New Analytical Approaches for Verifying the Origin of Food

<p>Contributor contact details</p> <p>Woodhead Publishing Series in Food Science, Technology and Nutrition</p> <p>Part I: Introduction</p> <p>Chapter 1: Verifying the origin of food: an introduction</p> <p>Abstract:</p> <p>1.1 Introduction: the importance of food origin</p> <p>1.2 Historical context</p> <p>1.3 The impact of the Common Agricultural Policy</p> <p>1.4 Food assurance</p> <p>1.5 Analytical procedures for verifying authenticity</p> <p>1.6 Future trends</p> <p>1.7 Conclusion</p> <p>Chapter 2: Food origin labelling legislation and standards</p> <p>Abstract:</p> <p>2.1 Introduction</p> <p>2.2 International legislation and standards</p> <p>2.3 European Union (Community) legislation and standards</p> <p>2.4 European Community (EC) agricultural marketing standards</p> <p>2.5 Organic standards and protected descriptions of geographic origin</p> <p>2.6 Legislation and standards in other parts of the world</p> <p>2.7 Conclusion and future trends</p> <p>2.8 Sources of further information and advice</p> <p>Part II: Analytical methods</p> <p>Chapter 3: New approaches for verifying the geographical origin of foods</p> <p>Abstract:</p> <p>3.1 Introduction: the commercial importance of the geographical origin of foods</p> <p>3.2 Stable isotope approaches for verifying the origin of foods</p> <p>3.3 Stable isotope analysis of heavy (‘geo’) elements</p> <p>3.4 Trace element approaches for verifying the origin of foods</p> <p>3.5 Alternative new methods for verifying the origin of foods</p> <p>3.6 Conclusion and future trends</p> <p>3.7 Sources of further information and advice</p> <p>Chapter 4: Development and application of geospatial models for verifying the geographical origin of food</p> <p>Abstract:</p> <p>4.1 Introduction</p> <p>4.2 Conceptual framework and requirements</p> <p>4.3 Geospatial modelling</p> <p>4.4 Inference on geospatial models</p> <p>4.5 Conclusion and future trends</p> <p>Chapter 5: New approaches for verifying food species and variety</p> <p>Abstract:</p> <p>5.1 Introduction: the commercial importance of food species and varieties</p> <p>5.2 DNA-based methods for verifying food species and variety</p> <p>5.3 DNA extraction from food samples</p> <p>5.4 Developments in DNA-based methods</p> <p>5.5 Conclusion</p> <p>Chapter 6: Vibrational spectroscopy in studies of food origin</p> <p>Abstract:</p> <p>6.1 Introduction</p> <p>6.2 Types of vibrational spectroscopy</p> <p>6.3 Use of infrared (IR) spectroscopy in food authentication</p> <p>6.4 Applications</p> <p>6.5 Future trends</p> <p>6.6 Conclusions</p> <p>Chapter 7: Chemometrics in studies of food origin</p> <p>Abstract:</p> <p>7.1 Introduction</p> <p>7.2 Samples and data</p> <p>7.3 The modeling step</p> <p>7.4 Conversion of verification and classification models into specifications</p> <p>7.5 Recent and future trends</p> <p>7.6 Conclusion</p> <p>7.7 Further reading</p> <p>7.8 Acknowledgement</p> <p>Part III: Applications to food commodities</p> <p>Chapter 8: Using new analytical approaches to verify the origin of wine</p> <p>Abstract:</p> <p>8.1 Introduction</p> <p>8.2 Wine authentication using wine tasting and standard analytical methods</p> <p>8.3 Determining the geographical origin of wine</p> <p>8.4 Verifying compliance with specific regulations</p> <p>8.5 Contaminants</p> <p>8.6 Wine dating</p> <p>8.7 Analysis of packaging to identify counterfeit wines</p> <p>8.8 Future trends</p> <p>8.9 Conclusion</p> <p>Chapter 9: Using new analytical approaches to verify the origin of fish</p> <p>Abstract:</p> <p>9.1 Introduction: the commercial importance of fish and fish product origin</p> <p>9.2 Legal standards for fish origin and problems of counterfeiting</p> <p>9.3 Applications of new analytical approaches to verify fish origin</p> <p>9.4 The need for capacity building</p> <p>9.5 Conclusion and future trends</p> <p>9.6 Acknowledgements</p> <p>9.7 Sources of further information and advice</p> <p>Chapter 10: Using new analytical approaches to verify the origin of honey</p> <p>Abstract:</p> <p>10.1 Introduction</p> <p>10.2 Chemical authentication of honey</p> <p>10.3 Adulteration of honey</p> <p>10.4 Conclusion and future trends</p> <p>Index</p>