Species identification in dairy products has a notable importance in food traceability and adulteration control and consequently has a significant effect on the final economic value of foods. In the present study, we developed a method based on real-time quantitative PCR (qPCR) for detection and qu...
utilization of pesticides and fertilizers in agro food products; intentional food adulteration using insecure ingredients by profit oriented producers, or incidental use of additives at unsafe levels in processed foods, respectively. To enhance the understanding towards such alterations and to reduce undesir...
免费在线预览全文 食品化学(Food Chemistry) 食品化学(Food Chemistry) This article is contributed by duanshui988 Ppt documents may experience poor browsing on the WAP side. It is recommended that you first select TXT, or download the source file to the local view. Food Chemistry Speaker: Yan ...
flavor agent, curing agent, antiseptic, antacid, etc.. Chocolate?: the starch, bread powder, animal fat, red brick powder, and potato powder adulteration. Bread: powder made from alum and products other than wheat. Confectionery products: adulterated with lead and arsenic....
In addition, with the continuous evolution of food fraud technology, AI systems need to be continuously updated to detect new forms of adulteration. Curriculum reform requires the introduction of AI and machine learning applications in the context of food identification and authenticity verification. ...