Auswahl der wissenschaftlichen Literatur zum Thema „Detection of food adulteration“
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Zeitschriftenartikel zum Thema "Detection of food adulteration":
Mburu, Monica, Clement Komu, Olivier Paquet-Durand, Bernd Hitzmann und Viktoria Zettel. „Chia Oil Adulteration Detection Based on Spectroscopic Measurements“. Foods 10, Nr. 8 (04.08.2021): 1798. http://dx.doi.org/10.3390/foods10081798.
Fiorani, Luca, Florinda Artuso, Isabella Giardina, Antonia Lai, Simone Mannori und Adriana Puiu. „Photoacoustic Laser System for Food Fraud Detection“. Sensors 21, Nr. 12 (18.06.2021): 4178. http://dx.doi.org/10.3390/s21124178.
Čapla, Jozef, Peter Zajác, Jozef Čurlej, Ľubomír Belej, Miroslav Kročko, Marek Bobko, Lucia Benešová, Silvia Jakabová und Tomáš Vlčko. „Procedures for the identification and detection of adulteration of fish and meat products“. Potravinarstvo Slovak Journal of Food Sciences 14 (28.10.2020): 978–94. http://dx.doi.org/10.5219/1474.
HABZA-KOWALSKA, EWA, MAŁGORZATA GRELA, MAGDALENA GRYZIŃSKA und PIOTR LISTOS. „Molecular techniques for detecting food adulteration“. Medycyna Weterynaryjna 75, Nr. 05 (2020): 6260–2020. http://dx.doi.org/10.21521/mw.6261.
Menon, K. I. Ajay, Pranav S, Sachin Govind und Yadhukrishna Madhu. „RF SENSOR FOR FOOD ADULTERATION DETECTION“. Progress In Electromagnetics Research Letters 93 (2020): 137–42. http://dx.doi.org/10.2528/pierl20090103.
González-Domínguez, Sayago, Morales und Fernández-Recamales. „Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Method“. Foods 8, Nr. 8 (25.07.2019): 287. http://dx.doi.org/10.3390/foods8080287.
Borková, M., und J. Snášelová. „Possibilities of different animal milk detection in milk and dairy products – a review“. Czech Journal of Food Sciences 23, No. 2 (15.11.2011): 41–50. http://dx.doi.org/10.17221/3371-cjfs.
Banti, Misgana. „Food Adulteration and Some Methods of Detection, Review“. International Journal of Nutrition and Food Sciences 9, Nr. 3 (2020): 86. http://dx.doi.org/10.11648/j.ijnfs.20200903.13.
Bansal, Sangita, Apoorva Singh, Manisha Mangal, Anupam K. Mangal und Sanjiv Kumar. „Food adulteration: Sources, health risks, and detection methods“. Critical Reviews in Food Science and Nutrition 57, Nr. 6 (09.06.2015): 1174–89. http://dx.doi.org/10.1080/10408398.2014.967834.
Inamdar, Prof S. Y. „IoT Based Milk Adulteration Analyser“. International Journal for Research in Applied Science and Engineering Technology 9, Nr. VII (30.07.2021): 2492–95. http://dx.doi.org/10.22214/ijraset.2021.36908.
Dissertationen zum Thema "Detection of food adulteration":
Gu, Youyang. „Food adulteration detection using neural networks“. Thesis, Massachusetts Institute of Technology, 2016. http://hdl.handle.net/1721.1/106015.
This electronic version was submitted by the student author. The certified thesis is available in the Institute Archives and Special Collections.
Cataloged from student-submitted PDF version of thesis.
Includes bibliographical references (pages 99-100).
In food safety and regulation, there is a need for an automated system to be able to make predictions on which adulterants (unauthorized substances in food) are likely to appear in which food products. For example, we would like to know that it is plausible for Sudan I, an illegal red dye, to adulter "strawberry ice cream", but not "bread". In this work, we show a novel application of deep neural networks in solving this task. We leverage data sources of commercial food products, hierarchical properties of substances, and documented cases of adulterations to characterize ingredients and adulterants. Taking inspiration from natural language processing, we show the use of recurrent neural networks to generate vector representations of ingredients from Wikipedia text and make predictions. Finally, we use these representations to develop a sequential method that has the capability to improve prediction accuracy as new observations are introduced. The results outline a promising direction in the use of machine learning techniques to aid in the detection of adulterants in food.
by Youyang Gu.
