Results 1 to 10 of about 225,878 (209)

Unauthorized Food Manipulation as a Criminal Offense: Food Authenticity, Legal Frameworks, Analytical Tools and Cases [PDF]

Foods, 2021
Food fraud is a criminal intent motivated by economic gain to adulterate or misrepresent food ingredients and packaging. The development of a reliable food supply system is at great risk under globalization, but Food Business Operators (FBOs) have a ...
Karlo Jurica, Irena Brčić Karačonji, Dario Lasić, Danijela Bursać Kovačević, Predrag Putnik   +4 more
doaj   +2 more sources

Foodomics as a Tool for Evaluating Food Authenticity and Safety from Field to Table: A Review [PDF]

Foods
The globalization of the food industry chain and the increasing complexity of the food supply chain present significant challenges for food authenticity and raw material processing.
Shuchen Zhang, Jianan Chen, Fanhui Gao, Wentao Su, Tiejing Li, Yuxiao Wang   +5 more
doaj   +2 more sources

Rapid analysis technologies with chemometrics for food authenticity field: A review [PDF]

Current Research in Food Science
In recent years, the problem of food adulteration has become increasingly rampant, seriously hindering the development of food production, consumption, and management.
Zixuan Zhang, Yalan Li, Shanshan Zhao, Mengjie Qie, Lu Bai, Zhiwei Gao, Kehong Liang, Yan Zhao   +7 more
doaj   +2 more sources

DNA Barcoding for Tracing Biodiversity in Mixed Crop Food Products: A Proof of Concept Within the BioValue Project [PDF]

Foods
In a world of rapidly globalizing food markets, biodiversity, authenticity, and the safety of food products have become a universal concern. DNA barcoding is a widely used molecular-based method that can identify biological material and is used for the ...
Maria-Dimitra Tsolakidou, Nikolaos Nikoloudakis, Cyril Tisseyre, Marija Knez, Eleonora Barilli, Konstadinos Mattas, Andreas Katsiotis   +6 more
doaj   +2 more sources

The Influence of Perceived Authenticity and Price Fairness on The Purchase Intention at Samwon House Restaurant Jakarta [PDF]

E3S Web of Conferences, 2023
This study aims to determine the effect of perceived authenticity and price fairness on the desire to try Korean food at the Samwon House restaurant in Jakarta. The sampling technique used is purposive sampling.
Shane Louis, Kesuma Audryan, Kusumawardhana Indra   +2 more
doaj   +1 more source

Fatty acid profile, oxidative status, and content of volatile organic compounds in raw and cooked meat of different chicken strains

Poultry Science, 2021
Chicken meat is rich in unsaturated fatty acids. Therefore, it is more susceptible to lipid oxidation and production of volatile organic compounds (VOC).
A. Cartoni Mancinelli, E. Silletti, S. Mattioli, A. Dal Bosco, B. Sebastiani, L. Menchetti, A. Koot, S. van Ruth, C. Castellini   +8 more
doaj   +1 more source

AUTHENTIC FOOD SOUVENIR TO SUPPORT MSMEs AND LOCAL WISDOM IN BANGKA BELITUNG, INDONESIA [PDF]

Geo Journal of Tourism and Geosites, 2021
Authentic food souvenirs are essential in tourism, MSMEs and local wisdom. However, there is no satisfactory authentic assessment method yet, because it only examines objective or subjective aspects.
Levyda LEVYDA, Kania RATNASARI, Giyatmi GIYATMI   +2 more
doaj   +1 more source

Genetic Diversity of Leuconostoc mesenteroides Isolates from Traditional Montenegrin Brine Cheese

Microorganisms, 2021
In many dairy products, Leuconostoc spp. is a natural part of non-starter lactic acid bacteria (NSLAB) accounting for flavor development. However, data on the genomic diversity of Leuconostoc spp. isolates obtained from cheese are still scarce. The focus
Werner Ruppitsch, Andjela Nisic, Patrick Hyden, Adriana Cabal, Jasmin Sucher, Anna Stöger, Franz Allerberger, Aleksandra Martinović   +7 more
doaj   +1 more source

The Influence of Authenticity Perception of Traditional Food on Satisfaction and Behavior Intention in Tourism Destination: A Case Study of Smelly Mandarin Fish in Hongcun

Redai dili, 2022
Traditional food is an important part of traditional culture and the development of traditional food culture is an important means of rural revitalization.
Mo Hongwei, Yin Shoubin, Liu Yunxia
doaj   +1 more source

Discrimination of Thymus, Origanum, Satureja and Thymbra species from the family Labiatae by untargeted metabolomic analysis

Czech Journal of Food Sciences, 2020
The term "thyme" does not refer to herbs that belong to a single species. The genera Thymus, Origanum, Satureja and Thymbra of the family Labiatae are traditionally named as thyme and locally known as 'kekik'.
Nurcan Aysar Guzelsoy, Filiz Çavuş, Oya Kaçar   +2 more
doaj   +1 more source