Relevant bibliographies by topics / Food adulteration

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Food adulteration'

Author: Grafiati
Published: 4 June 2021
Last updated: 29 July 2024

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Journal articles on the topic "Food adulteration"

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HABZA-KOWALSKA, EWA, MAŁGORZATA GRELA, MAGDALENA GRYZIŃSKA, and PIOTR LISTOS. "Molecular techniques for detecting food adulteration." Medycyna Weterynaryjna 75, no. 05 (2020): 6260–2020. http://dx.doi.org/10.21521/mw.6261.

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Food adulteration means that substances have been added to food that change its composition and reduce its nutritional value. Food adulteration also includes giving a product a misleading name, providing false information on its composition, date of production or expiry date, and any other incorrect labelling. Numerous cases of food adulteration have been recorded in many countries, including Poland. This has led to the creation of a new field of science, known as ‘green criminology’, to combat violations of food law. Over the years, new techniques for identifying food adulterations have been developed. Originally, these were sensory techniques, which proved unreliable. Later, physical analysis of the product was performed on the basis of information on the label and microscopic examination. Later methods, based on identification of lipids and proteins, were also unreliable due to biochemical changes during processing. These problems prompted scientists to become interested in the potential of DNA testing. Due the stability of DNA and the universal applicability of DNA-based methods to all cells, they are ideal for use in practice. Currently, the most reliable test for detecting food adulteration is PCR, as it is a highly sensitive and specific technique.
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Editorial, JNMA. "Food Adulteration." Journal of Nepal Medical Association 3, no. 4 (January 1, 2003): 258–59. http://dx.doi.org/10.31729/jnma.1068.

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Sook Ling, Tan, Syazwan Hanani Meriam Suhaimy, and Nur Azimah Abd Samad. "Evaluation of fresh palm oil adulteration with recycled cooking oil using GC-MS and ATR-FTIR spectroscopy: A review." Czech Journal of Food Sciences 40, No. 1 (February 24, 2022): 1–14. http://dx.doi.org/10.17221/116/2021-cjfs.

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Palm oil (PO) is an edible vegetable oil that is extracted from the mesocarp of oil palm fruit (Elaeis guineensis), which is known to contain an almost equal proportion of saturated fatty acids (SFAs) and unsaturated fatty acids (USFAs). PO is used globally, because of its wide application as a frying medium. Extracted from the mesocarp of the oil palm fruit, PO needs to be processed to make it of edible quality. However, to meet growing global demand, it is often adulterated with recycled cooking oil (RCO), which is of inedible quality. As the methods of fresh palm olein (FPO) adulteration are sophisticated, it created an urgent need for commensurate analytical techniques with which to detect FPO adulteration. As such, chromatography and spectroscopy are commonly used to detect adulterations in edible oil. Therefore, this study evaluated the efficacy of utilising gas chromatography-mass spectrometry (GC-MS) and attenuated total reflection-Fourier transform infrared (ATR-FTIR) spectroscopy to detect the adulteration of FPO with inedible RCO. Although previous studies attest to the efficacy of utilising GC-MS and ATR-FTIR spectroscopy in adulteration detection, both these techniques only provided specific qualitative and quantitative insights into the compounds present in oil samples. As such, further extensive studies on the application of a variety of adulteration detection methods are needed to provide regulatory authorities with information on the reliability of these modern adulteration detection methods.
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Issa-Issa, Hanán, Francisca Hernández, David López-Lluch, Reyhan Selin Uysal, and Ángel A. Carbonell-Barrachina. "Fondillón Wine Adulteration by Addition of Other Monastrell Wines." Beverages 9, no. 1 (March 20, 2023): 28. http://dx.doi.org/10.3390/beverages9010028.

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Authenticity and traceability are two issues of great importance to quality and food safety in the food industry. For wine producers and authorities, it is essential to know how to detect adulterations because wine is one of the alcoholic beverages most prone to adulteration, as indicated by the European Commission. Fondillón is one of the most important naturally sweet Spanish wines and is certainly the core of the Alicante PDO. Fondillón is a wine that is prone to be adulteration due to its limited production and high price. The aim of this study was to identify potential markers of Fondillón adulteration by mixing it with other Monastrell wines. The experimental results showed that Fondillón is characterized by high concentrations of acetic acid, furfural, benzaldehyde, vitispirane, and TDN and low concentrations of citric, tartaric, and malic acids; a low total phenolic content; and low values of antioxidant activity.
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Mburu, Monica, Clement Komu, Olivier Paquet-Durand, Bernd Hitzmann, and Viktoria Zettel. "Chia Oil Adulteration Detection Based on Spectroscopic Measurements." Foods 10, no. 8 (August 4, 2021): 1798. http://dx.doi.org/10.3390/foods10081798.

