Results 41 to 50 of about 12,972 (223)

Food adulteration with genetically modified soybeans and maize, meat of animal species and ractopamine residues in different food products

Electronic Journal of Biotechnology, 2022
Background: Governments around the world have developed a variety of strategies to address the long-standing food crisis. Food contaminated by genetically modified organisms (GMOs) and meat residues from hormonally treated animals, has recently received ...
Amr A. Mostafa, Abd El-Hay G. Abu-Hassiba, Mariam T. ElRouby, Fatma Abou-Hashim, Hanaa S. Omar   +4 more
doaj   +1 more source

Awareness and understanding of adulteration in common household kitchen items: A study in rural communities

Journal of Family Medicine and Primary Care
Background: Women are the primary caregivers and cooks in Indian households. Their knowledge of food adulteration determines family health. The study assessed the knowledge of women on commonly adulterated food items available in their kitchens and its ...
Abhay Singh, Mukesh Shukla, Aswani Kumar Seth, Neeraj Pawar, Sourabh Paul, Bhola Nath   +5 more
doaj   +1 more source

Consumers’ frequency of purchasing behavior of organic honey and butter foods from the farmers’ food product market in Northwest, Ethiopia: a poisson regression approach

Cogent Social Sciences, 2022
World economies are currently concerned about insufficient food supplies, food adulteration, and heavy reliance on manufactured foods. The study investigated the frequency of purchasing behaviors of organic honey and butter foods from the farmers’ food ...
Fasika Chekol, Minas Hiruy, Ashebir Tsegaye, Teshager Mazengia, Yigardush Alimaw   +4 more
doaj   +1 more source

Traceability of Agri‐Food Products: The Key to Conscious Trade

Agribusiness, EarlyView.
ABSTRACT Globalization and growing concerns about sustainability have led to improvements in product traceability, quality, and sustainability. Traceability contributes to environmental protection and supports sustainable development by fostering transparency in agricultural practices and encouraging the responsible use of resources.
Scarlett Queen Almeida Bispo, Fernanda Aparecida Silva, Michelle Márcia Viana Martins, Marcelo José Braga Nonnenberg, Ruan da Silva Vianna, Carla Cristina Passos Cruz   +5 more
wiley   +1 more source

Application of Neural Networks for Advanced Ir Spectroscopy Characterization of Ceria Catalysts Surfaces

Advanced Intelligent Discovery, EarlyView.
A novel convolutional neural network architecture enables rapid, unsupervised analysis of IR spectroscopic data from DRIFTS and IRRAS. By combining synthetic data generation with parallel convolutional layers and advanced regularization, the model accurately resolves spectral features of adsorbed CO, offering real‐time insights into ceria surface ...
Mehrdad Jalali, Lachlan Caulfield, Eric Sauter, Alexei Nefedov, Chengwu Yang, Christof Wöll   +5 more
wiley   +1 more source

Food authentication using infrared spectroscopic methods [PDF]

, 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
core  

Bulletin No. 056 - Food Adulteration in Wyoming [PDF]

, 1903
Bulletin No.
No Author (8173005)
core   +1 more source

Detection of meat adulteration using spectroscopy-based sensors [PDF]

, 2021
Minced meat is a vulnerable to adulteration food commodity because species- and/or tissue-specific morphological characteristics cannot be easily identified.
Fengou, Lemonia-Christina, Lemonia-Christina Fengou, Panagiοtis Tsakanikas, Tsakanikas, Panagiοtis, Nychas, George-John E., Mohareb, Fady R., Lianou, Alexandra, Alexandra Lianou, George-John E. Nychas, Fady Mohareb   +9 more
core   +1 more source

Pracaxi Oil as a Potential Inhibitor of Fat Bloom

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Fat bloom is one of the major technological challenges faced by the chocolate industry, caused by the polymorphic transition from β2(V) to β1(VI) crystals in cocoa butter (CB). One strategy to slow down this polymorphic transition is the addition of lipids rich in very long chain fatty acids (VLCFA), such as behenic acid.
Victoria Marques Gropelli, Priscila Dayane De Freitas Santos, Thayná Torres Da Silva, Ana Paula Badan Ribeiro, Rosiane Lopes Cunha   +4 more
wiley   +1 more source

Cis‐Vaccenic Acid as a Compositional Marker for Detecting High‐Oleic Seed Oil Adulteration in Avocado Oil

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT The rapid expansion of the global avocado oil market has intensified concerns about economic adulteration with lower‐cost, high‐oleic seed oils that resemble the fatty acid specifications of avocado oil. Cis‐vaccenic acid C18:1 (n−7) occurs at higher proportions in avocado oil than in common seed oil adulterants, making it a promising ...
Donpon Wannasin, Selina C. Wang
wiley   +1 more source