New Methods for the Identification of Origin, Composition and Label Authentication in Foods, Beverages and Wines
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Drinks and Liquid Nutrition".
Deadline for manuscript submissions: closed (22 December 2021) | Viewed by 26995
Special Issue Editor
Special Issue Information
Traceability and identification of origin are becoming more and more important for the food industry. With regard to wine, whiskey, oils, in particular olive oil, dairy products, mineral waters, coffee, and many others, the variety and origin of the product are, among other factors, among the most researched criteria which determine quality and commercial added value. Current legislation imposes rules against different types of adulteration. Analysis of volatile compounds, isotopic techniques, and NMR are some techniques that serve to certify the origin and the production process. Metabolomics applied to volatiles are used for fine tuning the biochemical pathways leading to secondary metabolites.
This Special Issue is dedicated to the techniques applied to different foods to discriminate the real from the faulty and to guarantee the authenticity of the label.
Prof. Dr. Vassilis Dourtoglou
Guest Editor
Manuscript Submission Information
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Keywords
- traceability
- composition and origin identification
- foods
- wine
- beverages
- label authentication
- regulatory issues
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