Front Cover -- Modern Techniques for Food Authentication -- Copyright -- Contents -- Contributors -- About the Editor -- Second Edition Preface -- List of Abbreviations -- Chapter 1: Introduction to Food Authentication -- 1. Introduction -- 2. Modern Techniques in Food Authentication -- 2.1. Chromatographic Techniques -- 2.1.1. Gas Chromatography -- 2.1.2. High-Performance Liquid Chromatography -- Amino Acids and Organic Acids -- Phenolic Compounds -- Lipid-Soluble Analytes -- 2.2. Spectroscopic Techniques -- 2.3. Stable Isotope Analysis -- 2.3.1. Isotope Ratio Mass Spectrometry -- 2.3.2. Site-Specific Natural Isotope Fractionation NMR Spectroscopy -- 2.4. Metabolomics Studies in Food Authentication -- 2.5. Enzymes in Food Authentication -- 2.6. Proteomics and DNA-Based Methods in Food Authentication -- 3. Conclusions -- References -- Chapter 2: Spectroscopic Technique: Mid-Infrared (MIR) and Fourier Transform Mid-Infrared (FT-MIR) Spectroscopies -- 1. Introduction -- 2. Theory and Principles -- 3. Instrumentation -- 3.1. Sample Presentation -- 3.2. New Developments -- 4. Applications of MIR and FT-MIR in Foods and Drinks -- 4.1. Dairy Products -- 4.1.1. Determination of the Quality of Dairy Products -- 4.1.2. Detection of the Adulteration and/or Authentication -- 4.1.3. Prediction of Some Physicochemical and Textural Parameters -- 4.2. Meat and Meat Products -- 4.3. Cereals and Cereal Products -- 4.4. Edible Oils -- 4.5. Sugar and Honey -- 4.6. Fruits and Vegetables -- 4.7. Coffee -- 4.8. Identification of Bacteria of Food Interest -- 5. Conclusions -- References -- Further Reading -- Chapter 3: Spectroscopic Technique: Near Infrared (NIR) Spectroscopy -- 1. Introduction -- 2. Theory and Principles -- 3. Instrumentation -- 3.1. Radiation Source -- 3.2. Wavelength Selectors -- 3.3. Sample Presentation Modes.

3.3.1. Transmittance and Diffuse Transmittance Modes -- 3.3.2. Diffuse Reflectance Mode -- 3.3.3. Transflectance Mode -- 3.3.4. Interactance Mode -- 3.4. Detectors -- 4. Chemometrics -- 4.1. Preprocessing of Spectral Data -- 4.1.1. Smoothing -- 4.1.2. Derivatives -- 4.1.3. Normalization -- 4.1.4. Multiplicative Scatter Correction -- 4.1.5. SNV and De-trending -- 4.2. Quantitative Chemometric Techniques -- 4.3. Qualitative Chemometric Techniques -- 4.3.1. Unsupervised Methods -- Principal Component Analysis -- Hierarchical Cluster Analysis -- 4.3.2. Supervised Methods -- Soft Independent Modeling of Class Analogy -- PLS Discriminant Analysis -- Linear Discriminant Analysis -- Factorial Discriminant Analysis -- k-Nearest Neighbors -- Support Vector Machine -- 4.4. Validation -- 5. Advantages and Disadvantages -- 6. Applications in Food and Beverage Authenticity -- 6.1. Cereals and Cereal Products -- 6.2. Coffee -- 6.3. Fruit and Fruit Products -- 6.4. Honey -- 6.5. Meat and Meat Products -- 6.6. Milk and Dairy Products -- 6.7. Tea -- 6.8. Vegetable Oils -- 6.9. Wine and Distilled Alcoholic Beverages -- 7. Conclusions -- References -- Further Reading -- Chapter 4: Spectroscopic Technique: Fourier Transform (FT) Near-Infrared Spectroscopy (NIR) and Microscopy (NIRM) -- 1. Introduction -- 2. Theory and Instrumentation -- 2.1. NIR: Few Elements of Theory -- 2.2. FT-NIR: Instrumentation Features -- 3. New Trends in Chemometrics as Applied to NIR Spectroscopic Data -- 3.1. ANNs for Authentication Using Spectroscopic Data -- 3.2. SVMs for Authentication Using Spectroscopic Data -- 4. Authentication, Fraud, and Contaminant Detection by FT-NIR -- 4.1. Edible Oils and Fats -- 4.1.1. The Case of Olive Oil -- 4.1.2. Other Edible Oils -- 4.1.3. Frying Oils -- 4.2. Cheese -- 4.2.1. Geographic Origin and Authentication of Cheese.

