Techniques for Food Authentication: Trends and Emerging Approaches

• Andere auteurs: Cichna-Markl, Margit (Redacteur), Mafra, Isabel (Redacteur)
• Formaat: Elektronisch Hoofdstuk
• Taal: Engels
• Gepubliceerd in: Basel MDPI - Multidisciplinary Digital Publishing Institute 2023
• Onderwerpen: Research & information: general; Biology, life sciences; Biochemistry; 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
• Online toegang: DOAB: download the publication; DOAB: description of the publication

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.