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Chia oil is a valuable source of omega-3-fatty acids and other nutritional components. However, it is expensive to produce and can therefore be easily adulterated with cheaper oils to improve the profit margins. Spectroscopic methods are becoming more and more common in food fraud detection. The aim of this study was to answer following questions: Is it possible to detect chia oil adulteration by spectroscopic analysis of the oils? Is it possible to identify the adulteration oil? Is it possible to determine the amount of adulteration? Two chia oils from local markets were adulterated with three common food oils, including sunflower, rapeseed and corn oil. Subsequently, six chia oils obtained from different sites in Kenya were adulterated with sunflower oil to check the results. Raman, NIR and fluorescence spectroscopy were applied for the analysis. It was possible to detect the amount of adulterated oils by spectroscopic analysis, with a minimum R2 of 0.95 for the used partial least square regression with a maximum RMSEPrange of 10%. The adulterations of chia oils by rapeseed, sunflower and corn oil were identified by classification with a median true positive rate of 90%. The training accuracies, sensitivity and specificity of the classifications were over 90%. Chia oil B was easier to detect. The adulterated samples were identified with a precision of 97%. All of the classification methods show good results, however SVM were the best. The identification of the adulteration oil was possible; less than 5% of the adulteration oils were difficult to detect. In summary, spectroscopic analysis of chia oils might be a useful tool to identify adulterations.
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González-Domínguez, Sayago, Morales, and Fernández-Recamales. "Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Method." Foods 8, no. 8 (July 25, 2019): 287. http://dx.doi.org/10.3390/foods8080287.

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The adulteration of virgin olive oil with hazelnut oil is a common fraud in the food industry, which makes mandatory the development of accurate methods to guarantee the authenticity and traceability of virgin olive oil. In this work, we demonstrate the potential of a rapid luminescent method to characterize edible oils and to detect adulterations among them. A regression model based on five luminescent frequencies related to minor oil components was designed and validated, providing excellent performance for the detection of virgin olive oil adulteration.
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Sharma, Ameeta. "Food Adulteration: A Review." International Journal for Research in Applied Science and Engineering Technology V, no. III (March 30, 2017): 686–89. http://dx.doi.org/10.22214/ijraset.2017.3129.

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Amoah, Millicent, Regina Enyonam Adonu, Hannah Opoku, and Mercy Gyamea Atiemoh. "Consumer Awareness on Food Adulteration Practices on the Market and its Challenges." EAS Journal of Humanities and Cultural Studies 5, no. 04 (August 12, 2023): 197–204. http://dx.doi.org/10.36349/easjhcs.2023.v05i04.007.

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Food adulteration has been a problem since the dawn of civilization because it not only lowers the quality of food but also has various negative health impacts. Value evaluation and ensuring consumer protection from fraudulent activities both involve authentic testing of food and adulteration detection of various food products. This study examined consumer’s awareness of food adulteration practices on the market and its challenges. The study sampled 240 shoppers at the Takoradi main in Ghana. The study revealed that though food adulteration has received a lot of media attention, most consumers still lacked a lot of knowledge on what constitutes an adulterant and how to detect it at the household level. Various adulteration practices such as poor handling and packaging of fresh products, excessive use of artificial flavouring and colouring substances, misuse of food additives among others were found to be very common on the market. Challenges of food adulteration such as the lack of adequate technology to detect adulterants in food as well as consumers awareness of procedures to lodge complaints pertaining adulteration were also found. Consumers and food regulatory agencies were hence admonished to ensure that the necessary protocols are followed whenever issues concerning food adulteration occurs.
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Rahman, Md Arifur, Md Zakir Sultan, Mohammad Sharifur Rahman, and Mohammad A. Rashid. "Food Adulteration: a serious public health concern in Bangladesh." Bangladesh Pharmaceutical Journal 18, no. 1 (June 1, 2015): 1–7. http://dx.doi.org/10.3329/bpj.v18i1.23503.

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Adulteration of foods has become a national issue. The problem is not only ignoring the human rights for safer food but also endangering public health seriously with numerous acute and chronic diseases. Our future generation will be seriously affected with vulnerable physical and mental growth inflicted by food adulteration. This paper describes the impact of consumption of adulterated foods on human health and the roles of the concerned authorities to eradicate it. The key objective of this paper is not to blame or undermine anyone. We intend to inform the current scenario of food adulteration and wish to bring a positive change through proper measures by the concerned regulatory authorities.Bangladesh Pharmaceutical Journal 18(1): 1-7, 2015
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Hoque, Majedul. "UNVEILING THE SILENT THREAT: FOOD ADULTERATION IN BANGLADESH." International Journal of Biological Innovations 05, no. 02 (2023): 21–26. http://dx.doi.org/10.46505/ijbi.2023.5203.

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: Food adulteration refers to the mixing, deception, and substitution of various hazardous substances for high-quality ingredients in the production of food. Typically, food is considered contaminated when it lacks essential characteristics or contains substances of poor quality that are harmful to health. Food adulteration in Bangladesh means by the practice of adding hazardous substances, toxic colours or noxious food additives. Most foods in Bangladesh are contaminated with dangerous chemicals at every step of the food chain, from production to consumption, toxic colours, preservative, used oil, unclean water etc, which cause a number of chronic and nonchronic ailments in the consumers. The issue of food adulteration has gotten out of control for the people of Bangladesh. This article discusses the effects of eating contaminated food on one's health as well as the roles played by the relevant authorities in combating the problem. This goal of this review article is not to shake blame at or disparage anyone. The purpose of this literature is to present current situation of food adulteration in Bangladesh and some possible suggestions in brief.
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Dissertations / Theses on the topic "Food adulteration"

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Gu, Youyang. "Food adulteration detection using neural networks." Thesis, Massachusetts Institute of Technology, 2016. http://hdl.handle.net/1721.1/106015.

