Advances in technologies used in the detection of food adulteration

Book chapter


Chen, Wenbo, Li, Hui, Wang, Yong, De Silva, Pre, Adhikari, Benu P. and Wang, Bo. (2021). Advances in technologies used in the detection of food adulteration. In In Verma, Madan L. (Ed.). Biotechnological approaches in food adulterants pp. 49-78 CRC Press. https://doi.org/10.1201/9780429354557-3
AuthorsChen, Wenbo, Li, Hui, Wang, Yong, De Silva, Pre, Adhikari, Benu P. and Wang, Bo
EditorsVerma, Madan L.
Abstract

Food adulteration has been happening since ancient times but nowadays an increasing number of cases are being reported. To identify food adulterants, a wide range of chemical and biological analytical methods including chromatographic, spectroscopic, immunological, DNA-based and biosensor-based techniques areused to assess food authenticity. In this chapter, the scientific mechanisms of these techniques and their applications in food-adulterant detection are discussed. However, it is challenging to develop methods to assess the authenticity of specific food products due to the complexity of food systems. Often multiple technologies are used in combination to fulfil lthis purpose.

Keywordsfood adulteration; analytical methods; scientific mechanisms; food-adulterant detection
Page range49-78
Year2021
Book titleBiotechnological approaches in food adulterants
PublisherCRC Press
Place of publicationBoca Raton, FL
EditionFirst edition
ISBN9780367369866
9780429354557
Digital Object Identifier (DOI)https://doi.org/10.1201/9780429354557-3
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All rights reserved
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Controlled
Output statusPublished
Publication dates
Online19 Nov 2020
Print2020
Publication process dates
Deposited13 Apr 2022
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