Results 31 to 40 of about 24,337 (296)

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
doaj   +1 more source

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

Special Issue: Novel Approaches for the Analytical Evaluation of Food Quality and Authenticity

, 2023
Verifying the quality and authenticity of agri-food products is essential to guaranteeing adequate food safety for consumers [...
Vito Gallo, Biagia Musio
core   +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

Assessing food authenticity through protein and metabolic markers

, 2022
This chapter aims to address an issue of ancient origins, but more and more topical in a globalized world in which consumers and stakeholders are increasingly aware: the authenticity of food. Foods are systems that can also be very complex, and verifying
Caligiani A., Cirlini M., Prandi B., Galaverna G., Sforza S., Righetti L., Tedeschi T.   +6 more
core   +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

Effect of Free or Immobilized Lactiplantibacillus plantarum T571 on Feta-Type Cheese Microbiome

Frontiers in Bioscience-Elite, 2022
Background: Cheese microbiome plays a key role in determining the organoleptic and physico-chemical properties and may be also used as an authenticity tool for distinguishing probiotic cultures.
Gregoria Mitropoulou, Ioanna Prapa, Anastasios Nikolaou, Konstantinos Tegopoulos, Theodora Tsirka, Nikos Chorianopoulos, Chrysoula Tassou, Petros Kolovos, Maria E. Grigoriou, Yiannis Kourkoutas   +9 more
doaj   +1 more source

Mid-Infrared Spectroscopy as a Valuable Tool to Tackle Food Analysis: A Literature Review on Coffee, Dairies, Honey, Olive Oil and Wine

Foods, 2021
Nowadays, food adulteration and authentication are topics of utmost importance for consumers, food producers, business operators and regulatory agencies.
Eduarda Mendes, Noélia Duarte
doaj   +1 more source