4.2.2. Discrimination of the Age of Cheese -- 4.3. Alcoholic Beverages -- 4.3.1. Discrimination and Authentication of Alcoholic Beverages -- 4.3.2. Discrimination of Marked Age and Vintage Year of Alcoholic Beverages -- 4.3.3. Geographic Origin of Rice Wines -- 4.4. Other Food Products -- 4.4.1. Geographic Origin of Saffron -- 4.4.2. Discrimination of Botanical Origin of Honey -- 4.4.3. Discrimination of Pear Varieties -- 4.4.4. Characterization, Adulteration, and Discrimination of Tea Categories -- 5. Authentication by FT-NIRM -- 6. Conclusions -- References -- Further Reading -- Chapter 5: Spectroscopic Technique: Raman Spectroscopy -- 1. Introduction -- 2. Instrumentation -- 2.1. Dispersive and Fourier Transform Spectrometer Systems -- 2.2. Raman Microscopy -- 2.3. SERS Techniques -- 3. Applications in Agricultural and Food Sector -- 3.1. Agricultural Crops -- 3.1.1. Vegetable Oils and Fats -- 3.1.2. Proteins and Carbohydrates -- 3.2. Horticultural Crops -- 3.2.1. Carotenoids -- 3.2.2. Other Natural Pigments -- 3.2.3. Polyacetylenes -- 3.2.4. Essential Oils -- 3.2.5. Miscellaneous Plant Substances -- 3.3. Meat and Animal Fats -- 3.4. Milk and Dairy Products -- 3.5. Beverages -- 3.6. Honey -- 3.7. Micro-Raman Measurements -- 3.8. Pesticides and Microorganisms -- 4. Conclusions -- References -- Further Reading -- Chapter 6: Spectroscopic Technique: Fourier Transform Raman (FT-Raman) Spectroscopy -- 1. Introduction -- 2. Fundamentals of Raman Spectroscopy -- 3. Raman Band Intensities and Basis of Qualitative Aspect of Raman Spectroscopy -- 4. FT-Raman Instrumentation -- 5. Applications of Raman Spectroscopy -- 5.1. Food Analysis -- 5.2. Authentication of Fats and Oils -- 5.3. Authentication Carbohydrate-Based Food Systems -- 5.4. Authentication of Protein-Based Food Systems -- 5.5. Process Monitoring and Food Texture Imaging.

