This review summarizes the use of spectroscopic processes-based analytical tools coupled
with chemometric techniques for the identification of adulterants in edible oil. Investigational …

Currently, the authentication analysis of edible fats and oils is an emerging issue not only by
producers but also by food industries, regulators, and consumers. The adulteration of high …

Authenticity and adulteration detection are primary concerns of various stakeholders, such
as researchers, consumers, manufacturers, traders, and regulatory agencies. Traditional …

The raw materials selection and design of waterproof polymer concrete for steel bridge deck
paving lack clarity regarding the adhesion mechanism and optimal compatibility between …

Fraud creates huge problems for the food industry. One type of fraud is adulteration in order
to reduce costs and increase profitability. Fraud occurs in the starch industry, which is …

With the continuous increase in research on lipids, technologies and the development of
chemical‐analytical methods associated with the characterization and monitoring of different …

Edible oils and fats are crucial components of everyday cooking and the production of food
products, but their purity has been a major issue for a long time. High-quality edible oils are …

Attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy integrated
with chemometrics was effectively applied for the rapid detection and accurate quantification …

Ghee, the most valuable fat is sold at a premium price over other fats and oils. Unscrupulous
sellers take this advantage by mixing it with less expensive fats or oils. The addition of …

Expensive milk such as horse's milk (HM) may be the target of adulteration by other milk
such as goat's milk (GM) and cow's milk (CM). FTIR spectroscopy in combination with …