Food Protected Designation of Origin, 1st Edition

  • Published By:
  • ISBN-10: 0444595724
  • ISBN-13: 9780444595720
  • DDC: 363.1926
  • Grade Level Range: College Freshman - College Senior
  • 800 Pages | eBook
  • Original Copyright 2013 | Published/Released June 2014
  • This publication's content originally published in print form: 2013

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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.

Table of Contents

Front Cover.
Half Title Page.
Advisory Board.
Title Page.
Copyright Page.
Contributors to Volume 60.
Series Editor's Preface.
1: The Social and Legal Framework of PDO.
2: Legal Aspects of Food Protected Designations.
3: Consumers' and Producers’ Expectations and Gains from Geographical Indications Towards a Conceptual Context.
4: Analytical and Chemometric Methods for Food Protected Designation Authentication.
5: Mineral Profile.
6: Stable Isotope Analysis.
7: Vibrational Spectroscopy.
8: Metabolomics and PDO.
9: ELISA Tools for Food PDO Authentication.
10: Genetic and DNA-Based Techniques.
11: The Role of Ion Mobility Spectrometry to Support the Food Protected Designation of Origin.
12: Electrophoretic Techniques.
13: Biosensors in Food PDO Authentication.
14: Basic Chemometric Tools.
15: Discriminant and Class-Modelling Chemometric Techniques for Food PDO Verification.
16: Classification Methods of Multiway Arrays as a Basic Tool for Food PDO Authentication.
17: Food Applications.
18: Analytical and Chemometric-Based Methods to Monitor and Evaluate Wine Protected Designation.
19: Analytical Strategies Supporting Protected Designations of Origin for Alcoholic Beverages.
20: Juices and Non-Alcoholic Beverages.
21: Authentication and Traceability of Fruits and Vegetables.
22: Cheeses.
23: Honey Authenticity and Traceability.
24: Vegetable Oils.
25: Coffee.
26: Protected Designation of Origin (PDO) Wheat and Corn.
27: Rice.
28: Authentication of Fishery Products.
29: Sea Salt.