Food Authentication: Techniques, Trends and Emerging Approaches

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...

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Detalhes bibliográficos
Autor principal: González-Domínguez, Raúl
Formato: Livro
Idioma:Inglês
Publicado em: MDPI - Multidisciplinary Digital Publishing Institute 2020
Assuntos:
QH301-705.5
Q1-390
TX341-641
thema EDItEUR::P Mathematics and Science::PS 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
Acesso em linha:https://directory.doabooks.org/handle/20.500.12854/47828
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