M. Eng.
September, Danwille Jacqwin Franco. „Detection and quantification of spice adulteration by near infrared hyperspectral imaging“. Thesis, Stellenbosch : University of Stellenbosch, 2011. http://hdl.handle.net/10019.1/6624.
ENGLISH ABSTRACT: Near infrared hyperspectral imaging (NIR HSI) in conjunction with multivariate image analysis was evaluated for the detection of millet and buckwheat flour in ground black pepper. Additionally, midinfrared (MIR) spectroscopy was used for the quantification of millet and buckwheat flour in ground black pepper. These techniques were applied as they allow non-destructive, invasive and rapid analysis. Black pepper and adulterant (either millet or buckwheat flour) mixtures were made in 5% (w/w) increments spanning the range 0-100% (w/w). The mixtures were transferred to eppendorf tube holders and imaged with a sisuChema short wave infrared (SWIR) pushbroom imaging system across the spectral range of 1000–2498 nm. Principal component analysis (PCA) was applied to pseudo-absorbance images for the removal of unwanted data (e.g. background, shading effects and bad pixels). PCA was subsequently applied to the ‘cleaned’ data. An adulterant concentration related gradient was observed in principal component one (PC1) and a difference between black pepper adulterated with buckwheat and millet was noted in PC4. Four absorption peaks (1461, 2241, 2303 and 2347 nm) were identified in the loading line plot of PC1 that are associated with protein and oil. The loading line plot of PC4 revealed absorption peaks at 1955, 1999, 2136 and 2303 nm, that are related to protein and oil. Partial least squares discriminant analysis (PLS-DA) was applied to NIR HSI images for discrimination between black pepper adulterated with varying amounts of adulterant (millet or buckwheat). The model created with millet adulterated black pepper samples had a classification accuracy of 77%; a classification accuracy of 70% was obtained for the buckwheat adulterated black pepper samples. An average spectrum was calculated for each sample in the NIR HSI images and the resultant spectra were used for the quantification of adulterant (millet or buckwheat) in ground black pepper. All samples were also analysed using an attenuated total reflectance (ATR) Fourier transform (FT) – infrared (IR) instrument and MIR spectra were collected between 576 and 3999 cm-1. PLS regression was employed. NIR based predictions (r2 = 0.99, RMSEP = 3.02% (w/w), PLS factor = 4) were more accurate than MIR based predictions (r2 = 0.56, RMSEP = 19.94% (w/w), PLS factors = 7). Preprocessed NIR spectra revealed adulterant specific absorption bands (1743, 2112 and 2167 nm) whereas preprocessed MIR spectra revealed a buckwheat specific signal at 1574 cm-1. NIR HSI has great promise for both the qualitative and quantitative analysis of powdered food products. Our study signals the beginning of incorporating hyperspectral imaging in the analysis of powdered food substances and results can be improved with advances in instrumental development and better sample preparation.
