Includes bibliographical references and index.

Print version record.

Cover; Title Page; Copyright; Contents; List of Contributors; Preface; Part A Introduction and Status; Chapter 1 Introduction, Definitions and Legislation; 1.1 Introduction; 1.2 Definitions; 1.3 Geographical Indications; 1.4 Organics; 1.5 Conclusion; References; Legislation Acts; Chapter 2 Food Authentication by Numbers; 2.1 Introduction; 2.2 Research Trends; 2.3 Analytical Techniques; 2.4 Countries; 2.5 Journals; References; Part B Consumer Attitudes Towards Authentic Food and Market Analysis

Chapter 3 The Concept of Authenticity and its Relevance to Consumers: Country and Place Branding in the Context of Food Authenticity3.1 Introduction: The Challenge of Authenticity; 3.2 Countries as Brands: The Country-of-Origin (COO) Effect on Product Choices; 3.3 Place Branding: Geographic Indication Labels and their Effect on Food Choice; 3.4 Conclusion: Towards a Definiton of Authenticity in a Business Context; Acknowledgements; References; Part C Geographical, Botanical, and Species Origin, Method of Production and Food Frauds Detection; Chapter 4 Elemental Fingerprinting

4.1 Introduction4.2 Elemental Techniques; 4.3 Sample Preparation: Pretreatment; 4.4 Applications; 4.5 Conclusions and Outlook; References; Chaptet 5 Isotopic Fingerprinting; 5.1 Light Isotopes; 5.1.1 Introduction; 5.1.2 Application of Stable Isotope Ratios in Food Control; References; 5.2 Heavy Isotopes; 5.2.1 Introduction; 5.2.2 Quality vs. Geographical Traceability; 5.2.3 The Isotopic Approach to Food Traceability; 5.2.4 Bioavailability; References; Legislation; Chapter 6 Nuclear Magnetic Resonance -- Metabolomics; 6.1 Introduction; 6.2 Olive Oils

6.3 NMR for Investigating Fruit Metabolomics6.4 NMR Metabolomics of Transgenic Vegetable Food; References; Chapter 7 Chromatography; 7.1 Introduction to Chromatography -- Techniques; 7.1.1 Introduction; 7.1.2 Chromatography; Acknowledgements; References; 7.2 Chromatography -- Applications; 7.2.1 Introduction; 7.2.2 Carbohydrates; 7.2.3 Food Proteins and Peptides; 7.2.4 Fatty Acids and Triacylglicerols; 7.2.5 Volatile Compounds; 7.2.6 Phenolic Compounds; 7.2.7 Organic Acids; 7.2.8 Conclusions; Acknowledgements; References; Chapter 8 Vibrational and Fluorescence Spectroscopy

8.1 Vibrational Spectroscopy8.1.1 Introduction; 8.1.2 Instrumentation and Software; 8.1.3 Applications of Vibrational Spectroscopy in Food Authenticity; 8.1.4 Concluding Remarks and Future Perspectives; References; 8.2 Fluorescence Spectroscopy; 8.2.1 Fluorescence; 8.2.2 Chemometrics; 8.2.3 Applications in Foods and Drinks; 8.2.4 Conclusions and Perspectives; References; Chapter 9 Molecular Techniques -- Genomics and Proteomics; 9.1 Introduction; 9.2 DNA-Based Methods; 9.3 Proteomics for Species and Geographical Origin Authentication; 9.4 Future Trends; References