Literatura científica selecionada sobre o tema "Quality and authenticity of food"
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Artigos de revistas sobre o assunto "Quality and authenticity of food"
Zhang, Tao, Junyu Chen e Baoliang Hu. "Authenticity, Quality, and Loyalty: Local Food and Sustainable Tourism Experience". Sustainability 11, n.º 12 (22 de junho de 2019): 3437. http://dx.doi.org/10.3390/su11123437.
Texto completo da fonteGates, Keith W. "Fishery Products—Quality, Safety and Authenticity". Journal of Aquatic Food Product Technology 19, n.º 3-4 (29 de outubro de 2010): 318–25. http://dx.doi.org/10.1080/10498850.2010.513326.
Texto completo da fonteDasenaki, Marilena, e Nikolaos Thomaidis. "Quality and Authenticity Control of Fruit Juices-A Review". Molecules 24, n.º 6 (13 de março de 2019): 1014. http://dx.doi.org/10.3390/molecules24061014.
Texto completo da fonteHilton, Amanda. "Quality and Genuineness in the World of Sicilian Olive Oil". Gastronomica 23, n.º 1 (2023): 38–50. http://dx.doi.org/10.1525/gfc.2023.23.1.38.
Texto completo da fonteLiu, Hongbo, Hengyun Li, Robin B. DiPietro e Jamie Alexander Levitt. "The role of authenticity in mainstream ethnic restaurants". International Journal of Contemporary Hospitality Management 30, n.º 2 (12 de fevereiro de 2018): 1035–53. http://dx.doi.org/10.1108/ijchm-08-2016-0410.
Texto completo da fonteFiorino, Giuseppina M., Cristiano Garino, Marco Arlorio, Antonio F. Logrieco, Ilario Losito e 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.
Texto completo da fonteGallo, Vito, e Biagia Musio. "Special Issue: Novel Approaches for the Analytical Evaluation of Food Quality and Authenticity". Foods 12, n.º 19 (3 de outubro de 2023): 3651. http://dx.doi.org/10.3390/foods12193651.
Texto completo da fonteOgrinc, Nives, e Federica Camin. "Special Issue “Isotopic Techniques for Food Science”". Molecules 26, n.º 1 (30 de dezembro de 2020): 134. http://dx.doi.org/10.3390/molecules26010134.
Texto completo da fonteShahrin, Nurzawani, e Hanafi Hussin. "Negotiating food heritage authenticity in consumer culture". Tourism and hospitality management 29, n.º 2 (2023): 27–37. http://dx.doi.org/10.20867/thm.29.2.3.
Texto completo da fontePopîrdă, Andreea, Camelia Elena Luchian, Valeriu V. Cotea, Lucia Cintia Colibaba, Elena Cristina Scutarașu e Ana Maria Toader. "A Review of Representative Methods Used in Wine Authentication". Agriculture 11, n.º 3 (9 de março de 2021): 225. http://dx.doi.org/10.3390/agriculture11030225.
Texto completo da fonteTeses / dissertações sobre o assunto "Quality and authenticity of food"
Le, Gall GweÌnaëlle. "Food authenticity and quality using ¹H NMR spectroscopy and cheometrics". Thesis, University of East Anglia, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.251385.
Texto completo da fonteSalih, Salih Mustafa. "Authenticity and quality of muscle foods : assessing consumer trust and fraud detection approaches". Thesis, University of Plymouth, 2017. http://hdl.handle.net/10026.1/10384.
Texto completo da fonteLOPEZ, ANNALAURA. "DEVELOPMENT OF COMBINED ANALYTICAL TECHNIQUES TO DETECT QUALITY AND AUTHENTICITY ATTRIBUTES IN ANIMAL PRODUCTS". Doctoral thesis, Università degli Studi di Milano, 2022. http://hdl.handle.net/2434/926974.
