Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 97, Issue 12, Pages 3877-3896Publisher
WILEY
DOI: 10.1002/jsfa.8364
Keywords
food authentication; adulteration; fraud; food categories; analytical methods; geographical origin
Funding
- Ministry of Food and Drug Safety, Korea [14162MFDS971]
- National Research Council of Science & Technology (NST), Republic of Korea [E0123200-06, E0123200] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
- National Research Foundation of Korea [22A20153613139] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
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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 (e.g. honey), grain-based food, and others (organic food and dietary supplements). The analytical techniques (both conventional and emerging) used to identify adulteration in these six food categories involve sensory, physicochemical, DNA-based, chromatographic and spectroscopic methods, and have been combined with chemometrics, making these techniques more convenient and effective for the analysis of a broad variety of food products. Despite recent advances, the need remains for suitably sensitive and widely applicable methodologies that encompass all the various aspects of food adulteration. (c) 2017 Society of Chemical Industry
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