Szefer P. Chemometrics in Food Control Based on Elemental Analysis 2026

Textbook in PDF format

This book presents an overview of chemometric assessments of analytical dataset in order to determine the authenticity/adulteration of food, animal and plant origin, including meat, fish, seafood, milk and dairy products, honey, cereals and grains, olive oils and oilseeds, vegetables, mushrooms, fruits, tea, coffee, cocoa, sugar, mineral and drinking water, and wines and other alcoholic beverages. The text uses modern analytical methods/techniques coupled with appropriate chemometric tools to demonstrate that chemometrics is a necessary and powerful tool for food analysis and its control. Another main concern is traceability, i.e. the possibility of verifying the geographical, animal/botanical and/or productive origin of a foodstuff; hence the use of chemometric techniques is not only recommended but essential. Since the food is characterized by a complex matrix, the strategy to study its elemental profile should be multivariate. The reported data are extensively tabulated and graphically presented. This book is useful for food chemists, quality control professionals, nutrition and public health educators, analytical chemists, food manufacturers, environmental scientists and students, and practicing professions in food chemistry and food safety.
Key Issues Constituting the Book Content
Meat and Its Products
Fish Flesh
Seafood: Molluscs and Crustaceans
Milk and Dairy Products
Honey and Its Products
Cereals and Their Products
Olive Oils and Oilseeds
Vegetables, Legume Seeds and Spices
Mushrooms
Fruits and Their Products
Tea, Its Products and Tea Infusions
Coffee and Its Products
Cocoa, Its Products and Sweets
Mineral and Tap Water
Wines and Other Alcoholic Beverages