This review provides current information on the analytical methods used to identify food
adulteration in the six most adulterated food categories: animal origin and seafood, oils and …

Today virgin and extra-virgin olive oil (VOO and EVOO) are food with a large number of
analytical tests planned to ensure its quality and genuineness. Almost all official methods …

Fraud in the global food supply chain is becoming increasingly common due to the huge
profits associated with this type of criminal activity. Food commodities and ingredients that …

Short wave near infrared spectroscopy (NIR) method was used to detect the presence of lard
adulteration in palm oil. MicroNIR was set up in two different scan modes to study the effect …

The main objective of this work was to develop a novel dimensionality reduction technique
as a part of an integrated pattern recognition solution capable of identifying adulterants such …

Honey is a high value food commodity with recognized nutraceutical properties. A primary
driver of the value of honey is its floral origin. The feasibility of applying multivariate data …

The aims of the current study were to evaluate the best technique for total phenolic
extraction from Lavandula pubescens (Lp) and its application in vegetable oil industries as …

Highlights•Adulteration of food ingredients and raw materials.•High throughput untargeted
adulteration control by NIR spectroscopy.•Multivariate discriminant methods.International …

Cold pressed rapeseed oil (CPRO) is a relatively recent development in rapeseed
processing, which produces a quality product with a high market value. High field NMR (400 …

Authentication of extra virgin olive oil (EVOO) is an important topic for olive oil industry. The
fraudulent practices in this sector are a major problem affecting both producers and …