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Authenticity of Foods of Plant Origin




ISBN 9780367146535
Published June 16, 2022 by CRC Press
296 Pages 8 Color & 3 B/W Illustrations

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Book Description

Food is adulterated to increase profit or due to negligence. Adulteration can compromise food safety and quality, and harm consumers. This may undermine consumer trust and the reputation of the food industry. As such, it is very important to monitor, control and detect adulteration. A number of techniques have been developed for the authentication of food and verifying its quality and associated claims. Foods of plant origin are the source of nutrients for billions of people around the globe. Due to the huge variety of plants, and the lack of visual characteristics as a result of processing, advanced techniques are required to detect adulteration.

This book reviews the latest developments in the field of authenticity of foods of plant origin, examining concepts such as traceability, and how they are applied to facilitate the support of claims, as well as legislative requirements in the major economies around the world. The basic techniques used nowadays in verifying authenticity of these types of foods are reviewed and discussed, and their applications are summarized. The book also focuses on categories of foods most prone to adulteration attempts due to their characteristics, properties and production methods commonly followed, thus allowing the reader to more easily identify the chapter that is of interest in each case. The book will be of interest to food industrialists, chemists, quality control scientists and technologists, microbiologists, analytical chemists and food physical chemists within the food industry. It is also aimed at academicians who are interested in the authenticity of foods of plant origin and the advancements in the analytical fields that support relevant legal and marketing requirements.

Table of Contents

1. Traceability 
Konstantinos V Kotsanopoulos and Parthena P Vartholomidou 
2. Authenticity-Quality Control of Agricultural Produces 
Konstantinos V Kotsanopoulos and Parthena P Vartholomidou 
3. Methods and Techniques for Verifying Authenticity and Detecting Adulteration 
Konstantinos V Kotsanopoulos and Athanasios Exadactylos 
4. Authenticity of Tomato 
Konstantinos V Kotsanopoulos and M Nazim Uddin 
5. Authenticity of Banana 
Konstantinos V Kotsanopoulos 
6. Detection of Genetically Modified Organisms in Foods of Plant Origin 
Spiros Paramithiotis, Maria K Syrokou and Eleftherios H Drosinos 
7. Authenticity of Maize/Corn 
Konstantinos V Kotsanopoulos 
8. Authenticity of Rice 
Konstantinos V Kotsanopoulos 
9. Authenticity of Wheat 
Konstantinos V Kotsanopoulos, Neethu Asokan, P Saranraj, K Amala and R Bright 
10. Authenticity of Wine 
Konstantinos V Kotsanopoulos and Parthena P Vartholomidou 
11. Authenticity of Olive Oil 
Konstantinos V Kotsanopoulos and Parthena P Vartholomidou 
12. Overview of the Legislation Regarding Traceability and Authenticity of Foods of Plant Origin in EU, USA, Canada, Australia-New Zealand  
Montet Didier, Dey Gargi, Guibert Benjamin and Temple Henri 
13. Trends and Suggestions in Improving Authenticity and Traceability of Foods of Plant Origin 
Montet Didier, Davrieux Fabrice, Guyon Fran├žois and Vaillant Fabrice 

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Editor(s)

Biography

Konstantinos Kotsanopoulos obtained his integrated master's degree (BSc+MSc) in Agriculture, Ichthyology and Aquatic Environment from the University of Thessaly, Greece, and his MSc in Food Science from the University of Reading, UK. He is a Senior Regulatory Professional based in the UK and employed in the private sector. His research experience includes studies on emulsions, microencapsulation, authenticity of foods, auditing trends, food quality control and safety systems.