Results 291 to 300 of about 65,785 (339)
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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 forensics: Techniques for authenticity determination of food products
Forensic Science International, 2022The need for reliable and precise analytical techniques for food authentication and traceability has increased in recent decades due to the excessive competition for the production of competitive food products which leads to a high chance of food fraud.
Saeida, Saadat +3 more
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Food Traceability and Authenticity
2017Food traceability is a growing consumer concern worldwide. Traceability is undertaken primarily at the administrative level, where the use of advanced analytical tools is not available. Nevertheless, the determination of geographical origin is a requirement of the traceability system for the import and export of foodstuffs (EU regulation 178/2002). The
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 authenticity and traceability
2003Part 1 Methods for authentication and traceability: Advanced PCR techniques in identifying food components DNA methods for identifying plant and animal species in food Enzyme immunoassays for identifying animal species in food Proteome and metabolome analysis for food authentication Near infra-red absorption technology for analysing food composition ...
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An introduction to food authentication
1996It is perhaps a reflection of the human condition that fraud in one form or another has accompanied commercial transactions over many centuries. The principle of ‘caveat emptor’ (let the buyer beware) has become established but this maxim has now become clouded with the advent of written contracts tied to detailed product specifications and methods of ...
P. R. Ashurst, M. J. Dennis
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Mass spectrometry in food authentication and origin traceability
Mass Spectrometry Reviews, 2023Liangxiao Zhang, Ruinan Yang, Jin Mao
exaly
Food Adulteration and Authenticity
2016Authenticity and detection of adulteration are the increasing challenges for researchers, consumers, industries, and regulatory agencies. Traditional approaches may not be the most effective option to fight against adulteration. Much effort has been spent in both academia and industry to develop rapid and nondestructive optical techniques for detecting
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