AFRIKAANSE OPSOMMING: Die gebruik van naby infrarooi hiperspektrale beelding (NIR HB) tesame met veelvoudige beeldanalise is ondersoek vir die opsporing van stysel-verwante produkte (giers en bokwiet) in gemaalde swart pepper. Middel-infrarooi (MIR) spektroskopie is addisioneel gebruik vir die kwantifisering van hierdie stysel-verwante produkte in swart pepper. Albei hierdie tegnieke is toegepas aangesien dit deurdringend van aard is en dit bied nie-destruktiewe sowel as spoedige analise. Swart pepper en vervalsingsmiddel (giers of bokwiet) mengsels is uitgevoer in 5% (m/m) inkremente tussen 0 en 100% (m/m). Eppendorfbuishouers is met die mengsels gevul en hiperspektrale beelde is verkry deur die gebruik van ‘n sisuChema SWIR (kortgolf infrarooi) kamera met ‘n spektrale reikwydte van 1000–2498 nm. Hoofkomponent-analise (HK) is toegepas op pseudo-absorbansie beelde vir die verwydering van ongewenste data (bv. agtergrond, skadu en dooie piksels). Hoofkomponent-analise is vervolgens toegepas op die ‘skoon’ data. Hoofkomponent (HK) een (HK1) het die aanwesigheid van ‘n vervalsingsmiddel konsentrasie verwante gradient getoon terwyl HK4 ‘n verskil getoon het tussen swart pepper vervals met giers en bokwiet. Vier absorpsiepieke (1461, 2241, 2303 en 2347 nm) was geïdentifiseer binne die HK lading stip van HK1 wat met proteïen en olie geassosieer kon word. Die HK lading stip van HK4 het absorpsipieke by 1955, 1999, 2136 en 2303 nm aangedui wat verband hou met proteïen en olie. Parsiële kleinste waarde diskriminant-analise (PKW-DA) is toegepas op die hiperspektrale beelde vir die moontlike onderskeiding tussen swart pepper vervals met verskeie hoeveelhede vervalsingsmiddel (giers of bokwiet). ‘n Klassifikasie koers van 77% is verkry vir die model ontwikkel met giers vervalsde swart pepper terwyl die model ontwikkel met bokwiet vervalsde swarte pepper ‘n klassifikasie koers van 70% bereik het. ‘n Gemiddelde spektrum is bereken vir elke monster in die hiperspektrale beelde en die resulterende spektra is gebruik vir die kwantifisering van vervalsingsmiddels (giers of bokwiet) in gemaalde swart pepper. ‘n ATR FT-IR instrument met spektrale reikwydte van 576-3999 cm-1 is additioneel gebruik vir die analise van alle monsters. Parsiële kleinste waarde regressie is gebruik vir kwantifikasie doeleindes. NIR gebasseerde voorspellings (r2 = 0.99, RMSEP = 3.02% (m/m), PLS faktore = 4) was meer akkuraat as die MIR gebasseerde voorspellings (r2 = 0.56, RMSEP = 19.94% (m/m), PLS faktore = 7). Vooraf behandelde NIR spektra het vervalsingsmiddel verwante absorpsiepieke (1743, 2112 en 2167 nm) aangetoon terwyl vooraf behandelde MIR spektra ‘n bokwiet verwante absorpsiepiek by 1574 cm-1 aangedui het. NIR HB toon goeie potensiaal vir beide kwalitatiewe en kwantitatiewe analise van gepoeierde voedsel produkte. Ons studie kan gesien word as die begin van die inkorporasie van hiperspektrale beelding in die analise van gepoeierde voedsel material en verbeterde resulte kan verkry word deur die vordering in instrumentasie ontwikkeling en verbeterde monstervoorbereiding.
Mendenhall, Ivan Von. „Rapid Determination of Milk Components and Detection of Adulteration Using Fourier Transform Infrared Technology“. DigitalCommons@USU, 1991. https://digitalcommons.usu.edu/etd/5367.
Menevseoglu, Ahmed. „METABOLOMICS APPROACH FOR AUTHENTICATION OF PISCO AND DETECTION OF CONTAMINANTS“. The Ohio State University, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1574841283680933.
Woodbury, Simon Edward. „Application of gas chromatography combustion-isotope ratio mass spectrometry to the detection of adulteration of vegetable oils“. Thesis, University of Bristol, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.246268.
Kelly, Simon Douglas. „The development of continuous-flow isotope ratio mass spectrometry methods and their application to the detection of food adulteration“. Thesis, University of East Anglia, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.251500.
Prachárová, Adriana. „Stanovení autenticity potravinářských výrobků s ovocnou složkou“. Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2021. http://www.nusl.cz/ntk/nusl-449765.
Plášková, Anna. „Stanovení autenticity potravin rostlinného původu pomocí molekulárních metod“. Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2020. http://www.nusl.cz/ntk/nusl-433058.