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Thesis: M. Eng., Massachusetts Institute of Technology, Department of Electrical Engineering and Computer Science, 2016.
This electronic version was submitted by the student author. The certified thesis is available in the Institute Archives and Special Collections.
Cataloged from student-submitted PDF version of thesis.
Includes bibliographical references (pages 99-100).
In food safety and regulation, there is a need for an automated system to be able to make predictions on which adulterants (unauthorized substances in food) are likely to appear in which food products. For example, we would like to know that it is plausible for Sudan I, an illegal red dye, to adulter "strawberry ice cream", but not "bread". In this work, we show a novel application of deep neural networks in solving this task. We leverage data sources of commercial food products, hierarchical properties of substances, and documented cases of adulterations to characterize ingredients and adulterants. Taking inspiration from natural language processing, we show the use of recurrent neural networks to generate vector representations of ingredients from Wikipedia text and make predictions. Finally, we use these representations to develop a sequential method that has the capability to improve prediction accuracy as new observations are introduced. The results outline a promising direction in the use of machine learning techniques to aid in the detection of adulterants in food.
by Youyang Gu.
M. Eng.
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Scordino, Monica. "Food control: quality assurance and protection against adulteration techniques." Doctoral thesis, Università di Catania, 2012. http://hdl.handle.net/10761/1154.

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The quality assessment of agro-food typical of the member states is one of the primary objectives of economic policy and agriculture in the EU. The check on overall quality, according to the specifications and typical products, however, is subject to information gaps that are subject to continuous development of methods of analysis. This has resulted in multiple attempts at adulteration and counterfeiting, which allowed the use of poor quality products and / or different geographical origin and / or non-typical tree species, with consequences for consumers, local producers on "honest" on the preservation of local ecotypes. In this context, this research is a meaningful goal to promote local quality products and protection from the illegal adulteration techniques, providing analytical parameter control from the local reference for the consumer protection. This PhD research was conducted almost entirely in agreement with the laboratory of Catania of Central Inspectorate Department of Protection and Prevention of Fraud quality of food products (ICQRF), considering its growing interest in organic production controls, as well as typical products of denomination of protected and controlled origin, determined by the new supervisory functions assigned to it by the rules mentioned above. In this context, this research has the meaningful objective of health-promoting typical quality products and protection against illegal adulteration techniques, providing analytical control parameter for the protection of the consumer. The work has developed on several fronts, deepening different research topics as individual cases of study: - Characterization of Sicilian peach cultivars with different ripening stages. - Evaluation of bioactive compounds of chinotto extract used in the preparation of commercial soft drinks. - Development of an analytical method for evaluating the adulteration of saffron with the less valuable spices. - Detection of illegal use of short-chain aliphatic amines in the wax coating for fruit for consumption. - Characterization of dansyl-biogenic amines by HPLC-UV-ESI/MS. The analytical results of this PhD thesis have been the subject of communications from different conferences have produced many scientific papers and are currently applied at the ICQRF Laboratory of Catania in food official controls.
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Hossain, Rakia. "Safe Food in Bangladesh: Perception and Influences on Safe Food Purchasing." Thesis, Griffith University, 2020. http://hdl.handle.net/10072/395524.

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Unsafe food is a global concern as it causes significant health risks to a large number of people. It has many and varied short and long-term health impacts such as salmonellosis, shigellosis, typhoid fever and even cancer. Therefore, safe food is the central concern for all stakeholders in the food system from producers to the marketplace to the household where the food is finally consumed. As an end point of the food safety chain, consumers demonstrate various strategies to ensure safe food from purchasing to consumption. Consumers’ food purchasing behaviour is greatly influenced by culture, economy, psychology and lifestyle. Therefore, understanding consumer attitude towards safe food is an important aspect for ensuring safe food and reducing foodborne illnesses in a community. In developing countries like Bangladesh, food contamination and the food adulteration situation are widely known public health issues as well as concerns of growing importance in recent times. However, very little is known about consumer safe food purchasing behaviour in Bangladesh. Hence, this current research attempts to explore primary household food purchasers’ (PHFP) perception of safe food, their information sources of safe food knowledge and application of this knowledge when purchasing safe foods. To evaluate these, the current study applied a mixed method approach where quantitative surveys and qualitative focus group discussions were used as data collection methods. The findings of the study revealed that the primary household food purchaser (PHFP) was more concerned about the usage of chemicals in food and they reported considering chemical food hazards during food purchasing. Among other safe food purchasing factors freshness was found as one of the most important factors. Besides freshness, the PHFP considered appearance, taste, colour, seasonality, origin of the product and expiry date, as features to guide safe food purchasing. More than 50% of the PHFP reported that` safe food has not been diminished in the last five years in Bangladesh. Most of the PHFP relied on friends and family members as their information sources for safe food purchasing. Regardless of their perception, the PHFP showed much concern about safe food, hence, further planning and implementation of food safety related programs, as well as better education about safe food can help to mitigate these issues in this community. A number of recommendations were provided to inform future food safety related programs and additional research that aims to reduce foodborne illnesses in this community.
Thesis (Masters)
Master of Medical Research (MMedRes)
School of Medical Science
Griffith Health
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Narayanan, Deepak. "Building and processing a dataset containing articles related to food adulteration." Thesis, Massachusetts Institute of Technology, 2015. http://hdl.handle.net/1721.1/100641.

