Journal ArticleDOI
The adulteration of food, lessons from the past, with reference to butter, margarine and fraud
Reads0
Chats0
TLDR
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
More filters
Journal ArticleDOI
Modern analytical methods for the detection of food fraud and adulteration by food category
Eunyoung Hong,Sang Yoo Lee,Jae Yun Jeong,Jung Min Park,Byung Hee Kim,Kisung Kwon,Hyang Sook Chun +6 more
TL;DR: This review provides current information on the analytical methods used to identify food adulteration in the six most adulterated food categories: animal origin and seafood, oils and fats, beverages, spices and sweet foods, and others (organic food and dietary supplements).
Journal ArticleDOI
Food fraud: policy and food chain
Louise Manning,J.M. Soon +1 more
TL;DR: In this article, the authors discuss the emerging food fraud themes, such as characterization of food fraud, drivers of supply chain fraud, traceability systems and mechanisms for deterrence, and the ongoing development of data centralization systems.
Journal ArticleDOI
Raman spectroscopy coupled with chemometric methods for the discrimination of foreign fats and oils in cream and yogurt.
TL;DR: The performance of Raman spectroscopy with PCA was very promising and can be expected to provide a simple and quick way for the discrimination of foreign fats and oils in both milk cream and yogurt.
Journal ArticleDOI
Non-invasive sensing for food reassurance
TL;DR: The need for an appropriate regulatory framework is emphasized which acts to exclude unwanted components in foods and includes needed components, with sensors as part of a reassurance framework supporting regulation and food chain management.
Journal ArticleDOI
Raman Spectroscopy as a Rapid Tool for Quantitative Analysis of Butter Adulterated with Margarine
Aleksandar Nedeljkovic,Petra Rösch,Jürgen Popp,Jürgen Popp,Jelena Miocinovic,Mira Radovanović,Predrag Pudja +6 more
TL;DR: In this article, the authors used Raman spectroscopy coupled with partial least squares regression to quantify butter adulteration with margarine and showed that the intensity of these peaks decreases with a decreasing margarine content.
References
More filters
The Life and Times of Alfred Henry Allen, Sheffield's First Public Analyst
Peter Clare,Michele Clare +1 more
TL;DR: Alfred Henry Allen as discussed by the authors was one of the first Public Analysts in the United Kingdom and the first appointed by the City of Sheffield, who played a major role in the battle against food adulteration and in promoting food and water safety.
Journal ArticleDOI
On Reichert-Meissl's method of butter analysis, and its application for the examination of butter and butter substitutes
La reorganisation fondamentale de l'association belge des chimistes (1898)
H. Deelstra,R. Fuks +1 more
La Belgique organise en 1894 le premier congrès international de chimie appliquée
H. Deelstra,R. Fuks +1 more
Sir Charles Alexander Cameron (1830-1921) Dublin's Medical Superintendent, Executive Officer of Health, Public Analyst and Inspector of Explosives
TL;DR: His importance at the time can be judged from the report in The Irish Times, March 3, 1921, giving details of the funeral service and procession “whose proportions bore testimony to the esteem in which Sir Charles Cameron was held”.