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Fingerprinting Techniques in Food Authentication and Traceability / edited by K. S. Siddiqi and Leo M.L. Nollet.

Contributor(s): Siddiqi, K. S [editor.] | Nollet, Leo M.L [editor.] | Taylor and FrancisMaterial type: Text

TextLanguage: English Series: Food Analysis & Properties: Publisher: Boca Raton, FL : CRC Press, [2018]Copyright date: ©2019Edition: First editionDescription: 1 online resource (448 pages) : 67 illustrations, text file, PDFContent type: text Media type: computer Carrier type: online resourceISBN: 9781315277219Subject(s): TECHNOLOGY & ENGINEERING / Food Science | food adulteration | food recalls | geographical authenticity | proof of provenance | source of contamination | spectroscopic techniques | Food industry and trade -- Inventory control | Food -- Analysis | Tracking (Engineering)Genre/Form: Electronic books.Additional physical formats: Print version: : No titleDDC classification: 664/.06 LOC classification: TX353Online resources: Click here to view. Also available in print format.

Contents:

Section 1 TECHNIQUES -- Chapter 1 High Resolution Mass Spectrometry in Food Analysis -- --Dimitra A. Lambropoulou and Anna Ofrydopoulou -- Chapter 2 Infrared Spectroscopic Techniques -- --Basil K. Munjanja -- Chapter 3 NMR Spectroscopy -- --A. Spyros -- Chapter 4 Capillary Electrophoresis -- --Semih Otles and Vasfiye Hazal Ozyurt -- Chapter 5 Flow Injection AnalysisTandem Mass Spectrometry -- --Ruiz-Capillas, Claudia, Herrero, Ana M. -- Jimnez-Colmenero, and Francisco -- Chapter 6 Ambient Ionization MS -- --Leo M.L. Nollet -- Chapter 7 DNA-Based Methodologies -- --M. Muoz-Colmenero -- Section 2 AUTHENTICATION AND TRACEABILITY -- Chapter 8 Introduction to Food Authentication Based on -- Fingerprinting Techniques -- --Md. Rizwanullah, Nausheen Khan, Saima Amin, Javed Ahmad, -- Syed Sarim Imam, Khalid Umar Fakhri, and Mohd. Moshahid -- Alam Rizvi -- Chapter 9 Introduction to Food Traceability Based on Fingerprinting -- Techniques -- --Md. Rizwanullah, Nausheen Khan, Saima Amin, Javed Ahmad, -- Syed Sarim Imam, Khalid Umar Fakhri, and Mohd. Moshahid -- Alam Rizvi -- Section 3 MULTIVARIATE STATISTICAL TECHNIQUES -- Chapter 10 Experimental Design -- --Hctor C. Goicoechea -- Chapter 11 Data Preprocessing -- --Dr. Leo M.L. Nollet -- Chapter 12 Classification and Modeling Methods -- --Silvana M. Azcarate, Marianela Savio, and Jos M. Camia -- Chapter 13 Validation -- --Ral Andrs Gil, Roberto Antonio Olsina, and Marianela Savio -- Section 4 APPLICATIONS -- Chapter 14 Authentication and Traceability of Wine -- --Javed Ahamad, Javed Ahmad, Nehal Mohsin, and Naiyer Shahzad -- Chapter 15 Authentication and Traceability of Honey -- --Ammeduzzafar, Syed Nasir Abbas Bukhari, Javed Ahmad, and -- Mohammad Shabib Akhtar -- Chapter 16 Application of Fingerprinting Techniques in Authentication -- and Traceability of Meat -- --Sadaf Jamal Gilani, Syed Sarim Imam, and Md. Rizwanullah -- Chapter 17 Application of Fingerprinting Techniques in Authentication -- and Traceability of Fruits and Vegetables -- --Sadaf Jamal Gilani, Syed Sarim Imam, Ammeduzzafar, and Javed -- Ahmad -- Chapter 18 Application of Authentication and Traceability in Chocolate -- --Saima Amin and Showkat R. Mir -- Chapter 19 Authentication and Traceability of Rice -- --Abu Tariq, Showkat Ahmad Bhawani, Ahmad Husaini, and Abdul -- Moheman -- Chapter 20 Fingerprinting Techniques in Food Authentication and -- Traceability of Marine Species -- --Abdul Moheman, Showkat Ahmad Bhawani, Ahmad Husaini, -- Sarwar Alam, and Abu Tariq

Abstract: 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.

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Includes bibliographical references and index.

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.

Also available in print format.