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1
Zhang, Tao, Junyu Chen und Baoliang Hu. „Authenticity, Quality, and Loyalty: Local Food and Sustainable Tourism Experience“. Sustainability 11, Nr. 12 (22.06.2019): 3437. http://dx.doi.org/10.3390/su11123437.
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The sustainability of rural development, both economic and environmental, has been increasingly linking to local food, which plays an indispensable role by preserving traditional culture, attracting tourists, and supporting the regional economy. However, the authenticity and quality of local food have not been fully convinced as competitive advantages by most practitioners. Little is known about how authenticity affects quality attributes, tourist satisfaction, and tourist loyalty. Thus, this study examines the role of authenticity in the quality–satisfaction–loyalty framework. The field research was performed in Shunde County, Guangdong Province, China. The results challenge the traditional view of quality attributes by highlighting that authenticity is a key antecedent to the quality–satisfaction–loyalty framework of food tourism. In contrast, the relationships among quality attributes, tourist satisfaction, and tourist loyalty are contingent on the extent to which food tourists perceive the authenticity of rural local food.
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Gates, Keith W. „Fishery Products—Quality, Safety and Authenticity“. Journal of Aquatic Food Product Technology 19, Nr. 3-4 (29.10.2010): 318–25. http://dx.doi.org/10.1080/10498850.2010.513326.
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3
Dasenaki, Marilena, und Nikolaos Thomaidis. „Quality and Authenticity Control of Fruit Juices-A Review“. Molecules 24, Nr. 6 (13.03.2019): 1014. http://dx.doi.org/10.3390/molecules24061014.
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Food fraud, being the act of intentional adulteration of food for financial advantage, has vexed the consumers and the food industry throughout history. According to the European Committee on the Environment, Public Health and Food Safety, fruit juices are included in the top 10 food products that are most at risk of food fraud. Therefore, reliable, efficient, sensitive and cost-effective analytical methodologies need to be developed continuously to guarantee fruit juice quality and safety. This review covers the latest advances in the past ten years concerning the targeted and non-targeted methodologies that have been developed to assure fruit juice authenticity and to preclude adulteration. Emphasis is placed on the use of hyphenated techniques and on the constantly-growing role of MS-based metabolomics in fruit juice quality control area.
4
Hilton, Amanda. „Quality and Genuineness in the World of Sicilian Olive Oil“. Gastronomica 23, Nr. 1 (2023): 38–50. http://dx.doi.org/10.1525/gfc.2023.23.1.38.
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This article draws on the concept of authenticity as it is often deployed in regards to food, and specifically in regards to foods with Geographical Indication certifications (GIs). Authenticity, as a concept, does boundary work by coding some objects or subjects as authentic, defining them against inauthentic others. Power dynamics inhere in any use of the processes of authentication, which render the authentic as noteworthy (Bendix 1997). Following calls to practice the “arts of noticing” (Tsing 2015) and to question our own ethnographic categories (De Martino 1975), this article takes the case of the olive oil sector in Sicily, Italy, and Sicilian Protected Geographical Indication (PGI) extra virgin olive oil, to think through authenticity and processes of authentication through the lens of two related concepts: quality (qualità) and genuineness (genuinità). I conceptualize qualità as a top-down articulation of authenticity: Sicilian olive and olive oil producers’ articulation of authenticity and excellence in response to a global hierarchy of value (Herzfeld 2004) in which they are situated and to which they respond. Genuinità, on the other hand, I argue is a bottom-up articulation of authenticity and goodness, one concerned less with international recognition and chemical purity and more with social relationships of trust and practices of commensality. I argue that qualità is a powerful measure of authenticity and a livelihood strategy for Sicilian oliviculturalists, but that genuinità is perhaps an even more powerful measure of authenticity in its capacity to create or reinscribe social bonds.
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Liu, Hongbo, Hengyun Li, Robin B. DiPietro und Jamie Alexander Levitt. „The role of authenticity in mainstream ethnic restaurants“. International Journal of Contemporary Hospitality Management 30, Nr. 2 (12.02.2018): 1035–53. http://dx.doi.org/10.1108/ijchm-08-2016-0410.
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Purpose This paper aims to examine the effects of perceived authenticity at an independent, full-service mainstream ethnic restaurant and the moderating effects of diners’ cultural familiarity and cultural motivation on the influence of perceived authenticity on perceived value and behavioral intention. Design/methodology/approach A total of 417 self-administered questionnaires were collected from customers of an independent, full-service Italian restaurant in southeastern USA. The data analysis was performed using structural equation modeling. Findings Restaurant authenticity has a positive influence on perceived value. Respondents who are more familiar with and interested in Italian culture and food tend to attach more value to the restaurant authenticity. Respondents tend to use authenticity to convey quality judgment of the restaurant. Research limitations/implications First, this study advances previous literature on dining authenticity by incorporating cultural familiarity and cultural motivation. Second, this study extends the theoretical framework of perceived quality of ethnic restaurants by connecting authenticity perceptions and quality assessment. Practical implications Results suggest that the managers at independent, full-service mainstream ethnic restaurants should focus on the restaurants’ environment and atmospheric authenticity, especially for customers who possess cultural familiarity and cultural motivation, while also ensuring the quality of food and service. Originality/value This study makes an initial attempt at studying the role of authenticity in a mainstream ethnic restaurant context and adds to the knowledge of restaurant authenticity from the perspectives of cultural familiarity, cultural motivation and perceived quality.
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Fiorino, Giuseppina M., Cristiano Garino, Marco Arlorio, Antonio F. Logrieco, Ilario Losito und Linda Monaci. „Overview on Untargeted Methods to Combat Food Frauds: A Focus on Fishery Products“. Journal of Food Quality 2018 (2018): 1–13. http://dx.doi.org/10.1155/2018/1581746.
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Authenticity and traceability of food products are of primary importance at all levels of the production process, from raw materials to finished products. Authentication is also a key aspect for accurate labeling of food, which is required to help consumers in selecting appropriate types of food products. With the aim of guaranteeing the authenticity of foods, various methodological approaches have been devised over the past years, mainly based on either targeted or untargeted analyses. In this review, a brief overview of current analytical methods tailored to authenticity studies, with special regard to fishery products, is provided. Focus is placed on untargeted methods that are attracting the interest of the analytical community thanks to their rapidity and high throughput; such methods enable a fast collection of “fingerprinting signals” referred to each authentic food, subsequently stored into large database for the construction of specific information repositories. In the present case, methods capable of detecting fish adulteration/substitution and involving sensory, physicochemical, DNA-based, chromatographic, and spectroscopic measurements, combined with chemometric tools, are illustrated and commented on.
