The presence of chemical contaminants, toxins, or veterinary drugs in milk, as well as the
adulteration of milk from different species, has driven the development of new tools to …

Infrared (IR) spectroscopy refers to the measurement of absorption of different frequencies of
infrared radiations by foods or solids, liquids, and gases placed in the path of an infrared …

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

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 …

The use of suitable analytical techniques for the detection of adulteration, falsification,
deliberate substitution, and mislabeling of foods has great importance in the industrial …

Urea is naturally present in milk, yet urea is added intentionally to increase milk's nitrogen
content and shelf life. In this study, a total of 50 Ultra heat treatment (UHT) milk samples …

Quality checks, assessments, and the assurance of food products, raw materials, and food
ingredients is critically important to ensure the safeguard of foods of high quality for safety …

A method for detecting raw milk adulteration with acid neutralizers was developed using a
flash gas chromatography electronic nose (FGC E-nose) combined with chemometric …

Fourier transform infrared (FT-IR) spectroscopy combined with chemometric methods was
used to detect multiple adulterants in milk samples simultaneously. PLS-DA (partial least …

Abstract Cyanidin-3-diglycoside-5-glycoside, the major fraction of red cabbage
anthocyanins, is influenced by environmental factors such as pH, oxygen, enzymes, light …