Texto completo da fonteNowadays, consumers are reorienting themselves more and more toward the consumption of food products characterized by additional quality traits. Since consumers cannot always personally verify the attributes of foodstuffs, these have to be guaranteed by a robust quality assurance process acting along the whole supply chain. An important worldwide increase of the demand for animal source foods is occurring, leading to the arising of a phenomenon known as the “livestock revolution”. However, animal food products are considered among the most frequently adulterated edible goods. Many compounds naturally present in animal products may represent important biomarkers related to considerable authenticity and quality issues. In the experimental part of this PhD thesis, chromatographic analytical techniques were developed and employed with the aim to identify and characterize chemical markers of integrity in animal products. This approach was employed on two levels: on a farm-scale, collecting raw material directly in the farms, and on a manufactory-scale, collecting transformed products, in order to relate their quality to the production process. Research was conducted on two different animal products: a) dairy products and b) fish products, particularly sturgeon meat and fish roes. a) Dairy products In Trial 1, the fatty acid (FA) composition of goat milk yielded in three Italian farms, chategorized based on the production system employed, was investigated by means of gas-chromatography and flame ionization detection (GC-FID). Results allowed to detect significant differences among milk collected in the three farms, particularly enhanced for many fatty acids, which amount varied in relation to the livestock system. Odd and branched chain fatty acids (OBCFA), linoleic acid (LA), α-linolneic acid (ALA), elaidic acid (EA), total n3 and n6 series FA were identified as the most significant factors in the characterization of samples coming from low- or high-input livestock systems in goat milk. In Trial 2, nutritional quality of goat cheese obtained by GC-FID analysis of the acidic profile was supplemented with animal welfare measurements performed in the farms involved in Trial 1 by means of a standardized protocol. The so-called extrinsic quality of goat cheese samples analysed, represented by the chemical profile determined by laboratory analysis, showed a significant higher quality in cheese collected from low-input farms, confirming the results obtained in Trial 1. On the contrary, welfare parameters (referred to as intrinsic quality) showed that no clear relationship was observable between the level of the animal welfare and the livestock systems analysed. The results of this trial indicated that the extrinsic and the intrinsic quality of low-input farms did not always match, suggesting that the information on the livestock system is not always enough in order to provide consumers with complete awareness of the total product quality. In Trial 3, fat quality in Alpine cow milk was characterized by means of GC-FID and related to the seasonal variations of diets. Two different feeding strategies were compared in two small mountain farms in Piedmont Alpine region, Italy. Particularly, during the summer season, one of the two farms was distinguished by the exclusive employment of Alpine pasture, assumed as the best way to improve the quality of FA profile in milk. Milk samples obtained by the exclusive employment of alpine grazing during summer (farm A) were represented by a FA profile of higher quality. However, during the summer season, milk obtained by the integrated strategy (farm B) resulted in a more homogeneous composition, with higher concentration of polyunsaturated FA (PUFA). These outcomes confirmed that the integrated strategy, even if related to a slightly lower ability in improving milk FA profile, could represent a valid and cost-effective alternative for mountain farmers to obtain an overall superior quality of milk, being not strictly linked to the grazing practice. b) Fish products – sturgeon meat and fish eggs In Trial 4, sturgeon raw eggs, caviar and meat obtained from different species reared in an Italian production plant were evaluated for their chemical composition, in order to improve their appreciation on the market and to detect any eventual distinctness related to the species. Fatty acids profile was investigated by GC-FID and multivariate statistics. Important differences in the deposition of individual fatty acids in sturgeon meat and ovas were detected, principally based on their different biological role. Particularly, interesting differences were observed in the different FA profile that characterized the phospholipid and the neutral lipid fractions in sturgeon roes. Finally, colour parameters were measured on sturgeon fillets, characterizing the species-specific properties of sturgeon meat. In Trial 5, quality, traceability and safety issues related to processed fish roe products from different species were investigated. FA was performed by GC-FID. Results showed a differentiation among eggs harvested from different fish species. Then, a discriminant model was applied including an external set of sturgeon roes samples, coming from Trial 4, that enabled a good discrimination among roes from sturgeon or other spescies. Additionally, food safety of fish roes products was investigated, proving a general good hygienic level for the products analysed. On the overall, results obtained by this trial suggested fish roes as safe food products, which can also provide human nutrition a valuable content of essential fatty acids. In Trial 6, a multiple headspace solid phase microextraction (MHS-SPME) followed by GC and mass spectrometry detection (MS) was firstly developed and subsequently employed to identify and quantitatively estimate the presence of volatile compounds (VOCs) in white sturgeon caviar during 4 months of ripening. The method allowed the detection and the quantitative estimation of twenty-five VOCs, mainly represented by aldehydes and alcohols, already know as main representative of fish and seafood volatilome, without any severe alteration of the matrix before the analysis and in a short time. Mainly, an increase of the amount of total aldehydes was observed in 4 months of ripening; moreover, the arise of 3-hydroxy-2-butanone was observed at the last sampling time. In Trial 7, a HS-SPME-GC-MS method was applied to evaluate the evolution of the volatile profile in white sturgeon caviar treated with different preservative mixtures in an extended storage time (up to 14 months). Results obtained for the VOCs profile were matched with microbiological analysis. Multivariate statistics allowed the identification of different clusters based on the time of ripening and the preservative treatment used. Particularly, samples added just with salt were characterized by the highest viable counts and the greatest presence of VOCs driven by spoilage processes, strongly enhanced by the prolonged ripening time, pushed beyond the optimal maturation time generally considered in caviar production plants. In Trial 8, a ultra high performance liquid chromatography and high resolution mass spectrometry (UHPLC-HRMS) method was developed and optimized in order to characterize the non volatile metabolome of white sturgeon caviar during the ripening. Both the optimization of the method and data analysis were performed by chemometrics techniques. Results showed a strong evolution of the non volatile compounds present in the aqueous phase of sturgeon eggs during the first 4 months of ripening and then a partial stabilization. Most of the compound tentatively identified were associated to a high nutritional value, comprising protein and non protein amino acids, phospholipids species made of long chain and unsaturated fatty acids and vitamins. Moreover, the presence of chemical species related to fundamental impact on the characteristic umami taste in food, such as glutamic acid and nucleotides, were detected.