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Thesis: M. Eng., Massachusetts Institute of Technology, Department of Electrical Engineering and Computer Science, 2015.
This electronic version was submitted by the student author. The certified thesis is available in the Institute Archives and Special Collections.
Cataloged from student-submitted PDF version of thesis.
Includes bibliographical references (page 69).
In this thesis, I explored the problem of building a dataset containing news articles related to adulteration, and curating this dataset in an automated fashion. In particular, we looked at food-adulterant co-existence detection, query reforumulation, and entity extraction and text deduplication. All proposed algorithms were implemented in Python, and performance was evaluated on multiple datasets. Methods described in this thesis can be generalized to other applications as well.
by Deepak Narayanan.
M. Eng.
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September, Danwille Jacqwin Franco. "Detection and quantification of spice adulteration by near infrared hyperspectral imaging." Thesis, Stellenbosch : University of Stellenbosch, 2011. http://hdl.handle.net/10019.1/6624.

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Thesis (MSc Food Sc)--University of Stellenbosch, 2011.
ENGLISH ABSTRACT: Near infrared hyperspectral imaging (NIR HSI) in conjunction with multivariate image analysis was evaluated for the detection of millet and buckwheat flour in ground black pepper. Additionally, midinfrared (MIR) spectroscopy was used for the quantification of millet and buckwheat flour in ground black pepper. These techniques were applied as they allow non-destructive, invasive and rapid analysis. Black pepper and adulterant (either millet or buckwheat flour) mixtures were made in 5% (w/w) increments spanning the range 0-100% (w/w). The mixtures were transferred to eppendorf tube holders and imaged with a sisuChema short wave infrared (SWIR) pushbroom imaging system across the spectral range of 1000–2498 nm. Principal component analysis (PCA) was applied to pseudo-absorbance images for the removal of unwanted data (e.g. background, shading effects and bad pixels). PCA was subsequently applied to the ‘cleaned’ data. An adulterant concentration related gradient was observed in principal component one (PC1) and a difference between black pepper adulterated with buckwheat and millet was noted in PC4. Four absorption peaks (1461, 2241, 2303 and 2347 nm) were identified in the loading line plot of PC1 that are associated with protein and oil. The loading line plot of PC4 revealed absorption peaks at 1955, 1999, 2136 and 2303 nm, that are related to protein and oil. Partial least squares discriminant analysis (PLS-DA) was applied to NIR HSI images for discrimination between black pepper adulterated with varying amounts of adulterant (millet or buckwheat). The model created with millet adulterated black pepper samples had a classification accuracy of 77%; a classification accuracy of 70% was obtained for the buckwheat adulterated black pepper samples. An average spectrum was calculated for each sample in the NIR HSI images and the resultant spectra were used for the quantification of adulterant (millet or buckwheat) in ground black pepper. All samples were also analysed using an attenuated total reflectance (ATR) Fourier transform (FT) – infrared (IR) instrument and MIR spectra were collected between 576 and 3999 cm-1. PLS regression was employed. NIR based predictions (r2 = 0.99, RMSEP = 3.02% (w/w), PLS factor = 4) were more accurate than MIR based predictions (r2 = 0.56, RMSEP = 19.94% (w/w), PLS factors = 7). Preprocessed NIR spectra revealed adulterant specific absorption bands (1743, 2112 and 2167 nm) whereas preprocessed MIR spectra revealed a buckwheat specific signal at 1574 cm-1. NIR HSI has great promise for both the qualitative and quantitative analysis of powdered food products. Our study signals the beginning of incorporating hyperspectral imaging in the analysis of powdered food substances and results can be improved with advances in instrumental development and better sample preparation.
AFRIKAANSE OPSOMMING: Die gebruik van naby infrarooi hiperspektrale beelding (NIR HB) tesame met veelvoudige beeldanalise is ondersoek vir die opsporing van stysel-verwante produkte (giers en bokwiet) in gemaalde swart pepper. Middel-infrarooi (MIR) spektroskopie is addisioneel gebruik vir die kwantifisering van hierdie stysel-verwante produkte in swart pepper. Albei hierdie tegnieke is toegepas aangesien dit deurdringend van aard is en dit bied nie-destruktiewe sowel as spoedige analise. Swart pepper en vervalsingsmiddel (giers of bokwiet) mengsels is uitgevoer in 5% (m/m) inkremente tussen 0 en 100% (m/m). Eppendorfbuishouers is met die mengsels gevul en hiperspektrale beelde is verkry deur die gebruik van ‘n sisuChema SWIR (kortgolf infrarooi) kamera met ‘n spektrale reikwydte van 1000–2498 nm. Hoofkomponent-analise (HK) is toegepas op pseudo-absorbansie beelde vir die verwydering van ongewenste data (bv. agtergrond, skadu en dooie piksels). Hoofkomponent-analise is vervolgens toegepas op die ‘skoon’ data. Hoofkomponent (HK) een (HK1) het die aanwesigheid van ‘n vervalsingsmiddel konsentrasie verwante gradient getoon terwyl HK4 ‘n verskil getoon het tussen swart pepper vervals met giers en bokwiet. Vier absorpsiepieke (1461, 2241, 2303 en 2347 nm) was geïdentifiseer binne die HK lading stip van HK1 wat met proteïen en olie geassosieer kon word. Die HK lading stip van HK4 het absorpsipieke by 1955, 1999, 2136 en 2303 nm aangedui wat verband hou met proteïen en olie. Parsiële kleinste waarde diskriminant-analise (PKW-DA) is toegepas op die hiperspektrale beelde vir die moontlike onderskeiding tussen swart pepper vervals met verskeie hoeveelhede vervalsingsmiddel (giers of bokwiet). ‘n Klassifikasie koers van 77% is verkry vir die model ontwikkel met giers vervalsde swart pepper terwyl die model ontwikkel met bokwiet vervalsde swarte pepper ‘n klassifikasie koers van 70% bereik het. ‘n Gemiddelde spektrum is bereken vir elke monster in die hiperspektrale beelde en die resulterende spektra is gebruik vir die kwantifisering van vervalsingsmiddels (giers of bokwiet) in gemaalde swart pepper. ‘n ATR FT-IR instrument met spektrale reikwydte van 576-3999 cm-1 is additioneel gebruik vir die analise van alle monsters. Parsiële kleinste waarde regressie is gebruik vir kwantifikasie doeleindes. NIR gebasseerde voorspellings (r2 = 0.99, RMSEP = 3.02% (m/m), PLS faktore = 4) was meer akkuraat as die MIR gebasseerde voorspellings (r2 = 0.56, RMSEP = 19.94% (m/m), PLS faktore = 7). Vooraf behandelde NIR spektra het vervalsingsmiddel verwante absorpsiepieke (1743, 2112 en 2167 nm) aangetoon terwyl vooraf behandelde MIR spektra ‘n bokwiet verwante absorpsiepiek by 1574 cm-1 aangedui het. NIR HB toon goeie potensiaal vir beide kwalitatiewe en kwantitatiewe analise van gepoeierde voedsel produkte. Ons studie kan gesien word as die begin van die inkorporasie van hiperspektrale beelding in die analise van gepoeierde voedsel material en verbeterde resulte kan verkry word deur die vordering in instrumentasie ontwikkeling en verbeterde monstervoorbereiding.
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Pillsbury, Laura Anne. "Food cultures, total diet studies and risk management implications for global food policy and public health /." Connect to this title, 2008. http://scholarworks.umass.edu/theses/157/.

