1st Edition

Fingerprinting Techniques in Food Authentication and Traceability

Edited By K. S. Siddiqi, Leo M.L. Nollet Copyright 2019
    454 Pages 11 Color & 27 B/W Illustrations
    by CRC Press

    448 Pages 11 Color & 27 B/W Illustrations
    by CRC Press

    There is an increasing interest by consumers for high-quality food products with a clear geographical origin. With these products in demand, suitable analytical techniques are needed for the quality control. Current analytical approaches are mass spectrometry techniques, spectroscopic techniques, separation techniques, and others. Fingerprinting Techniques in Food Authentication and Traceability discusses the principles of the techniques together with their advantages and drawbacks, and reported applications concerning geographical authenticity. A combination of methods analyzing different types of food compounds seems to be the most promising approach to establish the geographical origin. The abundant acquired data are analyzed by chemometrics.

    Producing safe and high-quality food is a prerequisite to ensure consumer health and successful domestic and international trade, and is critical to the sustainable development of national agricultural resources.

    Systems to trace food or feed products through specified stages of production, processing, and distribution play a key role in assuring food safety. Analytical techniques that enable the provenance of food to be determined provide an independent means of verifying traceability systems and also help to prove product authenticity, to combat fraudulent practices and to control adulteration, which are important issues for economic, religious, or cultural reasons.

    Proof of provenance has become an important topic in the context of food safety, food quality, and consumer protection in accordance with national legislation and international standards and guidelines.

    Section 1 TECHNIQUES

    Chapter 1 High Resolution Mass Spectrometry in Food Analysis

    Dimitra A. Lambropoulou and Anna Ofrydopoulou

    Chapter 2 Infrared Spectroscopic Techniques

    Basil K. Munjanja

    Chapter 3 NMR Spectroscopy

    A. Spyros

    Chapter 4 Capillary Electrophoresis

    Semih Otles and Vasfiye Hazal Ozyurt

    Chapter 5 Flow Injection Analysis・Tandem Mass Spectrometry

    Ruiz-Capillas, Claudia, Herrero, Ana M.

    Jiménez-Colmenero, and Francisco

    Chapter 6 Ambient Ionization MS

    Leo M.L. Nollet

    Chapter 7 DNA-Based Methodologies

    M. Muñoz-Colmenero

    Section 2 AUTHENTICATION AND TRACEABILITY

    Chapter 8 Introduction to Food Authentication Based on

    Fingerprinting Techniques

    Md. Rizwanullah, Nausheen Khan, Saima Amin, Javed Ahmad,

    Syed Sarim Imam, Khalid Umar Fakhri, and Mohd. Moshahid

    Alam Rizvi

    Chapter 9 Introduction to Food Traceability Based on Fingerprinting

    Techniques

    Md. Rizwanullah, Nausheen Khan, Saima Amin, Javed Ahmad,

    Syed Sarim Imam, Khalid Umar Fakhri, and Mohd. Moshahid

    Alam Rizvi

    Section 3 MULTIVARIATE STATISTICAL TECHNIQUES

    Chapter 10 Experimental Design

    Héctor C. Goicoechea

    Chapter 11 Data Preprocessing

    Dr. Leo M.L. Nollet

    Chapter 12 Classification and Modeling Methods

    Silvana M. Azcarate, Marianela Savio, and José M. Camiña

    Chapter 13 Validation

    Raúl Andrés Gil, Roberto Antonio Olsina, and Marianela Savio

    Section 4 APPLICATIONS

    Chapter 14 Authentication and Traceability of Wine

    Javed Ahamad, Javed Ahmad, Nehal Mohsin, and Naiyer Shahzad

    Chapter 15 Authentication and Traceability of Honey

    Ammeduzzafar, Syed Nasir Abbas Bukhari, Javed Ahmad, and

    Mohammad Shabib Akhtar

    Chapter 16 Application of Fingerprinting Techniques in Authentication

    and Traceability of Meat

    Sadaf Jamal Gilani, Syed Sarim Imam, and Md. Rizwanullah

    Chapter 17 Application of Fingerprinting Techniques in Authentication

    and Traceability of Fruits and Vegetables

    Sadaf Jamal Gilani, Syed Sarim Imam, Ammeduzzafar, and Javed

    Ahmad

    Chapter 18 Application of Authentication and Traceability in Chocolate

    Saima Amin and Showkat R. Mir

    Chapter 19 Authentication and Traceability of Rice

    Abu Tariq, Showkat Ahmad Bhawani, Ahmad Husaini, and Abdul

    Moheman

    Chapter 20 Fingerprinting Techniques in Food Authentication and

    Traceability of Marine Species

    Abdul Moheman, Showkat Ahmad Bhawani, Ahmad Husaini,

    Sarwar Alam, and Abu Tariq

    Biography

    Khwaja Salahuddin Siddiqi, PhD, earned his PhD in 1973 from Aligarh Muslim University, Aligarh,India; his thesis was on the Complexes of Group (IV) Elements. He also earned his undergraduate degrees at Aligarh Muslim University. He conducted postdoctural research at the University of Barcelona, Spain, and the University of Provence, Marseille, France. He has taught numerous graduate level courses including Spectroscopy, Bioinorganic Chemistry, Solid State Chemistry, and Organometallic Chemistry. He has guided the Ph.D. work of 22 students. His research areas include Nano Chemistry, Organoborate Chemistry, Organometallic Chemistry, and Bioinorganic Chemistry, and he has published over 160 papers and has presented at 120 national and international conferences.

    Leo M.L. Nollet, PhD, received an MS (1973) and PhD (1978) in biology from the Katholieke Universiteit Leuven, Belgium. He is an editor and associate editor of numerous books. He edited for M. Dekker, New York—now CRC Press of Taylor & Francis—the first,  second, and third editions of the books entilted Food Analysis by HPLC and Handbook of Food Analysis. The last edition is a two volume book. He also edited the Handbook of Water Analysis (first, second, and third editions) and Chromatographic Analysis of the Environment, Third Edition (CRC Press). Dr. Nollet’s recent projects include Proteomics in Foods with F. Toldrá (Springer, 2013) and Transformation Products of Emerging Contaminants in the Environment: Analysis, Processes, Occurrence, Effects and Risks with D. Lambropoulou (Wiley, 2014). In this series, CRC Food Analysis & Properties, he edited with C. Ruiz-Capillas, Flow Injection Analysis of Food Additives (CRC Press, 2015).