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Techniques for Food Authentication: Trends and Emerging Approaches

This Special Issue of Foods comprises ten research and two review articles, highlighting the recent advances in food authentication and clearly demonstrating that no single method is suitable to cover all aspects of food authenticity.

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Bibliographic Details
Format:	Online
Language:	English
Published:	MDPI - Multidisciplinary Digital Publishing Institute 2023
Subjects:	walnut Juglans regia origin authentication element profiling inductively coupled plasma mass spectrometry ICP-MS chemometrics isotopolomics fraud authentication traceability fish geographical origin multi-elemental profile stable isotopes ICP-OES sushi restaurants COI barcoding molecular traceability teleosts enantioselective analysis flow-modulated comprehensive two-dimensional gas chromatography botrytized wines Tokaj wine region chia oil adulteration spectroscopy NIR Raman fluorescence insect powder 3D food printer mid-infrared spectroscopy multivariate analysis cultivar identification Olea europaea olive oil simple sequence repeats table olive DNA metabarcoding next generation sequencing food authentication bivalves Mytilidae Pectinidae Ostreidae species identification mitochondrial 16S rDNA seafood real-time PCR roe deer game meat detection quantification validation interlaboratory ring trial probability of detection 16S rDNA meat species identification food pet food feed PCR array bovine feeding LC-MS milk lipidomics silage hay milk GC-MS food authenticity cyclopropane fatty acids CPFAs argan oil authenticity adulterant detection Glycine max n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSB Biochemistry
Online Access:	ONIX_20230714_9783036576541_30
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Description
Summary:	This Special Issue of Foods comprises ten research and two review articles, highlighting the recent advances in food authentication and clearly demonstrating that no single method is suitable to cover all aspects of food authenticity.