Skip to main content

Food Authentication And Traceability

In Order to Read Online or Download Food Authentication And Traceability Full eBooks in PDF, EPUB, Tuebl and Mobi you need to create a Free account. Get any books you like and read everywhere you want. Fast Download Speed ~ Commercial & Ad Free. We cannot guarantee that every book is in the library!

Food Authentication and Traceability

Food Authentication and Traceability Book
Author : Charis Michel Galanakis
Publisher : Academic Press
Release : 2020-11-19
ISBN : 0128231971
Language : En, Es, Fr & De

GET BOOK

Book Description :

Food Authenticity and Traceability covers the most recent trends and important topics in food authentication, with an emphasis on the components of a food traceability systems. The book discusses techniques such as omics-based technologies, chromatographic methods, mass spectrometry, hyperspectral and chemical imaging, molecular and DNA-based techniques, chemometrics and data mining algorithms, high-throughput sequencing, and non-targeted fingerprinting approaches and proteomics. Includes information on blockchain for food traceability analysis Discusses consumer preferences and perceptions regarding food traceability drivers and food fraud Presents approaches of authentication for food of animal origin and omics-based technologies

Fingerprinting Techniques in Food Authentication and Traceability

Fingerprinting Techniques in Food Authentication and Traceability Book
Author : K. S. Siddiqi,Leo M.L. Nollet
Publisher : CRC Press
Release : 2018-10-08
ISBN : 1351998676
Language : En, Es, Fr & De

GET BOOK

Book Description :

There is an increasing interest by consumers for high-quality food products with a clear geographical origin. With these products in demand, suitable analytical techniques are needed for the quality control. Current analytical approaches are mass spectrometry techniques, spectroscopic techniques, separation techniques, and others. Fingerprinting Techniques in Food Authentication and Traceability discusses the principles of the techniques together with their advantages and drawbacks, and reported applications concerning geographical authenticity. A combination of methods analyzing different types of food compounds seems to be the most promising approach to establish the geographical origin. The abundant acquired data are analyzed by chemometrics. Producing safe and high-quality food is a prerequisite to ensure consumer health and successful domestic and international trade, and is critical to the sustainable development of national agricultural resources. Systems to trace food or feed products through specified stages of production, processing, and distribution play a key role in assuring food safety. Analytical techniques that enable the provenance of food to be determined provide an independent means of verifying traceability systems and also help to prove product authenticity, to combat fraudulent practices and to control adulteration, which are important issues for economic, religious, or cultural reasons. Proof of provenance has become an important topic in the context of food safety, food quality, and consumer protection in accordance with national legislation and international standards and guidelines.

Fingerprinting Techniques in Food Authentication and Traceability

Fingerprinting Techniques in Food Authentication and Traceability Book
Author : K. S. Siddiqi,Leo M.L. Nollet
Publisher : CRC Press
Release : 2018-10-08
ISBN : 1351998668
Language : En, Es, Fr & De

GET BOOK

Book Description :

There is an increasing interest by consumers for high-quality food products with a clear geographical origin. With these products in demand, suitable analytical techniques are needed for the quality control. Current analytical approaches are mass spectrometry techniques, spectroscopic techniques, separation techniques, and others. Fingerprinting Techniques in Food Authentication and Traceability discusses the principles of the techniques together with their advantages and drawbacks, and reported applications concerning geographical authenticity. A combination of methods analyzing different types of food compounds seems to be the most promising approach to establish the geographical origin. The abundant acquired data are analyzed by chemometrics. Producing safe and high-quality food is a prerequisite to ensure consumer health and successful domestic and international trade, and is critical to the sustainable development of national agricultural resources. Systems to trace food or feed products through specified stages of production, processing, and distribution play a key role in assuring food safety. Analytical techniques that enable the provenance of food to be determined provide an independent means of verifying traceability systems and also help to prove product authenticity, to combat fraudulent practices and to control adulteration, which are important issues for economic, religious, or cultural reasons. Proof of provenance has become an important topic in the context of food safety, food quality, and consumer protection in accordance with national legislation and international standards and guidelines.

