Results 91 to 100 of about 21,985 (306)
Journal of Applied Toxicology, EarlyView.ABSTRACT Semi‐permanent make‐up (SPMU), or micropigmentation, involves implanting pigments into the dermal layer of the skin for cosmetic enhancement. Unlike topical cosmetics, which are rapidly cleared from the body, SPMU pigments persist in living tissues, raising unique toxicological considerations.
T. A. N. Kaye +3 more
wiley +1 more source
Indonesian Journal of Halal ResearchPork adulteration in halal meat is a significant issue in Indonesia, emphasizing the need for accurate methods to ensure product authenticity and protect consumers.
Khairunnas Ahmad +3 more
doaj +1 more source
Journal of Raman Spectroscopy, EarlyView.We report the development and use of a transmission Raman spectroscopy (TRS) system for a more accurate but nonintrusive way of authentication of API in coated HCQ tablets which otherwise is not possible using the backscattered (BS) configuration of Raman spectroscopy. The coating interference is found to be almost zero in case of the TRS and a greater
Vijay Kumar +5 more
wiley +1 more source
Detecting adulteration in mustard oil using low-frequency dielectric spectroscopy
Research in Agricultural EngineeringThis paper presents a dielectric spectroscopy approach for analysing the quality of food products. This study aimed to detect the adulteration in mustard oil using dielectric spectroscopy in the 1 to 10 MHz frequency range at a temperature of 30 to 50 °C.
Venkatesh Mishra +4 more
doaj +1 more source
Adulteration in food business and food safety concern in Indonesia [PDF]
, 2013 Adulteration referred to a bad practice in food production through illegally modified the food composition. Adulterated food is usually less nutritious, less tasty or even risky to human health.
Soedarini, Bernadeta
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Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Fruit juice quality is regulated by European Union legislation; however, adulteration by adding cheaper alternatives, such as white grape juice, remains a prevalent issue. This practice constitutes economic fraud and poses health risks to consumers, including potential allergic reactions to the adulterant.
José Luis P Calle +2 more
wiley +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Red wine is a high‐value grape derivative containing complex chemical compounds that dictate its quality. Qualitative and quantitative determination of these compounds is essential for standardizing and classifying the product. This proof‐of‐concept study integrates chemometric methods and machine learning algorithms to establish ...
Emirhan Atlayan +2 more
wiley +1 more source
Food authentication using infrared spectroscopic methods
, 2006 End of Project ReportConfirmation of the authenticity of a food or food ingredient is an increasing challenge for food processors and regulatory authorities. This is especially the case when an added-value claim, such as one relating to geographic origin
Downey, Gerard, Kelly, J. Daniel
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