Waxy sorghum has greater economic value than wild in relation to their use food processing and the brewing industry. Thus, authentication of waxy species is an important issue. Herein, a rapid sensitive Authentication Amplification Refractory Mutation System-PCR (aARMS-PCR) method was employed identify via its ability resolve single-nucleotide genes. As proof concept, we chose containing wxc mu...

Abstract One of the goals from The United Nations’ 17 Sustainable Development Goals (SDGs) is good health and well-being has, directly indirectly, absolutely has relation with safety fraud food. In field food sciences, availability analyzing tools for both a must producing sustainable consumers, as well need early detection contaminants in supply that be able to serious certify safe Raman spect...

Abstract In the Islamic and Jewish religions, there are various restrictions that should be followed in order for food products to acceptable. Some items like pork or dog meat banned consumed by followers of mentioned religions. However, illegally, some producers countries use either fat animals during production without being label on final products, this considers as adulteration. Nowadays, h...

Objective - Honey has been identified statistically, from an extensive record of scholarly journals and media reports, as one the most adulterated ingredients. It a long history dilution, substitution, misrepresentation floral sources, geographical origin. Despite growing reported honey adulteration cases, global market retaining its dominance. According to Market Research Future, demand estima...

Electronic noses (E-noses) use various types of electronic gas sensors that have partial specificity. This review focuses on commercial and experimental E-noses that use metal oxide semi-conductors. The review covers quality control applications to food and beverages, including determination of freshness and identification of contaminants or adulteration. Applications of E-noses to a wide range...

The study focused on the machine learning analysis approaches to identify the adulteration of 9 kinds of edible oil qualitatively and answered the following three questions: Is the oil sample adulterant? How does it constitute? What is the main ingredient of the adulteration oil? After extracting the highperformance liquid chromatography (HPLC) data on triglyceride from 370 oil samples, we appl...