Food Authentication and Traceability
- 1st Edition - November 19, 2020
- Imprint: Academic Press
- Editor: Charis M. Galanakis
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 2 1 1 0 4 - 5
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 2 3 1 9 7 - 5
Food Authenticity and Traceability covers the most recent trends and important topics in food authentication, with an emphasis on the components of a food traceability system… Read more
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Request a sales quoteFood Authenticity and Traceability covers the most recent trends and important topics in food authentication, with an emphasis on the components of a food traceability systems. The book discusses techniques such as omics-based technologies, chromatographic methods, mass spectrometry, hyperspectral and chemical imaging, molecular and DNA-based techniques, chemometrics and data mining algorithms, high-throughput sequencing, and non-targeted fingerprinting approaches and proteomics.
- Includes information on blockchain for food traceability analysis
- Discusses consumer preferences and perceptions regarding food traceability drivers and food fraud
- Presents approaches of authentication for food of animal origin and omics-based technologies
Food safety professionals; regulators; risk assessors and risk managers; Food scientists, food technologists
- Cover image
- Title page
- Table of Contents
- Copyright
- List of contributors
- Preface
- 1. Food authentication: Introduction, techniques, and prospects
- Abstract
- 1.1 Authenticity: Terms and criteria
- 1.2 Adulteration is raising eminent need to authenticity: Endless historical linkage
- 1.3 Authenticity versus traceability
- 1.4 Why authenticate the food?
- 1.5 How to authenticate the food?
- 1.6 Evaluation of current authentication technologies
- 1.7 Promising technologies
- 1.8 Final remarks
- References
- 2. Facing the challenges of food fraud in the global food system
- Abstract
- 2.1 Introduction
- 2.2 Types of food fraud
- 2.3 Food fraud along the production chain
- 2.4 Human health risks
- 2.5 Case studies
- 2.6 Tackling food fraud through technology
- 2.7 Conclusion
- Authorship
- References
- 3. Chromatographic methods
- Abstract
- 3.1 Introduction
- 3.2 Gas chromatography
- 3.3 Liquid chromatography
- 3.4 Conclusions
- List of abbreviations
- References
- 4. Mass spectrometry in food authenticity and traceability
- Abstract
- 4.1 Food authenticity and traceability
- 4.2 Target and nontarget methods for food authenticity and traceability
- 4.3 MS-based metabolomics
- 4.4 MS-based proteomics
- 4.5 Elemental and isotopic MS
- 4.6 Conclusions
- Acknowledgments
- References
- 5. Chemical imaging in food authentication
- Abstract
- 5.1 Introduction
- 5.2 Fundamentals of hyperspectral chemical imaging technology
- 5.3 Data/image processing
- 5.4 Applications of hyperspectral chemical imaging in authentication and adulteration detection
- 5.5 Challenges and future trends of hyperspectral chemical imaging
- 5.6 Conclusions
- References
- 6. Nontargeted fingerprinting approaches
- Abstract
- 6.1 Introduction
- 6.2 Nontargeted analytical methods—fingerprinting
- 6.3 Analytical techniques for fingerprinting
- 6.4 Multivariate methods/models
- 6.5 Validation of fingerprinting analytical methods
- 6.6 Recent applications of fingerprinting methods
- 6.7 Final remarks and future prospects
- List of abbreviations
- References
- 7. The application of DNA-based methods for authentication analysis: Examples in halal and kosher food products
- Abstract
- 7.1 Introduction
- 7.2 The authenticity of halal and kosher food products
- 7.3 Analysis of nonhalal and nonkosher food products using polymerase chain reaction
- 7.4 Application of polymerase chain reaction techniques for authentication of halal and kosher food products
- 7.5 Conclusion
- References
- 8. Omics-based technologies for food authentication and traceability
- Abstract
- 8.1 Introduction
- 8.2 Genomics
- 8.3 Proteomics
- 8.4 Metabolomics
- 8.5 Conclusions and future perspectives
- List of abbreviations
- Funding
- References
- 9. Proteomics for food authentication
- Abstract
- 9.1 Introduction
- 9.2 Proteomics methods for food authentications
- 9.3 Advantages of proteomics for food authentication
- 9.4 Species differentiation or source authentication
- 9.5 Toxin and allergen authentication
- 9.6 Food process authentication
- 9.7 Proteomics in food spoilage
- 9.8 Cross-contamination authentication
- 9.9 Proteomics of food storage authentication
- 9.10 Proteomics for food diagnosis
- 9.11 Proteomics for nutritional value authentication
- 9.12 Challenges of proteomics for food authentications
- 9.13 Conclusion
- Reference
- 10. On the use of blockchain for agrifood traceability
- Abstract
- 10.1 Introduction
- 10.2 Blockchain
- 10.3 Food traceability
- 10.4 Case study: the Walmart and Hyperledger pilot
- 10.5 New opportunities for agroindustry
- 10.6 Trends and open issues
- 10.7 Conclusion
- Acknowledgments
- References
- 11. Regulatory aspects
- Abstract
- 11.1 Introduction
- 11.2 European countries
- 11.3 United States
- 11.4 Canada
- 11.5 China
- 11.6 Japan
- 11.7 Australia and New Zealand
- 11.8 Other countries
- 11.9 Conclusions
- References
- 12. Metabolomic approaches applied to food authentication: from data acquisition to biomarkers discovery
- Abstract
- 12.1 Introduction
- 12.2 General workflow
- 12.3 Main metabolomics applications in food authentication over the last decade
- 12.4 Summary, challenges, and future perspectives
- References
- Index
- Edition: 1
- Published: November 19, 2020
- Imprint: Academic Press
- No. of pages: 414
- Language: English
- Paperback ISBN: 9780128211045
- eBook ISBN: 9780128231975
CG
Charis M. Galanakis
Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.
Affiliations and expertise
research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria.Read Food Authentication and Traceability on ScienceDirect