Adulteration in Food Products- a ReviewSunil Jayant KulkarniAjaygiri Kamalgiri Goswami
The rapid, nondestructive and accurate detection techniques of food adulteration is of great and urgent demand. This paper introduced the principles, advantages and disadvantages of the nondestructive analysis techniques and reviewed the applications of these techniques in food adulteration screen in recent...
The food adulteration and detection in common food items International Journal of Pharmacy & Life SciencesKharadi, Hasmukh
industrial starch or aluminium foil along with food,”said Assistant Professor of Chemistry Leena Singh, who has done research in adulteration. Adulteration is easy money for traders and slow poisoning, disease or death for consumers. What we eat can be unsafe, u...
Friedrich Christian Accum, a German chemist, arrived in London in 1793. He soon discovered that food and drink adulteration were occurring on a regular
Food and Drugs Act in 1906. This article will continue the story¡ The nineteenth century had brought about an increased awareness by the peoples and governments of the world of the existence of purposeful adulteration of foods. Books and articles had been published—Hart, F. Leslie...
In India, adulteration and contamination are encountered in food consumed at the household level, in the food service establishments and business firms, and also when sold as street foods. Non-permitted colors are the most common additives to foods. Contamination of mycotoxins, metals and pesticides...
— Adulteration of food is a major problem in developing world like India. There are many acts for preventing adulteration of food and consumers are assumed to know their responsibilities regarding food adulteration. So this analytic observational study was conducted to know the awareness status of ...
Traditional methods of fabrication such as diamond grinding and lapping have proven to be expensive for CVC SiC material in aperture diameters that approximate 25cm or larger. Because of the extreme hardness of CVC SiC, the material removal rates are low and therefore larger size parts become very...
Use of proteomic methodology in optimization of processing and quality control of food of animal origin Food of animal origin, namely meat, seafood, milk and milk products, is the main protein source in human nutrition. These types of food are very complex mi... Gašo-Sokač,Dajana; Kova...