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Gallo, Vito, und Biagia Musio. „Special Issue: Novel Approaches for the Analytical Evaluation of Food Quality and Authenticity“. Foods 12, Nr. 19 (03.10.2023): 3651. http://dx.doi.org/10.3390/foods12193651.
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Ogrinc, Nives, und Federica Camin. „Special Issue “Isotopic Techniques for Food Science”“. Molecules 26, Nr. 1 (30.12.2020): 134. http://dx.doi.org/10.3390/molecules26010134.
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Shahrin, Nurzawani, und Hanafi Hussin. „Negotiating food heritage authenticity in consumer culture“. Tourism and hospitality management 29, Nr. 2 (2023): 27–37. http://dx.doi.org/10.20867/thm.29.2.3.
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Purpose – Food has entered commerce as an intangible cultural heritage (ICH) because consumers want authentic food and memorable consumption experiences. Food culture and the marketplace are arenas for the creation and articulation of identities and meanings, enabling dynamic conditions that encompass multiple positions and authenticity validations in consumption experiences. This study offers insight into the authentication of gastronomic heritage from a consumer culture perspective. Design / Methodology – A thematic review is conducted to analyse and summarise the literature on gastronomic heritage, authenticity, commercialization, and consumer behaviour in the food industry. Approach – Literature works from databases and academic platforms were used to highlight several key thematic points and arguments related to the authentication process and consumer behaviour. Findings – Food authenticity is socially negotiated by a variety of actors who mobilise resources and a web of interactions, creating identity and value according to their position as they respond to differences in market culture. The negotiation of authenticity mediates the assumption of legitimacy, quality, and identity that diversifies consumption patterns. Originality of the research – The article contributes to a theoretical discourse that extends the conceptualisation of authenticity in addressing food heritage within a dynamic consumption context and commercialisation agenda.
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Popîrdă, Andreea, Camelia Elena Luchian, Valeriu V. Cotea, Lucia Cintia Colibaba, Elena Cristina Scutarașu und Ana Maria Toader. „A Review of Representative Methods Used in Wine Authentication“. Agriculture 11, Nr. 3 (09.03.2021): 225. http://dx.doi.org/10.3390/agriculture11030225.
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Authenticity and the methods for determining fraud are two of the most important issues in the field of quality control and food safety. In the winemaking field, the study of authenticity is all the more necessary, with wine being one of the most adulterated foods, as the monthly reports of the European Commission show. This results in a two-fold problem: consumer expectations are not met and there is a disloyal competition among wine producers in the field. Authenticity has been a priority research direction worldwide for centuries. Today, researchers are working on improving already existing methods of authenticity monitoring, but also on creating new ones. The intention is to have results that are as accurate, fast and inexpensive as possible for confirmation or rejection of the hypothesis. The bibliographic study of the literature undertaken for the development of this article aims to identify the classical methods of establishing authenticity, describe them and establish their degree of efficiency. Moreover, a review of the current research trends is presented in this work.
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Żak, Natalia, und Aleksandra Wilczyńska. „The Importance of Testing the Quality and Authenticity of Food Products: The Example of Honey“. Foods 12, Nr. 17 (25.08.2023): 3210. http://dx.doi.org/10.3390/foods12173210.
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The aim of this study was to review methods of honey testing in the assessment of its quality and authenticity. The quality of honey, like other food products, is multidimensional. This quality can be assessed not only on the basis of the characteristics evaluated by the consumer during purchase and consumption, but also on the basis of various physicochemical parameters. A number of research methods are used to verify the quality of honeys and to confirm their authenticity. Obligatory methods of assessing the quality of honey are usually described in legal acts. On the other hand, other, non-normative methods of honey quality assessment are used worldwide; they can be used to determine not only the elementary chemical composition of individual types of honey, but also the biological activity of honey and its components. However, so far, there has been no systematization of these methods together with a discussion of problems encountered when determining the authenticity of honeys. Therefore, the aim of our study was to collect information on the methods of assessing the quality and authenticity of honeys, and to identify the problems that occur during this assessment. As a result, a tabular summary of various research methods was created.
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Pasquinelli, Cecilia, Mariapina Trunfio und Simona Rossi. „Beyond the authenticity–standardisation paradox in international gastronomy retailing: Twisting the hosting city brand with the place of origin“. British Food Journal 123, Nr. 13 (29.11.2021): 561–78. http://dx.doi.org/10.1108/bfj-05-2021-0468.
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PurposeThis study aims to frame the authenticity–standardisation relationship in international gastronomy retailing and explores how and to what extent the food place of origin and the urban context in which the gastronomy stores are located shape customers' in-store experience.Design/methodology/approachThis paper analyses the case of Eataly, which combines specialty grocery stores and restaurants disseminating the Italian eating style, quality food and regional traditions internationally. Facebook reviews (1,018) of four Eataly stores – New York City, Rome, Munich and Istanbul were analysed, adopting a web content mining approach.FindingsPlace of origin, quality and hosting city categories frame the gastronomic in-store experience. Standardisation elements (shared across the four analysed stores) and authenticity elements (specific to a single store) are identified towards defining three archetypical authenticity–standardisation relationships, namely originated authenticity, standardised authenticity and localised authenticity.Originality/valueThis study proposes original modelling that disentangles the authenticity–standardisation paradox in international gastronomy retailing. It provides evidence of the intertwining of the place of origin and the city brand in customers' in-store experience.
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Premordia, Inda, und Timea Gál. „Food neophilics’ choice of an ethnic restaurant: The moderating role of authenticity“. PLOS ONE 18, Nr. 5 (18.05.2023): e0281453. http://dx.doi.org/10.1371/journal.pone.0281453.