Food Authenticity and Traceability

Food Authenticity and Traceability Book
Author : M Lees
Publisher : Elsevier
Release : 2003-10-22
ISBN : 1855737183
Language : En, Es, Fr & De

GET BOOK

Book Description :

The ability to trace and authenticate a food product is of major concern to the food industry. This important topic is reviewed extensively in this authoritative text on current and emerging techniques. Part one deals with analytical techniques applied to food authentication. There are chapters on both established and developing technologies, as well as discussions of chemometrics and data handling. Part two relates these methodologies to particular food and beverage products, such as meat, dairy products, cereals and wine. In part three traceability is reviewed in detail, looking at the development of efficient traceability systems and their application in practice to such areas as animal feed and fish processing. Food Authenticity and Traceability is an essential reference for all those concerned with food safety and quality. Outlines methods and issues in food authentication and traceability Deals with analytical techniques applied to food authentication, with chapters on established and developing technologies, chemometrics and data handling Explores how techniques are applied in particular sectors and reviews recent developments in traceability systems for differing food products

Food Traceability and Authenticity

Food Traceability and Authenticity Book
Author : Didier Montet,Ramesh C. Ray
Publisher : CRC Press
Release : 2017-11-22
ISBN : 1498788432
Language : En, Es, Fr & De

GET BOOK

Book Description :

Food traceability is a growing consumer concern worldwide. Traceability is undertaken primarily at the administrative level, where the use of advanced analytical tools is not available. Nevertheless, the determination of geographical origin is a requirement of the traceability system for the import and export of foodstuffs (EU regulation 178/2002). The topics covered in this book include the history of traceability; legislations and rules; the actual traceability techniques and the potential analytical techniques for food traceability such as molecular methods (e.g. DGGE, SSCP), next generation sequencers (NGS), bio-captors, chromatographic techniques, isotopic analysis that are used for discrimination of organic food, fish, oils. The chromatographic techniques help in the use of volatile compounds analysis. The isotope analysis helps in distinguishing between chicken meat and vegetable oils. Ambient mass spectrometry is used for studying mycotoxines and alkaloids in foodstuffs and their management, food and feed authentication in olive and other plant oils, and wine. Vibrational methods (e.g. NMR and NIRS) are used to trace food by global spectrum. The book reviews the current and future techniques including metabolomic techniques.

Food Authentication

Food Authentication Book
Author : Contantinos A. Georgiou,Georgios P. Danezis
Publisher : John Wiley & Sons
Release : 2017-02-27
ISBN : 1118810252
Language : En, Es, Fr & De

GET BOOK

Book Description :

The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat scandal and the Chinese melamine scandal which led to six fatalities and the hospitalisation of thousands of infants. As well as being a safety concern, authenticity is also a quality criterion for food and food ingredients. Consumers and retailers demand that the products they purchase and sell are what they purport to be. This book covers the most advanced techniques used for the authentication of a vast number of products around the world. The reader will be informed about the latest pertinent analytical techniques. Chapters focus on the novel techniques & markers that have emerged in recent years. An introductory section presents the concepts of food authentication while the second section examines in detail the analytical techniques for the detection of fraud relating to geographical, botanical, species and processing origin and production methods of food materials and ingredients. Finally, the third section looks at consumer attitudes towards food authenticity, the application of bioinformatics to this field, and the Editor’s conclusions and future outlook. Beyond being a reference to researchers working in food authentication it will serve as an essential source to analytical scientists interested in the field and food scientists to appreciate analytical approaches. This book will be a companion to under- and postgraduate students in their wander in food authentication and aims to be useful to researchers in universities and research institutions.

