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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. Therefore, there is a great interest in the development of accurate, robust, and high-throughput analytical methods to guarantee the authenticity and traceability of foods. For these purposes, a large number of sensorial, physical, and chemical approaches can be used, which must be normally combined with advanced statistical tools. In this vein, the aim of the Special Issue “Food Authentication: Techniques, Trends, and Emerging Approaches” is to gather original research papers and review articles focused on the development and application of analytical techniques and emerging approaches in food authentication. This Special Issue comprises 12 valuable scientific contributions, including one review article and 11 original research works, dealing with the authentication of foods with great commercial value, such as olive oil, Iberian ham, and fruits, among others.
minerals --- high-resolution mass spectrometry --- n/a --- 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
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This book includes recent research activities in the field of food quality assurance and shelf-life extension. The goal is to broaden our current knowledge of advanced approaches to guaranteeing the maintenance of the properties of packaged products during storage. Preservation strategies based on vacuum packaging, innovative active packaging, emerging technologies, and horticultural by-products are widely discussed in specific chapters. Taken together, these research studies constitute clear evidence that achieving food shelf-life extension is still a complex and multifaceted process. The book reflects advances made in the field and, with the addition of a chapter also covering the secondary shelf-life topic, it will provide the latest research for academics working in the field of novel processing, antimicrobial/antioxidant substances, by-product recycling and active packaging. The research collected in this book is ideal for those working in the food quality industry.
Research & information: general --- olive oil by-products --- breaded fish --- fish shelf life --- fish quality --- sustainable food --- film --- whey protein isolate --- tarragon essential oil --- brook trout --- refrigerated storage --- physicochemical quality --- microbiological quality --- sensory quality --- shelf-life --- sweet cherry --- nanoemulsion coating --- cracking --- fruit quality, nutraceutical value --- crosslinking --- fresh fish --- spoilage --- chilling/refrigeration --- freezing --- edible coatings --- hyperbaric storage --- algae extracts --- antioxidants --- fish preservatives --- total carotenoids --- total phenolics --- trout fillets --- Ceylon spinach --- Basella alba --- ultrasonication --- antioxidant --- antibacterial activity --- pork --- Sus scrofa --- household food waste --- stability evaluation --- sensory acceptability --- period after opening (PAO) --- blackberry --- gray mold --- pathogens --- storage quality --- ozone treatment --- enoki mushroom --- ZnONPs --- propolis --- pullulan/chitosan --- antibacterial --- antioxidant activity --- meat packaging --- volatile organic compounds --- HS-SPME-GC/MS --- Italian sparkling wines --- cork stoppers --- bottle aging --- antimicrobial polymers --- antimicrobial peptides --- food safety --- food packaging --- instrumental color --- overwrapped packaging --- simulated retail display --- TBARS --- vacuum packaging --- fruit and vegetable by-products --- food shelf life --- by-products recycling --- n/a
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This book includes recent research activities in the field of food quality assurance and shelf-life extension. The goal is to broaden our current knowledge of advanced approaches to guaranteeing the maintenance of the properties of packaged products during storage. Preservation strategies based on vacuum packaging, innovative active packaging, emerging technologies, and horticultural by-products are widely discussed in specific chapters. Taken together, these research studies constitute clear evidence that achieving food shelf-life extension is still a complex and multifaceted process. The book reflects advances made in the field and, with the addition of a chapter also covering the secondary shelf-life topic, it will provide the latest research for academics working in the field of novel processing, antimicrobial/antioxidant substances, by-product recycling and active packaging. The research collected in this book is ideal for those working in the food quality industry.
