000			01452cam a22001938i 4500
999			_c38247 _d38247
008			210819s2022 flu b 001 0 eng
020			_a9780367146535
245	0	0	_aAuthenticity of foods of plant origin / _ceditor, Konstantinos Kotsanopoulos, University of Thessaly, School of Agricultural Sciences, Department of Ichthyology and Aquatic Environment, Hellas, Greece.
260			_aU.S.A _bTaylor and Francis Group _c2021
300			_avii, 349p;. _binclude index
520			_a"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"--
650		0	_aVegetables _xInspection.
650		0	_aFruit _xInspection.
650		0	_aFood adulteration and inspection. _91394
650		0	_aFood _xAnalysis.
700	1		_aKotsanopoulos, Konstantinos,
942			_cBK
050	0	0	_aTX557 _b.A98 2022