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New Developments and Future Challenges of Non-Destructive Near-Infrared Spectroscopy Sensors in the Cheese Industry. [PDF]
Sensors (Basel)Tarapoulouzi M, Jia W, Koidis A.
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2017
The chapter deals with the use of IR spectroscopy for food authentication, giving some guidelines for a suitable workflow, from sampling to multivariate data analysis and validation.
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The chapter deals with the use of IR spectroscopy for food authentication, giving some guidelines for a suitable workflow, from sampling to multivariate data analysis and validation.
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Omics approaches for food authentication
ELECTROPHORESIS, 2018AbstractThe development of analytical strategies to fight against food fraud is currently one of the most developing fields in food science as the food value chain becomes increasingly complex and global. Food can be certified by clear labeling but also by objective analytical methods. As shown recently by several groups, the omics technologies such as
Marina Creydt, Markus Fischer
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British Food Journal, 1994
Food adulteration is as old as the marketing of food. Discusses the work of the Ministry of Food working party on food authenticity who are working to develop tests to enable some modern food frauds being perpetrated to be detected. Comments too on recent reports on detecting fraud in fish products, emanating from the Steering Group on Chemical Aspects
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Food adulteration is as old as the marketing of food. Discusses the work of the Ministry of Food working party on food authenticity who are working to develop tests to enable some modern food frauds being perpetrated to be detected. Comments too on recent reports on detecting fraud in fish products, emanating from the Steering Group on Chemical Aspects
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NMR Studies in Food Authentication
2011In the last years, NMR has largely showed its great potentiality in food characterization. The capability to detect several, metabolites in one single experiment, lead to increase the available information that could be used in food quality determination.
Consonni Roberto, Cagliani Laura Ruth
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Food Traceability and Authenticity
2017International ...
Charlot, Benoît +2 more
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Capillary electrophoresis in food authenticity
Journal of Separation Science, 2005AbstractFood authenticity is a term which simply refers to whether the food purchased by the consumer matches its description. False description can occur in many forms, from the undeclared addition of water or other cheaper materials, or the wrong declaration of the amount of a particular ingredient in the product, to making false statements about the
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Food Profiling—Analytical Strategies for Food Authentication
Journal of Agricultural and Food Chemistry, 2020This special issue of the JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY contains a collection of papers on the authenticity of food.
Markus Fischer, Marina Creydt
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