Food Authentication and Traceability

Author:   Charis Michel Galanakis (Galanakis Laboratories, Chania, Greece)
Publisher:   Elsevier Science Publishing Co Inc
ISBN:  

9780128211045


Pages:   414
Publication Date:   20 November 2020
Format:   Paperback
Availability:   Manufactured on demand   Availability explained
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Food Authentication and Traceability


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Author:   Charis Michel Galanakis (Galanakis Laboratories, Chania, Greece)
Publisher:   Elsevier Science Publishing Co Inc
Imprint:   Academic Press Inc
Weight:   1.000kg
ISBN:  

9780128211045


ISBN 10:   0128211040
Pages:   414
Publication Date:   20 November 2020
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand   Availability explained
We will order this item for you from a manufactured on demand supplier.

Table of Contents

1. Food authentication: Introduction, techniques and prospects 2. Food Fraud 3. Chromatographic methods 4. Mass Spectrometry in Food Authenticity and Traceability 5. Chemical Imaging in Food Authentication 6. Non-targeted fingerprinting approaches 7. DNA-based techniques 8. Omics-based technologies for food authentication and traceability 9. Proteomics for food authentication 10. Future challenges on the use of blockchain for food traceability analysis 11. Regulatory aspects 12. Metabolomic approaches

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Author Information

Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.

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