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This study attempts to identify the salient factors affected by food neophilia and its interaction with demand authenticity in the choice of an ethnic restaurant. By undertaking a series of multivariate and univariate analyses between these two predictors and five key dining attributes: food quality, service quality, FLEs attitude, atmosphere, and price, it is revealed that restaurant customers consider different factors in their buying decision process, depending on individuals’ food neophilia level, needs for authenticity, and demographic characteristics. The results show that authentic quality of food, authentic atmosphere, friendly and prompt service encounters are the most important factors. The findings further suggest that price sensitivity is higher in the market with a low to moderate need for authenticity. Cultural backgrounds, on the other hand, seem to influence how customers embrace roles and professional skills of the frontline staff rather than customer-employee relationship. Given the lack of research in examining food neophilia in the ethnic restaurant selection empirically, this study allows a better understanding of this market segment which contributes to the body of knowledge in the field of food consumption and preferences as well as offers useful insights for ethnic restaurant businesses.
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Selamat, Jinap, Nur Amalyn Alyaa Rozani und Suganya Murugesu. „Application of the Metabolomics Approach in Food Authentication“. Molecules 26, Nr. 24 (14.12.2021): 7565. http://dx.doi.org/10.3390/molecules26247565.
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The authentication of food products is essential for food quality and safety. Authenticity assessments are important to ensure that the ingredients or contents of food products are legitimate and safe to consume. The metabolomics approach is an essential technique that can be utilized for authentication purposes. This study aimed to summarize food authentication through the metabolomics approach, to study the existing analytical methods, instruments, and statistical methods applied in food authentication, and to review some selected food commodities authenticated using metabolomics-based methods. Various databases, including Google Scholar, PubMed, Scopus, etc., were used to obtain previous research works relevant to the objectives. The review highlights the role of the metabolomics approach in food authenticity. The approach is technically implemented to ensure consumer protection through the strict inspection and enforcement of food labeling. Studies have shown that the study of metabolomics can ultimately detect adulterant(s) or ingredients that are added deliberately, thus compromising the authenticity or quality of food products. Overall, this review will provide information on the usefulness of metabolomics and the techniques associated with it in successful food authentication processes, which is currently a gap in research that can be further explored and improved.
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Socaciu, C., F. Ranga, F. Fetea, L. Leopold, F. Dulf und R. Parlog. „Complementary Advanced Techniques Applied for Plant and Food Authentication“. Czech Journal of Food Sciences 27, Special Issue 1 (24.06.2009): S70—S75. http://dx.doi.org/10.17221/1071-cjfs.
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Our studies focus on the characterisation of specific metabolic profiles of some representative plants from Romania (St. John wort, soybean and seabuckthorn berries) and their derived products (oils, hydrophilic and lipophilic extracts) with biomedical and food applications. Four different, complementary methods were applied successively: UV-Vis and FTIR spectroscopy versus chromatography (HPLC-PDA, GC-FID). To investigate accurately the main biomarkers specific to each plant tissue (secondary metabolites) or to final products were determined as useful quality and authenticity indicators: carotenoid pigments, phenolic derivatives and flavonoids, fatty acids and sterols or other specific metabolites. We found that spectroscopy can give direct and ready-to-use preliminary information on the fingerprint of functional groups in the plant tissue or extracts, while chromatography gives qualitative and quantitative information related to individual molecules which characterise the plant or specific extract. Such complementary methods have a good performance/price ratio and may be used either in agrifood metabolomics research or in laboratories for food and phytopharmaceuticals’ control, in order to evaluate their quality, authenticity/adulteration and traceability in the production and marketing chain (from field to consumer).
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Granato, Daniel, Daniel Cozzolino und Saskia M. van Ruth. „Special issue: Authenticity, typicality, traceability and intrinsic quality of food products“. Food Research International 60 (Juni 2014): 1. http://dx.doi.org/10.1016/j.foodres.2014.04.014.
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Andre, Christelle M., und Christos Soukoulis. „Food Quality Assessed by Chemometrics“. Foods 9, Nr. 7 (08.07.2020): 897. http://dx.doi.org/10.3390/foods9070897.
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Food market globalization, food security as well as increasing consumer demand for safe, minimally processed and healthy food impose the need to establish new approaches for identifying and assessing food quality markers. Nowadays, food industry stakeholders are challenged to assure food quality and safety without compromising several prerequisites such as sustainable and ecologically resilient food production, prolonged shelf life, satisfactory sensory quality, enhanced nutritional value and health-promoting properties. In addition, food fraud related to deliberate product mislabeling or economically intended adulteration is of major concern for both industry and regulatory authorities due to cost and public health implications. Notwithstanding the great number of state-of-the-art analytical tools available for quantifying food quality markers, their implementation results in highly complex and big datasets, which are not easily interpretable. In this context, chemometrics e.g., supervised and unsupervised multivariate exploratory analyses, design-of-experiment methodology, univariate or multivariate regression modelling etc., are commonly implemented as part of food process optimization and food quality assessment. In this Special Issue, we aimed to publish innovative research and perspective papers on chemometric-assisted case studies relating to food quality assessment, food authenticity, mathematical modelling and optimization of processes involved in food manufacturing.
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Varzakas, Theodoros. „Extra Virgin Olive Oil (EVOO): Quality, Safety, Authenticity, and Adulteration“. Foods 10, Nr. 5 (02.05.2021): 995. http://dx.doi.org/10.3390/foods10050995.
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Girelli, Chiara Roberta, und Federica Angilè. „Editorial for the Special Issue “NMR- and MS-Based Metabolomics Approaches for Local and Traditional Foods’ Characterization”“. Foods 12, Nr. 20 (14.10.2023): 3776. http://dx.doi.org/10.3390/foods12203776.
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Angie Abia, Wilfred. „Food Fraud Detection: The Role of Spectroscopy Coupled with Chemometrics“. Journal of Nutrition and Diet Management 1, Nr. 1 (23.09.2023): 1–7. http://dx.doi.org/10.59462/jndm.1.1.103.
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Food fraud is a concern for both consumers and business operators, but can simply be controlled by food industries ensuring compliance with food laws as a moral duty for authentic food quality and safety. Intentional tampering with food content at any stage of production, processing and trade, may have far reaching implication as it may constitute a risk to human, animal, plant and environmental health. Therefore, there is need for quality of a foods to be genuine and undisputed in its nature, origin, identity, and claims, and meet expected properties (i.e., authentic). Ensuring food authenticity necessitates efficient and effective tracing and tracking of food products, particularly those with low production levels visà-vis demand, coupled with high nutritional, medicinal and or economic values. Detection of food fraud remains complex when considering the complex nature of foods. Besides discussing food fraud and related terminologies, this paper focuses on the combined spectroscopy and chemometrics approach for assessment of food authenticity Understanding of the nature of fraud, gathering the appropriate datasets, establishing global partnerships (where need be), predicting vulnerability, while employing food management systems, may facilitate management and or prevention of food fraud. Viewing the complex nature of food, and then with intentional tampering with its nature, detecting fraud associated with any given food and or food product remains complex. Spectroscopy coupled with chemometrics, although sophisticated, have revealed a good fit for the job, and hand held tools such as Scio (consumer physics, which is used to scan foods in the IR range) have been made to surpass the challenge.
