Food Authentication: Techniques, Trends and Emerging Approaches

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. Therefo...

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Detalles Bibliográficos
Otros Autores:	González-Domínguez, Raúl (auth)
Formato:	Libro electrónico
Idioma:	Inglés
Publicado:	MDPI - Multidisciplinary Digital Publishing Institute 2020
Materias:	minerals high-resolution mass spectrometry lipids information sharing sweet cherries mineral elements stakeholder chemometrics food integrity food classification MALDI-MS imaging volatile compounds SNPs physicochemical quality parameters discrimination multivariate classification fingerprinting liquid chromatography fingerprinting food authentication cultivation system sugars biomarkers traceability free amino acids luminescence cultivar transparency prickly pear HPLC-UV differentiation amino acids phenolic compounds neuropeptides hen eggs food fraud gas chromatography organic acids Iberian dry-cured ham genetic tagging mass spectrometry food supply chain fruit juice authenticity authentication partial least square-discriminant analysis pattern recognition virgin olive oil nutrition factor adulteration vinegar polyphenolic compounds SSRs strawberry juice hazelnut oil DNA extraction protocol margarines and spreads pomegranate juice aroma principal component analysis
Ver en Biblioteca Universitat Ramon Llull:	https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009431797806719