3. Universitat Rovira i Virgili
  4. Tarragona
  5. Spain

 

  1. Pilar Calo-Mata
  2. Department of Analytical Chemistry Nutrition and Food ScienceSchool of Veterinary Sciences/College of Biotechnology
  3. University of Santiago de Compostela
  4. Lugo
  5. Spain

 

  1. Cosima D. Calvano
  2. Dipartimento di ChimicaUniversità degli Studi di Bari Aldo Moro
  3. Bari
  4. Italy

 

  1. Donatella Capitani
  2. Laboratorio di Risonanza Magnetica “Annalaura Segre”
  3. Istituto di Metodologie Chimiche CNR Area della Ricerca di Roma
  4. Rome
  5. Italy

 

  1. Marina Cocchi
  2. Department of Chemical and Geological Sciences
  3. University of Modena and Reggio Emilia
  4. Modena
  5. Italy

 

  1. Marta Corzo-Martínez
  2. Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM)
  3. Madrid
  4. Spain

 

  1. Daniel Cozzolino
  2. Central Queensland UniversitySchool of Medical and Applied Sciences
  3. Central Queensland Innovation and Research Precinct
  4. Rockhampton
  5. Australia

 

  1. Gabriela Cristea
  2. National Institute for Research and Development of Isotopic and Molecular Technologies
  3. Cluj-Napoca
  4. Romania

 

  1. Georgios P. Danezis
  2. Chemistry Laboratory, Department of Food Science and Human Nutrition
  3. Agricultural University of Athens
  4. Athens
  5. Greece

 

  1. Caterina Durante
  2. Department of Chemical and Geological Sciences
  3. University of Modena and Reggio Emilia
  4. Modena
  5. Italy

 

  1. Constantinos A. Georgiou
  2. Chemistry Laboratory, Department of Food Science and Human Nutrition
  3. Agricultural University of Athens
  4. Athens
  5. Greece

 

  1. Yun-Hwa Peggy Hsieh
  2. Department of Nutrition, Food and Exercise Sciences
  3. Florida State University
  4. Florida
  5. USA

 

  1. Natasa P. Kalogiouri
  2. Laboratory of Analytical Chemistry Department of Chemistry
  3. National and KapodistrianUniversity of Athens
  4. Athens
  5. Greece

 

  1. Athanasios Krystallis
  2. MAPP Centre
  3. Aarhus University
  4. Aarhus
  5. Denmark

 

  1. Mario Li Vigni
  2. Department of Chemical and Geological Sciences
  3. University of Modena and Reggio Emilia
  4. Modena
  5. Italy

 

  1. Dana Alina Magdas
  2. National Institute for Research and Development of Isotopic and Molecular Technologies
  3. Cluj-Napoca
  4. Romania

 

  1. Luisa Mannina
  2. Dipartimento di Chimica e Tecnologie del Farmaco
  3. Sapienza Università di Roma
  4. Rome
  5. Italyand
  6. Laboratorio di Risonanza Magnetica
  7. “Annalaura Segre”Istituto di Metodologie ChimicheCNR Area della Ricerca di Roma
  8. Rome
  9. Italy

 

  1. Andrea Marchetti
  2. Department of Chemical and Geological SciencesUniversity of Modena and Reggio Emilia
  3. Modena
  4. Italy

 

  1. Fotini Mellou
  2. Institute of Theoretical and Physical Chemistry
  3. National Hellenic Research Foundation
  4. Athens
  5. Greece

 

  1. Montserrat Mestres
  2. Department of Analytical Chemistry and Organic Chemistry
  3. Universitat Rovira i Virgili
  4. Tarragona
  5. Spain

 

  1. Antonio Monopoli
  2. Dipartimento di Chimica
  3. Università degli Studi di Bari Aldo Moro
  4. Bari
  5. Italy

 

  1. F. Javier Moreno
  2. Instituto de Investigación en Ciencias de la Alimentación
  3. CIAL (CSIC-UAM)
  4. Madrid
  5. Spain

 

  1. Georgios Mousdis
  2. Institute of Theoretical and Physical Chemistry
  3. National Hellenic Research Foundation
  4. Athens
  5. Greece

 

  1. Jack Appiah Ofori
  2. Department of Nutrition, Food and Exercise Sciences
  3. Florida State University
  4. Florida
  5. USA

 

  1. M. Beatriz P.P. Oliveira
  2. REQUIMTE, Chemical Sciences Department, Faculty of Pharmacy
  3. University of Porto
  4. Porto
  5. Portugal

 

  1. Ignacio Ortea
  2. Department of Food Chemistry
  3. Institute for Marine Research Spanish National Research Council
  4. Vigo
  5. Spain
  6. and
  7. Institute for Reference Materials and Measurements (EC-JRC-IRMM)
  8. Geel
  9. Belgium

 

  1. Constantinos A. Papachristidis
  2. Chemistry Laboratory, Department of Food Science and Human Nutrition
  3. Agricultural University of Athens
  4. Athens
  5. Greece

 

  1. Yolanda Picó
  2. Environmental and Food Safety Research Group (SAMA-UV)Desertification Research Centre (CIDE) UV-GV-CSIC and Department of Medicine PreventiveFaculty of Pharmacy
  3. University of València
  4. València
  5. Spain

 

  1. Ana I. Ruiz-Matute
  2. Instituto de Química Orgánica General (CSIC)
  3. Madrid
  4. Spain

 

  1. Joana Santos
  2. REQUIMTE, Chemical Sciences Department, Faculty of Pharmacy
  3. University of Porto
  4. Porto
  5. Portugal

 

  1. M. Luz Sanz
  2. Instituto de Química Orgánica General (CSIC)
  3. Madrid
  4. Spain

 

  1. Anatoly P. Sobolev
  2. Laboratorio di Risonanza Magnetica “Annalaura Segre”
  3. Istituto di Metodologie Chimiche CNR Area della Ricerca di Roma
  4. Rome
  5. Italy

 

  1. Demetrios G. Sotirchos
  2. Chemistry Laboratory, Department of Food Science and Human Nutrition
  3. Agricultural University of AthensAthens
  4. Greece

 

  1. Nikolaos S. Thomaidis
  2. Laboratory of Analytical Chemistry Department of ChemistryNational and Kapodistrian
  3. University of Athens
  4. Athens
  5. Greece

 

  1. Aristidis S. Tsagkaris
  2. Chemistry Laboratory, Department of Food Science and Human Nutrition
  3. Agricultural University of Athens
  4. Athens
  5. Greece

 

  1. Carlo G. Zambonin
  2. Dipartimento di ChimicaUniversità degli Studi di Bari Aldo Moro
  3. Bari
  4. Italy

Preface

Food Authentication: Management, Analysis and Regulation has been written by an international group of peers with high academic and research credentials. As well as providing a reference for researchers working in food authentication, it will serve as an essential source of information for analytical and food scientists in the field in who have an interest in analytical approaches. The book is also a companion for under- and postgraduate students in their study of food authentication, and aims to be useful to researchers in universities and research institutions.

We would like to acknowledge the generous contribution of all the chapter authors. The remarkable effort of the contributors that are leading scientists in their field is greatly appreciated. Further, we acknowledge Wiley staff for their helpful assistance through the development of this project. It has been a pleasure to work with all of you. Last, but not least, we thank our families for their support.

To our families,

Constantinos A. Georgiou
and Georgios P. Danezis

Agricultural University of Athens, Greece
December 2016

Part A
Introduction and Status