Food and beverage labels often specify a product’s geographical origin, species, variety and method of production. These claims can significantly influence an item’s economic value, but their verification is not always straightforward. New analytical approaches for verifying the origin of food reviews new analytical methods in this area together with applications to key commodities.
Part one introduces the concept of food origin and provides supporting information on labelling legislation and standards. Part two moves on to explore new approaches for verifying the geographical origin of food using geospatial models and verifying species and varietal components of the food we eat. Holistic methods of verification methods using vibrational spectroscopy and associated chemometrics are also discussed. Finally, part three highlights the applications of new analytical methods to verify the origin of particular food commodities: fish, honey and wine.
New analytical approaches for verifying the origin of food is a standard reference for professionals working in analytical laboratories testing food authenticity and for researchers, in the food industry, analytical laboratories and academia, working on the development of analytical methods for food authenticity.
1. Part I: Introduction - p. Cover 2. Chapter 1: Verifying the origin of food: an introduction - p. Cover 3. Chapter 2: Food origin labelling legislation and standards - p. 11 4. Part II: Analytical methods - p. 37 5. Chapter 3: New approaches for verifying the geographical origin of foods - p. 37 6. Chapter 4: Development and application of geospatial models for verifying the geographical origin of food - p. 59 7. Chapter 5: New approaches for verifying food species and variety - p. 79 8. Chapter 6: Vibrational spectroscopy in studies of food origin - p. 91 9. Chapter 7: Chemometrics in studies of food origin - p. 110 10. Part III: Applications to food commodities - p. 141 11. Chapter 8: Using new analytical approaches to verify the origin of wine - p. 141 12. Chapter 9: Using new analytical approaches to verify the origin of fish - p. 184 13. Chapter 10: Using new analytical approaches to verify the origin of honey - p. 215 14. Index - p. 242
Food and beverage labels often specify a product’s geographical origin, species, variety and method of production. These claims can significantly influence an item’s economic value, but their verification is not always straightforward. New analytical approaches for verifying the origin of food reviews new analytical methods in this area together with applications to key commodities.
Part one introduces the concept of food origin and provides supporting information on labelling legislation and standards. Part two moves on to explore new approaches for verifying the geographical origin of food using geospatial models and verifying species and varietal components of the food we eat. Holistic methods of verification methods using vibrational spectroscopy and associated chemometrics are also discussed. Finally, part three highlights the applications of new analytical methods to verify the origin of particular food commodities: fish, honey and wine.
New analytical approaches for verifying the origin of food is a standard reference for professionals working in analytical laboratories testing food authenticity and for researchers, in the food industry, analytical laboratories and academia, working on the development of analytical methods for food authenticity.
1. Part I: Introduction - p. Cover 2. Chapter 1: Verifying the origin of food: an introduction - p. Cover 3. Chapter 2: Food origin labelling legislation and standards - p. 11 4. Part II: Analytical methods - p. 37 5. Chapter 3: New approaches for verifying the geographical origin of foods - p. 37 6. Chapter 4: Development and application of geospatial models for verifying the geographical origin of food - p. 59 7. Chapter 5: New approaches for verifying food species and variety - p. 79 8. Chapter 6: Vibrational spectroscopy in studies of food origin - p. 91 9. Chapter 7: Chemometrics in studies of food origin - p. 110 10. Part III: Applications to food commodities - p. 141 11. Chapter 8: Using new analytical approaches to verify the origin of wine - p. 141 12. Chapter 9: Using new analytical approaches to verify the origin of fish - p. 184 13. Chapter 10: Using new analytical approaches to verify the origin of honey - p. 215 14. Index - p. 242
