Food Authentication: Techniques, Trends and Emerging Approaches

Multiple factors can directly influence the chemical composition of foods and, consequently, their organoleptic, nutritional and bioactive properties, including the geographical origin, the variety or breed, as well as the conditions of cultivation, breeding and/or feeding, among others [...]

Saved in:
Bibliographic Details
Published inFoods Vol. 9; no. 3; p. 346
Main Author González-Domínguez, Raúl
Format Journal Article
LanguageEnglish
Published Switzerland MDPI AG 17.03.2020
MDPI
Subjects
Amino acids
Authenticity
Chemical composition
Chromatography
Classification
Conflicts of interest
Cultivation
Eggs
Food
Food chains
Food composition
Food science
Food supply
Fruit juices
Information systems
Ionization
Ions
Mass spectrometry
Mass spectroscopy
Metabolites
Methods
n/a
Olive oil
Polyphenols
Principal components analysis
product authenticity
provenance
Purification
Scientific imaging
Supply chains
Trends
Vinegar
Greece
Spain
Online AccessGet full text

Cover

More Information
Summary:Multiple factors can directly influence the chemical composition of foods and, consequently, their organoleptic, nutritional and bioactive properties, including the geographical origin, the variety or breed, as well as the conditions of cultivation, breeding and/or feeding, among others [...]
Bibliography:SourceType-Scholarly Journals-1
content type line 14
ObjectType-Editorial-2
ObjectType-Commentary-1
content type line 23
ObjectType-Article-1
ObjectType-Feature-2
ISSN:2304-8158
2304-8158
DOI:10.3390/foods9030346