Titlebook: Emerging Food Authentication Methodologies Using GC/MS; Kristian Pastor Book 2023 The Editor(s) (if applicable) and The Author(s), under e

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书目名称Emerging Food Authentication Methodologies Using GC/MS读者反馈学科排名

宣传

繁殖

Cereals, Pseudocereals, Flour, and Bakery Products cereal ingredients, and by-products might be either deliberately or unintentionally adulterated as a consequence of mislabeling or by the substitution of a high-value ingredient (e.g., premium quality) with a similar but of lower-quality or cheap value, ultimately leading to intentional or unintent

千篇一律

Edible Oils and Fatsl composition, botanical sources, specified geographical origin, or possible adulterations by modern analytical methods. Many analytical techniques that are able to detect adulteration and consequently guarantee food quality and authenticity have been developed. Considering edible oils and fats, gas

GAVEL

Milk and Dairy Productsilk and dairy products. Reported studies were categorized under five different classes, according to the product under study, which are milk, cheese, yoghurt, butter, ghee, and milk powder. Milk authentication and adulteration studies have mostly investigated the effect of feeding regime, animal typ

Limousine

Meat, Eggs, Fish, and Seafoodsuring food safety, quality, and consumer protection, as well as complying with national laws, international standards, and other regulations. Meat and meat products, eggs, fish, and seafood are some of the important food groups with a high incidence of fraudulent activities. Food fraud has become m

Limousine

Honey and Bee Productsarious GC/MS methodologies applied for the identification of frauds in this field. Examples include the determination of the botanical origin of honey, detection of the addition of exogenous sugar syrups, honey ripeness, determination of the geographical origin, and verification of entomological ori

Jacket

Fruits, Vegetables, Nuts, and Fungiues of the products has also led to an increment of counterfeiting practices. Thus, fruits and vegetables, as well as nuts and fungi, are among the products that have notified a higher number of adulterations because of their high nutritional value and the economic gain of some specific products. To

Prologue

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