Modern Techniques for Food Authentication

Modern Techniques for Food Authentication Book
Author : Da-Wen Sun
Publisher : Academic Press
Release : 2018-07-25
ISBN : 0128142650
Language : En, Es, Fr & De

GET BOOK

Book Description :

Modern Techniques for Food Authentication, Second Edition presents a comprehensive review of the novel techniques available to authenticate food products, including various spectroscopic technologies, methods based on isotopic analysis and chromatography, and other techniques based on DNA, enzymatic analysis and electrophoresis. This new edition pinpoints research and development trends for those working in research, development and operations in the food industry, giving them readily accessible information on modern food authentication techniques to ensure a safe and authentic food supply. It will also serve as an essential reference source to undergraduate and postgraduate students, and for researchers in universities and research institutions. Presents emerging imaging techniques that have proven to be powerful, non-destructive tools for food authentication Includes applications of hyperspectral imaging to reflect the current trend of developments in food imaging technology for each topic area Provides pixel level visualization techniques needed for fast and effective food sample testing Contains two new chapters on Imaging Spectroscopic Techniques

Food Authentication Using Bioorganic Molecules

Food Authentication Using Bioorganic Molecules Book
Author : Stefano Sforza
Publisher : DEStech Publications, Inc
Release : 2013
ISBN : 1605950459
Language : En, Es, Fr & De

GET BOOK

Book Description :

Describes molecular-level techniques for identifying and measuring quality-defining properties of meats, fish, cheeses, wine, cereal products and more. This book offers practical guidance on DNA, peptide, lipid and other methods for certifying genuineness of sources and ingredients and preventing food counterfeiting.

Food Authentication

Food Authentication Book
Author : Contantinos A. Georgiou
Publisher : John Wiley & Sons
Release : 2017-05-08
ISBN : 1118810260
Language : En, Es, Fr & De

GET BOOK

Book Description :

The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat and the Chinese melamine scandals, the latter of which led to six fatalities and the hospitalization of thousands of infants. As well as being a safety concern, authenticity is also a quality criterion for food and food ingredients. Consumers and retailers demand that the products they purchase and sell are what they purport to be. This book covers the most advanced techniques used for the authentication of a vast number of products around the world. The reader will be informed about the latest pertinent analytical techniques. Chapters focus on the novel techniques and markers that have emerged in recent years. An introductory section presents the concepts of food authentication, while the second section examines in detail the analytical techniques for the detection of fraud relating to geographical, botanical, species, and processing origin and production methods of food materials and ingredients. Finally, the third section looks at consumer attitudes towards food authenticity, the application of bioinformatics to this field, and the Editor's conclusions and future outlook. Beyond being a reference for researchers working in food authentication, this book will serve as an essential resource for analytical scientists interested in the field and food scientists aiming to appreciate analytical approaches. This book will be a companion to under- and postgraduate students in their studies in food authentication, and will be useful to researchers in universities and research institutions.

Advanced Mass Spectrometry for Food Safety and Quality

Advanced Mass Spectrometry for Food Safety and Quality Book
Author : Anonim
Publisher : Elsevier
Release : 2015-05-08
ISBN : 0444633928
Language : En, Es, Fr & De

GET BOOK

Book Description :

Advanced Mass Spectrometry for Food Safety and Quality provides information on recent advancements made in mass spectrometry-based techniques and their applications in food safety and quality, also covering the major challenges associated with implementing these technologies for more effective identification of unknown compounds, food profiling, or candidate biomarker discovery. Recent advances in mass spectrometry technologies have uncovered tremendous opportunities for a range of food-related applications. However, the distinctive characteristics of food, such as the wide range of the different components and their extreme complexity present enormous challenges. This text brings together the most recent data on the topic, providing an important resource towards greater food safety and quality. Presents critical applications for a sustainable, affordable and safe food supply Covers emerging problems in food safety and quality with many specific examples. Encompasses the characteristics, advantages, and limitations of mass spectrometry, and the current strategies in method development and validation Provides the most recent data on the important topic of food safety and quality

Food Authentication

Food Authentication Book
Author : Raúl González-Domínguez
Publisher : MDPI
Release : 2020-04-15
ISBN : 3039287486
Language : En, Es, Fr & De

