Relevant bibliographies by topics / Authenticity of organic and conventional foodstuffs

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  1. Journal articles
  2. Dissertations / Theses
  3. Book chapters

Academic literature on the topic 'Authenticity of organic and conventional foodstuffs'

Author: Grafiati
Published: 4 June 2021
Last updated: 4 February 2022

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Journal articles on the topic "Authenticity of organic and conventional foodstuffs"

1

Malmauret, L., D. Parent-Massin, J. L. Hardy, and P. Verger. "Contaminants in organic and conventional foodstuffs in France." Food Additives and Contaminants 19, no. 6 (June 2002): 524–32. http://dx.doi.org/10.1080/02652030210123878.

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Cirillo, Teresa, Alberto Ritieni, Marianna Visone, and Renata Amodio Cocchieri. "Evaluation of Conventional and Organic Italian Foodstuffs for Deoxynivalenol and Fumonisins B1and B2." Journal of Agricultural and Food Chemistry 51, no. 27 (December 2003): 8128–31. http://dx.doi.org/10.1021/jf030203h.

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Mancini, Lucia. "Conventional, Organic and Polycultural Farming Practices: Material Intensity of Italian Crops and Foodstuffs." Resources 2, no. 4 (December 9, 2013): 628–50. http://dx.doi.org/10.3390/resources2040628.

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González, Neus, Montse Marquès, Martí Nadal, and José L. Domingo. "Occurrence of environmental pollutants in foodstuffs: A review of organic vs. conventional food." Food and Chemical Toxicology 125 (March 2019): 370–75. http://dx.doi.org/10.1016/j.fct.2019.01.021.

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5

Leblanc, Jean-Charles, Laure Malmauret, David Delobel, and Philippe Verger. "Simulation of the Exposure to Deoxynivalenol of French Consumers of Organic and Conventional Foodstuffs." Regulatory Toxicology and Pharmacology 36, no. 2 (October 2002): 149–54. http://dx.doi.org/10.1006/rtph.2002.1584.

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Karabagias, Ioannis K. "Advances of Spectrometric Techniques in Food Analysis and Food Authentication Implemented with Chemometrics." Foods 9, no. 11 (October 27, 2020): 1550. http://dx.doi.org/10.3390/foods9111550.

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Abstract:
Given the continuous consumer demand for products of high quality and specific origin, there is a great tendency for the application of multiple instrumental techniques for the complete characterization of foodstuffs or related natural products. Spectrometric techniques usually offer a full and rapid screenshot of products’ composition and properties by the determination of specific bio-molecules such as sugars, minerals, polyphenols, volatile compounds, amino acids, organic acids, etc. The present special issue aimed firstly to enhance the advances of the application of spectrometric techniques such as gas chromatography coupled to mass spectrometry (GC-MS), inductively coupled plasma optical emission spectrometry (ICP-OES), isotope ratio mass spectrometry (IRMS), nuclear magnetic resonance (NMR), Raman spectroscopy, or any other spectrometric technique, in the analysis of foodstuffs such as meat, milk, cheese, potatoes, vegetables, fruits/fruit juices, honey, olive oil, chocolate, and other natural products. An additional goal was to fill the gap between food composition/food properties/natural products properties and food/natural products authenticity, using supervised and non-supervised chemometrics. Of the 18 submitted articles, nine were eventually published, providing new information to the field.
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Inácio, Caio Teves, Phillip Michael Chalk, and Alberto M. T. Magalhães. "Principles and Limitations of Stable Isotopes in Differentiating Organic and Conventional Foodstuffs: 1. Plant Products." Critical Reviews in Food Science and Nutrition 55, no. 9 (October 2, 2013): 1206–18. http://dx.doi.org/10.1080/10408398.2012.689380.

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Inácio, Caio T., and Phillip M. Chalk. "Principles and limitations of stable isotopes in differentiating organic and conventional foodstuffs: 2. Animal products." Critical Reviews in Food Science and Nutrition 57, no. 1 (April 7, 2015): 181–96. http://dx.doi.org/10.1080/10408398.2014.887056.

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Bakım, Mehmet, and Aysun Uğur Görgün. "Radioactivity in soils and some terrestrial foodstuffs from organic and conventional farming areas in Izmir, Turkey." Journal of Radioanalytical and Nuclear Chemistry 306, no. 1 (February 28, 2015): 237–42. http://dx.doi.org/10.1007/s10967-015-4009-5.

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Wijenayake, Kavindra, Russell Frew, Kiri McComb, Robert Van Hale, and Dianne Clarke. "Feasibility of Casein to Record Stable Isotopic Variation of Cow Milk in New Zealand." Molecules 25, no. 16 (August 11, 2020): 3658. http://dx.doi.org/10.3390/molecules25163658.

