1st Edition

Fingerprinting Techniques in Food Authentication and Traceability

ISBN 9781138197671
Published October 24, 2018 by CRC Press
448 Pages 11 Color & 27 B/W Illustrations

USD $199.95

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Book Description

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.

Table of Contents


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


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


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

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

Alam Rizvi


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


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


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


Chapter 20 Fingerprinting Techniques in Food Authentication and

Traceability of Marine Species

Abdul Moheman, Showkat Ahmad Bhawani, Ahmad Husaini,

Sarwar Alam, and Abu Tariq

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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).