Davolio, F. "Produzione, consumo, qualità alimentare: il caso di Slow Food". Doctoral thesis, Università degli Studi di Milano, 2011. http://hdl.handle.net/2434/161698.
Texto completo da fonteLee, Sean Hsien-Yang. "Conceptualising the Indexical-Iconic Food Authenticity Scale". Thesis, Curtin University, 2016. http://hdl.handle.net/20.500.11937/51886.
Texto completo da fonteGoodall, Ian Christopher. "The investigation and analysis of carbohydrates to determine food authenticity". Thesis, University of East Anglia, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.309963.
Texto completo da fonteYang, Wen. "The "Authenticity" of Sushi: Modernizing and Transforming a Japanese Food". Thesis, The University of Arizona, 2013. http://hdl.handle.net/10150/297043.
Texto completo da fonteFälton, Emelie. "Food and Sustainable Tourism : A study of authenticity and organic food in a customer supply perspective". Thesis, Linköpings universitet, Avdelningen för historie-, turism- och medievetenskap, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-104832.
Texto completo da fonteGadelrab, Reda Mohamed Abdelhafiz. "Managing food quality in hotels : integrated quality approaches to food production". Thesis, Cardiff Metropolitan University, 2010. http://hdl.handle.net/10369/2702.
Texto completo da fonteOdugbemi, Adeniyi Adedayo. "Safe Quality Food Certification and Producing Safe and Quality Food Products". ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/4399.
Texto completo da fonteLivros sobre o assunto "Quality and authenticity of food"
(Firm), Knovel, e European Commission. Directorate-General for Research. Directorate E., eds. Food chain integrity: A holistic approach to food traceability, safety, quality, and authenticity. Oxford: Woodhead Pub. Ltd., 2011.
Encontre o texto completo da fonteDowney, G. Investigations into the application of near infrared spectroscopy and chemometrics for direct measurement of food quality and authenticity. Dublin: University College Dublin, 1997.
Encontre o texto completo da fonteMichèle, Lees, ed. Food authenticity and traceability. Cambridge: Woodhead Pub., 2003.
Encontre o texto completo da fonteBurns, Malcolm, Lucy Foster e Michael Walker, eds. DNA Techniques to Verify Food Authenticity. Cambridge: Royal Society of Chemistry, 2019. http://dx.doi.org/10.1039/9781788016025.
Texto completo da fonteKapiris, Kostas. Food quality. 2a ed. Rijeka, Croatia: Intech, 2012.
Encontre o texto completo da fonteHester, R. E., e R. M. Harrison, eds. Food Safety and Food Quality. Cambridge: Royal Society of Chemistry, 2001. http://dx.doi.org/10.1039/9781847550897.
Texto completo da fonteHartmut, Rehbein, e Jörg Oehlenschläger. Fishery products: Quality, safety and authenticity. Chichester: John Wiley & Sons, Ltd., 2009.
Encontre o texto completo da fonteHartmut, Rehbein, e Oehlenschläger Jörg, eds. Fishery products: Quality, safety and authenticity. Ames, Iowa: Blackwell Pub., 2009.
Encontre o texto completo da fonteLuning, Pieternel A., e Willem J. Marcelis. Food quality management. The Netherlands: Wageningen Academic Publishers, 2009. http://dx.doi.org/10.3920/978-90-8686-116-3.
