Implementation of Chemometrics and Other Techniques as Means of Authenticity and Traceability to Detect Adulteration in Foods Series II
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".
Deadline for manuscript submissions: closed (20 October 2024) | Viewed by 7485
Special Issue Editors
Interests: food technology; food engineering; food safety; food quality; extra virgin olive oil; mycotoxins; fermented foods
Special Issues, Collections and Topics in MDPI journals
Interests: mycotoxins; nanobiotechnology; postharvest physiology and management
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Authenticity and traceability are crucial in order to overcome frauds in the international food trade.
The classification of foods such as olive oils according to their variety and/or geographical origin is of great importance for producers, importers, and consumers. Toward this target of food classification, different multivariate statistical procedures are employed, such as cluster analysis, factor analysis, multidimensional scaling, discriminant analysis, correspondence analysis, canonical analysis, and procrustes analysis.
Recently, artificial intelligence has also been applied to solve food characterization problems.
Different analytical approaches have been employed for the adulteration of foods such as gas chromatography–mass spectrometry (GC/MS), compound-specific isotope analysis (CSIA), isotope ratio mass spectrometry (IRMS), NMR spectroscopy, Fourier transform mid-infrared (FTIR), near-infrared (FT-NIR), and Raman (FT-Raman) spectroscopy.
Moreover, chemometric methods have been used to process experimental data, such as linear discriminant analysis (LDA) and artificial neural networks (ANN).
Finally, stable isotope ratio analysis (SIRA) offers one of the most promising tools for establishing the authenticity of premium products.
The aim of this Special Issue is to bring advances in the area of authentication of foods of plant and animal origin to prevent adulteration for the protection of consumers’ health.
Control measures are perceived as the greatest vulnerability in the food supply chain. In order to decrease contributions to the overall perceived fraud vulnerability, the fraud factors that should be taken into account to control food security are the following: technical opportunities, managerial controls, technical controls, economic drivers, cultural and behavioral drivers, and opportunities in time and place.
Prof. Dr. Theodoros Varzakas
Dr. Sofia Agriopoulou
Guest Editors
Manuscript Submission Information
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Keywords
- foods
- security
- quality
- safety
- authenticity
- traceability
- adulteration
- chemometrics
- multivariate statistics
- GC/MS
- IRMS
- NMR
- FTIR
- Raman spectroscopy nutrition
- health
- fraud vulnerability
- control measures
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