LEADER 04076nam 2201009z- 450 001 9910404089403321 005 20231214132844.0 010 $a3-03928-749-4 035 $a(CKB)4100000011302244 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/47828 035 $a(EXLCZ)994100000011302244 100 $a20202102d2020 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aFood Authentication: Techniques, Trends and Emerging Approaches 210 $cMDPI - Multidisciplinary Digital Publishing Institute$d2020 215 $a1 electronic resource (182 p.) 311 $a3-03928-748-6 330 $aMultiple 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. 517 $aFood Authentication 610 $aminerals 610 $ahigh-resolution mass spectrometry 610 $alipids 610 $ainformation sharing 610 $asweet cherries 610 $amineral elements 610 $astakeholder 610 $achemometrics 610 $afood integrity 610 $afood classification 610 $aMALDI-MS imaging 610 $avolatile compounds 610 $aSNPs 610 $aphysicochemical quality parameters 610 $adiscrimination 610 $amultivariate classification 610 $afingerprinting 610 $aliquid chromatography fingerprinting 610 $afood authentication 610 $acultivation system 610 $asugars 610 $abiomarkers 610 $atraceability 610 $afree amino acids 610 $aluminescence 610 $acultivar 610 $atransparency 610 $aprickly pear 610 $aHPLC-UV 610 $adifferentiation 610 $aamino acids 610 $aphenolic compounds 610 $aneuropeptides 610 $ahen eggs 610 $afood fraud 610 $agas chromatography 610 $aorganic acids 610 $aIberian dry-cured ham 610 $agenetic tagging 610 $amass spectrometry 610 $afood supply chain 610 $afruit juice authenticity 610 $aauthentication 610 $apartial least square-discriminant analysis 610 $apattern recognition 610 $avirgin olive oil 610 $anutrition factor 610 $aadulteration 610 $avinegar 610 $apolyphenolic compounds 610 $aSSRs 610 $astrawberry 610 $ajuice 610 $ahazelnut oil 610 $aDNA extraction protocol 610 $amargarines and spreads 610 $apomegranate juice 610 $aaroma 610 $aprincipal component analysis 700 $aGonza?lez-Domi?nguez$b Rau?l$4auth$01331100 906 $aBOOK 912 $a9910404089403321 996 $aFood Authentication: Techniques, Trends and Emerging Approaches$93040129 997 $aUNINA