Results 31 to 40 of about 19,254 (157)

A New Method for Olive Oil Screening Using Multivariate Analysis of Proton NMR Spectra

Molecules, 2021
A new NMR-based method for the discrimination of olive oils of any grade from seed oils and mixtures thereof was developed with the aim of allowing the verification of olive oil authenticity.
Colleen L. Ray, James A. Gawenis, C. Michael Greenlief   +2 more
doaj   +1 more source

Research on the construction of authenticity management system for food production

Zhongguo shipin weisheng zazhi
In recent years， the issue of food authenticity has increasingly become a global concern. Food adulteration， fraudulent substitution， and other practices constitutes food authenticity issues， particularly prominent in high value-added products.
LIU Peng, ZHONG Qiding, NIAN Yiying, YUN Zhenyu, YUE Hongwei, DING Caifeng   +5 more
doaj   +1 more source

Food Souvenir Authenticity and the Process of Emergence: The Case of Nougat Cracker Syndrome in Taipei, Taiwan

Tourism and Hospitality
This study explores the phenomenon of nougat cracker syndrome among Korean tourists in Taipei, Taiwan, foregrounding the evolving concept of authenticity in tourism food souvenirs.
Lankyung Kim, Chul Jeong
doaj   +1 more source

Determination of the Geographical Origin of Maltese Honey Using ¹H NMR Fingerprinting

Foods, 2020
The price of honey, as a highly consumed natural product, depends on its botanical source and its production environment, causing honey to be vulnerable to adulteration through mislabeling and inappropriate, fraudulent production.
Chantelle Spiteri, Frederick Lia, Claude Farrugia   +2 more
doaj   +1 more source

Food fraud and the perceived integrity of European food imports into China.

PLoS ONE, 2018
Background/aimsPersistent incidents of food fraud in China have resulted in low levels of consumer trust in the authenticity and safety of food that is domestically produced.
H Kendall, P Naughton, S Kuznesof, M Raley, M Dean, B Clark, H Stolz, R Home, M Y Chan, Q Zhong, P Brereton, L J Frewer   +11 more
doaj   +1 more source

Swordfish or Shark Slice? A Rapid Response by COIBar–RFLP

Foods, 2019
Market transparency is in strong demand by consumers, and the authentication of species is an important step for seafood traceability. In this study, a simple molecular strategy, COIBar−RFLP (cytochrome oxidase I barcode−restriction fragment ...
Venera Ferrito, Alessandra Raffa, Luana Rossitto, Concetta Federico, Salvatore Saccone, Anna Maria Pappalardo   +5 more
doaj   +1 more source

Rapid Sensing: Hand-Held and Portable FTIR Applications for On-Site Food Quality Control from Farm to Fork

Molecules, 2023
Today, one of the world’s biggest problems is the assurance of food integrity from farm to fork. Economically motivated food adulteration and food authenticity problems are increasing daily with considerable health and economic effects.
Nur Cebi, Hatice Bekiroglu, Azime Erarslan, Luis Rodriguez-Saona   +3 more
doaj   +1 more source

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, Jan Arend Schulp, Vanessa de Oliveira Menezes   +2 more
doaj   +1 more source

Reference materials for food authentication

Analytical and Bioanalytical Chemistry
Abstract The global food industry faces significant challenges in ensuring the safety and authenticity of food products. Economic adulteration and counterfeiting of food are estimated to cost the industry US$30–40 billion annually. Analytical testing plays a vital role in detecting food fraud.
Franz Ulberth, Robert Koeber
openaire   +2 more sources

Impact of Food Quality, Price Fairness, and Authenticity on Customer Satisfaction and Behavior Intention

Wacana: Jurnal Sosial dan Humaniora
As the restaurant industry in Indonesia experiences rapid growth, consumer expectations for dining experiences are evolving. Diners are increasingly prioritizing authenticity, fair pricing, and high-quality food, all of which play crucial roles in ...
Agista Putri Leksana, Zainul Arifin, Sunarti Sunarti, Aniesa Samira Bafadhal   +3 more
doaj   +1 more source