Results 31 to 40 of about 408,081 (161)
Adulteration of Milk: A Review [PDF]
Milk is a good nutritious drink and is eaten for drinking as such, as well as by milk products, by a majority of the population worldwide. The practice of milk adulteration, however, constantly reduces its quality and can introduce hazardous substances ...
Anisha Francis +2 more
core +1 more source
Dataset of adulteration with water in coconut milk using FTIR spectroscopy
Data in Brief, 2021 This paper presents the spectroscopic dataset, pre-processing, calibration, and predicted model database of Fourier transform infrared (FTIR) spectroscopy used to detect adulterated coconut milk with water.
Agustami Sitorus +3 more
doaj +1 more source
Mid-infrared (MIR) spectroscopy for the detection of cow’s milk in buffalo milk
Journal of Animal Science and Technology, 2022 In Italy, buffalo mozzarella is a largely sold and consumed dairy product. The fraudulent adulteration of buffalo milk with cheaper and more available milk of other species is very frequent.
Anna Antonella Spina +5 more
doaj +1 more source
, 2017 Milk adulteration is a common social problem in today. Apart from the ethical and economical issue, it also creates health hazards. Some of them may cause renal disease, skin disease, eye and heart problem or it may lead to cancer.
Justin K Joy1, K. Krishnakumar2
core +1 more source
FTIR Spectroscopy (2500-4000 nm) dataset for adulteration coconut milk
, 2021 This dataset results from measurements using FTIR Spectroscopy at a wavelength of 2500-4000 nm on a coconut milk sample. Infrared spectral data of coconut milk ware acquired using a compact FTIR instrument (Bruker alpha II).
Sitorus, A (via Mendeley Data)
core +1 more source
Food Safety and RiskWater adulteration is one of the most common forms of milk fraud, reducing nutritional quality and compromising consumer safety. However, information on the extent of milk adulteration along milk chain value in the West Hararghe Zone of Eastern Ethiopia ...
Nuredin Seid Ali +2 more
doaj +1 more source
DETECTION OF MILK FAT ADULTERATION USING DIELECTRIC PROPERTIES [PDF]
Journal of Food and Dairy Sciences, 2009 Nowadays, milk adulteration and, in particular, milk fat adulteration represents a big problem. Because of its high price, ghee and butter has always been the object of adulteration by adding less expensive vegetable oils or animal fat. The determination
M . A. I. AL- Assar
doaj +1 more source
Molecules, 2022 Food ingredient adulteration, especially the adulteration of milk and dairy products, is one of the important issues of food safety. The large price difference between camel milk powder, ovine, and bovine milk powder may be an incentive for the ...
Xiaoyun Wu +4 more
doaj +1 more source
Food Chemistry International, EarlyView.Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh +4 more
wiley +1 more source
Food Safety and Health, EarlyView.This is an infographic driver of food contaminants and health effects. ABSTRACT Food safety remains a critical challenge in Nigeria due to rapid urbanization and weak regulatory enforcement. This systematic review synthesizes empirical evidence from 2015 to 2025 to characterize food contaminant profiles and associated human health risks in Nigeria ...
Cecilia Nwadiuto Obasi +6 more
wiley +1 more source