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

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Authors	Chen, Wenbo, Li, Hui, Wang, Yong, De Silva, Pre, Adhikari, Benu P. and Wang, Bo
Editors	Verma, 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.
Keywords	food adulteration; analytical methods; scientific mechanisms; food-adulterant detection
Page range	49-78
Year	2021
Book title	Biotechnological approaches in food adulterants
Publisher	CRC Press
Place of publication	Boca Raton, FL
Edition	First edition
ISBN	9780367369866
	9780429354557
Digital Object Identifier (DOI)	https://doi.org/10.1201/9780429354557-3
Publisher's version	License All rights reserved File Access Level Controlled
Output status	Published
Online	19 Nov 2020
Print	2020
Publication process dates
Deposited	13 Apr 2022

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