Nowadays, food adulteration and authentication are topics of utmost importance for
consumers, food producers, business operators and regulatory agencies. Therefore, there is …

A large variety of cheeses exist in Brazil, reflecting historical and cultural aspects. Brazilian
artisanal cheeses present differences in the processing, ripening time (when applied), type …

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 …

Artisanal cheeses are highly valued around the world for their distinct sensory
characteristics, thus being prone to adulteration by substituting authentic material for …

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 …

Fourier transform infrared (FTIR) spectroscopy equipped with Attenuated total reflection
(ATR) was employed along with chemometrics to develop the methodology for classification …

Milk is the best and cheapest source of nutrition and hence adulteration in milk is done to
gain economic benefit. Formalin has been added illegitimately in order to increase the shelf …

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 …

This article presents a method for producing hydrogel dressings using high methylated
pectin from apples or citrus, doped with the antiseptic agent, octenidine dihydrochloride …

Artisanal cheeses made with raw milk are highly appreciated products in Brazil. Most of
these cheeses are produced in small facilities across different production regions in the …