Results 71 to 80 of about 22,248 (208)

Methods For Detecting Butter Adulteration [PDF]

Journal of Food and Dairy Sciences, 2019
Twelve samples of butter were purchased from the local markets and compared with control butter sample made in the lab.. The samples were kept under cooling till analysis. The samples were analyzed by gas chromatography for the fatty acids content, and also chemically analyzed for cholesterol levels and fat content.
openaire   +1 more source

Food safety, food fraud and food defense: a fast evolving literature [PDF]

, 2016
Intentional food crime is plural in nature in terms of the types of crime and the differing levels of financial gain. Successful models of food crime are dependent on how well the crime has been executed and at what point, or even if, detection actually ...
BRC, BS EN ISO 22000, BS EN ISO 31000, Carson, Clapton, Clarke, Cohen, Cohen, Croall, FAO, Gossner, Hirschauer, Hirschi, Manning, McGloin, Motarjemi, PAS 96, Pease, Perline, Rapalje, Spink, Spink, Spink, Spink, Stiborová, Walklate, Yang   +26 more
core   +1 more source

Authentication and quantitation of frauds in extra virgin olive oils based on HPLC-UV fingerprinting and multiariate calibration [PDF]

, 2018
HPLC-UV fingerprinting, obtained on a Zorbax Eclipse XDB-C8 reversed-phase column under gradient elution employing 0.1% formic acid aqueous solution and methanol as mobile phase, was applied to the analysis and characterization of olive oils.
Carranco, Núria, Farrés-Cebrián, Mireia, Núñez Burcio, Oscar, Saurina, Javier   +3 more
core   +2 more sources

Quantitative detection of chicken and duck derivatives in pork products based on digital PCR technique

Shipin yu jixie
ObjectiveTo establish a polymerase chain reaction (PCR) quantitative detection method for chicken and duck adulteration in pork.MethodsPrimers and probes are designed based on single-copy genes specific to porcine, duck, and chicken.
YANG Xiaoli, XIN Le, CUI Ying, LI Hongduo, YOU Yaning   +4 more
doaj   +1 more source

Observations on Economic Adulteration of High-Value Food Products: The Honey Case [PDF]

The paper highlights the issue of economic adulteration of high-value food products and provides a context for discussion and analysis based on experiences with the U.S. honey industry.
Capps, Oral, Jr., Fairchild, Gary F., Nichols, John P.   +2 more
core   +1 more source

Vision system and electronic tongue application to detect coffee adulteration with barley [PDF]

, 2014
Time consuming and expensive methods have been applied for detection of coffee adulteration based on the literature. In the present work, an optical method (vision system) and the application of an electronic tongue is proposed to reveal the addition of ...
Dénes, L., Esper, G., Felföldi, J., Kovács, Z., Soós, J., Szabó, G., Várvölgyi, E., Werum, T.   +7 more
core   +1 more source

Quantification of the adulteration concentration of palm kernel oil in virgin coconut oil using near-infrared hyperspectral imaging

Journal of Integrative Agriculture
The adulteration concentration of palm kernel oil (PKO) in virgin coconut oil (VCO) was quantified using near-infrared (NIR) hyperspectral imaging. Nowadays, some VCO is adulterated with lower-priced PKO to reduce production costs, which diminishes the ...
Phiraiwan Jermwongruttanachai, Siwalak Pathaveerat, Sirinad Noypitak   +2 more
doaj   +1 more source

Influence of feeding bee colonies on colony strenght and honey authenticity

Acta Agriculturae Slovenica, 2015
For the natural development of bee colonies, there is the need for appropriate nutrition. Lack of natural honey flow must be supplemented by feeding bee colonies with sugar syrups or candy paste.
Andreja KANDOLF BOROVŠAK, Nives OGRINC, Nataša LILEK, Boštjan NOČ, Janko BOŽIČ, Mojca KOROŠEC   +5 more
doaj   +1 more source

WORKPLACE SUBSTANCE USE, THE RISK OF OCCUPATIONAL INJURY, AND TESTING [PDF]

, 2005
Over the past 20 years, the "workplace substance abuse prevention industry" has grown enormously in size and has become more sophisticated in its marketing approach. Drug testing alone has become a $6 billion industry.
Zimbardi, Guy
core  

Tibetan Butter and Indian Ghee: A Review on Their Production and Adulteration

Agriculture
Tibetan butter and Indian ghee are both fat products derived from cow’s milk or other dairy products that are rich in nutrients. Although both Tibetan butter and Indian ghee are primarily produced by filtering, heating, separating, cooling, and molding ...
Fumin Chi, Zhankun Tan, Qianwei Wang, Lin Yang, Xuedong Gu   +4 more
doaj   +1 more source