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Rupianti, Reni, Ananda Sabil Hussein, Norma Khairunisa und Khaula Fathia Humaira. „Authenticity and Experience Quality Effect Customer Loyalty of Thematic Restaurants and Demography as Moderation“. Journal of Business and Management Review 3, Nr. 11 (30.11.2022): 789–811. http://dx.doi.org/10.47153/jbmr311.5302022.
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An increase in activity in the culinary sector provides an opportunity for gastronomic tourism to rise and develop. Gaining tourist loyalty through the success of creating unique experiences is a source of competitive advantage for each destination. This study aimed to examine the mediating effect of perceived authenticity on the relation between experience quality and customer loyalty. This research was conducted in ethnic restaurants spread across East Java and used 200 samples of gastronomic tourists analyzed by SEM-PLS. This study explained that food quality and physical environment had a significant effect on customer loyalty. Service quality had a significant effect on perceived authenticity. Perceived authenticity had a significant effect on customer loyalty. Perceived authenticity is a full mediation of the relation between service quality and customer loyalty. Meanwhile, in the moderation test, demography was not able to moderate the relation between experience quality and customer loyalty.
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Trilčová, A., J. Čopíková, M. A Coimbra, A. Barros, L. Egert, A. Synytsya und H. Křístková. „Application of NIR analysis to verify cocoa powder authenticity“. Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (01.01.2004): S329—S332. http://dx.doi.org/10.17221/10694-cjfs.
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At the present time the use of reliable control methods to ensure the labeled quality of food is task for organizations that have to limit or eliminate the falsification. The presentation describes the results of common analytical methods, NIR spectrometry and FT-IR spectrometry applied to cocoa powder. The two spectrometric techniques are statistically processed that allows discrimination of authentic and fraudulent cocoa powder samples.
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Amaral, Joana S. „Target and Non-Target Approaches for Food Authenticity and Traceability“. Foods 10, Nr. 1 (16.01.2021): 172. http://dx.doi.org/10.3390/foods10010172.
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Muskat, Birgit, Tanja Hörtnagl, Girish Prayag und Sarah Wagner. „Perceived quality, authenticity, and price in tourists’ dining experiences: Testing competing models of satisfaction and behavioral intentions“. Journal of Vacation Marketing 25, Nr. 4 (21.01.2019): 480–98. http://dx.doi.org/10.1177/1356766718822675.
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This study examines tourists’ dining experiences and tests competing models of predictors of satisfaction and behavioral intentions. Specifically, we examine the influence of service quality, quality of environment, food quality, price fairness, authenticity, and tourist satisfaction on behavioral intentions. Within the context of mountain hut casual ethnic restaurants and a survey of 304 respondent tourists, we apply partial least squares-structural equation modeling (PLS-SEM) to test both the baseline and the competing, hierarchical latent model. First, results for the baseline model show that satisfaction fully mediates the relationship between the various quality attributes and behavioral intentions. Second, results from the competing model confirm that food quality, service quality, and quality of environment form a second-order construct of perceived quality. Third, results reveal that service quality, quality of the environment, and food quality are best represented as a second-order construct in modeling predictors to evaluate the tourism dining experiences relative to tourist satisfaction and behavioral intentions. Fourth, we show that authenticity is a stronger predictor of satisfaction than price fairness and service quality.
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Song, Jun, Hong Huo, Teng Li und Lingyun Chu. „A Dynamic Source Tracing Method for Food Supply Chain Quality and Safety Based on Big Data“. Discrete Dynamics in Nature and Society 2022 (23.05.2022): 1–11. http://dx.doi.org/10.1155/2022/6385201.
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The data of food quality tracing information have a few features, such as wide coverage range, many circulation links, complex data sources, low authenticity, and difficult information sharing. The continuous development of big data technology provides infinite possibilities for the construction of food quality source tracing systems. Currently, there are many studies on the application of food quality source tracing systems; however, most of them are in the field of food quality databases, and few have concerned about its application in the field of big data. Therefore, to fill in this research gap, this paper aimed to study a dynamic source tracing method for food supply chain quality and safety based on big data. At first, this paper summarized the variables of food supply chain quality and safety, constructed a Petri net model and a Bayesian network model for food quality prediction and source tracing, and realized the prediction of food quality features. Then, this paper applied two data analysis and processing methods—the density-based clustering algorithm and the cosine similarity algorithm—to preliminarily process the collected quality tracing information of each link in the food supply chain and analyzed the influencing factors of food quality. Finally, experimental results proved the effectiveness of the constructed model. Relying on the real-timeliness and authenticity of big data, this paper guarantees the credibility of the traceable information in the tracking process and improves the accuracy through real-time stream processing of the updated data, providing unlimited possibilities for the comprehensive tracking of food sources.
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Cebi, Nur, Hatice Bekiroglu, Azime Erarslan und Luis Rodriguez-Saona. „Rapid Sensing: Hand-Held and Portable FTIR Applications for On-Site Food Quality Control from Farm to Fork“. Molecules 28, Nr. 9 (26.04.2023): 3727. http://dx.doi.org/10.3390/molecules28093727.
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Today, one of the world’s biggest problems is the assurance of food integrity from farm to fork. Economically motivated food adulteration and food authenticity problems are increasing daily with considerable health and economic effects. Early detection and prevention of food integrity-related problems could be provided by the application of effective on-site food analysis technologies. FTIR spectroscopy coupled with chemometrics can be used for the rapid quality control of a wide variety of food products with fast, high-throughput, accurate and nondestructive analysis advantages. In particular, hand-held and portable FTIR instruments have the potential to surveil food quality and food safety in various critical segments of the food supply chain. In this review, we explore the abilities of hand-held and portable FTIR spectrometers combined with multivariate statistics to conduct a quality evaluation of various food products in terms of food adulteration and authenticity issues. An examination of the literature showed that comparable results were obtained based on detection limits, correlation coefficient (R2) values, standard error values and discrimination power by using both portable/hand-held FTIR spectrometers and benchtop FTIR spectrometers. In conclusion, this review highlights the potential usefulness of portable and hand-held FTIR spectrometers combined with chemometrics for maintaining the food quality through the presentation of various applications that may shed light for on-site food control at any point of the food supply chain.
