Foodomics as a Tool for Evaluating Food Authenticity and Safety from Field to Table: A Review [PDF]
FoodsThe 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 +5 more
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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 +4 more
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Rapid analysis technologies with chemometrics for food authenticity field: A review [PDF]
Current Research in Food ScienceIn recent years, the problem of food adulteration has become increasingly rampant, seriously hindering the development of food production, consumption, and management.
Zixuan Zhang +7 more
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Negotiating food heritage authenticity in consumer culture
Tourism and Hospitality Management, 2023 Purpose – Food has entered commerce as an intangible cultural heritage (ICH) because consumers want authentic food and memorable consumption experiences.
Nurzawani Shahrin, Hanafi Hussin
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Application of Matrix-Assisted Laser Desorption/Ionization-Mass Spectrometry Imaging in Food Authenticity Assessment and Variety Identification [PDF]
Shipin KexueFood authenticity assessment and variety identification are crucial for ensuring food safety and protecting consumer rights. Traditional analytical techniques provide qualitative and quantitative information on target compounds, forming an essential ...
SHAO Zhenchao, PANG Bo, REN Yulong, DI Shuangshuang, LIAN Jie, NIE Honggang
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Local food and authenticity in Greek restaurants
Research in Hospitality Management, 2019 This article aims to understand the role of local food and authenticity for restaurateurs in Athens and Patras, Greece. Nine restaurant owners were interviewed about their current dishes, menu and ingredients.
Gerasimos-Panagiotis Angelopoulos +2 more
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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 +8 more
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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 +2 more
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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 +2 more
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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 +2 more
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