Food Protected Designation of Origin book cover

Food Protected Designation of Origin

Methodologies and Applications

Protected designation of origin (PDO) taken together with other geographical indicators, such as protected geographical indication (PGI) and traditional specialty guaranteed (TSG), offer the consumer additional guarantees on the quality and authentication of foods. They are important tools that protect the names of regional foods, such as wines, cheeses, hams, sausages and olives, so that only foods that genuinely originate in a particular region are allowed to be identified as such.

The economic value of these regional foods, as well as the increased interest from consumers and the food industry about the traceability and origin of food, mean that it has become necessary to establish methods for PDO and PGI authentication based on the specific characteristics and chemical markers of these kinds of products.

This book offers a complete guide of the methods available to authenticate food PDO, beginning with an explanation of the analytical and chemometric methods available for PDO authentication, before looking at the main foods covered, PGI labels and the social and legal framework for food PGIs. It will be of interest to people engaged in the fields of food production, commercialization and consumption, as well as policymakers and control laboratories.

Audience
Analytical chemists, food scientists, environmental scientists, toxicologists

Hardbound, 800 Pages

Published: July 2013

Imprint: Elsevier

ISBN: 978-0-444-59562-1

Contents

  • Part 0. Social and Law frame of PDO
    1. Legal aspects of food protected designation, Marina Carcea and Francesca Melini
    2. Consumers’ and producers’ expectations and gains from Geographical Indications: towards a conceptual context, Thanasis Kizos
    Part 1. Analytical and chemometric methods for food protected designation authentication
    3. Mineral Profile, Ana Gonzálvez and Miguel de la Guardia
    4. Stable isotope analysis. Carla Rodrigues, Rodrigo Maia, Marco Lauteri, Enrico Brugnoli, Cristina Máguas
    5. Vibrational Spectroscopy, Salvador Garrigues and Miguel de la Guardia 
    6. Metabolomics and P.D.O., Antonio Checa and Javier Saurina
    7. ELISA tools for food P.D.O authentication, R. Puchades and Ángel Maquieira Catala
    8. Genetic and DNA-based techniques, Barbara van Asch,  Filipe Pereira, António Amorim
    9. The role of Ion Mobility Spectrometry to support the food protected designation of origin, L. Arce and M. Valcarcel
    10. Electrophoretic techniques, Helmut K. Mayer, Gregor Fiechter
    11. Biosensors, Constantin Apetrei, Mahdi Ghasemi-Varnamkhasti
    12. Basic chemometric tools, Ana Gonzalvez and Miguel de la Guardia
    13. Class-modelling and discriminant chemometric techniques for food P.D.O verification, Gerard Downey and Paolo Oliveri
    14. Classification methods for multi-way arrays, Marina Cocchi, Federico Marini, Rasmus Bro
    Part 2. Food applications
    15. Analytical and chemometric methods for wine protected designation, Daniel Cozzolino and Heather Smyth
    16. Other alcoholic beverages, Ross Aylott
    17. Juices and non-alcoholic beverages, José María Obón , Rosario Castellar, Miriam Díaz-García, M. Alacid
    18. Authentication and traceability of fruits and vegetables, Yaeko Suzuki  and Rumiko Nakashita
    19. Cheeses, Tullia Tedeschi, Gianni Galaverna, Arnaldo Dossena, Stefano Sforza
    20. Honey authenticity and traceability, Alejandrina Gallego Picó and Pilar Fernández Hernando
    21. Vegetable oils, Tres Alba, G. van der Veer  and  M Saskia van Ruth
    22. Coffee, Carla Rodrigues, Rodrigo Maia, Miguel Ribeirinho, Peter Hildebrandt, Loren Gautz, Thomas Prohaska, Cristina Máguas
    23. Wheat and corn authenticity, Ioannis S. Arvanitoyannis
    24. Rice, Ioannis S. Arvanitoyannis
    25. Seafood origin assignment, Isela Lavilla, Marta Costas Rodríguez and Carlos Bendicho
    26. Salt, Andrea Catalina Galvis-Sánchez, João Pedro Martins de Almeida Lopes, Ivonne Delgadillo, António O.S.S. Rangel

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