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Song, Jiawen, Jia Luo, Zubing Ma, Qiang Sun, Chunjie Wu und Xiaofang Li. „Quality and Authenticity Control of Functional Red Yeast Rice—A Review“. Molecules 24, Nr. 10 (20.05.2019): 1944. http://dx.doi.org/10.3390/molecules24101944.
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Red yeast rice (RYR) is made by fermenting the rice with Monascus. It is commonly used in food colorants, dyeing, and wine making in China and its neighboring countries. Nowadays RYR has two forms on the market: common RYR is used for food products, the other form is functional RYR for medicine. However, some researchers reported that commercial lovastatin (structure is consistent with monacolin K) is illegally added to common RYR to meet drug quality standards, so as to imitate functional RYR and sell the imitation at a higher price. Based on current detection methods, it is impossible to accurately distinguish whether functional RYR is adulterated. Therefore, it is especially important to find a way to authenticate functional RYR. In the current review, the advances in history, applications, components (especially monacolins, monacolins detection methods), quality standards, authentication methods and perspectives for the future study of RYR are systematically reviewed.
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Smaoui, Slim, Maria Tarapoulouzi, Sofia Agriopoulou, Teresa D’Amore und Theodoros Varzakas. „Current State of Milk, Dairy Products, Meat and Meat Products, Eggs, Fish and Fishery Products Authentication and Chemometrics“. Foods 12, Nr. 23 (24.11.2023): 4254. http://dx.doi.org/10.3390/foods12234254.
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Food fraud is a matter of major concern as many foods and beverages do not follow their labelling. Because of economic interests, as well as consumers’ health protection, the related topics, food adulteration, counterfeiting, substitution and inaccurate labelling, have become top issues and priorities in food safety and quality. In addition, globalized and complex food supply chains have increased rapidly and contribute to a growing problem affecting local, regional and global food systems. Animal origin food products such as milk, dairy products, meat and meat products, eggs and fish and fishery products are included in the most commonly adulterated food items. In order to prevent unfair competition and protect the rights of consumers, it is vital to detect any kind of adulteration to them. Geographical origin, production methods and farming systems, species identification, processing treatments and the detection of adulterants are among the important authenticity problems for these foods. The existence of accurate and automated analytical techniques in combination with available chemometric tools provides reliable information about adulteration and fraud. Therefore, the purpose of this review is to present the advances made through recent studies in terms of the analytical techniques and chemometric approaches that have been developed to address the authenticity issues in animal origin food products.
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Bozzi, A., C. Perrin, S. Austin und F. Arce Vera. „Quality and authenticity of commercial aloe vera gel powders“. Food Chemistry 103, Nr. 1 (Januar 2007): 22–30. http://dx.doi.org/10.1016/j.foodchem.2006.05.061.
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Kumar, Abhishek, Mickael Castro und Jean-François Feller. „Review on Sensor Array-Based Analytical Technologies for Quality Control of Food and Beverages“. Sensors 23, Nr. 8 (15.04.2023): 4017. http://dx.doi.org/10.3390/s23084017.
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Food quality control is an important area to address, as it directly impacts the health of the whole population. To evaluate the food authenticity and quality, the organoleptic feature of the food aroma is very important, such that the composition of volatile organic compounds (VOC) is unique in each aroma, providing a basis to predict the food quality. Different types of analytical approaches have been used to assess the VOC biomarkers and other parameters in the food. The conventional approaches are based on targeted analyses using chromatography and spectroscopies coupled with chemometrics, which are highly sensitive, selective, and accurate to predict food authenticity, ageing, and geographical origin. However, these methods require passive sampling, are expensive, time-consuming, and lack real-time measurements. Alternately, gas sensor-based devices, such as the electronic nose (e-nose), bring a potential solution for the existing limitations of conventional methods, offering a real-time and cheaper point-of-care analysis of food quality assessment. Currently, research advancement in this field involves mainly metal oxide semiconductor-based chemiresistive gas sensors, which are highly sensitive, partially selective, have a short response time, and utilize diverse pattern recognition methods for the classification and identification of biomarkers. Further research interests are emerging in the use of organic nanomaterials in e-noses, which are cheaper and operable at room temperature.
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Yap, Min, Danilo Ercolini, Avelino Álvarez-Ordóñez, Paul W. O'Toole, Orla O'Sullivan und Paul D. Cotter. „Next-Generation Food Research: Use of Meta-Omic Approaches for Characterizing Microbial Communities Along the Food Chain“. Annual Review of Food Science and Technology 13, Nr. 1 (25.03.2022): 361–84. http://dx.doi.org/10.1146/annurev-food-052720-010751.
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Microorganisms exist along the food chain and impact the quality and safety of foods in both positive and negative ways. Identifying and understanding the behavior of these microbial communities enable the implementation of preventative or corrective measures in public health and food industry settings. Current culture-dependent microbial analyses are time-consuming and target only specific subsets of microbes. However, the greater use of culture-independent meta-omic approaches has the potential to facilitate a thorough characterization of the microbial communities along the food chain. Indeed, these methods have shown potential in contributing to outbreak investigation, ensuring food authenticity, assessing the spread ofantimicrobial resistance, tracking microbial dynamics during fermentation and processing, and uncovering the factors along the food chain that impact food quality and safety. This review examines the community-based approaches, and particularly the application of sequencing-based meta-omics strategies, for characterizing microbial communities along the food chain.
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Uncu, Oguz, und Banu Ozen. „Importance of some minor compounds in olive oil authenticity and quality“. Trends in Food Science & Technology 100 (Juni 2020): 164–76. http://dx.doi.org/10.1016/j.tifs.2020.04.013.
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Porcari, Andreia M., Gabriel D. Fernandes, Daniel Barrera-Arellano, Marcos N. Eberlin und Rosana M. Alberici. „Food quality and authenticity screening via easy ambient sonic-spray ionization mass spectrometry“. Analyst 141, Nr. 4 (2016): 1172–84. http://dx.doi.org/10.1039/c5an01415h.
