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Target and Non-Target Approaches for Food Authenticity and Traceability
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Over the last few years, the subject of food authenticity and food fraud has received increasing attention from consumers and other stakeholders, such as government agencies and policymakers, control labs, producers, industry, and the research community. Among the different approaches aiming to identify, tackle, and/or deter fraudulent practices in the agri-food sector, the development of new, fast, and accurate methodologies to evaluate food authenticity is of major importance. This book, entitled “Target and Non-Target Approaches for Food Authenticity and Traceability”, gathers original research and review papers focusing on the development and application of both targeted and non-targeted methodologies applied to verify food authenticity and traceability. The contributions regard different foods, among which some are frequently considered as the most prone to adulteration, such as olive oil, honey, meat, and fish. This book is intended for readers aiming to enrich their knowledge through reading contemporary and multidisciplinary papers on the topic of food authentication.
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Keywords
- 1H-NMR
- adulteration
- anti food fraud
- authentication
- authenticity
- bakery product
- capillary electrophoresis
- chemometric
- chemometric analysis
- chemometrics
- chicken
- COI (Cytochrome Oxidase I)
- COIBar–RFLP (cytochrome oxidase I barcode–restriction fragment length polymorphism)
- common cuttlefish
- Curcuma longa
- cytochrome b
- digital PCR
- direct analysis in real time (DART)
- DNA
- DNA barcoding
- DNA extraction
- DNA markers
- donkey
- Fatty acids
- fish
- food adulteration
- food authentication
- food authenticity
- food fraud
- Fraud
- free amino acid contents
- GC-MS
- genetic traceability
- geographic origin
- geographical origin
- Ginkgo biloba
- guinea fowl
- High Resolution Mass Spectrometry (HRMS)
- Honey
- HPLC-UV/Vis
- Machine learning
- Meat
- meat products
- metabolite profiling
- metabolomics
- Milk
- mineral content
- mislabeling
- monofloral honey
- Montenegro
- multiplex PCR
- multivariate analysis
- n/a
- near-infrared spectroscopy
- oil
- Olea europaea var Sylvestris
- oleaster
- Olive
- Olive oil
- opium poppy
- Origin
- pasta
- PCR
- perilla
- pheasant
- plant infusions
- pollen grains
- ProHydrAdd
- protein hydrolysate
- quail
- Quality
- quantification
- real-time PCR
- real-time PCR (Polymerase Chain Reaction)
- real-time polymerase chain reaction
- Red deer
- regional origin
- roe deer
- Salmo salar L.
- Seafood
- seed
- semolina
- sensory analysis
- Sepia
- Sepia officinalis
- sesame
- SNP
- Species
- species differentiation
- species identification
- spectroscopy
- SYBR-GREEN real-time PCR
- Technology, engineering, agriculture
- Technology: general issues
- Triticum aestivum
- Triticum durum
- truffle
- Tuber spp.
- turkey
- virgin olive oil
- volatile compounds
- water deer
- Zea mays
Links
DOI: 10.3390/books978-3-0365-5457-0Editions