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Electronic noses and tongues to assess food authenticity and adulteration [PDF]

Trends in Food Science and Technology, 2016
[EN] Background: There is a growing concern for the problem of food authenticity assessment (and hence the detection of food adulteration), since it cheats the consumer and can pose serious risk to health in some instances.
MIGUEL Peris, Laura Escuder-Gilabert
exaly   +3 more sources

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Food Adulteration

2022
Food adulteration is a prevalent issue in the food industry. It affects safety and quality of food and causes harm to the health of the consumer. To reduce incidence of adulteration in food, it is necessary to study adulterants being added to food. Food safety concerns arise when adulteration occurs for a variety of reasons.
Murlidhar Meghwal, Mahalakshmi M., Mahalakshmi R., Simran Rani, Carolina Krebs de Souza, null Sonam, Simmi Jain, Ankur Ojha, Nitin Kumar, Lekhraj Katariya, Kiran Meghwal, Mahalakshmi S., Tuany Gabriela Hoffmann   +12 more
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Adulteration of Foods

Food adulteration refers to the deliberate addition of inferior, harmful, or unauthorized substances to food products, compromising their safety, quality, and nutritional value. This unethical practice is often driven by the desire to increase profit margins, leading to the dilution or substitution of genuine ingredients with cheaper alternatives ...
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Selected food items adulteration, their impacts on public health, and detection methods: A review

Food Science and Nutrition, 2023
Abdulmajid Haji
exaly  

DNA barcoding: a modern age tool for detection of adulteration in food

Critical Reviews in Biotechnology, 2021
Rajinder K Gupta
exaly  

The Adulteration of Food

Scientific American, 1894
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FADB-China: A molecular-level food adulteration database in China based on molecular fingerprints and similarity algorithms prediction expansion

Food Chemistry, 2020
Dachuan Zhang, Shaozhen Ding, Pengli Cai   +2 more
exaly  

Food Adulteration

2017
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An update on formaldehyde adulteration in food: sources, detection, mechanisms, and risk assessment

Food Chemistry, 2023
Monayem Hussain, Noordiana Nordin, Shuva Bhowmik   +2 more
exaly  

A review of vibrational spectroscopic techniques for the detection of food authenticity and adulteration

Trends in Food Science and Technology, 2015
Santosh Lohumi, Sangdae Lee, Hoonsoo Lee   +2 more
exaly