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Surendera, Babu Aruna. "Food safety communication in Nevada needs assessment /." abstract and full text PDF (free order & download UNR users only), 2006. http://0-gateway.proquest.com.innopac.library.unr.edu/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqdiss&rft_dat=xri:pqdiss:1433410.

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Kulas, Megan. "Policy responses to reduce the opportunity for horsemeat adulteration fraud: the case of the European Union." Thesis, Kansas State University, 2014. http://hdl.handle.net/2097/18243.

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Master of Science
Department of Diagnostic Medicine/Pathobiology
Justin Kastner
Food production is changing in response to an expanding global population. The ability to distribute and process ingredients amongst many individuals and countries has brought economic benefits while also creating new problems. By increasing the complexity of the supply chain, the food industry has birthed new dynamics, thus creating new opportunities for contamination, fraud, and other threats. One threat dynamic is the varying levels of food safety and quality control at different nodes along a supply chain. Contaminations pinpoint weaknesses of a supply chain, and such weaknesses could be exploited for harm. One way foods are intentionally contaminated is through food fraud. Food fraud involves substitution, mislabeling, dilution, and other means of criminal deception. Routine testing by an independent science-based group led to the discovery of one the largest scales of substitution and mislabeling in history—the 2013 adulteration of beef products with horsemeat. Commonly referred to as the horsemeat scandal of 2013, this important event in the history of the global food system affected several regions, hundreds of products, and thousands of retailers and consumers. To date, this scandal was one of the largest incidents of food fraud. Mostly based in the European Union, the horsemeat scandal prompted the European Commission to take regulatory action. The European Union’s policy response included the creation of a five-point plan that addresses the different facets associated with the scandal. The five-point plan sought to strengthen food fraud prevention; testing programs; horse passports; official control, implementation, penalties; and origin labelling. The five-point plan is intended to decrease the fraud opportunity for the adulteration of beef with horsemeat. According to the crime triangle, a concept frequently cited in the field of criminology, fraud opportunity has three main elements: the victims, the fraudsters, and the guardian and hurdle gaps. When any of these elements change, the opportunity for a fraudster to commit a crime also changes. The research question of this thesis explores the policy responses of the European Commission. The Commission’s five-point plan targets the three elements of fraud opportunity; therefore, future fraud opportunity for the adulteration of beef products with horsemeat will theoretically decrease.
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Mendenhall, Ivan Von. "Rapid Determination of Milk Components and Detection of Adulteration Using Fourier Transform Infrared Technology." DigitalCommons@USU, 1991. https://digitalcommons.usu.edu/etd/5367.

