Authenticity Of Foods Of Plant Origin
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Author |
: Konstantinos Kotsanopoulos |
Publisher |
: CRC Press |
Total Pages |
: 279 |
Release |
: 2022-06-15 |
ISBN-10 |
: 9780429627668 |
ISBN-13 |
: 0429627661 |
Rating |
: 4/5 (68 Downloads) |
Synopsis Authenticity of Foods of Plant Origin by : Konstantinos Kotsanopoulos
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 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 summarized. 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. The 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. It is also aimed at academicians who are interested in the authenticity of foods of plant origin and the advancements in the analytical fields that support relevant legal and marketing requirements.
Author |
: Sofia Agriopoulou |
Publisher |
: CRC Press |
Total Pages |
: 362 |
Release |
: 2022-12-22 |
ISBN-10 |
: 9781000815757 |
ISBN-13 |
: 1000815757 |
Rating |
: 4/5 (57 Downloads) |
Synopsis Chemometrics and Authenticity of Foods of Plant Origin by : Sofia Agriopoulou
One of the challenges facing the world is feeding the ever-increasing population, with food security being a growing 21st century problem. This stresses the need for coordinated international systems to prevent and mitigate food fraud in global food supply chains. Food fraud, which is usually financially motivated, has significant consequences including unfair competition, major damage to markets and organizations, loss of consumer confidence, and it raises food safety issues. A shift toward a more plant-based diet can be endorsed to promote sustainability but also to improve public health and minimize animal suffering. The aim of this book is to deal with issues related to authenticity and chemometrics of the most important food products of plant origin, such as cereals, nuts, legumes, table olives and olive oil, coffee, tea, fruits and vegetables, fruit juices, spices, mushrooms, beers and wines, and honey, using state-of-the-art analytical techniques and instrumentation coupled with available chemometric tools.
Author |
: Ioannis Sotirios Arvanitoyannis |
Publisher |
: CRC Press |
Total Pages |
: 334 |
Release |
: 2016-01-05 |
ISBN-10 |
: 9781498706438 |
ISBN-13 |
: 1498706436 |
Rating |
: 4/5 (38 Downloads) |
Synopsis Authenticity of Foods of Animal Origin by : Ioannis Sotirios Arvanitoyannis
Over the last 20-30 years the number of food poisoning incidents has increased considerably and this has had disastrous effects both on consumers and the food industry. Several food industries went bankrupt due to huge amounts of money paid to compensate consumers' family/relatives. These unfortunate incidents triggered consumer and governmental aw
Author |
: Sofia Agriopoulou |
Publisher |
: |
Total Pages |
: 0 |
Release |
: 2023 |
ISBN-10 |
: 1032209720 |
ISBN-13 |
: 9781032209722 |
Rating |
: 4/5 (20 Downloads) |
Synopsis Chemometrics and Authenticity of Foods of Plant Origin by : Sofia Agriopoulou
Author |
: Michael E. Netzel |
Publisher |
: MDPI |
Total Pages |
: 204 |
Release |
: 2020-04-02 |
ISBN-10 |
: 9783039285662 |
ISBN-13 |
: 3039285661 |
Rating |
: 4/5 (62 Downloads) |
Synopsis Foods of Plant Origin by : Michael E. Netzel
It is now well accepted that the consumption of plant-based foods is beneficial to human health. Fruits, vegetables, grains, and derived products can be excellent sources of minerals, vitamins, and fiber and usually have a favorable nutrient-to-energy ratio. Furthermore, plant foods are also a rich source of phytochemicals such as polyphenols, carotenoids, and betalains, with potential health benefits for humans. Many epidemiological studies have made a direct link between the consumption of plant foods and health. Human intervention studies have also shown that higher intake/consumption of plant foods can reduce the incidence of metabolic syndrome and other chronic diseases, especially in at-risk populations such as obese people. In addition to its health benefits, plant foods are also used as functional ingredients in food applications such as antioxidants, antimicrobials, and natural colorants. The Special Issue “Foods of Plant Origin” covers biodiscovery, functionality, the effect of different cooking/preparation methods on bioactive (plant food) ingredients, and strategies to improve the nutritional quality of plant foods by adding other food components using novel/alternative food sources or applying non-conventional preparation techniques.
