Results 21 to 30 of about 9,929 (269)

Research Progress of Electronic Nose and Near-Infrared Spectroscopy in Meat Adulteration Detection

Chemosensors
China is a large consumer of meat and meat products. People’s daily diets include a variety of meat, but meat food adulteration problems are common. This paper discusses the research progress of the electronic nose and near-infrared spectroscopy in the ...
Xu Sun, Songlin Wang, Wenshen Jia
doaj   +2 more sources

Adulteration detection of edible oil by one‐class classification and outlier detection

Food Frontiers
Edible oil adulteration is a mostly practiced phenomenon. However, the traditional discriminant methods fail to detect oil adulteration involving more than one adulterant.
Xinjing Dou, Fengqin Tu, Li Yu, Yong Yang, Fei Ma, Xuefang Wang, Du Wang, Liangxiao Zhang, Xiaoming Jiang, Peiwu Li   +9 more
doaj   +2 more sources

A rapid identification method for adulteration of microcrystalline cellulose

Liang you shipin ke-ji, 2023
A rapid identification method of microcrystalline cellulose adulteration by near infrared spectroscopy was studied. Based on the near-infrared spectrum data of microcrystalline cellulose samples and adulterants (soluble starch, wheat flour), the material
CHEN Xiu-ming, LIANG Hao-xin, HUANG Wei-qiang, XI Xing-lin, LI Shuang, ZHANG Jia-jun   +5 more
doaj   +1 more source

Review on Honey Adulteration and Detection of Adulterants in Honey [PDF]

International Journal of Gastroenterology, 2020
Honey is defined as the natural sweet substance produced by honeybees. Honey consist mainly sugars but also contains some amounts of acids, phenolic contents, HMF (Hydroxyl Methyl Furfural), minerals and water. Honey adulteration is a global concern and developing countries are at higher risk associated with it due to lack of detection methods ...
Alemu Girma Tura, Dechasa Bersissa Seboka   +1 more
openaire   +1 more source

Low-Cost Microwave Sensor for Characterization and Adulteration Detection in Edible Oil

Applied Sciences, 2022
A low-cost microwave sensor was designed for oil adulteration detection and characterization of pure edible oil using dielectric spectroscopy. The sensor’s final design was fabricated on a low cost 1.6 mm thick FR-4 substrate with a combination of a ...
Muhammad Hamza Bhatti, Muhammad Abdul Jabbar, Muhammad Atif Khan, Yehia Massoud   +3 more
doaj   +1 more source

Qualitative and quantitative detection of camellia oil adulteration based on electronic nose

Shipin yu jixie, 2023
Objective: This study aims to realize the adulteration detection of camellia oil mixed with rapeseed oil, soybean oil and corn oil. Methods: The electronic nose detection platform was used for the adulteration detection of camellia oil mixed with ...
JIANG Han, LI Da-peng, WEN Tao, YANG Gan, GONG Zhong-liang   +4 more
doaj   +1 more source

Identification of Milk Adulteration in Camel Milk Using FT-Mid-Infrared Spectroscopy and Machine Learning Models

Foods, 2023
Camel milk, esteemed for its high nutritional value, has long been a subject of interest. However, the adulteration of camel milk with cow milk poses a significant threat to food quality and safety.
Zhiqiu Yao, Xinxin Zhang, Pei Nie, Haimiao Lv, Ying Yang, Wenna Zou, Liguo Yang   +6 more
doaj   +1 more source

Preliminary Results of the Development of a DNA-Hybridization-Based Biosensor for the Detection of Milk Adulteration Using Gold Interdigitated Electrodes

Engineering Proceedings, 2023
Milk is a widely consumed product, and its adulteration is not only common but also very dangerous. This study aimed to develop a biosensor for the detection of milk adulteration using DNA hybridization coupled with an electrochemical device.
Dimitra Karkani, Antonios Georgas, Dimitra P. Houhoula, Angelo Ferraro, Evangelos Hristoforou   +4 more
doaj   +1 more source

A Simple and Precise Detection of the Adulteration of Olive Oil with Hazelnut Oil Using Lawesson’s Reagent

, 2022
Adulteration of olive oil, particularly with hazelnut oil and/or other less expensive vegetable oils, is among the most encountered ways of defrauding the consumers, which makes the detection of these oils in olive oil an important subject.
İlknur , Demirtaş, Erdal, Ertas
core   +1 more source

Evaluation of fresh palm oil adulteration with recycled cooking oil using GC-MS and ATR-FTIR spectroscopy: A review

Czech Journal of Food Sciences, 2022
Palm oil (PO) is an edible vegetable oil that is extracted from the mesocarp of oil palm fruit (Elaeis guineensis), which is known to contain an almost equal proportion of saturated fatty acids (SFAs) and unsaturated fatty acids (USFAs).
Sook Ling Tan, Syazwan Hanani Meriam Suhaimy, Nur Azimah Abd Samad   +2 more
doaj   +1 more source