01452cam a22001938i 4500 38247 38247 210819s2022 flu b 001 0 eng 9780367146535 Authenticity of foods of plant origin / editor, Konstantinos Kotsanopoulos, University of Thessaly, School of Agricultural Sciences, Department of Ichthyology and Aquatic Environment, Hellas, Greece. U.S.A Taylor and Francis Group 2021 vii, 349p;. include index "Food is adulterated mainly in an attempt to gain additional profit or due to negligence. It can be damaging to the food industry and economies and can have consequences on food safety and quality. It also undermines consumer trust, which is generally very hard to reverse. A number of techniques, methodologies, systems and technologies have been developed, improved and combined over time to assist in authenticating food and verifying its quality and associated claims. Foods of plant origin are the source of nutrients for billions of people around the globe. Due to the huge variety of plants, and the lack of visual characteristics as a result of processing, advanced techniques are required to detect adulteration"-- Vegetables Inspection. Fruit Inspection. Food adulteration and inspection. 1394 Food Analysis. Kotsanopoulos, Konstantinos, BK TX557 .A98 2022 0 0 lcc 0 0 MAIN MAIN AFL 2024-05-02 GFT 0 TX557 .A98 2022 00048583 2024-05-02 00:00:00 1 2024-05-02 BK