Journal ArticleDOI
Analytical methods coupled with chemometric tools for determining the authenticity and detecting the adulteration of dairy products: A review
TLDR
In this paper, a review of the advantages and disadvantages of various analytical techniques for the determination of the authenticity and the detection of adulteration of milk and dairy products has been presented.Abstract:
Authenticity of dairy products has become an urgent issue for producers, researchers, governments, consumers and so on due to the increase of falsification procedures inducing lost large of money as well as the confidence of consumers. The determination of the authenticity and the detection of adulteration of milk and dairy products have been determined by several analytical techniques (e.g., physico-chemical, sensory, chromatography, and so on). Although these methods are considered as the reference ones, they required sophisticated analytical equipment's and skilled operators; they are also time consuming and need both the purchase and disposal of chemical reagents. Therefore, there is a need to find cheap and fast methods for the determination of the authenticity and the detection of adulteration of these products. Thus, spectroscopic techniques such as fluorescence spectroscopy, near infrared (NIR), mid infrared (MIR), nuclear magnetic resonance (NMR), among others, in combination with multivariate data analysis methods could be considered helpful tools in this domain. The advantages and disadvantages of each technique will be also discussed in this review.read more
Citations
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Journal ArticleDOI
An overview of multivariate qualitative methods for food fraud detection
TL;DR: This review describes the state of the art of multivariate qualitative analysis for determining food fraud, and differentiates between authentication and adulteration.
Journal ArticleDOI
Recent advances on determination of milk adulterants.
Carina F. Nascimento,Patrícia Menezes Santos,Edenir Rodrigues Pereira-Filho,Fábio R.P. Rocha +3 more
TL;DR: This review focuses on critical evaluation of analytical approaches for assay of milk adulteration, with emphasis on applications published after 2010 and alternatives for fast, environmentally friendly and in-situ detection of Milk adulterants.
Journal ArticleDOI
Electronic Nose as a Tool for Monitoring the Authenticity of Food. A Review
TL;DR: In this paper, the applications of different e-noses and chemometrics for determination of food authenticity including adulteration and confirmation of origin are discussed, which is a very promising tool for testing the authenticity of food products.
Journal ArticleDOI
A review on the application of chromatographic methods, coupled to chemometrics, for food authentication
Mahnaz Esteki,Jesus Simal-Gandara,Zahra Shahsavari,S. Zandbaaf,Elham Dashtaki,Yvan Vander Heyden +5 more
TL;DR: Chromatographic methods in combination with chemometrics are usually developed and applied throughout the food chain to verify the nature or origin of food, with both targeted (metabolomics) and non-targeted (profiling) approaches.
Journal ArticleDOI
Recent development in the application of analytical techniques for the traceability and authenticity of food of plant origin
TL;DR: This review attempted to highlight the current overview in the application of analytical techniques such as liquid and gas chromatography, isotope ratio and elemental analysis, spectroscopic, DNA based and sensor technologies for the authentication of food of plant origin, with a special focus on geographical origin traceability and authenticity during the last five years.
References
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TL;DR: The Encyclopedia is specifically written to appeal to undergraduate students as well as practitioners, researchers and consumers of information, and provides coverage of every major facet of these two different, but highly integrated disciplines with reference to mean, mode and median.
Journal ArticleDOI
A review of near infrared spectroscopy and chemometrics in pharmaceutical technologies.
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Journal ArticleDOI
Theory and application of near infrared reflectance spectroscopy in determination of food quality
Haiyan Cen,Yong He +1 more
TL;DR: In this article, the authors present an overview of the type of information that can be obtained based on some developed theory and food research of near infrared reflectance spectroscopy (NIRS), and some problems which need to be solved or investigated further are also discussed.
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Modern Multivariate Statistical Techniques: Regression, Classification, and Manifold Learning
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Journal ArticleDOI
Development and Application of a Database of Food Ingredient Fraud and Economically Motivated Adulteration from 1980 to 2010
TL;DR: Olive oil, milk, honey, and saffron were the most common targets for adulteration reported in scholarly journals, and potentially harmful issues identified include spices diluted with lead chromate and lead tetraoxide, substitution of Chinese star anise with toxic Japanese star anISE, and melamine adulterated of high protein content foods.