The adulteration of food, lessons from the past, with reference to butter, margarine and fraud
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Cites background or methods from "The adulteration of food, lessons f..."
...Chromatographic techniques are the most straightforward means of detecting butter adulteration with foreign fats and oils (Deelstra et al. 2014), and the gas chromatographic analysis of triglycerides is officially recognized as a reference method (ISO/IDF 2010)....
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...Spectroscopy, including near-infrared (NIR) and midinfrared (MIR) absorption spectroscopy as well as Raman spectroscopy, established itself as method of choice for quality control purposes because of its rapidity and ease of use (Deelstra et al. 2014; Koca et al. 2010)....
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...This long-lasting issue leads to the fact that consumers, industry and authorities are becoming increasingly aware of food adulteration (Deelstra et al. 2014; Spink and Moyer 2011; Tähkäpää et al. 2015)....
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...control purposes because of its rapidity and ease of use (Deelstra et al. 2014; Koca et al. 2010)....
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References
1,513 citations
"The adulteration of food, lessons f..." refers background in this paper
...In 1952, James and Martin further developed GC by separating the volatile fatty acids from formic to dodecanoic [198]....
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859 citations
"The adulteration of food, lessons f..." refers background in this paper
...1 3 developments in the preparation of fatty acid methyl esters for GC [199]....
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...Hydrogenated fats/oils, often used in nondairy spreads, are detectable by the presence of trans-fatty acids [199]....
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...For example, there were extensive experimental details in the 1991 edition of “Pearson”, the food analyst’s vade mecum, on the RPK method [199]....
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596 citations
"The adulteration of food, lessons f..." refers methods in this paper
...An IUPAC method, based on that of Christopherson and Glass, uses 2M methanolic potassium hydroxide to hydrolyse and methylate the fatty acids which are extracted into heptane for GC [202]....
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