Food Protected Designation of Origin: Methodologies and Applications

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) authenticationExplains the analytical and chemometric methodsFocuses on the various food products covered by authentication labels INDICE: Part 0. Social and Legal Framework of PDO1. Legal aspects of food protected designation2. Consumers' and producers' expectations and gains from Geographical Indications: towards a conceptual context,Part 1. Analytical and chemometric methods for food protected designation authentication3. Mineral Profile4. Stable isotope analysis5. Vibrational Spectroscopy6. Metabolomics and P.D.O.7. ELISA tools for food P.D.O authentication8. Genetic and DNA-based techniques9. The role of Ion Mobility Spectrometry to support the food protected designation of origin10. Electrophoretic techniques11. Biosensors12. Basic chemometric tools13. Class-modelling and discriminant chemometric techniques for food P.D.O verification14. Classification methods for multi-way arraysPart 2. Food applications15. Analytical and chemometric methods for wine protected designation16. Other alcoholic beverages17. Juices and non-alcoholic beverages18. Authentication and traceability of fruits and vegetables19. Cheeses20. Honey authenticity and traceability21. Vegetable oils22. Coffee23. Wheat and corn authenticity24. Rice25. Seafood origin assignment 26. Salt

• ISBN: 978-0-444-59562-1
• Editorial: Elsevier
• Encuadernacion: Cartoné
• Páginas: 800
• Fecha Publicación: 09/07/2013
• Nº Volúmenes: 1
• Idioma: Inglés