Journal ArticleDOI
The adulteration of food, lessons from the past, with reference to butter, margarine and fraud
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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
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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
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Journal ArticleDOI
High resolution 13C NMR detection of short‐ and medium‐chain synthetic triacylglycerols used in butterfat adulteration
Gianluca Picariello,Raffaele Sacchi,Olga Fierro,Dominique Melck,Raffaele Romano,Antonello Paduano,Andrea Motta,Francesco Addeo +7 more
TL;DR: In this paper, a robust and efficient method based on high resolution 13C NMR spectroscopy was developed for detecting the adulteration of butterfat with synthetic low and medium-carbon number TAG mixtures.
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The effect of giving certain oils in the daily diet of cows on the composition of butter fat
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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."