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Authenticity of Foods of Plant Origin book cover

1st Edition

Authenticity of Foods of Plant Origin

Edited By Konstantinos Kotsanopoulos Copyright 2022
296 Pages 8 Color & 3 B/W Illustrations
by CRC Press

296 Pages 8 Color & 3 B/W Illustrations
by CRC Press

296 Pages 8 Color & 3 B/W Illustrations
by CRC Press
Also available as eBook on:
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... Read more

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 François and Vaillant Fabrice 

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.

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