Food Authentication: Techniques, Trends and Emerging Approaches

• Autor principal: González-Domínguez, Raúl (auth)
• Formato: Electrónico Capítulo de libro
• Lenguaje: inglés
• Publicado: MDPI - Multidisciplinary Digital Publishing Institute 2020
• Materias: Biology, life sciences; minerals; high-resolution mass spectrometry; n/a; lipids; information sharing; sweet cherries; mineral elements; stakeholder; chemometrics; food integrity; food classification; MALDI-MS imaging; volatile compounds; SNPs; physicochemical quality parameters; discrimination; multivariate classification; fingerprinting; liquid chromatography fingerprinting; food authentication; cultivation system; sugars; biomarkers; traceability; free amino acids; luminescence; cultivar; transparency; prickly pear; HPLC-UV; differentiation; amino acids; phenolic compounds; neuropeptides; hen eggs; food fraud; gas chromatography; organic acids; Iberian dry-cured ham; genetic tagging; mass spectrometry; food supply chain; fruit juice authenticity; authentication; partial least square-discriminant analysis; pattern recognition; virgin olive oil; nutrition factor; adulteration; vinegar; polyphenolic compounds; SSRs; strawberry; juice; hazelnut oil; DNA extraction protocol; margarines and spreads; pomegranate juice; aroma; principal component analysis
• Acceso en línea: DOAB: download the publication; DOAB: description of the publication

Multiple factors can directly influence the chemical composition of foods and, consequently, their organoleptic, nutritional, and bioactive properties, including their geographical origin, the variety or breed, as well as the conditions of cultivation, breeding, and/or feeding, among others. Therefo...