olive oil by-products --- breaded fish --- fish shelf life --- fish quality --- sustainable food --- film --- whey protein isolate --- tarragon essential oil --- brook trout --- refrigerated storage --- physicochemical quality --- microbiological quality --- sensory quality --- shelf-life --- sweet cherry --- nanoemulsion coating --- cracking --- fruit quality, nutraceutical value --- crosslinking --- fresh fish --- spoilage --- chilling/refrigeration --- freezing --- edible coatings --- hyperbaric storage --- algae extracts --- antioxidants --- fish preservatives --- total carotenoids --- total phenolics --- trout fillets --- Ceylon spinach --- Basella alba --- ultrasonication --- antioxidant --- antibacterial activity --- pork --- Sus scrofa --- household food waste --- stability evaluation --- sensory acceptability --- period after opening (PAO) --- blackberry --- gray mold --- pathogens --- storage quality --- ozone treatment --- enoki mushroom --- ZnONPs --- propolis --- pullulan/chitosan --- antibacterial --- antioxidant activity --- meat packaging --- volatile organic compounds --- HS-SPME-GC/MS --- Italian sparkling wines --- cork stoppers --- bottle aging --- antimicrobial polymers --- antimicrobial peptides --- food safety --- food packaging --- instrumental color --- overwrapped packaging --- simulated retail display --- TBARS --- vacuum packaging --- fruit and vegetable by-products --- food shelf life --- by-products recycling --- n/a
Choose an application
This book includes recent research activities in the field of food quality assurance and shelf-life extension. The goal is to broaden our current knowledge of advanced approaches to guaranteeing the maintenance of the properties of packaged products during storage. Preservation strategies based on vacuum packaging, innovative active packaging, emerging technologies, and horticultural by-products are widely discussed in specific chapters. Taken together, these research studies constitute clear evidence that achieving food shelf-life extension is still a complex and multifaceted process. The book reflects advances made in the field and, with the addition of a chapter also covering the secondary shelf-life topic, it will provide the latest research for academics working in the field of novel processing, antimicrobial/antioxidant substances, by-product recycling and active packaging. The research collected in this book is ideal for those working in the food quality industry.
Research & information: general --- olive oil by-products --- breaded fish --- fish shelf life --- fish quality --- sustainable food --- film --- whey protein isolate --- tarragon essential oil --- brook trout --- refrigerated storage --- physicochemical quality --- microbiological quality --- sensory quality --- shelf-life --- sweet cherry --- nanoemulsion coating --- cracking --- fruit quality, nutraceutical value --- crosslinking --- fresh fish --- spoilage --- chilling/refrigeration --- freezing --- edible coatings --- hyperbaric storage --- algae extracts --- antioxidants --- fish preservatives --- total carotenoids --- total phenolics --- trout fillets --- Ceylon spinach --- Basella alba --- ultrasonication --- antioxidant --- antibacterial activity --- pork --- Sus scrofa --- household food waste --- stability evaluation --- sensory acceptability --- period after opening (PAO) --- blackberry --- gray mold --- pathogens --- storage quality --- ozone treatment --- enoki mushroom --- ZnONPs --- propolis --- pullulan/chitosan --- antibacterial --- antioxidant activity --- meat packaging --- volatile organic compounds --- HS-SPME-GC/MS --- Italian sparkling wines --- cork stoppers --- bottle aging --- antimicrobial polymers --- antimicrobial peptides --- food safety --- food packaging --- instrumental color --- overwrapped packaging --- simulated retail display --- TBARS --- vacuum packaging --- fruit and vegetable by-products --- food shelf life --- by-products recycling --- olive oil by-products --- breaded fish --- fish shelf life --- fish quality --- sustainable food --- film --- whey protein isolate --- tarragon essential oil --- brook trout --- refrigerated storage --- physicochemical quality --- microbiological quality --- sensory quality --- shelf-life --- sweet cherry --- nanoemulsion coating --- cracking --- fruit quality, nutraceutical value --- crosslinking --- fresh fish --- spoilage --- chilling/refrigeration --- freezing --- edible coatings --- hyperbaric storage --- algae extracts --- antioxidants --- fish preservatives --- total carotenoids --- total phenolics --- trout fillets --- Ceylon spinach --- Basella alba --- ultrasonication --- antioxidant --- antibacterial activity --- pork --- Sus scrofa --- household food waste --- stability evaluation --- sensory acceptability --- period after opening (PAO) --- blackberry --- gray mold --- pathogens --- storage quality --- ozone treatment --- enoki mushroom --- ZnONPs --- propolis --- pullulan/chitosan --- antibacterial --- antioxidant activity --- meat packaging --- volatile organic compounds --- HS-SPME-GC/MS --- Italian sparkling wines --- cork stoppers --- bottle aging --- antimicrobial polymers --- antimicrobial peptides --- food safety --- food packaging --- instrumental color --- overwrapped packaging --- simulated retail display --- TBARS --- vacuum packaging --- fruit and vegetable by-products --- food shelf life --- by-products recycling
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