Journal ArticleDOI
The adulteration of food, lessons from the past, with reference to butter, margarine and fraud
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The history of food adulteration and fraud and attempts at their control from the Middle Ages to date is traced for Belgium and for the UK with special reference to butter and margarine.Abstract:
The history of food adulteration and fraud and attempts at their control from the Middle Ages to date is traced for Belgium and for the UK with special reference to butter and margarine. The development of analytical procedures for the authentication of milk fat is outlined, from those based on the characterisation of fatty acids derived from milk fat in the nineteenth century to chromatographic methods in the next century and the recent rapid spectroscopic approaches. The importance of adequate surveillance programmes to reduce the incidence of food fraud is stressed.read more
Citations
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Electronic tongue and electronic nose for food quality and safety
TL;DR: In this article , it was found that the proportion of electronic tongue and electronic nose employed in food quality control and monitoring in production was the highest, and the superposition operation of two or more intelligent sensory algorithms has become routine.
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DSC coupled with PCA as a tool for butter authenticity assessment
TL;DR: In this article, a differential scanning calorimeter (DSC) was used for the examination of crystallization and melting properties of pure butterfat and its mixtures with PO (2, 5, 10, 15, 20, 25, 30, 35% w/w).
Journal ArticleDOI
The Practising Chemists: A History of the Society for Analytical Chemistry 1874–1974
TL;DR: Chirnside and Hamence as discussed by the authors pointed out that "I know of no branch of chemistry which can compare with chemical analysis if taught as a living science by one who is a master of his subject, and not as a series of tedious prescriptions, abbreviated and condensed into wearisome and soul killing tables."
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The Society of Public Analysts and other Analytical Chemists
TL;DR: The Society of Public Analysts and other Analytical Chemists were regarded as the natural enemies of the dealer, and looked on with fear and suspicion by the dealer as mentioned in this paper, who regarded them as a threat to his profits.
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The use of Raman spectroscopy and chemometrics for the discrimination of lab-produced, commercial, and adulterated cold-pressed oils
TL;DR: In this article, the authors compared lab-produced cold-pressed oil samples of black cumin (CPBCO), almond (CPAO), and walnut (CPWO) with their commercial substitutes.
References
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Journal ArticleDOI
Gas-liquid partition chromatography: the separation and micro-estimation of volatile fatty acids from formic acid to dodecanoic acid
A. T. James,A. J. P. Martin +1 more
TL;DR: Modifications necessary to the theory of Martin & Synge (1941) to allow for the compressibility of the mobile phase are presented and the application of the gas-liquid partition chromatogram to the separation of volatile fatty acids is described.
Journal ArticleDOI
A new form of chromatogram employing two liquid phases: A theory of chromatography. 2. Application to the micro-determination of the higher monoamino-acids in proteins.
A. J. P. Martin,R. L. M. Synge +1 more
Book
Pearson's Composition and Analysis of Foods
Ronald S Kirk,Ronald Sawyer +1 more
TL;DR: In this article, the authors propose a standard analytical methods for food commodities EEC directives and regulations food composition and labelling, food aditives and contaminants, UK reports and regulations.
Journal ArticleDOI
Preparation of Milk Fat Methyl Esters by Alcoholysis in an Essentially Nonalcoholic Solution
TL;DR: In this article, the authors show that the mixture of a 10% solution of milk fat in petroleum ether with 1/2 n methanolic potassium hydroxide or sodium methoxide at room temperature results in the almost instantaneous formation of methyl esters from glyceride fatty acids.