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Absorption bands responding to changes in fat, protein, and lactose concentrations in milk were determined. The effects of milk fat variation and lipolysis on the infrared spectrum were studied. Absorbances from 1283 to 1100 cm-1 correlated with fat, protein, and lactose concentration and showed a low response to milk fat variation and lipolysis. A Fourier transform infrared spectrometer equipped with an attenuated total internal reflectance cell was calibrated using these absorption band s, partial least squares statistics, and milk samples from herds in Minnesota. When the fat, protein, and lactose concentrations in these samples were predicted, the standard deviations of difference (reference - infrared) were .22, .06, and .02% . When the fat, protein, and lactose concentrations in a separate set of samples from herds in California were predicted, the standard deviations of difference were 1.23, .10, and .07%. Substitution of a 15 μm pathlength transmission cell for the attenuated total internal reflectance cell changed the standard deviations of difference to .07, .11, and .06% in the calibration (Minnesota) samples and .09, .10, and .16% in the validation (California) samples. Infrared spectroscopy was used to measure whey powder in an adulterated sample of nonfat dry milk. Mixtures of nonfat dry milk containing whey powder at various concentrations were analyzed using absorption bands between 1400 and 1200 cm-1 in the infrared spectrum. There was a strong correlation (r > .99) between predicted and measured concentrations of whey powder in adulterated samples. Accuracy was not affected by processing conditions , source of nonfat dry milk, and origin of whey powder. A rapid method for detecting soybean oil in process cheese was developed. The infrared spectrum of each sample was collected using an accessory designed for analysis of solid samples. A linear relationship fit (= .98) when the ratio of absorbance at 2957 and 2852 cm-1 was plotted versus percent adulteration.
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Di, Anibal Carolina Vanesa. "Determination of banned sudan dyes in culinary spices through spectroscopic techniques and multivariate analysis." Doctoral thesis, Universitat Rovira i Virgili, 2011. http://hdl.handle.net/10803/52794.

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La presente tesis esta focalizada en el desarrollo de métodos analíticos para determinar la adulteración de especias culinarias con colorantes Sudan I, II, III y IV. Estos colorantes están prohibidos como aditivos para uso alimentario por la legislación europea ya que son carcinógenos. Las metodologías analíticas desarrolladas están basadas en el uso de técnicas espectroscópicas como UV-visible, Resonancia Magnética de protón y Raman junto con tratamiento multivariante de los datos obtenidos. En relación al análisis multivariante, como principal objetivo se planteó el establecimiento de modelos de clasificación y posteriormente se utilizaron diversas herramientas quimiométricas con el objetivo de mejorar los resultados de clasificación: análisis exploratorio de datos, métodos de selección de variables y procesamiento de espectros, estrategias de fusión de datos y métodos de transferencia (estandarización).
This thesis is focused at developing multivariate analytical screening methodologies for determining the adulteration of culinary spices with Sudan I, II, III and IV dyes. Such dyes are prohibited to be used as additive in foods according to the European legislation because they are Class 3 carcinogens. The proposed methodologies are based on the use of spectroscopic techniques such as UV-Visible, 1H-NMR and Raman along with multivariate data treatment. The applied chemometric tools include the establishment and application of supervised classification techniques combined with exploratory data analysis, data processing and variable selection techniques to extract the maximum possible information from the spectral data. Otherwise some strategies to improve the classification have been evaluated such as data fusion strategies and multivariate transfer (standardization) methods.
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Books on the topic "Food adulteration"

1

Gupta, S. R. Prevention of food adulteration programme. New Delhi: National Institute of Health and Family Welfare, 2005.

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Nijhawan, V. K., Manmohan Lal Sarin, and Bharti Seth. Food adulteration digest, 1984-2000. Delhi: Vinod Publications, 2001.

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Sharma, Prachi. Food adulteration in Rajasthan: An economic analysis. Delhi: Gaur Publishers & Distributors, 2010.

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Malik, Sumeet. Handbook of food adulteration and safety laws. Lucknow: Eastern Book Co., 2011.

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Steven, Nagy, Attaway John A. 1930-, and Rhodes Martha E, eds. Adulteration of fruit juice beverages. New York: M. Dekker, 1988.

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1942-, Finley John W., Robinson Susan F. 1946-, Armstrong David J. 1942-, American Chemical Society. Division of Agricultural and Food Chemistry., and American Chemical Society Meeting, eds. Food safety assessment. Washington, D.C: American Chemical Society, 1992.

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Raynes, Paul M. State programs and services in food and drug control. Rockville, Md: Dept. of Health and Human Services, Public Health Service, Food and Drug Administration, 1991.

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India. The Prevention of Food Adulteration Act & Rules: As on 31.05.2008. New Delhi: Confederation of Indian Industry, 2008.

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Steven, Nagy, and Wade Robert L. 1939-, eds. Methods to detect adulteration of fruit juice beverages. Auburndale, Fla: Agscience, 1994.

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Watson, D. H. Food chemical safety. Boca Raton, Fla: CRC Press, 2001.

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Book chapters on the topic "Food adulteration"

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Dennis, Abigail. "Food Adulteration." In The Palgrave Encyclopedia of Victorian Women’s Writing, 592–96. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-78318-1_292.