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This review is the first to summarize a decade of studies testing the uses of easy ambient sonic-spray ionization mass spectrometry (EASI-MS) and its several sister techniques, Venturi (V-EASI), thermal imprinting (TI-EASI) and Spartan (S-EASI), in food quality control and authentication.
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Vinci, Giuliana, Raffaella Preti, Alessandra Tieri und Simone Vieri. „Authenticity and quality of animal origin food investigated by stable-isotope ratio analysis“. Journal of the Science of Food and Agriculture 93, Nr. 3 (04.12.2012): 439–48. http://dx.doi.org/10.1002/jsfa.5970.
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Tieman, Marco, und Mohd Ridzuan Darun. „Leveraging Blockchain Technology for Halal Supply Chains“. ICR Journal 8, Nr. 4 (15.10.2017): 547–50. http://dx.doi.org/10.52282/icr.v8i4.167.
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Halal supply chains are vulnerable due to their credence quality attributes, importance of maintaining halal integrity throughout the supply chain, need to avoid doubt, lack of control of food norms, and sensitivity of the Muslim consumer towards halal. These vulnerabilities make halal supply chains complex to design, manage, and optimise. Transparency of halal supply chains is needed in order to ensure trust and authenticity of a halal brand. The principle of a shared database that is safe, open and verifiable without a central operator is an attractive proposition to embed trust and authenticity for halal food, cosmetics, home care, and pharmaceuticals.
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Mendes, Eduarda, und Noélia Duarte. „Mid-Infrared Spectroscopy as a Valuable Tool to Tackle Food Analysis: A Literature Review on Coffee, Dairies, Honey, Olive Oil and Wine“. Foods 10, Nr. 2 (22.02.2021): 477. http://dx.doi.org/10.3390/foods10020477.
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Nowadays, food adulteration and authentication are topics of utmost importance for consumers, food producers, business operators and regulatory agencies. Therefore, there is an increasing search for rapid, robust and accurate analytical techniques to determine the authenticity and to detect adulteration and misrepresentation. Mid-infrared spectroscopy (MIR), often associated with chemometric techniques, offers a fast and accurate method to detect and predict food adulteration based on the fingerprint characteristics of the food matrix. In the first part of this review the basic concepts of infrared spectroscopy, sampling techniques, as well as an overview of chemometric tools are summarized. In the second part, recent applications of MIR spectroscopy to the analysis of foods such as coffee, dairy products, honey, olive oil and wine are discussed, covering a timespan from 2010 to mid-2020. The literature gathered in this article clearly reveals that the MIR spectroscopy associated with attenuated total reflection acquisition mode and different chemometric tools have been broadly applied to address quality, authenticity and adulteration issues. This technique has the advantages of being simple, fast and easy to use, non-destructive, environmentally friendly and, in the future, it can be applied in routine analyses and official food control.
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Levyda, Levyda, Giyatmi Giyatmi und Kania Ratnasari. „Quality of Food Souvenirs to Support Agribusiness and its Effect on Satisfaction and Loyalty“. AGRIEKONOMIKA 12, Nr. 1 (01.05.2023): 68–82. http://dx.doi.org/10.21107/agriekonomika.v12i1.17160.
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Food souvenirs have a strategic role in supporting agribusiness. Although it has an important role, there is no agreement on the factors that affect the quality of food souvenirs. This study aims to develop a model for measuring the quality of food souvenirs and testing the influence of food souvenir quality on tourist satisfaction and loyalty. In this study, the quality of food souvenirs is a multi-dimensional construct and second order. The sample of this study was 339 people selected by purposive sampling.The data is processed using SEM PLS. The quality of food souvenirs is reflected in the appearance, authenticity, packaging, health benefits, price, and taste. Taste, price, and appearance have the greatest role to play in quality. The quality of food souvenirs effect on tourist satisfaction and tourist satisfaction effect on loyalty. Food souvenir manufacturers should improve those attributes especially the taste, price, and appearance of food souvenirs.
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Lee, Jisun, und Lana Chung. „Effects of perceived brand authenticity in health functional food consumers“. British Food Journal 122, Nr. 2 (02.12.2019): 617–34. http://dx.doi.org/10.1108/bfj-07-2019-0515.
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Purpose The purpose of this paper is to empirically analyze how brand authenticity (BA) as perceived by consumers who take health functional foods (HFF) strengthen the brand relationship quality (BRQ) and positively affects brand loyalty. Design/methodology/approach The five sub-dimensions of BA perceived by HFF consumers, elicited through a focus group interview, were conceptualized as a second-order reflective construct. To identify the influences of the sub-dimensions of BA on each construct of the BRQ and the influence on brand loyalty though mediating BRQ, an empirical analysis was done using partial least squares-based structural equation modeling. Findings All the sub-dimensions of BA positively affect each of the BRQ s (brand satisfaction, brand trust and brand commitment) excepting product authenticity on brand commitment, and originality on brand trust. The impact of BA positively affects brand loyalty by mediating brand relationship qualities. Originality/value It is found that BA is an important antecedent for forming BRQ with consumers in the HFF industry, in which building trust with consumers is important. BA is an important factor in brand management of HFF.
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Najdenkoska, Anita, Zorica Arsova-Sarafinovska, Lence Velkovska-Markovska, Mirjana Jankulovska und Claudia Zoani. „Infrastructure for food safety and quality“. Hrana i ishrana 62, Nr. 2 (2021): 28–32. http://dx.doi.org/10.5937/hraish2102028n.
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The METROFOOD-RI is a new European infrastructure that provides high-quality services to the food sector particularly for food quality and safety. Hub and Node model is selected, with a Central Hub in Italy and a network of 48 institutes from 18 countries. The operational part of the physical infrastructure is developed through inventory of equipment, during the METROFOOD-PP project. The state-of-the-art equipment is selected for the service provision particularly for determination of the actual parameters for food safety and quality according to EU and/or National Regulations, and for that purpose is selected e.g., gas and liquid chromatography GC-MS (/MS), and/or LC-MS (/MS)) than ICPMS (/MS), Orbitrap, TOF, Ion trap mass spectrometer (MS), laser-induced plasma spectroscopy, and others. The main parameters in estimating food quality are determination of content of proteins, fat, fatty acids, carbohydrates, fibers, vitamins, microand microelements and providing information about nutritional values, physico-chemical analysis, bioactive compounds, and authenticity. The most important parameters in assessing food safety are the determination of contaminants (mycotoxins, polycyclic aromatic hydrocarbons, trace elements), pesticides and additives, which are regulated by the European regulations: Regulation 1881/2006 for contaminants, Regulation 396/2005 for pesticides, and Regulation 1333/2008 for additives. For addressing all these issues, analytical methods with a high degree of accuracy, precision and sensitivity, and a harmonized system for their application in analytical laboratories are required. Moreover, metrology concept must be applied to provide the basis for reliable measurements and confidence in measurement results, thus impacting the economy and society. Therefore, this pan-European Infrastructure will act in a dynamic way and its services will be adapted to the society needs to offer the best measurement results for ensuring food quality and safety.