GET BOOK

Book Description :

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. Therefore, there is a great interest in the development of accurate, robust, and high-throughput analytical methods to guarantee the authenticity and traceability of foods. For these purposes, a large number of sensorial, physical, and chemical approaches can be used, which must be normally combined with advanced statistical tools. In this vein, the aim of the Special Issue “Food Authentication: Techniques, Trends, and Emerging Approaches” is to gather original research papers and review articles focused on the development and application of analytical techniques and emerging approaches in food authentication. This Special Issue comprises 12 valuable scientific contributions, including one review article and 11 original research works, dealing with the authentication of foods with great commercial value, such as olive oil, Iberian ham, and fruits, among others.

Food Protected Designation of Origin

Food Protected Designation of Origin Book
Author : Anonim
Publisher : Newnes
Release : 2013-06-11
ISBN : 0444595724
Language : En, Es, Fr & De

GET BOOK

Book Description :

Protected designation of origin (PDO) taken together with other geographical indicators, such as protected geographical indication (PGI) and traditional specialty guaranteed (TSG), offer the consumer additional guarantees on the quality and authentication of foods. They are important tools that protect the names of regional foods, such as wines, cheeses, hams, sausages and olives, so that only foods that genuinely originate in a particular region are allowed to be identified as such. The economic value of these regional foods, as well as the increased interest from consumers and the food industry about the traceability and origin of food, mean that it has become necessary to establish methods for PDO and PGI authentication based on the specific characteristics and chemical markers of these kinds of products. This book offers a complete guide of the methods available to authenticate food PDO, beginning with an explanation of the analytical and chemometric methods available for PDO authentication, before looking at the main foods covered, PGI labels and the social and legal framework for food PGIs. It will be of interest to people engaged in the fields of food production, commercialization and consumption, as well as policymakers and control laboratories. Offers a complete guide to the methods available for food Protected Designation of Origin (PDO) authentication Explains the analytical and chemometric methods Focuses on the various food products covered by authentication labels

Authenticity of Foods of Plant Origin

Authenticity of Foods of Plant Origin Book
Author : Konstantinos Kotsanopoulos
Publisher : CRC Press
Release : 2022-06-16
ISBN : 0429627661
Language : En, Es, Fr & De

GET BOOK

Book Description :

Food is adulterated to increase profit or due to negligence. Adulteration can compromise food safety and quality, and harm consumers. This may undermine consumer trust and the reputation of the food industry. As such, it is very important to monitor, control and detect adulteration. A number of techniques have been developed for the authentication of food and verifying its quality and associated claims. Foods of plant origin are the source of nutrients for billions of people around the globe. Due to the huge variety of plants, and the lack of visual characteristics as a result of processing, advanced techniques are required to detect adulteration. This book reviews the latest developments in the field of authenticity of foods of plant origin, examining concepts such as traceability, and how they are applied to facilitate the support of claims, as well as legislative requirements in the major economies around the world. The basic techniques used nowadays in verifying authenticity of these types of foods are reviewed and discussed, and their applications are summarized. The book also focuses on categories of foods most prone to adulteration attempts due to their characteristics, properties and production methods commonly followed, thus allowing the reader to more easily identify the chapter that is of interest in each case. The book will be of interest to food industrialists, chemists, quality control scientists and technologists, microbiologists, analytical chemists and food physical chemists within the food industry. It is also aimed at academicians who are interested in the authenticity of foods of plant origin and the advancements in the analytical fields that support relevant legal and marketing requirements.

