Titlebook: Emerging Food Authentication Methodologies Using GC/MS; Kristian Pastor Book 2023 The Editor(s) (if applicable) and The Author(s), under e

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Coffee and Teareatment with chemometric tools in the authentication and fraud detection of coffee and tea. Origin discrimination has been the most recent issue regarding authentication of both products. However, considering the ever-changing processing methods and complexity of the beverages, especially in the ca

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https://doi.org/10.1007/978-981-97-6254-5 cereal ingredients, and by-products might be either deliberately or unintentionally adulterated as a consequence of mislabeling or by the substitution of a high-value ingredient (e.g., premium quality) with a similar but of lower-quality or cheap value, ultimately leading to intentional or unintent

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https://doi.org/10.1007/978-981-97-8731-9l composition, botanical sources, specified geographical origin, or possible adulterations by modern analytical methods. Many analytical techniques that are able to detect adulteration and consequently guarantee food quality and authenticity have been developed. Considering edible oils and fats, gas

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https://doi.org/10.1007/978-1-4615-7381-4ilk and dairy products. Reported studies were categorized under five different classes, according to the product under study, which are milk, cheese, yoghurt, butter, ghee, and milk powder. Milk authentication and adulteration studies have mostly investigated the effect of feeding regime, animal typ