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  • Title: Modern analytical methods for the detection of food fraud and adulteration by food category.
    Author: Hong E, Lee SY, Jeong JY, Park JM, Kim BH, Kwon K, Chun HS.
    Journal: J Sci Food Agric; 2017 Sep; 97(12):3877-3896. PubMed ID: 28397254.
    Abstract:
    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 fats, beverages, spices and sweet foods (e.g. honey), grain-based food, and others (organic food and dietary supplements). The analytical techniques (both conventional and emerging) used to identify adulteration in these six food categories involve sensory, physicochemical, DNA-based, chromatographic and spectroscopic methods, and have been combined with chemometrics, making these techniques more convenient and effective for the analysis of a broad variety of food products. Despite recent advances, the need remains for suitably sensitive and widely applicable methodologies that encompass all the various aspects of food adulteration. © 2017 Society of Chemical Industry.
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