Authenticity of Foods of Animal Origin

Authenticity of Foods of Animal Origin Book
Author : Ioannis Sotirios Arvanitoyannis
Publisher : CRC Press
Release : 2016-01-05
ISBN : 1498706436
Language : En, Es, Fr & De

GET BOOK

Book Description :

Over the last 20-30 years the number of food poisoning incidents has increased considerably and this has had disastrous effects both on consumers and the food industry. Several food industries went bankrupt due to huge amounts of money paid to compensate consumers’ family/relatives. These unfortunate incidents triggered consumer and governmental awareness of food crises. In EU, for instance, an organization called EFSA (European Food Safety Authority) was established and its role is to deal with foods’ and feeds’ crises within the frame of RASFF (Rapid Alert System for Feeds and Foods). This system’s intent is to inform in a timely manner all the directly involved partners (food companies, laboratories, governmental officers) and also to monitor the measures/actions undertaken to minimize both the extent and the intensity of the caused defect. The best policy to solve a crisis is to recall affected products. However, an effective and rapid recall presupposes the proper functioning of traceability. The latter is a prerequisite of current legislation (Regulation 178/2002). Traceability can be based either on EAN (European Article Number) -8,-9, -12, -13 and -128 or RF-ID (Radio Frequency Identification). Although the usage of RF-ID is more expensive than that of EAN, it is preferred in the case of animals and fish. Once the animal has been cut to pieces, all the previous information stored in the RF-ID can be passed to EAN-128. This book aims at addressing five major issues: food traceability; food authenticity techniques and methods to detect potential adulteration; application of authenticity techniques and methods to foods of animal origin; legislation regarding traceability and authenticity in EU, USA, Canada, Japan, and Australia-NZ; and trends and suggestions for further research in food traceability and authenticity. A second book, entitled Authenticity of foods of plant origin and genetically modified organisms, will follow this book. This book is expected to be useful to academicians, industrialists, students of food science and technology, veterinarians, and technicians specialized in food technology.

Food Fraud

Food Fraud Book
Author : Rosalee S. Hellberg,Karen Everstine,Steven A. Sklare
Publisher : Academic Press
Release : 2020-11-30
ISBN : 0128172436
Language : En, Es, Fr & De

GET BOOK

Book Description :

Food Fraud: A Global Threat With Public Health and Economic Consequences serves as a practical resource on the topic of food fraud prevention and compliance with regulatory and industry standards. It includes a brief overview of the history of food fraud, current challenges, and vulnerabilities faced by the food industry, and requirements for compliance with regulatory and industry standards on mitigating vulnerability to food fraud, with a focus on the Global Food Safety Initiative (GFSI) Benchmarking Requirements. The book also provides individual chapters dedicated to specific commodities or sectors of the food industry known to be affected by fraud, with a focus on specific vulnerabilities to fraud, the main types of fraud committed, analytical methods for detection, and strategies for mitigation. The book provides an overview of food fraud mitigation strategies applicable to the food industry and guidance on how to start the process of mitigating the vulnerability to food fraud. The intended audience for this book includes food industry members, food safety and quality assurance practitioners, food science researchers and professors, students, and members of regulatory agencies. Presents industry and regulatory standards for mitigating vulnerability to food fraud including Global Food Safety Initiative (GFSI) Benchmarking Requirements Provides tools and resources to comply with industry and regulatory standards, including steps for developing a food fraud vulnerability assessment and mitigation plan Contains detailed, commodity-specific information on the major targets of food fraud, including specific vulnerabilities to fraud, analytical methods, and strategies for mitigation

Seafood Authenticity and Traceability

Seafood Authenticity and Traceability Book
Author : Amanda Naaum,Robert Hanner
Publisher : Academic Press
Release : 2016-08-29
ISBN : 0128016027
Language : En, Es, Fr & De

GET BOOK

Book Description :

Seafood Authenticity and Traceability: a DNA-based Pespective is a concise reference showcasing the latest developments in the field. Written for those in food authenticity who may not have a technical molecular biology background, the book covers methods used for DNA analysis and an overview of their applications in fish and seafood, also providing reviews of the technology and processes for each method. It offers a practical and succinct overview of the relationship between accurate identification, traceability, sustainability, and safety of seafood, including an overview of the supply chain and the industry's need for improved traceability. Presents current and future perspectives in the emerging field of traceability, including solid coverage of DNA analysis for origin detection Includes molecular authentication tools to improve species identification throughout the seafood industry Provides reviews of the technology and processes for each DNA analysis method Offers a comprehensive overview for those in food authenticity who may not have an in-depth molecular biology background