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Cozzolino, Daniel. "Food Adulteration." In Spectroscopic Methods in Food Analysis, 353–62. Boca Raton, FL : CRC Press, Taylor & Francis Group, 2017.: CRC Press, 2017. http://dx.doi.org/10.1201/9781315152769-13.

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Dennis, Abigail. "Food Adulteration." In The Palgrave Encyclopedia of Victorian Women's Writing, 1–5. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-02721-6_292-1.

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Sanchez, Marc C. "Adulteration." In Food Science Text Series, 69–99. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-12472-8_3.

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Sanchez, Marc C. "Adulteration." In Food Science Text Series, 69–100. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-71703-6_3.

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Tsagkaris, Aristidis S., Constantinos A. Papachristidis, Georgios P. Danezis, and Constantinos A. Georgiou. "Adulteration Stories." In Food Authentication, 423–29. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781118810224.ch14.

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Kamruzzaman, M. "Food Adulteration and Authenticity." In Food Safety, 127–48. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-39253-0_7.

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Ajayi, Ebenezer I. O. "Food Preservation, Spoilage and Food Adulteration." In Nutrition and Diet in Health, 40–53. Boca Raton: CRC Press, 2024. http://dx.doi.org/10.1201/9781003361497-6.

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Hazra, Tanmay, Rohit G. Sindhav, C. H. V. K. Sudheendra, and Vimal M. Ramani. "Milk Adulteration: Current Scenario and Challenges." In Biological and Chemical Hazards in Food and Food Products, 143–66. New York: Apple Academic Press, 2022. http://dx.doi.org/10.1201/9781003189183-8.

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Gupta, Karan, and Nitin Rakesh. "IoT-Based Solution for Food Adulteration." In Proceedings of First International Conference on Smart System, Innovations and Computing, 9–18. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-10-5828-8_2.

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Conference papers on the topic "Food adulteration"

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Kovacs, Zoltan, George Bazar, Behafarid Darvish, Frederik Nieuwenhuijs, and Isabel Hoffmann. "Simultaneous detection of melamine and urea in gluten with a handheld NIR scanner." In OCM 2017 - 3rd International Conference on Optical Characterization of Materials. KIT Scientific Publishing, 2017. http://dx.doi.org/10.58895/ksp/1000063696-2.

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The standard analytical methods for the determination of total protein content, which is an important measure of quality in many food products, can be easily miss leaded by adding nitrogen deriving from different source driving to serious adulteration of the various foods. Therefore, there is an immense need to develop rapid method to detect multiple adulterations with handheld instruments. The objective of the present work is to develop multivariate models for simultaneous prediction of melamine and urea in wheat gluten samples with a handheld NIR scanner. Wheat gluten samples from ten different manufacturers from different part of the world were mixed with melamine and urea in different ratios to provide a robust enough sample set for spectral data acquisition. In spite of the natural separation based on the geographical origin of the gluten samples it was possible to build accurate models for simultaneous quantification of common food adulterants, melamine and urea, in multiple mixtures of gluten. The results show Tellspec Enterprise Food Sensor as a rapid, cost effective and user friendly tool can be used for the determination of melamine and urea adulteration in wheat gluten down to 1% concentration.
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Perumal, B., Subash Balaji A, Vijaya Dharshini M, Aravind C, J. Deny, and R. Rajasudharsan. "Detection of Food Adulteration using Arduino IDE." In 2021 Second International Conference on Electronics and Sustainable Communication Systems (ICESC). IEEE, 2021. http://dx.doi.org/10.1109/icesc51422.2021.9532720.

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Natarajan, Sowmya, and Vijayakumar Ponusamy. "A Review on Quantification of Food Adulteration Detection." In 2021 Smart Technologies, Communication and Robotics (STCR). IEEE, 2021. http://dx.doi.org/10.1109/stcr51658.2021.9588915.

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Chen, Miao-Sheng, Ching-Yi Lin, and Po-Yu Chen. "Model design to analyze food safety regulations on food adulteration in Taiwan." In The 2nd Annual 2016 International Conference on Mechanical Engineering and Control System (MECS2016). WORLD SCIENTIFIC, 2017. http://dx.doi.org/10.1142/9789813208414_0058.

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Kashani Zadeh, Hossein, Mitchell Sueker, Sayed Asaduzzaman, Nicholas MacKinnon, Gregory Bearman, Jianwei Qin, Rosalee S. Hellberg, et al. "Multimode spectroscopy for food quality, adulteration, and traceability (QAT) applications." In Sensing for Agriculture and Food Quality and Safety XVI, edited by Moon S. Kim and Byoung-Kwan Cho. SPIE, 2024. http://dx.doi.org/10.1117/12.3014191.

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Dhangar, Vijay D., Pravin V. Dhole, Sulochana D. Shejul, and Bharti W. Gawali. "Assessment of Adulteration from Food Products using ASD Field Spec4." In 2023 IEEE International Conference on Contemporary Computing and Communications (InC4). IEEE, 2023. http://dx.doi.org/10.1109/inc457730.2023.10262925.

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Ismail, Shereen, Mitchell Sueker, Sayed Asaduzzaman, Hassan Reza, Fartash Vasefi, and Hossein Kashani Zadeh. "Seafood quality, adulteration, and traceability technology integrated with blockchain supply chain." In Sensing for Agriculture and Food Quality and Safety XVI, edited by Moon S. Kim and Byoung-Kwan Cho. SPIE, 2024. http://dx.doi.org/10.1117/12.3014185.

