Food Authentication: Management, Analysis and Regulation

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. INDICE: List of Contributors xv .Preface xix .Part A Introduction and Status 1 .1 Introduction, Definitions and Legislation 3Demetrios G. Sotirchos, Georgios P. Danezis and Constantinos A. Georgiou .1.1 Introduction 3 .1.2 Definitions 4 .1.3 Geographical Indications 5 .1.4 Organics 11 .1.5 Conclusion 14 .References 14 .Legislation Acts 16 .2 Food Authentication by Numbers 19Georgios P. Danezis and Constantinos A. Georgiou .2.1 Introduction 19 .2.2 Research Trends 19 .2.3 Analytical Techniques 20 .2.4 Countries 22 .2.5 Journals 24 .References 24 .Part B Consumer Attitudes Towards Authentic Food and Market Analysis 25 .3 The Concept of Authenticity and its Relevance to Consumers: Country and Place Branding in the Context of Food Authenticity 27Athanasios Krystallis .3.1 Introduction: The Challenge of Authenticity 27 .3.2 Countries as Brands: The Country–of–Origin (COO) Effect on Product Choices 30 .3.3 Place Branding: Geographic Indication Labels and their Effect on Food Choice 42 .3.4 Conclusion: Towards a Definiton of Authenticity in a Business Context 75 .Acknowledgements 77 .References 78 .Part C Geographical, Botanical, and Species Origin, Method of Production and Food Frauds Detection 83 .4 Elemental Fingerprinting 85Georgios P. Danezis, Constantinos A. Papachristidis and Constantinos A. Georgiou .4.1 Introduction 85 .4.2 Elemental Techniques 86 .4.3 Sample Preparation: Pretreatment 95 .4.4 Applications 99 .4.5 Conclusions and Outlook 111 .References 111 .5 Isotopic Fingerprinting 117 .5.1 Light Isotopes 118Dana Alina Magdas and Gabriela Cristea .References 127 .5.2 Heavy Isotopes 131Andrea Marchetti, Caterina Durante and Lucia Bertacchini .References 165 .Legislation 176 .6 Nuclear Magnetic Resonance Metabolomics 177Donatella Capitani, Anatoly P. Sobolev and Luisa Mannina .6.1 Introduction 177 .6.2 Olive Oils 179 .6.3 NMR for Investigating Fruit Metabolomics 182 .6.4 NMR Metabolomics of Transgenic Vegetable Food 190 .References 193 .7 Chromatography 199 .7.1 Introduction to Chromatography Techniques 200Joana Santos and M. Beatriz P.P. Oliveira .Acknowledgements 224 .References 225 .7.2 Chromatography Applications 233Ana I. Ruiz –Matute, M. Luz Sanz, F. Javier Moreno and Marta Corzo –Martínez .Acknowledgements 259 .References 259 .8 Vibrational and Fluorescence Spectroscopy 277 .8.1 Vibrational Spectroscopy 278Daniel Cozzolino .References 292 .8.2 Fluorescence Spectroscopy 298Georgios Mousdis and Fotini Mellou .References 315 .9 Molecular Techniques Genomics and Proteomics 325Ignacio Ortea, Karola Böhme, Pilar Calo –Mata and Jorge Barros –Velázquez .9.1 Introduction 325 .9.2 DNA –Based Methods 326 .9.3 Proteomics for Species and Geographical Origin Authentication 336 .9.4 Future Trends 343 .References 344 .10 Immunological Techniques 355Yun –Hwa Peggy Hsieh and Jack Appiah Ofori .10.1 Introduction 355 .10.2 Immunoassays 356 .10.3 Meat Speciation 357 .10.4 Fish and Shellfish Authentication 362 .10.5 Fruit Juices 364 .10.6 Botanical Origin of Honey 365 .10.7 Irradiated and Genetically Modified Foods 366 .10.8 Conclusions 369 .References 369 .11 Sensory Analysis 377Laura Aceña, Montserrat Mestres, Olga Busto and Ricard Boqué .11.1 Introduction 377 .11.2 Organoleptic Evaluation and Food Quality 377 .11.3 Human Sensory Panels: Response and Subjectivity 378 .11.4 Instrumental Sensory Analysis 378 .11.5 Future Trends 386 .References 387 .12 MALDI Mass Spectrometry: A Promising Non–Chromatographic Technique 393Cosima D. Calvano, Antonio Monopoli and Carlo G. Zambonin .12.1 Introduction 393 .12.2 MALDI MS Principles 394 .12.3 MALDI–TOF–MS for Food Proteins and Peptides Analysis 396 .12.4 MALDI–TOF–MS for Lipids Analysis 397 .12.5 MALDI–TOF–MS for Illegal Mixture Detection 397 .12.6 MALDI–TOF–MS for Microbial Contamination Detection 402 .Acknowledgements 404 .References 404 .13 Detection of Food Processing Techniques 413Aristidis S. Tsagkaris, Georgios P. Danezis and Constantinos A. Georgiou .13.1 Introduction 413 .13.2 Freezing Thawing 414 .13.3 Irradiation 415 .13.4 Heating Techniques 418 .13.5 Conclusion 420 .References 420 .14 Adulteration Stories 423Aristidis S. Tsagkaris, Constantinos A. Papachristidis, Georgios P. Danezis and Constantinos A. Georgiou .14.1 Introduction 423 .14.2 A Flashback 424 .14.3 Food Fraud Incidents 425 .14.4 Conclusions 429 .References 429 .15 Organic Foods 431Yolanda Picó .15.1 Introduction 431 .15.2 Biochemical Markers and Analytical Platforms 432 .15.3 Sampling 433 .15.4 Sample Preparation and Extraction 440 .15.5 Instrumental Analysis 441 .15.6 Data Analysis 447 .15.7 Conclusions and Future Trends 448 .References 449 .16 Screening and High–Throughput Multi–Contaminants Methods 453Natasa P. Kalogiouri and Nikolaos S. Thomaidis .16.1 Introduction 453 .16.2 Sample Preparation 454 .16.3 Separation and Detection 464 .16.4 Conclusions 469 .References 470 .17 Chemometrics Bioinformatics 481Marina Cocchi, Mario Li Vigni and Caterina Durante .17.1 The Role of Chemometrics in Food Authentication 481 .17.2 Methodology 483 .References 513 .18 Conclusions and Prospects 519Georgios P. Danezis and Constantinos A. Georgiou .References 521 .Index 527

• ISBN: 978-1-118-81026-2
• Editorial: Wiley–Blackwell
• Encuadernacion: Cartoné
• Páginas: 568
• Fecha Publicación: 02/05/2017
• Nº Volúmenes: 1
• Idioma: Inglés