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Escuredo, Olga, und M. Carmen Seijo. „Honey: Chemical Composition, Stability and Authenticity“. Foods 8, Nr. 11 (15.11.2019): 577. http://dx.doi.org/10.3390/foods8110577.
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This Special Issue contains innovative research papers on the characterization, chemical composition and physical properties of honey. This constitutes very useful information to avoid frauds and to guarantee the authenticity of this food product. The knowledge of the particularities of honey is increasingly demanded by beekeepers and consumers, and also by labs to typify honeys according to their botanical origin and to check their quality. Melissopalynological, sensorial and physicochemical techniques are being used to study the characteristics of honeys samples from different plant sources and geographical areas. The combination of these analytical techniques with mathematical and statistical methods or chemometrics allows researchers to identify a set of variables or individual parameters that define independent samples, providing a practical solution to classify honey according to the geographical or the botanical origin.
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Ben Ayed, Rayda, Mohsen Hanana, Sezai Ercisli, Rohini Karunakaran, Ahmed Rebai und Fabienne Moreau. „Integration of Innovative Technologies in the Agri-Food Sector: The Fundamentals and Practical Case of DNA-Based Traceability of Olives from Fruit to Oil“. Plants 11, Nr. 9 (02.05.2022): 1230. http://dx.doi.org/10.3390/plants11091230.
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Several socio-economic problems have been hidden by the COVID-19 pandemic crisis. Particularly, the agricultural and food industrial sectors have been harshly affected by this devastating disease. Moreover, with the worldwide population increase and the agricultural production technologies being inefficient or obsolete, there is a great need to find new and successful ways to fulfill the increasing food demand. A new era of agriculture and food industry is forthcoming, with revolutionary concepts, processes and technologies, referred to as Agri-food 4.0, which enables the next level of agri-food production and trade. In addition, consumers are becoming more and more aware about the origin, traceability, healthy and high-quality of agri-food products. The integration of new process of production and data management is a mandatory step to meet consumer and market requirements. DNA traceability may provide strong approach to certify and authenticate healthy food products, particularly for olive oil. With this approach, the origin and authenticity of products are confirmed by the means of unique nucleic acid sequences. Selected tools, methods and technologies involved in and contributing to the advance of the agri-food sector are presented and discussed in this paper. Moreover, the application of DNA traceability as an innovative approach to authenticate olive products is reported in this paper as an application and promising case of smart agriculture.
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Brągiel, E., B. Ślusarczyk, B. Bienia, B. Bielawa, K. Zywar und P. Szelc. „Financial Support for Food Manufacturers – European and Polish Food Quality Systems“. Academy Review 53, Nr. 2 (2020): 86–93. http://dx.doi.org/10.32342/2074-5354-2020-2-53-9.
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In the European Union and Poland, one of the priorities within the framework of the policy of quality and distinguishing food products is to preserve regional traditions and customs. This is realized through European and Polish food quality systems, which aim to protect specific agricultural products and food, including traditional, regional and ecological food. This protection is based on high quality, a recipe that adds authenticity to products, as well as unique and unchanging character. For several years, there has been a growing interest in the European Union and Poland in high quality products with appropriate markings. The aim of the article was to present European and Polish food quality systems and to indicate the possibility of financial support for food manufacturers within the framework of these systems. Participation of Polish food manufacturers in programs for the development and maintenance of the quality of manufactured products and their distinctions is crucial to exist and stay in the highly globalized and competitive market. The geographical location of our country, rich cultural heritage, culinary tradition and an unpolluted natural environment are the advantages that undoubtedly contribute to the development of these systems. The purpose of supporting food quality systems is also evident by the involvement at the level of the Ministry of Agriculture and Rural Development and in activities of individual regions and entities applying for these quality certificates. It can be assumed (by observing the set requirements and reported needs of customers and available financial support options for food manufacturers) that the quantity of reported products within the framework of European and Polish quality systems will grow and be appreciated by customers and manufacturers.
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Matwick, Keri, und Kelsi Matwick. „Linguistic Landscape and Authenticity in a Japanese Supermarket in Singapore“. Open Linguistics 5, Nr. 1 (13.12.2019): 532–52. http://dx.doi.org/10.1515/opli-2019-0029.
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AbstractThis study examines the linguistic landscape of a Japanese supermarket in Singapore. Building on linguistic landscape research, this study focuses on cross-cultural, cross-linguistic, and cross-culinary exchanges that occur in food spaces. The analysis examines promotional signs and their image, text, typography, format, and the overall retail experience, allowing for a reading of “the semiotic landscape,” or how all the elements work together (Kress & Van Leeuwen 2006). What emerges is a dominant discourse of authenticity, identifiable by five types: original, natural, influential, referential, exceptional (Gilmore & Pine 2007), and we propose a sixth type of authenticity: health, which is particularly relevant to food. Health authenticity draws on science to inform consumers of nutrition but is made relatable to shoppers through folklore and local Singapore recipes. The use of Japanese is informative for Japanese shoppers while symbolic for non-Japanese shoppers of a Japan that is pure, authentic, high-quality, and significantly, healthy.
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Palocci, Caterina, Karl Presser, Agnieszka Kabza, Emilia Pucci und Claudia Zoani. „A Search Engine Concept to Improve Food Traceability and Transparency: Preliminary Results“. Foods 11, Nr. 7 (29.03.2022): 989. http://dx.doi.org/10.3390/foods11070989.
