[HTML][HTML] Assessment of cheese frauds, and relevant detection methods: A systematic review
A Abedini, M Salimi, Y Mazaheri, P Sadighara… - Food Chemistry: X, 2023 - Elsevier
Dairy products are widely consumed in the world due to their nutritional and functional
characteristics. This group of food products are consumed by all age groups due to their …
characteristics. This group of food products are consumed by all age groups due to their …
Analytical methods combined with multivariate analysis for authentication of animal and vegetable food products with high fat content
Background Food fraud is described as a violation of food law, which is intentionally
committed to get an economic or financial gain through the consumer's swindle resulting in …
committed to get an economic or financial gain through the consumer's swindle resulting in …
Differential scanning calorimetry coupled with machine learning technique: An effective approach to determine the milk authenticity
Differential scanning calorimetry (DSC) coupled with machine-learning tools (random forest,
gradient boosting machine, and multilayer perceptron, RF, GBM, MLP) were used to detect …
gradient boosting machine, and multilayer perceptron, RF, GBM, MLP) were used to detect …
Portable near-infrared (NIR) spectrometer and chemometrics for rapid identification of butter cheese adulteration
ML da Silva Medeiros, AF Lima, MC Gonçalves… - Food Chemistry, 2023 - Elsevier
Artisanal cheeses are highly valued around the world for their distinct sensory
characteristics, thus being prone to adulteration by substituting authentic material for …
characteristics, thus being prone to adulteration by substituting authentic material for …
Machine learning-guided REIMS pattern recognition of non-dairy cream, milk fat cream and whipping cream for fraudulence identification
Y Cui, W Lu, J Xue, L Ge, X Yin, S Jian, H Li, B Zhu… - Food Chemistry, 2023 - Elsevier
The illegal adulteration of non-dairy cream in milk fat cream during the manufacturing
process of baked goods has significantly hindered the robust growth of the dairy industry. In …
process of baked goods has significantly hindered the robust growth of the dairy industry. In …
Food authentication, current issues, analytical techniques, and future challenges: A comprehensive review
Food authentication and contamination are significant concerns, especially for consumers
with unique nutritional, cultural, lifestyle, and religious needs. Food authenticity involves …
with unique nutritional, cultural, lifestyle, and religious needs. Food authenticity involves …
Differential calorimetry scanning: current background and application in authenticity of dairy products
Highlights•A current background for use of DSC to detect fraud in dairy products is
shown.•Different adulterants can be detected in dairy products by DSC.•DSC is an efficient …
shown.•Different adulterants can be detected in dairy products by DSC.•DSC is an efficient …
Rapid detection of milk fat adulteration in yoghurts using near and mid-infrared spectroscopy
Both Fourier-transform near-infrared (FT-NIR) and mid-infrared (FT-MIR) spectroscopy with
chemometrics were used for the fast detection of milk fat adulteration in yoghurts without …
chemometrics were used for the fast detection of milk fat adulteration in yoghurts without …
Dielectric spectroscopy‐based characterisation of different types of Paneer (Indian cottage cheese) in terms of texture, microstructure and functional groups
K Kumari, SK Chakraborty, A Sudhakar… - … Journal of Dairy …, 2023 - Wiley Online Library
Different variants of Paneer were prepared with cow milk (CM), buffalo milk (BM), skimmed
milk powder (SMP) and blends (40: 60, 50: 50, 60: 40) of SMP with CM/BM. The Paneer …
milk powder (SMP) and blends (40: 60, 50: 50, 60: 40) of SMP with CM/BM. The Paneer …
Seed oil detection in extra virgin olive oil by differential scanning calorimetry
LH Pereira, J Pereira, JS Garcia… - Journal of Thermal …, 2023 - Springer
The aim of this work was to develop and apply an analytical method to detect adulterants in
Extra Virgin Olive Oil (EVOO) using DSC with controlled cooling and partial least squares …
Extra Virgin Olive Oil (EVOO) using DSC with controlled cooling and partial least squares …