Food Authentication: Techniques, Trends and Emerging Approaches (Second Issue)

• Andere auteurs: González-Domínguez, Raúl (Redacteur)
• Formaat: Elektronisch Hoofdstuk
• Taal: Engels
• Gepubliceerd in: Basel MDPI - Multidisciplinary Digital Publishing Institute 2023
• Onderwerpen: Research & information: general; Biology, life sciences; Biochemistry; rapid authentication; handheld Raman; NIR; fatty acid profile; oil qualification; coffee authenticity; HPLC-UV; HPLC-FLD; fingerprinting; chemometrics; food adulteration; chicory; barley; flours; fourier-transform infrared (FT-IR) spectroscopy; second-derivative spectrum; red pepper powder; geographical origin; discriminant analysis; SDS method; Qiagen method; polymerase chain reaction (PCR); multiple attribute decision making (MADM) analysis; Aerodramus; coffee; fermentation; gastrointestinal tract; Kopi Luwak; civet; characterization; Fourier-transform infrared spectroscopy; cluster analysis; Sherry vinegar; spectralprint; random forest; support vector machine; molecular traceability; authentication; agri-food; molecular markers; DNA barcoding; isothermal amplification; sequencing; alkaline phosphatase determination; PDO Pecorino Siciliano cheese; raw milk determination; vinegar; protected designation of origin; UV-Vis spectroscopy; prediction; sterols; olive oil; triterpenic dialcohols; supported liquid extraction; high performance liquid chromatography; gas chromatography; n/a
• Online toegang: DOAB: download the publication; DOAB: description of the publication

The authentication of foods and beverages is a very current topic of great interest for all the actors involved in the food chain, including the food industry, consumers, and food science researchers. Food authenticity covers many different aspects related to mislabeling, adulteration, and misleadin...