نتایج جستجو برای: food adulteration

تعداد نتایج: 271824  

Journal: :International Journal for Research in Applied Science and Engineering Technology 2017

2017

Food adulteration is one of the leading causes of health risks around the world and particularly in developing countries like China. Food adulteration could be the result of unintentional negligence or incompetence such as the case of bacterial contamination due to bad hygiene practices. However, many incidents of food adulteration are intentional and are motivated by malicious intentions (e.g....

Journal: :Roczniki Panstwowego Zakladu Higieny 2015
Stanisław Kowalczyk

BACKGROUND Food fraud/adulteration has ever increasingly become a dominant food issue of the modern world in both developed and developing countries. It is presumed that globalisation is mainly one of the underlying reasons. OBJECTIVES To assess and analyse the occurrence of food fraud on the Polish market during 2005-2012. MATERIAL AND METHODS Adulteration of foodstuffs was determined from...

M. Torbati, S. Azadmard-Damirchi,

Vegetable oils and fats have a big contribution in our diet as cooking or frying oil, salad oil or in food products formulation. They are important from nutritional and economical point of views. Their authenticity is a serious issue since old time. Some edible oils and fats such as olive oil, cocoa butter and milk fat are so expensive which makes tempting to adulterate them with other lower pr...

2016
Connor Black Simon A. Haughey Olivier P. Chevallier Pamela Galvin-King Christopher T. Elliott

Fraud in the global food supply chain is becoming increasingly common due to the huge profits associated with this type of criminal activity. Food commodities and ingredients that are expensive and are part of complex supply chains are particularly vulnerable. Both herbs and spices fit these criteria perfectly and yet strategies to detect fraudulent adulteration are still far from robust. An FT...

2007

An Act to make provision for the prevention of adulteration of food.

2015
S. Azadmard-Damirchi M. Torbati

Vegetable oils and fats have a big contribution in our diet as cooking or frying oil, salad oil or in food products formulation. They are important from nutritional and economical point of views. Their authenticity is a serious issue since old time. Some edible oils and fats such as olive oil, cocoa butter and milk fat are so expensive which makes tempting to adulterate them with other lower pr...

Journal: :Journal of the Franklin Institute 1897

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