List of Contributors xv
Preface xix
Part A Introduction and Status 1
1 Introduction, Definitions and Legislation 3
Demetrios G. Sotirchos, Georgios P. Danezis and Constantinos A. Georgiou
1.1 Introduction 3
1.2 Definitions 4
1.3 Geographical Indications 5
1.4 Organics 11
1.5 Conclusion 14
References 14
Legislation Acts 16
2 Food Authentication by Numbers 19
Georgios P. Danezis and Constantinos A. Georgiou
2.1 Introduction 19
2.2 Research Trends 19
2.3 Analytical Techniques 20
2.4 Countries 22
2.5 Journals 24
References 24
Part B Consumer Attitudes Towards Authentic Food and Market Analysis 25
3 The Concept of Authenticity and its Relevance to Consumers: Country and Place Branding in the Context of Food Authenticity 27
Athanasios Krystallis
3.1 Introduction: The Challenge of Authenticity 27
3.2 Countries as Brands: The Country-of-Origin (COO) Effect on Product Choices 30
3.3 Place Branding: Geographic Indication Labels and their Effect on Food Choice 42
3.4 Conclusion: Towards a Definiton of Authenticity in a Business Context 75
Acknowledgements 77
References 78
Part C Geographical, Botanical, and Species Origin, Method of Production and Food Frauds Detection 83
4 Elemental Fingerprinting 85
Georgios P. Danezis, Constantinos A. Papachristidis and Constantinos A. Georgiou
4.1 Introduction 85
4.2 Elemental Techniques 86
4.3 Sample Preparation: Pretreatment 95
4.4 Applications 99
4.5 Conclusions and Outlook 111
References 111
5 Isotopic Fingerprinting 117
5.1 Light Isotopes 118
Dana Alina Magdas and Gabriela Cristea
References 127
5.2 Heavy Isotopes 131
Andrea Marchetti, Caterina Durante and Lucia Bertacchini
References 165
Legislation 176
6 Nuclear Magnetic Resonance – Metabolomics 177
Donatella Capitani, Anatoly P. Sobolev and Luisa Mannina
6.1 Introduction 177
6.2 Olive Oils 179
6.3 NMR for Investigating Fruit Metabolomics 182
6.4 NMR Metabolomics of Transgenic Vegetable Food 190
References 193
7 Chromatography 199
7.1 Introduction to Chromatography – Techniques 200
Joana Santos and M. Beatriz P.P. Oliveira
Acknowledgements 224
References 225
7.2 Chromatography – Applications 233
Ana I. Ruiz?-Matute, M. Luz Sanz, F. Javier Moreno and Marta Corzo?-Martínez
Acknowledgements 259
References 259
8 Vibrational and Fluorescence Spectroscopy 277
8.1 Vibrational Spectroscopy 278
Daniel Cozzolino
References 292
8.2 Fluorescence Spectroscopy 298
Georgios Mousdis and Fotini Mellou
References 315
9 Molecular Techniques – Genomics and Proteomics 325
Ignacio Ortea, Karola Böhme, Pilar Calo?-Mata and Jorge Barros?-Velázquez
9.1 Introduction 325
9.2 DNA?-Based Methods 326
9.3 Proteomics for Species and Geographical Origin Authentication 336
9.4 Future Trends 343
References 344
10 Immunological Techniques 355
Yun?-Hwa Peggy Hsieh and Jack Appiah Ofori
10.1 Introduction 355
10.2 Immunoassays 356
10.3 Meat Speciation 357
10.4 Fish and Shellfish Authentication 362
10.5 Fruit Juices 364
10.6 Botanical Origin of Honey 365
10.7 Irradiated and Genetically Modified Foods 366
10.8 Conclusions 369
References 369
11 Sensory Analysis 377
Laura Aceña, Montserrat Mestres, Olga Busto and Ricard Boqué
11.1 Introduction 377
11.2 Organoleptic Evaluation and Food Quality 377
11.3 Human Sensory Panels: Response and Subjectivity 378
11.4 Instrumental Sensory Analysis 378
11.5 Future Trends 386
References 387
12 MALDI Mass Spectrometry: A Promising Non-Chromatographic Technique 393
Cosima D. Calvano, Antonio Monopoli and Carlo G. Zambonin
12.1 Introduction 393
12.2 MALDI MS Principles 394
12.3 MALDI-TOF-MS for Food Proteins and Peptides Analysis 396
12.4 MALDI-TOF-MS for Lipids Analysis 397
12.5 MALDI-TOF-MS for Illegal Mixture Detection 397
12.6 MALDI-TOF-MS for Microbial Contamination Detection 402
Acknowledgements 404
References 404
13 Detection of Food Processing Techniques 413
Aristidis S. Tsagkaris, Georgios P. Danezis and Constantinos A. Georgiou
13.1 Introduction 413
13.2 Freezing–Thawing 414
13.3 Irradiation 415
13.4 Heating Techniques 418
13.5 Conclusion 420
References 420
14 Adulteration Stories 423
Aristidis S. Tsagkaris, Constantinos A. Papachristidis, Georgios P. Danezis and Constantinos A. Georgiou
14.1 Introduction 423
14.2 A Flashback 424
14.3 Food Fraud Incidents 425
14.4 Conclusions 429
References 429
15 Organic Foods 431
Yolanda Picó
15.1 Introduction 431
15.2 Biochemical Markers and Analytical Platforms 432
15.3 Sampling 433
15.4 Sample Preparation and Extraction 440
15.5 Instrumental Analysis 441
15.6 Data Analysis 447
15.7 Conclusions and Future Trends 448
References 449
16 Screening and High-Throughput Multi-Contaminants Methods 453
Natasa P. Kalogiouri and Nikolaos S. Thomaidis
16.1 Introduction 453
16.2 Sample Preparation 454
16.3 Separation and Detection 464
16.4 Conclusions 469
References 470
17 Chemometrics – Bioinformatics 481
Marina Cocchi, Mario Li Vigni and Caterina Durante
17.1 The Role of Chemometrics in Food Authentication 481
17.2 Methodology 483
References 513
18 Conclusions and Prospects 519
Georgios P. Danezis and Constantinos A. Georgiou
References 521
Index 527
(leitura online e APP)
