Results 11 to 20 of about 1,078 (111)

Eating Our Way to Authenticity: Polish Food Culture & the Post-Socialist ‘Transformation’

Social Sciences, 2022
Of growing interest to social scientists in recent years is the emergence of food culture, i.e., the consumption and lifestyle behaviours of those who harbour a particular preoccupation with food.
Paulina Olszanka
doaj   +1 more source

Safety and authenticity risks in heritage food preparation at different types of food service establishments: A case study of Saudi Arabia

Heliyon, 2023
In Saudi Arabia, tourism is becoming increasingly popular, and forms an essential element of Vision 2030. Accordingly, food service establishments (FSEs) including hotels, ordinary restaurants, heritage restaurants and productive families (i.e., home ...
Mohammad Almansouri, Pieternel Luning, Majed Almuhanna, Ruud Verkerk   +3 more
doaj   +1 more source

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, O'Connor, Gavin, Maquet, Alain   +2 more
openaire   +3 more sources

Label-Free Quantitative Comparison of N-Glycoproteomics between Camel and Cow Milk [PDF]

Shipin Kexue
To understand the differential N-glycoprotein characteristics of camel versus cow milk, we employed label-free quantitative N-glycoproteomics to compare the N-glycoprotein composition and the number of N-glycosylation sites between the two milks and ...
LI Danlei, KONG Xiabing, YU Yue, HU Qian, ZHANG Jiukai, CHEN Ying
doaj   +1 more source

Application of the Metabolomics Approach in Food Authentication

Molecules, 2021
The authentication of food products is essential for food quality and safety. Authenticity assessments are important to ensure that the ingredients or contents of food products are legitimate and safe to consume. The metabolomics approach is an essential
Jinap Selamat, Nur Amalyn Alyaa Rozani, Suganya Murugesu   +2 more
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Research Progress on Legal Supervision and Detection Technologies of Opium Poppy-Derived Ingredients in Foods [PDF]

Shipin Kexue
The abuse of opium poppy (Papaver somniferum L.) and its derivatives may lead to addiction and serious health problems. In recent years, cases of illegal addition of opium poppy-derived ingredients to foods have occurred frequently worldwide.
ZHANG Kewei, HU Di, ZHAO Mi, YUAN Xin, DENG Tingting, CHEN Ying
doaj   +1 more source

Research Progresses on Nutritional Components and Authenticity Identification of Camel Milk [PDF]

Shipin Kexue
Camel milk is one of the important specialty dairy sources in northwest China, and rich in various nutrients including proteins, unsaturated fatty acids, amino acids, vitamins, and minerals, which exhibits remarkable antioxidant, anti-inflammatory ...
LI Danlei, KONG Xiabing, YU Yue, HU Qian, ZHANG Jiukai, CHEN Ying
doaj   +1 more source

Research Progress on Characteristic Components and Functional Properties of Donkey Milk [PDF]

Shipin Kexue
As a unique and high-quality dairy product, donkey milk is rich in various nutrients such as proteins, vitamins, essential amino acids, and polyunsaturated fatty acids. It exhibits multiple biological activities, including anti-inflammatory, antioxidant,
KONG Xiabing, KANG Wenhan, YU Ning, ZHANG Jiukai, CHEN Ying
doaj   +1 more source

Benchmarking and Validation of a Bioinformatics Workflow for Meat Species Identification Using 16S rDNA Metabarcoding

Foods, 2023
DNA-metabarcoding is becoming more widely used for routine authentication of meat-based food and feed products. Several methods validating species identification methods through amplicon sequencing have already been published.
Grégoire Denay, Laura Preckel, Henning Petersen, Klaus Pietsch, Anne Wöhlke, Claudia Brünen-Nieweler   +5 more
doaj   +1 more source

Probabilistic Machine Learning for the Authentication of the Protected Designation of Origin of Greek Bottarga from Messolongi: A Generic Methodology to Cope with Very Small Number of Samples

Applied Sciences, 2022
Consumers are increasingly interested in the geographical origin of foodstuff, as an important characteristic of food authenticity and quality. To assure the authenticity of the geographical origin, various methods have been proposed.
George Tsirogiannis, Anna-Akrivi Thomatou, Eleni Psarra, Eleni C. Mazarakioti, Katerina Katerinopoulou, Anastasios Zotos, Achilleas Kontogeorgos, Angelos Patakas, Athanasios Ladavos   +8 more
doaj   +1 more source