5.6. Assessment of Food Adulteration -- 6. Conclusions -- References -- Further Reading -- Chapter 7: Spectroscopic Technique: Fluorescence and Ultraviolet-Visible (UV-Vis) Spectroscopies -- 1. Introduction -- 2. Fluorescence Spectroscopy -- 2.1. Definition -- 2.2. Quantum Yield (Efficiency) -- 2.3. Excitation and Emission Spectra -- 2.3.1. Excitation Spectrum -- 2.3.2. Emission Spectrum -- 2.4. Stoke's Shift -- 2.5. Factors Affecting Fluorescence Intensity -- 2.5.1. Quenching -- 2.5.2. Concentration and Inner Filter Effect -- 2.5.3. Molecular Environment -- 2.5.4. Scatter -- 3. Instrumentation -- 4. Applications of Fluorescence in Foods and Drinks -- 4.1. Dairy Products -- 4.1.1. FFFS for the Authentication of Milk -- 4.1.2. FFFS for the Authentication of Cheeses -- 4.2. Meat and Meat Products -- 4.3. Fish and Fish Products -- 4.4. Edible Oils -- 4.5. Cereals and Cereal Products -- 4.6. Sugar and Honey -- 4.7. Fruit and Vegetables -- 4.8. Identification of Bacteria of Agro-Alimentary Interest -- 5. Advantages and Disadvantages of Fluorescence Spectroscopy -- 5.1. Advantages of Fluorescence -- 5.2. Disadvantages of Fluorescence -- 6. Conclusions -- References -- Further Reading -- Chapter 8: Imaging Spectroscopic Technique: Hyperspectral Imaging -- 1. Introduction -- 2. Theory and Principles -- 3. Instrumentation -- 3.1. Image Sensing Modes -- 3.2. Acquisition of Hyperspectral Images -- 3.3. Components of Pushbroom Instruments -- 3.3.1. Illumination Unit -- 3.3.2. Imaging Spectrographs -- 3.4. System Calibration and Image Correction -- 4. Hyperspectral Data Analysis -- 4.1. Overview of Data Analysis -- 4.2. Hypercube Preprocessing -- 4.2.1. ROI Selection -- 4.2.2. Image Cleaning -- 4.2.3. Spectral Preprocessing -- 4.3. Exploratory Analysis -- 4.4. Resolution-Based Methods -- 4.5. Classification Modeling -- 4.6. Regression Modeling.

4.7. Dimension Reduction -- 5. Applications in Food Authenticity -- 5.1. Meat and Meat Products -- 5.1.1. Grading and Categorization -- 5.1.2. Freshness Detection -- 5.1.3. Detection of Adulteration -- 5.2. Fish and Other Seafood -- 5.2.1. Grading and Categorization -- 5.2.2. Freshness Detection -- 5.2.3. Detection of Adulteration -- 5.3. Grain -- 5.4. Milk and Dairy Products -- 5.5. Others -- 6. Conclusions -- References -- Chapter 9: Imaging Spectroscopic Technique: Raman Chemical Imaging -- 1. Introduction -- 2. Fundamentals of Raman Chemical Imaging -- 2.1. Basic Principles -- 2.2. Advanced Raman-Based Imaging Methods -- 2.2.1. CARS Imaging -- 2.2.2. SRS Imaging -- 2.2.3. SRES Imaging -- 2.2.4. TERS Imaging -- 2.3. Data Processing -- 2.3.1. Preprocessing -- 2.3.2. Raman Image Exploration -- 3. Applications of Raman Chemical Imaging for Food Authentication -- 3.1. Dairy Products -- 3.2. Cereal and Nut Products -- 3.3. Meat and Fat Products -- 3.4. Fruits and Vegetables -- 3.5. Plant Cells -- 3.6. Microorganisms -- 3.7. Other Applications -- 4. Advantages and Disadvantages -- 5. Conclusions -- References -- Chapter 10: Isotopic-Spectroscopic Technique: Site-Specific Nuclear Isotopic Fractionation Studied by Nuclear Magnetic Re ... -- 1. Introduction -- 2. Natural Isotope Fractionation -- 3. Determining Site-Specific Ratios by Nuclear Magnetic Resonance (NMR) -- 4. 2H NMR for Quantitative Determinations of Site-Specific Ratios -- 4.1. Choice of Isotopic Probe for SNIF-NMR Analysis -- 4.2. Preparation of Sample for NMR Measurement -- 4.3. NMR Instrument -- 4.4. Determination of Isotope Parameters -- 4.4.1. Examples for Detection of Adulteration -- 4.4.2. Adulteration of Fruit Juice -- 4.4.3. Sample Treatment: The SNIF-NMR Concept -- 4.4.4. Calculations -- 4.5. Adulteration of Wine -- 4.6. Adulteration of Vinegar -- 4.7. Adulteration of Honey.

4.8. Adulteration of Organic Acid.