04195nam 2201057z- 450 9910404089403321202102113-03928-749-4(CKB)4100000011302244(oapen)https://directory.doabooks.org/handle/20.500.12854/47828(oapen)doab47828(EXLCZ)99410000001130224420202102d2020 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierFood Authentication: Techniques, Trends and Emerging ApproachesMDPI - Multidisciplinary Digital Publishing Institute20201 online resource (182 p.)3-03928-748-6 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. Therefore, there is a great interest in the development of accurate, robust, and high-throughput analytical methods to guarantee the authenticity and traceability of foods. For these purposes, a large number of sensorial, physical, and chemical approaches can be used, which must be normally combined with advanced statistical tools. In this vein, the aim of the Special Issue "Food Authentication: Techniques, Trends, and Emerging Approaches" is to gather original research papers and review articles focused on the development and application of analytical techniques and emerging approaches in food authentication. This Special Issue comprises 12 valuable scientific contributions, including one review article and 11 original research works, dealing with the authentication of foods with great commercial value, such as olive oil, Iberian ham, and fruits, among others.Food AuthenticationBiology, life sciencesbicsscadulterationamino acidsaromaauthenticationbiomarkerschemometricscultivarcultivation systemdifferentiationdiscriminationDNA extraction protocolfingerprintingfood authenticationfood classificationfood fraudfood integrityfood supply chainfree amino acidsfruit juice authenticitygas chromatographygenetic tagginghazelnut oilhen eggshigh-resolution mass spectrometryHPLC-UVIberian dry-cured haminformation sharingjuicelipidsliquid chromatography fingerprintingluminescenceMALDI-MS imagingmargarines and spreadsmass spectrometrymineral elementsmineralsmultivariate classificationn/aneuropeptidesnutrition factororganic acidspartial least square-discriminant analysispattern recognitionphenolic compoundsphysicochemical quality parameterspolyphenolic compoundspomegranate juiceprickly pearprincipal component analysisSNPsSSRsstakeholderstrawberrysugarssweet cherriestraceabilitytransparencyvinegarvirgin olive oilvolatile compoundsBiology, life sciencesGonzález-Domínguez Raúlauth1331100BOOK9910404089403321Food Authentication: Techniques, Trends and Emerging Approaches3040129UNINA