Food Authentication and Traceability

Häftad, Engelska, 2020

Av Charis M. Galanakis, Austria.) Galanakis, Charis M. (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

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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 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

Produktinformation

Utgivningsdatum2020-11-20
Mått191 x 235 x undefined mm
Vikt1 000 g
FormatHäftad
SpråkEngelska
Antal sidor414
FörlagElsevier Science
ISBN9780128211045

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Medicinska studiehandledningar och referensmaterial inom Medicin

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.

1. Food authentication: Introduction, techniques and prospects2. Food Fraud3. Chromatographic methods4. Mass Spectrometry in Food Authenticity and Traceability5. Chemical Imaging in Food Authentication6. Non-targeted fingerprinting approaches7. DNA-based techniques8. Omics-based technologies for food authentication and traceability9. Proteomics for food authentication10. Future challenges on the use of blockchain for food traceability analysis11. Regulatory aspects12. Metabolomic approaches