Handbook of Food Analysis Two Volume Set

Handbook of Food Analysis   Two Volume Set Book
Author : Leo M.L. Nollet,Fidel Toldra
Publisher : CRC Press
Release : 2015-06-10
ISBN : 1482297841
Language : En, Es, Fr & De

GET BOOK

Book Description :

Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in

Chemometrics in Food Chemistry

Chemometrics in Food Chemistry Book
Author : Lucia Bertacchini,Marina Cocchi,Mario Li Vigni,Andrea Marchetti,Elisa Salvatore,Simona Sighinolfi,Michele Silvestri,Caterina Durante
Publisher : Elsevier Inc. Chapters
Release : 2013-06-08
ISBN : 012808331X
Language : En, Es, Fr & De

GET BOOK

Book Description :

In the last decades, mankind has become totally aware about the importance of food quality: nowadays authentication and traceability are words of general use. Food authentication verifies how much a food is in accordance with its label description and law and it could be considered a further guarantee for the quality and safety of a foodstuff. The traceability of food could be considered an essential element in ensuring safety and high quality of food. The synergistic use of instrumental analytical techniques and chemometrics represents a promising way to obtain trustworthy results in the development of authenticity and traceability models. This chapter deals with the potentialities of chemometrics tools in resolving some real issues related to food traceability and authenticity. Particular attention will be paid to the use of some exploratory, classification, and discrimination techniques. In the first part of this chapter, a briefly description of European regulations (Authenticity and Traceability: the European Union point of view), and traceability and authenticity markers (Authenticity and Traceability: a scientific point of view) is reported. The second part is split into two sections: namely Food Authenticity and Food Traceability applications, where the main features and advantages of some chemometrics approaches are presented.

10th Central European Congress on Food

10th Central European Congress on Food Book
Author : Muhamed Brka
Publisher : Springer Nature
Release : 2022-06-27
ISBN : 3031047974
Language : En, Es, Fr & De

GET BOOK

Book Description :

Download 10th Central European Congress on Food book written by Muhamed Brka, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Food Forensics and Toxicology

Food Forensics and Toxicology Book
Author : Titus A. M. Msagati
Publisher : John Wiley & Sons
Release : 2017-12-26
ISBN : 1119101417
Language : En, Es, Fr & De

GET BOOK

Book Description :

A comprehensive guide, offering a toxicological approach to food forensics, that reviews the legal, economic, and biological issues of food fraud Food Forensics and Toxicology offers an introduction and examination of forensics as applied to food and foodstuffs. The author puts the focus on food adulteration and food fraud investigation. The text combines the legal/economic issues of food fraud with the biological and health impacts of consuming adulterated food. Comprehensive in scope, the book covers a wide-range of topics including food adulteration/fraud, food "fingerprinting" and traceability, food toxicants in the body, and the accidental or deliberate introduction of toxicants into food products. In addition, the author includes information on the myriad types of toxicants from a range of food sources and explores the measures used to identify and quantify their toxicity. This book is designed to be a valuable reference source for laboratories, food companies, regulatory bodies, and researchers who are dealing with food adulteration, food fraud, foodborne illness, micro-organisms, and related topics. Food Forensics and Toxicology is the must-have guide that: Takes a comprehensive toxicological approach to food forensics Combines the legal/economic issue of food fraud with the biological/health impacts of consuming adulterated food in one volume Discusses a wide range of toxicants (from foods based on plants, animals, aquatic and other sources) Provides an analytical approach that details a number of approaches and the optimum means of measuring toxicity in foodstuffs Food Forensics and Toxicology gives professionals in the field a comprehensive resource that joins information on the legal/economic issues of food fraud with the biological and health implications of adulterated food.