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In recent years, the digital revolution has involved the agrifood sector. However, the use of the most recent technologies is still limited due to poor data management. The integration, organisation and optimised use of smart data provides the basis for intelligent systems, services, solutions and applications for food chain management. With the purpose of integrating data on food quality, safety, traceability, transparency and authenticity, an EOSC-compatible (European Open Science Cloud) traceability search engine concept for data standardisation, interoperability, knowledge extraction, and data reuse, was developed within the framework of the FNS-Cloud project (GA No. 863059). For the developed model, three specific food supply chains were examined (olive oil, milk, and fishery products) in order to collect, integrate, organise and make available data relating to each step of each chain. For every step of each chain, parameters of interest and parameters of influence—related to nutritional quality, food safety, transparency and authenticity—were identified together with their monitoring systems. The developed model can be very useful for all actors involved in the food supply chain, both to have a quick graphical visualisation of the entire supply chain and for searching, finding and re-using available food data and information.
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Becuţ, Anda. „Apples, Quality Signs and Trademarks for Local Products“. International Review of Social Research 1, Nr. 2 (01.06.2011): 65–83. http://dx.doi.org/10.1515/irsr-2011-0011.
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Abstract The interest for food quality is one result of the changes in consumption practices and of the food crisis that generated customers’ distrust. The latter became more and more interested not only in the food’s properties, but also in the conditions of its production (hygienic security, fairly paid labor and proper work conditions) and distribution (product’s origin, traceability control). In this context, the attention has moved to food production and distribution and to economic practices, focusing on the economic and social dimension of the food system. In this article, I have analyzed how food quality is built, both culturally (through signs such as authenticity, hygiene and ecology) and politically (through official labels such as protected designation of origin - PDO, protected geographical indication - PGI). I also analyze how Voineşti apples achieved commercial notoriety as an example of the food products known in the Francophone literature as ‘terroir’ products, in order to highlight specific practices of quality performing and different types of quality discourses related to them. I touch upon the economy of quality, the quality standards, signs and marks, the European and Romanian legislation regarding local products, the process of quality certification and the local products as quality products.
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Pironti, Concetta, Maria Ricciardi, Oriana Motta, Federica Camin, Luana Bontempo und Antonio Proto. „Application of 13C Quantitative NMR Spectroscopy to Isotopic Analyses for Vanillin Authentication Source“. Foods 10, Nr. 11 (30.10.2021): 2635. http://dx.doi.org/10.3390/foods10112635.
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The carbon stable isotope ratio (δ13C) is a valuable chemical parameter in the investigation of the geographic origin, quality, and authenticity of foods. The aim of this study is the evaluation of the feasibility of 13C-NMR (Nuclear Magnetic Resonance) spectroscopy to determine the carbon stable isotope ratio, at natural abundance, of small organic molecules, such as vanillin, without the use of IRMS (Isotope Ratio Mass Spectrometry). The determination of vanillin origin is an active task of research, and differentiating between its natural and artificial forms is important to guarantee the quality of food products. To reach our goal, nine vanillin samples were analyzed using both 13C quantitative NMR spectroscopy (under optimized experimental conditions) and IRMS, and the obtained δ13C values were compared using statistical analysis (linear regression, Bland–Altman plot, and ANOVA (analysis of variance)). The results of our study show that 13C-NMR spectroscopy can be used as a valuable alternative methodology to determine the bulk carbon isotope ratio and to identify the origin of vanillin. This makes it attractive for the analysis in the same experiment of site-specific and total isotope effects for testing authenticity, quality, and typicality of food samples. Moreover, the improvement of NMR spectroscopy makes it possible to avoid the influence of additives on carbon stable isotope ratio analysis and to clearly identify fraud and falsification in commercial samples.
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Fügel, R., R. Carle und A. Schieber. „Quality and authenticity control of fruit purées, fruit preparations and jams—a review“. Trends in Food Science & Technology 16, Nr. 10 (Oktober 2005): 433–41. http://dx.doi.org/10.1016/j.tifs.2005.07.001.
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Cui-ping, Zhang, Huang Shuai, Wei Wen-ting, Ping Shun, Shen Xiao-ge, Li Ya-jing und Hu Fu-liang. „Development of High-Performance Liquid Chromatographic for Quality and Authenticity Control of Chinese Propolis“. Journal of Food Science 79, Nr. 7 (03.06.2014): C1315—C1322. http://dx.doi.org/10.1111/1750-3841.12510.
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Matthäus, Bertrand, Ina Willenberg, Stefan Engert und Pablo Steinberg. „The German National Reference Centre for Authentic Food (NRZ-Authent)“. OCL 26 (2019): 11. http://dx.doi.org/10.1051/ocl/2019010.
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The present report describes the establishment, structure and objectives of the recently established German National Reference Center for Authentic Food (NRZ-Authent). The NRZ-Authent is completely integrated into the Max Rubner-Institut (MRI), the Federal Research Institute of Nutrition and Food in Germany. Various different departments of MRI have a long experience regarding the analysis of the quality of food in general and the testing of food authenticity in particular. Therefore, a close interaction between these food-related departments and the NRZ-Authent is a basic requirement for the successful work of this newly created centre. The addressees of the NRZ-Authent are the official food authorities and laboratories in the German states. In this context, the NRZ-Authent will establish a platform for providing quick access to updated, reliable and consistent technical data, research findings, new techniques and expertise necessary for the correct application of European Union legislation. The MRI has been working on the authenticity of edible oils for a number of years now, and some examples of this successful work are presented.
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Raposo, António, Hmidan A. Alturki, Rabab Alkutbe und Dele Raheem. „Eating Sturgeon: An Endangered Delicacy“. Sustainability 15, Nr. 4 (14.02.2023): 3511. http://dx.doi.org/10.3390/su15043511.
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Since ancient times, sturgeon species have been valued for their rich nutritional qualities, which are crucial for human health today. They are linked with gastronomic delicacy and offer economic benefits, especially for the caviar industry. Today aquaculture produces more farmed and hybrid species due to rapidly declining wild sturgeon populations. Sturgeon diversification through processing can yield fingerlings, stocking material, meat or caviar. Because of its variety, sturgeon flesh includes highly digestible proteins, lipids, vitamins and minerals. Consuming sturgeon provides essential fatty acids that play important oxidative and anti-inflammatory roles in human cells. The purpose of this study is to examine the sustainability and economic value of eating sturgeon worldwide, the technology applied in food processing, and the challenges that food quality and authenticity, nutritional content and health effects pose. The issue of counterfeiting high-quality sturgeon products by dishonest means has to be adequately addressed. Digital tools to guarantee authenticity and transparency in the sturgeon value chain should be considered in the future.