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Omics approaches for food authentication
ELECTROPHORESIS, 2018AbstractThe development of analytical strategies to fight against food fraud is currently one of the most developing fields in food science as the food value chain becomes increasingly complex and global. Food can be certified by clear labeling but also by objective analytical methods. As shown recently by several groups, the omics technologies such as
Marina Creydt, Markus Fischer
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Food Traceability and Authenticity
2017Food traceability is a growing consumer concern worldwide. Traceability is undertaken primarily at the administrative level, where the use of advanced analytical tools is not available. Nevertheless, the determination of geographical origin is a requirement of the traceability system for the import and export of foodstuffs (EU regulation 178/2002). The
Montet, Didier (ed.) +1 more
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Mass Spectrometry in Food Authenticity and Traceability, in: Food authentication and traceability
2020In Chapter 4, state of the art in ensuring food control across the supply chain is presented to illustrate the capability of mass spectrometry for food authenticity and traceability assessment, highlighting the power of chemometrics for analyzing data structures from multiple analytical platforms.
Federica Bianchi, Maria Careri
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British Food Journal, 1994
Food adulteration is as old as the marketing of food. Discusses the work of the Ministry of Food working party on food authenticity who are working to develop tests to enable some modern food frauds being perpetrated to be detected. Comments too on recent reports on detecting fraud in fish products, emanating from the Steering Group on Chemical Aspects
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Food adulteration is as old as the marketing of food. Discusses the work of the Ministry of Food working party on food authenticity who are working to develop tests to enable some modern food frauds being perpetrated to be detected. Comments too on recent reports on detecting fraud in fish products, emanating from the Steering Group on Chemical Aspects
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NMR Studies in Food Authentication
2011In the last years, NMR has largely showed its great potentiality in food characterization. The capability to detect several, metabolites in one single experiment, lead to increase the available information that could be used in food quality determination.
Consonni Roberto, Cagliani Laura Ruth
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Food Authenticity and Traceability
2003Part 1 Methods for authentication and traceability: Advanced PCR techniques in identifying food components DNA methods for identifying plant and animal species in food Enzyme immunoassays for identifying animal species in food Proteome and metabolome analysis for food authentication Near infra-red absorption technology for analysing food composition ...
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An introduction to food authentication
1996It is perhaps a reflection of the human condition that fraud in one form or another has accompanied commercial transactions over many centuries. The principle of ‘caveat emptor’ (let the buyer beware) has become established but this maxim has now become clouded with the advent of written contracts tied to detailed product specifications and methods of ...
P. R. Ashurst, M. J. Dennis
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CHEMOMETRICS IN FOOD AUTHENTICATION
2016According to ISO definition “an entity is authentic if it is what it claims tobe.” and “Authentication is a process that is used to confirm that a claimed characteristic of an entity is actually correct”. When applied to food context this is actually a very broad concept covering several aspects including both the characterization and recognition of ...
COCCHI, Marina +2 more
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