Major food adulteration and contamination events seem to occur with some regularity, such
as the widely publicised adulteration of milk products with melamine and the recent …

Nuclear magnetic resonance (NMR) spectroscopy is one of the most common investigative
techniques used by both chemists and biochemists to identify molecular structures as well …

abstract Although being one of the most vulnerable and perishable products, fish and other
seafoods provide a wide range of health-promoting compounds. Recently, the growing …

Abstract In the Islamic and Jewish religions, there are various restrictions that should be
followed in order for food products to be acceptable. Some food items like pork or dog meat …

Food fraud is a matter of major concern as many foods and beverages do not follow their
labelling. Because of economic interests, as well as consumers' health protection, the …

We propose a very simple and fast method for detecting Sudan dyes (I, II, III and IV) in
commercial spices, based on characterizing samples through their UV–visible spectra and …

The intrinsically complex nature of fish and seafood, as well as the complicated organisation
of the international fish supply and market, make struggle against counterfeiting and …

Nuclear magnetic resonance (NMR) is a rapid, accurate and non-invasive technology and
widely used to detect the quality of food, particularly to fruits and vegetables, meat and …

Background Fish oils are good sources of omega-3 and omega-6 polyunsaturated fatty
acids (ω-3 and ω-6 PUFA) having beneficial effects to human health; therefore, fish oils …

Authenticity and traceability of food products are of primary importance at all levels of the
production process, from raw materials to finished products. Authentication is also a key …