In today's era of increased food consumption, consumers have become more demanding in
terms of safety and the quality of products they consume. As a result, food authorities are …

Adulteration and fraud are amongst the wrong practices followed nowadays due to the
attitude of some people to gain more money or their tendency to mislead consumers …

Milk is one of the main foods present in the human diet. It is a good source of many essential
nutrients; however, milk is among the most adulterated food globally. This study investigated …

To achieve rapid on-site identification of raw milk adulteration and simultaneously quantify
the levels of various adulterants, we combined Raman spectroscopy with chemometrics to …

An in-situ monitoring model of alcoholic fermentation based on Raman spectroscopy was
developed in this study. The optimized acquisition parameters were an 80 s exposure time …

Fluorescence spectroscopy with chemometric tools was used to check the milk
authentication against the fraudulent addition of whey. Different commercial kinds of milk …

Interactive technologies that shape the traditional human-food experiences are being
explored under the emerging field of Human-Food Interaction (HFI). A key challenge in …

The technologies used for the characterization and quantitative analysis of dairy products
based on Raman spectroscopy have developed rapidly in recent years. At the level of …

Quality assessment of milk which is a comprehensive source of nutrients for humans and an
important raw material for other dairy products is required in the dairy industry. Rapid, cost …

Vibrational spectroscopy is a nondestructive analysis technique that depends on the
periodic variations in dipole moments and polarizabilities resulting from the molecular …