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Dairy products occupy a special place among foods in contributing to a major part of our nutritional requirements, while also being prone to fraud. Hence, the verification of the authenticity of dairy products is of prime importance. Multiple stable isotopic studies have been undertaken that demonstrate the efficacy of this approach for the authentication of foodstuffs. However, the authentication of dairy products for geographic origin has been a challenge due to the complex interactions of geological and climatic drivers. This study applies stable isotope measurements of δ2H, δ18O, δ13C and δ15N values from casein to investigate the inherent geo-climatic variation across dairy farms from the South and North Islands of New Zealand. The stable isotopic ratios were measured for casein samples which had been separated from freeze-dried whole milk samples. As uniform feeding and fertilizer practices were applied throughout the sampling period, the subtropical (North Island) and temperate (South Island) climates were reflected in the variation of δ13C and δ15N. However, highly correlated δ2H and δ18O (r = 0.62, p = 6.64 × 10−10, α = 0.05) values did not differentiate climatic variation between Islands, but rather topographical locations. The highlight was the strong influence of δ15N towards explaining climatic variability, which could be important for further discussion.
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Dissertations / Theses on the topic "Authenticity of organic and conventional foodstuffs"

1

Tobolková, Blanka. "Moderní postupy hodnocení kvalitativních parametrů potravin." Doctoral thesis, Vysoké učení technické v Brně. Fakulta chemická, 2014. http://www.nusl.cz/ntk/nusl-233382.

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Antioxidant properties and some other characteristics of selected organic and conventional products (wine, spelt flours) were evaluated in view of their potential utilization as markers suitable for food unambiguous differentiation according to the affiliation to production system. Beside these, study of fruit juices stability during storage in dependence on different technological procedures of juice processing was performed. In both cases, combination of dominantly EPR and UV/VIS spectroscopy but also other methods (e.g., HPLC, AAS, electrophoresis) was applied to evaluate the stability and antioxidant properties of selected samples. Statistical methods, especially methods of multivariate statistics were used to assess the influence of production and technological-processing operations on antioxidant status of foods and their selected characteristics. Qualitative analysis of Slovak and foreign organic and conventional wines proved that their antioxidant properties are influenced by production system, vintage and variety. On the basis of statistical analysis, descriptors of AAE, kTEMPOL and %RS were selected as the most powerful markers for Slovak organic and conventional wines discrimination. The discrimination of white and red organic and conventional wines possessed 100% and 95.2% correctness, respectively. High correctness of differentiation of Slovak and foreign wines was also achieved. Monitored descriptors of antioxidant activity of spelt flours varied in dependence on season, origin, variety, production system and depend also on way of spelt treatment, although this effect is not so significant. It was also confirmed that the type of extraction agent substantially affects the composition of extracts including polyphenols and flavonoids concentration, affecting thus also their antioxidant activity. Mixture of 50% ethanol/water was selected as the most promising extraction system. Although the results of individual spectroscopic assays revealed high variability and often ambiguous trends, the differences found were sufficient for successful differentiation of both wines and spelt flour samples according to the selected criteria by multivariate statistical processing of the data. Influence of changes in technological procedures of fruit juice processing (nitrogen atmosphere application, utilization of caps with oxygen scavengers) on radical-scavenging properties of 100% pineapples juices with pieces of pineapple and 100% orange juices with pulp was assessed as well. Results obtained proved that antioxidant activity of juices varied in dependence on storage conditions (temperature, storage time, light exposure) and depends also on origin, variety and quality of fruit used. However, the application of nitrogen atmosphere and active packaging materials is not sufficient enough to eliminate the oxidation reactions in juices, but changes in antioxidant activity are better predictable. It can be concluded that EPR spectroscopy could be effectively applied for wines and spelt flours differentiation according to the way of production and to assess the stability of food products, either alone or in combination of UV/VIS spectroscopy and the other methods, utilizing multivariate statistics for processing of experimental data.
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Book chapters on the topic "Authenticity of organic and conventional foodstuffs"

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Bigot, Céline, Romain Métivier, Didier Montet, and Jean-Christophe Meile. "Traceability and Authentication of Organic Foodstuffs." In Food Traceability and Authenticity, 116–36. Boca Raton, FL : CRC Press, 2017. | Series: Food biology series | “A science publishers book.”: CRC Press, 2017. http://dx.doi.org/10.1201/9781351228435-6.

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Campmajó, Guillem, and Oscar Núñez. "Authentication of Conventional and Organic Eggs." In Chromatographic and Related Separation Techniques in Food Integrity and Authenticity, 187–213. WORLD SCIENTIFIC (EUROPE), 2021. http://dx.doi.org/10.1142/9781786349972_0007.

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Journal articles
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