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 +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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Halal food analysis using GC-MS combined with principal component analysis (PCA) based on saturated and unsaturated fatty acid compositi [PDF]
Songklanakarin Journal of Science and Technology (SJST), 2021 An analytical method using GC-MS for food authentication from haram meat is an important thing for Muslims. In this research, halal food authentication was based on detecting the fatty acid contents.
Mustofa Ahda +3 more
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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
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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 +3 more
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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
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Label-Free Quantitative Comparison of N-Glycoproteomics between Camel and Cow Milk [PDF]
Shipin KexueTo 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
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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 +2 more
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Research Progress on Legal Supervision and Detection Technologies of Opium Poppy-Derived Ingredients in Foods [PDF]
Shipin KexueThe 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
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Research Progresses on Nutritional Components and Authenticity Identification of Camel Milk [PDF]
Shipin KexueCamel 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
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