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Clapper, Gina, and Tongtong Xu. "Mitigation of Avocado Oil Adulteration – the Food Chemicals Codex Identity Standard." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.205.

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Sneha, S., S. Surjith, and S. M. Alex Raj. "A Review on Food Adulteration Detection Techniques: Methodologies, Applications, and Challenges." In 2023 International Conference on Control, Communication and Computing (ICCC). IEEE, 2023. http://dx.doi.org/10.1109/iccc57789.2023.10165065.

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Fiorani, Luca, Florinda Artuso, Isabella Giardina, Marcello Nuvoli, and Fabio Pollastrone. "Application of quantum cascade laser to rapid detection of food adulteration." In XV International Conference on Pulsed Lasers and Laser Applications, edited by Victor F. Tarasenko, Anton V. Klimkin, and Maxim V. Trigub. SPIE, 2021. http://dx.doi.org/10.1117/12.2605801.

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Reports on the topic "Food adulteration"

1

Gafner, Stefan, and Josef Brinckmann. Adulteration of European Elder (Sambucus nigra) Berries and Berry Extracts. ABC-AHP-NCNPR Botanical Adulterants Prevention Program, June 2023. http://dx.doi.org/10.59520/bapp.bapb/dgms7687.

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This bulletin aims to provide general information on European elder (Sambucus nigra, syn. S. nigra subsp. nigra) berry (often spelled “elderberry”) and berries from other Sambucus species in commerce, such as American elder (S. canadensis, syn. S. nigra subsp. canadensis), blue elder (S. cerulea, syn. S. nigra subsp. cerulea), and dwarf elder (S. ebulus), and berry extracts as ingredients in dietary supplements and food products and summarize the available information on adulteration, mislabeling, counterfeiting, and fraud of elder berry extract and its products (e.g. capsules, syrups, et al.). It also provides information on trade and market dynamics, laboratory methods for detecting adulteration, and economic and safety implications for the consumer, health professional, and industry. It may be used as guidance for quality control personnel, members of the international phytomedicine and botanical supplement industries, and the extended natural products community in general.
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Shulha, Oleksandr. English Lavender Essential Oil Laboratory Guidance Document. ABC-AHP-NCNPR Botanical Adulterants Prevention Program, September 2023. http://dx.doi.org/10.59520/bapp.lgd/dhaf0609.

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Lavender oil obtained from the flowers of English lavender (Lavandula angustifolia Mill., Lamiaceae) is widely used in the production of fragrances, cosmetics, food, beverage products, and pharmaceuticals. The essential oil (EO) is used orally, by inhalation as a sleep aid, and can be applied topically for skin treatment. Adulteration of lavender oil is considered to be widespread due to high product demand and lower prices for chemically similar EOs and compounded fragrances. Some of the known adulterants are EOs from spike lavender (Lavandula latifolia Medik.) or lavandin (Lavandula × intermedia Emeric ex Loisel, syn. Lavandula angustifolia Mill. × Lavandula latifolia Medik.), vegetable oils, glycols, and naturally occurring volatile compounds from lower-cost sources (linalool, linalyl acetate, lavandulyl acetate). This Laboratory Guidance Document (LGD) presents a review of various analytical methods used to detect adulteration of EO of English lavender with lavandin, spike lavender, linalool and linalyl acetate-rich EOs, terpenes, and other chemicals. This document can be used in conjunction with the “Adulteration of English Lavender (Lavandula angustifolia) EO Botanical Adulterants Prevention Bulletin” published by the ABC-AHP-NCNPR Botanical Adulterants Prevention Program in 2020.
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Kupina, Steve, Mark Kelm, Maria Monagas, and STEFAN GAFNER. Grape Seed Extract Laboratory Guidance Document. ABC-AHP-NCNPR Botanical Adulterants Prevention Program, February 2019. http://dx.doi.org/10.59520/bapp.lgd/dozo2637.

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Grape Seed Extract (GSE) has received acceptance almost globally as an ingredient for human consumption. It is one of the more widely used botanical extracts, due to increasing scientific findings supporting health benefits. However, it remains a specialty item relative to global commodities. In the United States, GSE has ranked among the top 20 best-selling dietary supplements in the Food, Drug and Mass Market channel. The motivation behind purposeful adulteration in commercial products is financial gain (also known as economically motivated adulteration) and to increase the concentration in proanthocyanidins (PACs) as primary marker compounds as a means to contribute to the misperception of quality. Adulterants include other PAC-rich materials, which are available at lower cost. Thus, a bulk distributor of GSE or another manufacturer along the value chain can take advantage of the chemical similarity between GSE and peanut skin extract since the spectrophotometric assays typically used in industry are not specific enough to discriminate between grape seed PACs and PACs from other plant extracts. Due to reliance on non-specific proximate assays across the value-chain, adulteration can go undetected downstream in the commodity chain, such as those involved in distribution, packaging, wholesale, and retail sales. This laboratory guidance document presents a review of the various analytical technologies and methods used to differentiate between grape seed extracts and potential adulterants.
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