Book ChapterDOI
Food authenticity and fraud
Romdhane Karoui
- pp 499-517
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TLDR
This chapter discusses the various types of food adulteration and similar fraudulent practices, with details of methods of detection.Abstract:
The relative potential of various technologies for the confirmation of food authenticity and quality will be discussed. The potential and ease of application of the techniques in industrial and laboratory settings that have found new applications in the field of quality assurance will be covered. The use of specific techniques coupled with chemometric tools for the classification of unknown food samples and/or the prediction of some physicochemical properties will also be included in this chapter. The techniques that will be discussed are spectroscopy [Ultraviolet–visible (UV-Vis), near infrared (NIR), middle infrared (MIR), and Raman)], isotopic analysis, chromatography, mass spectrometry (MS), and its combinations with chromatography, electronic nose, polymerase chain reaction (PCR), enzyme-linked immunosorbent assay, and thermal analysis. Some examples will illustrate that there has always been a risk of fraud, since food became a trade object. This chapter will discuss the various types of food adulteration and similar fraudulent practices, with details of methods of detection. Most of the research studies from 2011 till date will be included in this chapter. For the studies conducted before 2011, we recommend the reader to refer to the first edition of this book.read more
Citations
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Journal ArticleDOI
Electronic noses and tongues to assess food authenticity and adulteration
TL;DR: The use of both types of e- devices in this field has been steadily increasing along the present century, mainly due to the fact that their efficiency has been significantly improved as important developments are taking place in the area of data handling and multivariate data analysis methods.
Journal ArticleDOI
Application of High Resolution Mass Spectrometric methods coupled with chemometric techniques in olive oil authenticity studies - A review
TL;DR: The objective of this review is to demonstrate the analytical performance of High Resolution Mass Spectrometry (HRMS) in the field of food authenticity assessment, allowing the determination of a wide range of food constituents with exceptional identification capabilities.
Journal ArticleDOI
The Current Status of Process Analytical Technologies in the Dairy Industry
TL;DR: In this article, the authors explore the potential of Process Analytical Technology (PAT) in the dairy sector including appropriate instrumentation, analysis methods, the use of underlying models, and broad strategies to facilitate the real-time release of product.
Journal ArticleDOI
Olive oil authenticity studies by target and nontarget LC–QTOF-MS combined with advanced chemometric techniques
TL;DR: A novel reversed-phase ultra high performance liquid chromatography–electrospray ionization quadrupole time of flight tandem mass spectrometry analytical method was developed that uses target, suspect, and nontarget screening strategies coupled with advanced chemometric tools for the investigation of the authenticity of extra virgin olive oil.
Journal ArticleDOI
Development of electronic nose (Shrimp-Nose) for the determination of perishable quality and shelf-life of cultured Pacific white shrimp (Litopenaeus Vannamei)
Parthasarathy Srinivasan,Jeyashakila Robinson,Jeyasekaran Geevaretnam,John Bosco Balaguru Rayappan +3 more
TL;DR: Shrimp-Nose has been designed and developed using six partially selective metal oxide-based gas sensors (TGS 880, 823, 826, 2600, 2602, and 822) for the rapid freshness assessment as mentioned in this paper.
References
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BookDOI
Differential scanning calorimetry
TL;DR: Theoretical Fundamentals of Differential Scanning Calorimeters and Modes of Operation are studied, as well as applications of differential scanning calorimetry, and evaluation of the performance of a Differential scanning Calorimeter.
Book
Near infrared spectroscopy in food analysis
TL;DR: A consideration of infrared spectrophotometry for food analysis was made by AJ MacLeod as discussed by the authors in his book Instrumental Methods of Food Analysis (IMFA) published in 1970.
Journal ArticleDOI
Recent technological advances for the determination of food authenticity
TL;DR: In this article, the relative potential of various technologies for the confirmation of food authenticity and quality are discussed in terms of their potential ease of application in an industrial setting, and the use of specific techniques with chemometric analysis for the classification of food samples based on quality attributes is also included in this review.
Journal ArticleDOI
Determination of food authenticity by enzyme-linked immunosorbent assay (ELISA)
TL;DR: This work intends to provide an updated and extensive overview on the applications of ELISA techniques for meat, fish and milk species discrimination; fruit juice labeling authentication; genetically modified and irradiated food detection; feedstuffs origin and allergen ingredients identification.
Journal ArticleDOI
Mid-infrared spectroscopy coupled with chemometrics: a tool for the analysis of intact food systems and the exploration of their molecular structure-quality relationships - a review
TL;DR: While it is true that near-infrared (NIR) spectroscopy has achieved greater uptake by the food industry, reported applications of MIR in this sector have increased over the past decade or more.