| Popis: |
With globalization and complex distribution systems, the increase of food adulteration has become a significant concern for manufacturers, researchers, governments, and consumers. A collective approach is needed to identify all stakeholders in the food supply chain, to verify their qualification, and to exclude those who do not meet the required standards through all levels of food supply and production. Food authentication is a broad range of efficient activities, which is rapidly growing due to increasing public awareness concerning food quality and safety. Food products can be verified based on their chemical composition, botanical sources, specified geographical origin, or possible adulterations by modern analytical methods. This chapter represents a detailed explanation about critical concepts including “authentication,” “traceability,” and “labeling” followed by a systematic discrimination of authentication on different food products. Classification of different food products is based on authenticity indicators providing insight into future developments. The most common adulteration methods have been explained for different categories of food products. This chapter also presents critically the analytical techniques that are used for authenticity assessment, their operation, together with their advantages and drawbacks, in order to show different strategies for food authentication. A wide range of the currently available multivariate pattern recognition tools for detecting food adulteration are also represented. |