Texto completo da fonteLuning, Pieternel A., e Willem J. Marcelis. Food quality management. The Netherlands: Wageningen Academic Publishers, 2020. http://dx.doi.org/10.3920/978-90-8686-899-5.
Texto completo da fonteCapítulos de livros sobre o assunto "Quality and authenticity of food"
Jay-Allemand, Christian, Nathalie Rugani, Ruba Nasri e Luc P. R. Bide. "Detection of Biomolecules Using Surface Plasmon Resonance (SPR) Technology for Food Quality and Traceability". In Food Traceability and Authenticity, 180–95. Boca Raton, FL : CRC Press, 2017. | Series: Food biology series | “A science publishers book.”: CRC Press, 2017. http://dx.doi.org/10.1201/9781351228435-10.
Texto completo da fonteSchwarzinger, Stephan. "Large-Scale Screening of Food Products for Quality and Authenticity". In Modern Magnetic Resonance, 1–23. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-28275-6_91-1.
Texto completo da fonteSchwarzinger, Stephan. "Large-Scale Screening of Food Products for Quality and Authenticity". In Modern Magnetic Resonance, 1795–817. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-28388-3_91.
Texto completo da fonteCagliani, L. R., P. Scano e R. Consonni. "NMR-Based Metabolomics: Quality and Authenticity of Plant-Based Foods". In Modern Magnetic Resonance, 1–20. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-28275-6_1-1.
Texto completo da fonteCagliani, L. R., P. Scano e R. Consonni. "NMR-Based Metabolomics: Quality and Authenticity of Plant-Based Foods". In Modern Magnetic Resonance, 1709–27. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-28388-3_1.
Texto completo da fonteEgger, Roman, Angela Pagiri, Barbara Prodinger, Ruihong Liu e Fabian Wettinger. "Topic Modelling of Tourist Dining Experiences Based on the GLOBE Model". In Information and Communication Technologies in Tourism 2022, 356–68. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-94751-4_32.
Texto completo da fonteMédina, B. "Wine authenticity". In Food Authentication, 60–107. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4613-1119-5_3.
Texto completo da fonteMackie, I. M. "Authenticity of fish". In Food Authentication, 140–70. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4613-1119-5_5.
Texto completo da fonteOsborne, B. G. "Authenticity of cereals". In Food Authentication, 171–97. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4613-1119-5_6.
Texto completo da fonteMolan, P. C. "Authenticity of honey". In Food Authentication, 259–303. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4613-1119-5_8.
Texto completo da fonteTrabalhos de conferências sobre o assunto "Quality and authenticity of food"
Anggara, Agung Puja, Chih-Wei Lin, Tso-Yen Mao e Eko Susanto. "Effects of food authenticity, food quality, and service quality on tourist satisfaction under multiple regression model during Covid-19". In APPLIED PHYSICS OF CONDENSED MATTER (APCOM 2022). AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0113828.
Texto completo da fonteLytou, Anastasia, Lemonia-Christina Fengou, Nette Schultz, Jens Michael Carstensen, Yimin Zhang, Fady Mohareb e George-John Nychas. "An overview of implementing Multispectral Imaging coupled with machine learning for the assessment of microbiological quality and authenticity in foods". In OCM 2023 - 6th International Conference on Optical Characterization of Materials, March 22nd – 23rd, 2023, Karlsruhe, Germany : Conference Proceedings. KIT Scientific Publishing, 2023. http://dx.doi.org/10.58895/ksp/1000155014-8.
Texto completo da fonteSussman, Michael. "International Standards for Food Authenticity and Allergen Detection from ISO TC 34/SC 16 Horizontal Methods for Molecular Biomarker Analysis". In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/mylm7606.
Texto completo da fonteZaharov, M. A., e V. A. Zaharova. "Ways to solve the problems of counterfeiting products of the wine industry". In SCIENCE OF RUSSIA: GOALS AND OBJECTIVES. L-Journal, 2020. http://dx.doi.org/10.18411/sr-10-12-2020-29.
Texto completo da fonteKyrgiakos, Leonidas Sotirios, Malak Hazimeh, Marios Vasileiou, Christina Kleisiari, Georgios Kleftodimos e George Vlontzos. "The Food Fraud Landscape: A Brief Review of Food Safety and Authenticity". In International Conference of the Hellenic Association of Agricultural Economists. Basel Switzerland: MDPI, 2024. http://dx.doi.org/10.3390/proceedings2024094006.
