Food Authentication (eBook)

Management, Analysis and Regulation

Contantinos A. Georgiou, Georgios P. Danezis (Herausgeber)

eBook Download: PDF

2017
John Wiley & Sons (Verlag)
978-1-118-81024-8 (ISBN)

Infos

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.

Constantinos A. Georgiou, Agricultural University of Athens, Greece

Georgios P. Danezis, Agricultural University of Athens, Greece

Inhalt

Cover 1
Title Page 5
Copyright 6
Contents 7
List of Contributors 17
Preface 21
Part A Introduction and Status 23
Chapter 1 Introduction, Definitions and Legislation 25
1.1 Introduction 25
1.2 Definitions 26
1.3 Geographical Indications 27
1.4 Organics 33
1.5 Conclusion 36
References 36
Legislation Acts 38
Chapter 2 Food Authentication by Numbers 41
2.1 Introduction 41
2.2 Research Trends 41
2.3 Analytical Techniques 42
2.4 Countries 44
2.5 Journals 46
References 46
Part B Consumer Attitudes Towards Authentic Food and Market Analysis 47
Chapter 3 The Concept of Authenticity and its Relevance to Consumers: Country and Place Branding in the Context of Food Authenticity 49
3.1 Introduction: The Challenge of Authenticity 49
3.2 Countries as Brands: The Country-of-Origin (COO) Effect on Product Choices 52
3.3 Place Branding: Geographic Indication Labels and their Effect on Food Choice 64
3.4 Conclusion: Towards a Definiton of Authenticity in a Business Context 97
Acknowledgements 99
References 100
Part C Geographical, Botanical, and Species Origin, Method of Production and Food Frauds Detection 105
Chapter 4 Elemental Fingerprinting 107
4.1 Introduction 107
4.2 Elemental Techniques 108
4.3 Sample Preparation: Pretreatment 117
4.4 Applications 121
4.5 Conclusions and Outlook 133
References 133
Chaptet 5 Isotopic Fingerprinting 139
5.1 Light Isotopes 140
5.1.1 Introduction 140
5.1.2 Application of Stable Isotope Ratios in Food Control 141
References 149
5.2 Heavy Isotopes 153
5.2.1 Introduction 153
5.2.2 Quality vs. Geographical Traceability 154
5.2.3 The Isotopic Approach to Food Traceability 156
5.2.4 Bioavailability 163
References 187
Legislation 198
Chapter 6 Nuclear Magnetic Resonance – Metabolomics 199
6.1 Introduction 199
6.2 Olive Oils 201
6.3 NMR for Investigating Fruit Metabolomics 204
6.4 NMR Metabolomics of Transgenic Vegetable Food 212
References 215
Chapter 7 Chromatography 221
7.1 Introduction to Chromatography – Techniques 222
7.1.1 Introduction 222
7.1.2 Chromatography 224
Acknowledgements 246
References 247
7.2 Chromatography – Applications 255
7.2.1 Introduction 255
7.2.2 Carbohydrates 255
7.2.3 Food Proteins and Peptides 262
7.2.4 Fatty Acids and Triacylglicerols 268
7.2.5 Volatile Compounds 271
7.2.6 Phenolic Compounds 278
7.2.7 Organic Acids 280
7.2.8 Conclusions 280
Acknowledgements 281
References 281
Chapter 8 Vibrational and Fluorescence Spectroscopy 299
8.1 Vibrational Spectroscopy 300
8.1.1 Introduction 300
8.1.2 Instrumentation and Software 302
8.1.3 Applications of Vibrational Spectroscopy in Food Authenticity 306
8.1.4 Concluding Remarks and Future Perspectives 313
References 314
8.2 Fluorescence Spectroscopy 320
8.2.1 Fluorescence 320
8.2.2 Chemometrics 325
8.2.3 Applications in Foods and Drinks 327
8.2.4 Conclusions and Perspectives 337
References 337
Chapter 9 Molecular Techniques – Genomics and Proteomics 347
9.1 Introduction 347
9.2 DNA-Based Methods 348
9.3 Proteomics for Species and Geographical Origin Authentication 358
9.4 Future Trends 365
References 366
Chapter 10 Immunological Techniques 377
10.1 Introduction 377
10.2 Immunoassays 378
10.3 Meat Speciation 379
10.4 Fish and Shellfish Authentication 384
10.5 Fruit Juices 386
10.6 Botanical Origin of Honey 387
10.7 Irradiated and Genetically Modified Foods 388
10.8 Conclusions 391
References 391
Chapter 11 Sensory Analysis 399
11.1 Introduction 399
11.2 Organoleptic Evaluation and Food Quality 399
11.3 Human Sensory Panels: Response and Subjectivity 400
11.4 Instrumental Sensory Analysis 400
11.5 Future Trends 408
References 409
Chapter 12 MALDI Mass Spectrometry: A Promising Non-Chromatographic Technique 415
12.1 Introduction 415
12.2 MALDI MS Principles 416
12.3 MALDI-TOF-MS for Food Proteins and Peptides Analysis 418
12.4 MALDI-TOF-MS for Lipids Analysis 419
12.5 MALDI-TOF-MS for Illegal Mixture Detection 419
12.6 MALDI-TOF-MS for Microbial Contamination Detection 424
Acknowledgements 426
References 426
Chapter 13 Detection of Food Processing Techniques 435
13.1 Introduction 435
13.2 Freezing–Thawing 436
13.3 Irradiation 437
13.4 Heating Techniques 440
13.5 Conclusion 442
References 442
Chapter 14 Adulteration Stories 445
14.1 Introduction 445
14.2 A Flashback 446
14.3 Food Fraud Incidents 447
14.4 Conclusions 451
References 451
Chapter 15 Organic Foods 453
15.1 Introduction 453
15.2 Biochemical Markers and Analytical Platforms 454
15.3 Sampling 455
15.4 Sample Preparation and Extraction 462
15.5 Instrumental Analysis 463
15.6 Data Analysis 469
15.7 Conclusions and Future Trends 470
References 471
Chapter 16 Screening and High-Throughput Multi-Contaminants Methods 475
16.1 Introduction 475
16.2 Sample Preparation 476
16.3 Separation and Detection 486
16.4 Conclusions 491
Chapter 17 Chemometrics – Bioinformatics 503
17.1 The Role of Chemometrics in Food Authentication 503
17.2 Methodology 505
References 535
Chapter 18 Conclusions and Prospects 541
References 543
Index 549
EULA 571

Produkt-Details

• Erscheint lt. Verlag: 21.2.2017
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Biologie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: Analytical Chemistry • Analytische Chemie • authenticity • cases • Chain • Chemie • Chemistry • Component • Control • Determination • European • Food • Food Quality Assurance • Food Science & Technology • Global • highprofile • Hospitalization • importance • Infants • latter • Lebensmittel • Lebensmittelforschung u. -technologie • Lebensmittel / Qualitätskontrolle • Lebensmittel / Qualitätskontrolle • Lebensmittelsicherheit • Microbiology, Food Safety & Security • Mikrobiologie • Mikrobiologie u. Nahrungsmittelsicherheit • quality • Safety • six fatalities • Supply • thousands • Vital • years
• ISBN-10: 1-118-81024-4 / 1118810244
• ISBN-13: 978-1-118-81024-8 / 9781118810248