The book reviews developments in the field of authenticity of foods of plant origin, examines concepts such as traceability, how they are applied to support claims, and legislative practices in some major economies. It offers an easy-to-follow reference to developments in techniques and methodologies used for detecting adulteration.
The book reviews developments in the field of authenticity of foods of plant origin, examines concepts such as traceability, how they are applied to support claims, and legislative practices in some major economies. It offers an easy-to-follow reference to developments in techniques and methodologies used for detecting adulteration.
Konstantinos Kotsanopoulos obtained his integrated master's degree (BSc+MSc) in Agriculture, Ichthyology and Aquatic Environment from the University of Thessaly, Greece, and his MSc in Food Science from the University of Reading, UK. He is a Senior Regulatory Professional based in the UK and employed in the private sector. His research experience includes studies on emulsions, microencapsulation, authenticity of foods, auditing trends, food quality control and safety systems.
Inhaltsangabe
1. Traceability 2. Authenticity-Quality Control of Agricultural Produces 3. Methods and Techniques for Verifying Authenticity and Detecting Adulteration 4. Authenticity of Tomato 5. Authenticity of Banana 6. Detection of Genetically Modified Organisms in Foods of Plant Origin 7. Authenticity of Maize/Corn 8. Authenticity of Rice 9. Authenticity of Wheat 10. Authenticity of Wine 11. Authenticity of Olive Oil 12. Overview of the Legislation Regarding Traceability and Authenticity of Foods of Plant Origin in EU, USA, Canada, Australia-New Zealand 13. Trends and Suggestions in Improving Authenticity and Traceability of Foods of Plant Origin
1. Traceability 2. Authenticity-Quality Control of Agricultural Produces 3. Methods and Techniques for Verifying Authenticity and Detecting Adulteration 4. Authenticity of Tomato 5. Authenticity of Banana 6. Detection of Genetically Modified Organisms in Foods of Plant Origin 7. Authenticity of Maize/Corn 8. Authenticity of Rice 9. Authenticity of Wheat 10. Authenticity of Wine 11. Authenticity of Olive Oil 12. Overview of the Legislation Regarding Traceability and Authenticity of Foods of Plant Origin in EU, USA, Canada, Australia-New Zealand 13. Trends and Suggestions in Improving Authenticity and Traceability of Foods of Plant Origin
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