Authenticity of Foods of Plant Origin  book cover
1st Edition

Authenticity of Foods of Plant Origin

  • Available for pre-order. Item will ship after February 15, 2022
ISBN 9780367146535
February 15, 2022 Forthcoming by CRC Press
250 Pages 8 Color & 4 B/W Illustrations

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Book Description

Food is adulterated mainly in an attempt to gain additional profit or due to negligence. It can be damaging to the food industry and economies and can have consequences on food safety and quality. It also undermines consumer trust, which is generally very hard to reverse. A number of techniques, methodologies, systems and technologies have been developed, improved and combined over time to assist in authenticating 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 summarised. 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.   

This 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, offering an easy-to-follow reference to key developments in the techniques and methodologies used for detecting adulteration and verifying the quality of such foods. It also aims at academicians 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


Konstantinos V. Kotsanopoulos and Parthena P. Vartholomidou

Authenticity-Quality Control of Agricultural Produces

Konstantinos V. Kotsanopoulos and Parthena P. Vartholomidou

Methods and techniques for verifying authenticity and detecting adulteration

Konstantinos V. Kotsanopoulos and Athanasios Exadactylos

Authenticity of Tomato

Konstantinos V. Kotsanopoulos and M. Nazim Uddin

Authenticity of banana

Swati S. Mishra

Detection of genetically modified organisms in foods of plant origin

Spiros Paramithiotis, Maria K. Syrokou and Eleftherios H. Drosinos

Authenticity of maize/corn

Konstantinos V. Kotsanopoulos

Authenticity of Rice

Konstantinos V. Kotsanopoulos

Authenticity of Wheat

Konstantinos V. Kotsanopoulos, Neethu Asokan, P. Saranraj, K. Amala and R. Bright

Authenticity of wine 

Konstantinos V. Kotsanopoulos and Parthena P. Vartholomidou

Authenticity of olive oil

Konstantinos V. Kotsanopoulos and Parthena P. Vartholomidou

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

Trends and Suggestions in improving authenticity and traceability of foods of plant origin

Montet Didier, Davrieux Fabrice, Guyon François, and Vaillant Fabrice

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Konstantinos Kotsanopoulos obtained his BSc 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 an EMEA Commercial Regulatory Manager. His research experience includes studies on emultions, microencapsulation, authenticity of foods, auditing trends, food quality control and safety systems.