Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) and Traditional Speciality Guaranteed (TSG): A bibiliometric analysis

Dias, Cláudia; Mendes, Luís

doi:10.1016/j.foodres.2017.09.059

Cited by 117 publications

(83 citation statements)

References 92 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Geographical area, in which all the production, processing, and preparation steps of the product are done, is referred as PDO. PGI, however, is not that strict and indicates that at least one of these steps takes place in the particular geographical area while the raw material used in production could come from another region . These labeling systems provide confidence in trade by giving clear information about the product in favor of both producers and consumers .…”

Section: Introductionmentioning

confidence: 99%

“…PGI, however, is not that strict and indicates that at least one of these steps takes place in the particular geographical area while the raw material used in production could come from another region. 8 These labeling systems provide confidence in trade by giving clear information about the product in favor of both producers and consumers. 9 Therefore, consumers would be more willing to pay higher prices for authentic products.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Authentication of Turkish olive oils by using detailed pigment profile and spectroscopic techniques

2020

View full text Add to dashboard Cite

BACKGROUND Minor compounds of olive oil could have discriminatory characteristics in the authentication of this product. It was aimed to determine the detailed pigment profiles of Turkish olive oils and use them in differentiation of the samples in comparison to fast, reliable, and environmentally friendly Fourier‐transform infrared (FTIR) and ultraviolet (UV)–visible spectroscopic techniques. Pigment contents of 91 olive oils obtained from different locations for two consecutive harvesting years were determined with chromatographic analysis and FTIR and UV–visible spectra of these samples were also obtained. All data were analyzed with orthogonal partial least‐squares discriminant analysis to investigate the differentiation ability of these methods with regard to their detailed pigment and spectroscopic profiles. RESULTS Pheophytin a (2.78–8.98 mg kg−1) and lutein (1.19–4.07 mg kg−1) were the major pigments in all samples. Pigment profiles provided successful classification of olive oils with respect to their designated origins and harvesting year with average correct classification rates of 97%. UV–visible spectroscopy has quite similar results with pigment profiles in terms of its discriminatory power. In addition, FTIR and fused data were slightly better in discrimination of the samples, and the fused dataset has the highest correct classification rate of 100%. CONCLUSION Use of detailed pigment profiles is quite promising in authentication of olive oils. However, UV–visible and FTIR spectroscopic techniques could be reliable alternatives for the same purposes. All of the techniques studied have great potential in ‘protected designation of origin’ certification studies. © 2020 Society of Chemical Industry

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Authentication of Turkish olive oils by using detailed pigment profile and spectroscopic techniques

2020

View full text Add to dashboard Cite

show abstract

“…Thus, there is a sufficient basis for food items’ assessment in this study: ingredient, ratio, and geological information are directly associated with economic value. It is a serious matter that, for example, causes quarantine conflicts if the geographical information is not properly marked (Dias & Mendes, ; Park, Kim, You, You, Kim, et al, ). Proper marking of allergy ingredients is directly related to consumer health (AIB International, ; Allen & Taylor, ; Barnett et al, ; British Retail Consortium [BRC], ; Chilled Food Association, ; Padua, Moreira, Moreira, & Barros, ; Yeung & Robert, ; Walker, Gowland, & Points, ).…”

Section: Methodsmentioning

confidence: 99%

Introduction of highly effective proactive food safety management programs into food distribution channels: For safe food labeling and safe advertisements

Park

Kim²,

Hong

et al. 2019

Journal of Food Safety

View full text Add to dashboard Cite

This study introduces a proactive management strategy in food distribution channels and measures its effectiveness quantitatively. Experts conducted 5,131 assessments of 3,390 products based on a food safety assessment criteria checklist. Three on‐site audits at the point of sales without prior interventions showed nonconformance of 5.19, 5.74, and 6.22%. Then, prior interventions were conducted thrice in the contract stages, and corrective actions were recommended to food manufacturers. The research team verified the corrective actions’ adequacy and approved contract volume production. After distribution, on‐site evaluation showed that conformity increased to 91.74%. This study confirmed that the safety of labeling and advertising of food products supplied to distribution channels, which act as a bottleneck of food distribution, can be managed efficiently and improved through proactive management programs, and it also identified an optimal timing for intervention.

show abstract

“…Bibliometric indicators have been frequently employed to analyze scientific and technological production in different fields of knowledge (Dias & Mendes, 2018;Costa et al, 2018;Soosaraei et al, 2018;Anwar et al, 2018). Zanini et al (2012) indicate bibliometrics as an important method in the classification, mapping and systematization of pathways by Science, Technology and Onnovation (ST&O).…”

Section: Introductionmentioning

confidence: 99%

Innovation, research and development on the passion fruit peel flour: bibliometric approach

et al. 2020

View full text Add to dashboard Cite

The passion fruit peel flour, retrieved from the drying and milling of fruit-processing residues, is rich in fibers. On fact, it is an important food source, featuring many benefits for the human organism. Current study forwards a scientific and technological evaluation of the passion fruit peel flour development through bibliometric indicators. Data from scientific production were collected from Web of Science database and patent search was performed at different databases USPTD, WOPD, EPD and ONPO. Bibliometric analysis addresses key sections focused on articles and patent applications, authors and inventors, relevant areas of interest, institutions and countries. The analysis of citations and analysis of social networks were also used as complementary indicators. The scientific and technological production of the passion fruit peel flour has occurred mostly in Brazil, particularly at universities. Since production is still fledging, greater investments are required to improve Science, Technology & Onnovation (ST&O) indicators in the field.

show abstract

Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) and Traditional Speciality Guaranteed (TSG): A bibiliometric analysis

Cited by 117 publications

References 92 publications

Authentication of Turkish olive oils by using detailed pigment profile and spectroscopic techniques

Authentication of Turkish olive oils by using detailed pigment profile and spectroscopic techniques

Introduction of highly effective proactive food safety management programs into food distribution channels: For safe food labeling and safe advertisements

Innovation, research and development on the passion fruit peel flour: bibliometric approach

Contact Info

Product

Resources

About