Author |
: Nnenna J. Enwere |
Publisher |
: Afro-Orbis Publications |
Total Pages |
: 301 |
Release |
: 1998-01-01 |
ISBN-10 |
: 9783442708 |
ISBN-13 |
: 9789783442702 |
Rating |
: 4/5 (08 Downloads) |
Synopsis Foods of Plant Origin by : Nnenna J. Enwere
Author |
: James F. Carter |
Publisher |
: CRC Press |
Total Pages |
: 503 |
Release |
: 2017-07-28 |
ISBN-10 |
: 9781351647687 |
ISBN-13 |
: 1351647687 |
Rating |
: 4/5 (87 Downloads) |
Synopsis Food Forensics by : James F. Carter
Food forensics is a multi-disciplinary science involving advanced analytical techniques, plant and animal metabolism, and sophisticated data interpretation tools. This book explains how plants, and in turn animals eating those plants, assimilate stable isotopes and trace elements from their environments. It provides extensive reviews of the use of stable isotope and trace element measurements for the authentication of major food groups and how these can be used to detect fraudsters. The book emphasises the use of correct methods for sample preparation and measurement so that data can be compared to existing datasets, with a dedicated chapter discussing interpretations.
Author |
: Kristian Pastor |
Publisher |
: Springer Nature |
Total Pages |
: 349 |
Release |
: 2023-08-28 |
ISBN-10 |
: 9783031302886 |
ISBN-13 |
: 3031302885 |
Rating |
: 4/5 (86 Downloads) |
Synopsis Emerging Food Authentication Methodologies Using GC/MS by : Kristian Pastor
This edited book provides an overview of existing and emerging gas chromatography/mass spectrometry (GC/MS) based methods for the authentication and fraud detection in all major food groups and beverages. Split in four parts, the book opens with a comprehensive introduction into the GC/MS technique and a summary of relevant statistical and mathematical models for data analysis. The main parts focus on the authentication of the main food groups (cereals, dairy products, fruit, meat, etc.) and beverages (e.g., coffee, tea, wine and beer). The chapters in these sections follow a distinct structure describing the nutritional value of the product, common fraud practices, economic implications and relevant biomarkers for the authentication process, such as volatile compounds, fatty acids, amino acids, isotope ratios etc. The final chapter provides an outlook on where the methodologies and the applications may be heading for. Food fraud is serious problem that affects food industries of all kinds, which is why food authentication plays an increasingly important role. This book aims to serve as a knowledge base for all researchers in academia, regulatory laboratories and industry employing GC/MS for food analysis. Due to its comprehensive introduction and consistent structure, it can also serve as an excellent resource for students in food science, food technology, food chemistry and nutrition.
Author |
: |
Publisher |
: |
Total Pages |
: |
Release |
: 2016 |
ISBN-10 |
: OCLC:939391859 |
ISBN-13 |
: |
Rating |
: 4/5 (59 Downloads) |
Synopsis Authenticity of Foods of Animal Origin by :
Author |
: D.K. Salunkhe |
Publisher |
: Springer |
Total Pages |
: 501 |
Release |
: 2011-09-01 |
ISBN-10 |
: 1461520401 |
ISBN-13 |
: 9781461520405 |
Rating |
: 4/5 (01 Downloads) |
Synopsis Foods of Plant Origin by : D.K. Salunkhe
The present world population of about five billion and its projected growth cre ate enonnous pressures and demands for food and industrial raw materials. It is to crop plants, one of our precious few renewable resources, that we must look to meet most of these needs. Globally, about 88% of our caloric requirements and 90% of our protein ultimately derive from plant sources-ample evidence of their importance to humankind. Our survival will therefore continue to de pend on the world's largest and certainly most important industry: agriculture. Yet in spite of our long history of domestication and civilization, the number of crop species involved in sustaining human life is strictly limited: Essentially, some twenty-four crops protect us from starvation. To know these basic food crop plants-to study how they function and how their productivity may be improved--is the first step in solving the world food problem. The primary objectives in writing this book were to address this chal lenge and to review comprehensively the wealth of available yet scattered infor mation on food crop productivity and processing. Unlike several other texts and monographs in this field, the present work was intended to give, in a single volume, a quick, infonnative view of the various problems from field to table concerning the major food crops worldwide.