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Truffles. --- Truffle culture. --- Truffières. --- Truffières.

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Fungi --- Tuber --- Tuber melanosporum --- coloured photographs --- soils --- TRUFFLES --- TUBER MELANOSPORUM --- TRUFFLE SOILS --- CULTIVATION

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Fungi are important components of ecosystems. Their level of diversity is very high and only lower than that of insects. This book deals with fungal diversity in the Mediterranean, a large area recognized as a biodiversity hot spot. Micro and macrofungi contribute to characterizing many environments, both terrestrial and marine, in which they are associated with particular forest stands and also contribute to providing plant and soil nutrients. They also show potential applications in the medical and pharmaceutical fields, have a recognized nutritional and commercial value and still provide many insights to scholars in terms of description of new species and actions aimed at in situ and ex situ conservation.

Research & information: general --- Biology, life sciences --- Asphondylia --- Botryosphaeria --- B. dothidea --- DNA sequencing --- gall-associated fungi --- Lamiaceae --- phylogenetic relationships --- symbiosis --- microsatellite --- SSR --- white truffle --- genetic diversity --- wood decay fungi (WDF) --- culture collection --- fungal strain --- host --- Italy --- morphological and molecular identification --- marine fungi --- new taxa --- phylogeny --- lignicolous fungi --- needle pathogens --- high altitude forests --- DNA metabarcoding --- Montenegro --- Grifola frondosa --- fungal diversity --- Mediterranean forest --- medicinal mushroom --- bioprospecting --- ITS rDNA --- phylogenetics --- basidiomycete --- polypore fungus --- Quercus pubescens --- macrofungi --- Basidiomycota --- mushroom diversity --- ectomycorrhiza --- saprotroph --- alder --- Aegean Sea --- Mediterranean --- Alnicola --- arbuscular mycorrhizal fungi --- arid areas --- biological properties --- conserved areas --- grazing --- mycorrhiza --- galls --- basidiomycetes --- ascomycetes

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Over the last few years, the subject of food authenticity and food fraud has received increasing attention from consumers and other stakeholders, such as government agencies and policymakers, control labs, producers, industry, and the research community. Among the different approaches aiming to identify, tackle, and/or deter fraudulent practices in the agri-food sector, the development of new, fast, and accurate methodologies to evaluate food authenticity is of major importance. This book, entitled “Target and Non-Target Approaches for Food Authenticity and Traceability”, gathers original research and review papers focusing on the development and application of both targeted and non-targeted methodologies applied to verify food authenticity and traceability. The contributions regard different foods, among which some are frequently considered as the most prone to adulteration, such as olive oil, honey, meat, and fish. This book is intended for readers aiming to enrich their knowledge through reading contemporary and multidisciplinary papers on the topic of food authentication.

Technology: general issues --- COIBar–RFLP (cytochrome oxidase I barcode–restriction fragment length polymorphism) --- seafood --- fraud --- DNA barcoding --- food authenticity --- food adulteration --- food fraud --- donkey --- cytochrome b --- real-time PCR --- meat products --- honey --- regional origin --- chemometric analysis --- mineral content --- Montenegro --- Sepia --- common cuttlefish --- Sepia officinalis --- real-time PCR (Polymerase Chain Reaction) --- species identification --- food authentication --- COI (Cytochrome Oxidase I) --- Olea europaea var Sylvestris --- oleaster --- olive --- olive oil --- adulteration --- SNP --- DNA --- virgin olive oil --- quality --- volatile compounds --- sensory analysis --- chemometrics --- anti food fraud --- Curcuma longa --- DNA markers --- SYBR-GREEN real-time PCR --- Zea mays --- pasta --- Triticum aestivum --- Triticum durum --- genetic traceability --- digital PCR --- semolina --- species --- truffle --- Tuber spp. --- species differentiation --- near-infrared spectroscopy --- red deer --- roe deer --- water deer --- multiplex PCR --- capillary electrophoresis --- perilla --- sesame --- geographic origin --- metabolomics --- multivariate analysis --- metabolite profiling --- quantification --- chicken --- guinea fowl --- pheasant --- quail --- turkey --- authentication --- authenticity --- chemometric --- fish --- origin --- meat --- milk --- spectroscopy --- 1H-NMR --- GC-MS --- HPLC-UV/VIS --- protein hydrolysate --- free amino acid contents --- ProHydrAdd --- monofloral honey --- direct analysis in real time (DART) --- high resolution mass spectrometry (HRMS) --- geographical origin --- Ginkgo biloba --- plant infusions --- real-time polymerase chain reaction --- DNA extraction --- opium poppy --- seed --- pollen grains --- bakery product --- oil --- PCR --- Salmo salar L. --- fatty acids --- mislabeling --- machine learning --- n/a --- COIBar-RFLP (cytochrome oxidase I barcode-restriction fragment length polymorphism)