Food Authenticity

The authenticity is an element of food and can be defined by the compliance of food to the referential genuine. The thought of authentic, outlined by something original, true, doubtless etc. applied to food, certifies that these products are from a certain origin in concordance with standards and force rules and with the inscriptions of the presentation label. The authenticity, as a vicinity of quality elements, should be sure and certified and every and each commodity should have a name followed by a collection of legal features to avoid any variety of confusions on the market.

  • Food labelling
  • New methods for authentication
  • Chromatography in food authentication
  • Enzymatic techniques
  • Proteome and metabolome analyses
  • Spectrophotometric techniques

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