Results 31 to 40 of about 65,785 (339)
Review on Proteomics for Food Authentication *
Journal of Proteomics, 2016 Consumers have the right to know what is in the food they are eating. Accordingly, European and global food regulations require that the provenance of the food can be guaranteed from farm to fork. Many different instrumental techniques have been proposed for food authentication.
Ortea, Ignacio +2 more
openaire +3 more sources
Foods, 2021 The production of bivalve species has been increasing in the last decades. In spite of strict requirements for species declaration, incorrect labelling of bivalve products has repeatedly been detected.
Kristina Gense +6 more
doaj +1 more source
Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Method [PDF]
, 2019 The adulteration of virgin olive oil with hazelnut oil is a common fraud in the food industry, which makes mandatory the development of accurate methods to guarantee the authenticity and traceability of virgin olive oil.
Fernández Recamales, Ángeles +3 more
core +1 more source
Trends in application of NIR and hyperspectral imaging for food authentication
Scientia Agropecuaria, 2019 Food fraud can cause damage to consumer health and affect their confidence, destroy brands and generate large economic losses in the industry. Food authenticity allows to identify if food composition, geographical origin, genetic variety and farming ...
Jeffrey Mendez +4 more
doaj +1 more source
Foods, 2020 In this paper, the differentiation of three ripening stages, postsalting, drying, and cellar, of Iberian dry-cured ham has been carried out according to their free amino acids contents. Eighteen L-amino acids, alanine, 2-aminobutanoic acid, aspartic acid,
Ángela Alcazar Rueda +3 more
doaj +1 more source
Foods, 2023 Tea can be found among the most widely consumed beverages, but it is also highly susceptible to fraudulent practices of adulteration with other plants such as chicory to obtain an illicit economic gain.
Thom Romers +3 more
doaj +1 more source
cpDNA barcoding by combined End-Point and Real-Time PCR analyses to identify and quantify the main contaminants of oregano (Origanum vulgare L.) in commercial batches [PDF]
, 1999 Oregano (Origanum vulgare L.) is a flowering plant that belongs to the mint family (Lamiaceae). It is used as a culinary herb and is often commercialized as a fine powder or a mixture of small fragments of dried leaves, which makes morphological ...
Vannozzi, Alessandro +2 more
core +1 more source
Frontiers in Bioengineering and Biotechnology, 2015 We present results of our machine learning approach to the problem of classifying GC-MS data originating from wheat grains of different farming systems.
Nikolas eKessler +9 more
doaj +1 more source
New Non-Invasive Method for the Authentication of Apple Cultivars
Foods, 2021 Food authentication is very important to protect consumers, sellers, and producers from fraud. Although several methods have been developed using a wide range of analytical techniques, most of them require sample destruction and do not allow in situ ...
Elettra Barberis +4 more
doaj +1 more source
Multivariate Bayesian semiparametric models for authentication of food and beverages
, 2011 Food and beverage authentication is the process by which foods or beverages are verified as complying with its label description, for example, verifying if the denomination of origin of an olive oil bottle is correct or if the variety of a certain bottle
Gutiérrez, Luis, Quintana, Fernando A.
core +1 more source