Analytical methods combined with multivariate analysis for authentication of animal and vegetable food products with high fat content

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Campo DCValorIdioma
dc.contributorAnálisis de Polímeros y Nanomaterialeses_ES
dc.contributor.authorValdés, Arantzazu-
dc.contributor.authorBeltrán Sanahuja, Ana-
dc.contributor.authorMellinas-Ciller, Ana-Cristina-
dc.contributor.authorJiménez, Alfonso-
dc.contributor.authorGarrigós, María del Carmen-
dc.contributor.otherUniversidad de Alicante. Departamento de Química Analítica, Nutrición y Bromatologíaes_ES
dc.date.accessioned2018-05-24T15:11:09Z-
dc.date.available2018-05-24T15:11:09Z-
dc.date.issued2018-07-
dc.identifier.citationTrends in Food Science & Technology. 2018, 77: 120-130. doi:10.1016/j.tifs.2018.05.014es_ES
dc.identifier.issn0924-2244 (Print)-
dc.identifier.issn1879-3053 (Online)-
dc.identifier.urihttp://hdl.handle.net/10045/75813-
dc.description.abstractBackground: Food fraud is described as a violation of food law, which is intentionally committed to get an economic or financial gain through the consumer's swindle resulting in multi-million business and posing a public health threat. The main fraudulent practices are mislabelling of composition, certificates of origin, health claims, and artificial increases in weight or volume caused by replacement, dilution, addition or removal of some ingredients. Hardly 68% of the food fraud violations are produced in animal and vegetable products with high fat content (27% meat, 13% fish, 11% oils, 10% dairy products, 4% nuts and seeds and 3% animal by-products) becoming a crucial issue for food processing industries. Scope and approach: The present review focuses on the main authentication techniques and methods employed to clarify the authenticity of both animal and vegetable fat food products emphasizing the importance of the use of robust and reliable analytical techniques combined with multivariate analyses. Key findings and conclusions: Targeted approaches, such as chromatography and DNA-based methods, combined with multivariate analysis have shown high accuracy, sensitivity and selectivity, allowing the simultaneous evaluation of multiple analytes. In addition, non-target methods, such as those based on spectroscopic techniques, have been used to establish the geographic origin of food products with quick response, low cost, non-destructive character and also offering the possibility to be miniaturized.es_ES
dc.languageenges_ES
dc.publisherElsevieres_ES
dc.rights© 2018 Elsevier Ltd.es_ES
dc.subjectFood authenticationes_ES
dc.subjectAnimal productses_ES
dc.subjectVegetable oils and nutses_ES
dc.subjectGeographical origines_ES
dc.subjectAnalytical techniqueses_ES
dc.subjectMultivariate analysises_ES
dc.subject.otherQuímica Analíticaes_ES
dc.titleAnalytical methods combined with multivariate analysis for authentication of animal and vegetable food products with high fat contentes_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.peerreviewedsies_ES
dc.identifier.doi10.1016/j.tifs.2018.05.014-
dc.relation.publisherversionhttps://doi.org/10.1016/j.tifs.2018.05.014es_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
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