Texto completo da fonteGottstein, Eva, Dirk Lachenmeier e Thomas Kuballa. "Applications of Nuclear Magnetic Resonance Spectroscopy for Food Authenticity Control". In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists’ Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.444.
Texto completo da fonteT, Deenadayalan, e Deepakraj E. "IoT-Enabled Ethanol Detection System: A Transformative Stride in Ensuring Food Authenticity". In 2023 International Conference on System, Computation, Automation and Networking (ICSCAN). IEEE, 2023. http://dx.doi.org/10.1109/icscan58655.2023.10395191.
Texto completo da fonteJahromi, Ali Jafarnia, Ali Broumandan, Saeed Daneshmand, Gerard Lachapelle e Rigas T. Ioannides. "Galileo signal authenticity verification using signal quality monitoring methods". In 2016 International Conference on Localization and GNSS (ICL-GNSS). IEEE, 2016. http://dx.doi.org/10.1109/icl-gnss.2016.7533684.
Texto completo da fonteDu, Dehong. "Food Hygiene and Quality Control in Food Processing". In 2015 3rd International Conference on Education, Management, Arts, Economics and Social Science. Paris, France: Atlantis Press, 2016. http://dx.doi.org/10.2991/icemaess-15.2016.11.
Texto completo da fonteSTANCIU, Silvius. "Food Quality in Romania Compliant or Not with Food Quality in Western Europe". In 18th edition of the Conference “Risk in Contemporary Economy” RCE2017, June 9-10, 2017, Galati, Romania. LUMEN Publishing House, 2017. http://dx.doi.org/10.18662/lumproc.rce2017.1.34.
Texto completo da fonteRelatórios de organizações sobre o assunto "Quality and authenticity of food"
Gillespie, Rebecca, e Stephanie Friend. Trends in Twitter conversations about food during 2019-20. Food Standards Agency, março de 2022. http://dx.doi.org/10.46756/sci.fsa.lbs663.
Texto completo da fonteArmstrong, Beth, Lucy King, Robbin Clifford, Mark Jitlal, Ayla Ibrahimi Jarchlo e Katie Mears. Food and You 2: Wave 4. Food Standards Agency, agosto de 2022. http://dx.doi.org/10.46756/sci.fsa.zdt530.
Texto completo da fonteSouthworth, Sarah Song, e Jung Ha-Brookshire. Role of Asian Cultural Authenticity on U.S. Consumers' Perceived Quality, Trust, and Patronage Intention. Ames: Iowa State University, Digital Repository, novembro de 2016. http://dx.doi.org/10.31274/itaa_proceedings-180814-1350.
Texto completo da fonteHart, Lucy. Understanding platform businesses in the food ecosystem. Food Standards Agency, fevereiro de 2022. http://dx.doi.org/10.46756/sci.fsa.puh821.
Texto completo da fonteNelson, Anitra. When local matters, food quality improves. Editado por Josh Pitt. Monash University, junho de 2022. http://dx.doi.org/10.54377/6da9-1eb1.
Texto completo da fontePhillips, Melissa. Food Nutrition and Safety Measurements Quality Assurance Program:. Gaithersburg, MD: National Institute of Standards and Technology, 2023. http://dx.doi.org/10.6028/nist.ir.8447.
Texto completo da fontePhillips, Melissa M. Food Nutrition and Safety Measurements Quality Assurance Program:. Gaithersburg, MD: National Institute of Standards and Technology, 2023. http://dx.doi.org/10.6028/nist.ir.8447r1.
Texto completo da fontePhillips, Melissa M. Food Nutrition and Safety Measurements Quality Assurance Program:. Gaithersburg, MD: National Institute of Standards and Technology, 2023. http://dx.doi.org/10.6028/nist.ir.8492.
Texto completo da fonteGriffith, Rachel, Martin O'Connell e Kate Smith. Food expenditure and nutritional quality over the Great Recession. Institute for Fiscal Studies, novembro de 2013. http://dx.doi.org/10.1920/bn.ifs.2012.00143.
Texto completo da fonteChoudhary, Ruplal, Victor Rodov, Punit Kohli, Elena Poverenov, John Haddock e Moshe Shemesh. Antimicrobial functionalized nanoparticles for enhancing food safety and quality. United States Department of Agriculture, janeiro de 2013. http://dx.doi.org/10.32747/2013.7598156.bard.
Texto completo da fonte