Narayanan, Deepak. „Building and processing a dataset containing articles related to food adulteration“. Thesis, Massachusetts Institute of Technology, 2015. http://hdl.handle.net/1721.1/100641.
This electronic version was submitted by the student author. The certified thesis is available in the Institute Archives and Special Collections.
Cataloged from student-submitted PDF version of thesis.
Includes bibliographical references (page 69).
In this thesis, I explored the problem of building a dataset containing news articles related to adulteration, and curating this dataset in an automated fashion. In particular, we looked at food-adulterant co-existence detection, query reforumulation, and entity extraction and text deduplication. All proposed algorithms were implemented in Python, and performance was evaluated on multiple datasets. Methods described in this thesis can be generalized to other applications as well.
by Deepak Narayanan.
M. Eng.
Pillsbury, Laura Anne. „Food cultures, total diet studies and risk management implications for global food policy and public health /“. Connect to this title, 2008. http://scholarworks.umass.edu/theses/157/.
Bücher zum Thema "Detection of food adulteration":
Rosette, Jack L. Product tampering detection: Field investigations manual. Atlanta: Forensic Packaging Concepts, 1992.
MacPhee, S. Evaluation of the EiaFoss Listeria system for the detection of Listeria species from foods. Chipping Campden: Campden & Chorleywood Food Research Association, 1997.
Wallin, P. Foreign body prevention, detection, and control: A practical approach. London: Blackie Academic & Professional, 1998.
Edwards, M. C. Detecting foreign bodies in food. Boca Raton: CRC Press, 2004.
Office, General Accounting. Food safety and quality: Existing detection and control programs minimize aflatoxin : report to the chairman, Subcommittee on Wheat, Soybeans, and Feed Grains, Committee on Agriculture, House of Representatives. Washington, DC: The Office, 1991.
Nijhawan, V. K., Manmohan Lal Sarin und Bharti Seth. Food adulteration digest, 1984-2000. Delhi: Vinod Publications, 2001.
Gupta, S. R. Prevention of food adulteration programme. New Delhi: National Institute of Health and Family Welfare, 2005.
Johanson, Paula. Processed food. New York: Rosen Central, 2008.
Sharma, Prachi. Food adulteration in Rajasthan: An economic analysis. Delhi: Gaur Publishers & Distributors, 2010.
Malik, Sumeet. Handbook of food adulteration and safety laws. Lucknow: Eastern Book Co., 2011.
Buchteile zum Thema "Detection of food adulteration":
Chen, Wenbo, Hui Li, Yong Wang, Pre De Silva, Benu Adhikari und Bo Wang. „Advances in Technologies used in the Detection of Food Adulteration“. In Biotechnological Approaches in Food Adulterants, 49–78. First edition. | Boca Raton, FL : CRC Press/Taylor & Francis Group, 2020.: CRC Press, 2020. http://dx.doi.org/10.1201/9780429354557-3.
Jabeur, Hazem, Akram Zribi und Mohamed Bouaziz. „Detection of Extra Virgin Olive Oil Adulteration“. In Olives and Olive Oil as Functional Foods, 537–53. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119135340.ch29.
Özen, Banu, und Figen Tokatli. „Infrared Spectroscopy for the Detection of Adulteration in Foods“. In Infrared and Raman Spectroscopy in Forensic Science, 593–602. Chichester, UK: John Wiley & Sons, Ltd, 2012. http://dx.doi.org/10.1002/9781119962328.ch9d.
Barman, Arpan, Amrita Namtirtha, Animesh Dutta und Biswanath Dutta. „Food Safety Network for Detecting Adulteration in Unsealed Food Products Using Topological Ordering“. In Intelligent Information and Database Systems, 451–63. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-42058-1_38.
Steenkamp, Paul A., Lucia H. Steenkamp und Dalu T. Mancama. „Profiling of Botanical Extracts for Authentication, Detection of Adulteration and Quality Control Using UPLC-QTOF-MS“. In Food Supplements Containing Botanicals: Benefits, Side Effects and Regulatory Aspects, 303–47. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-62229-3_10.
Karim, Norsuhada Abdul, und Ida Idayu Muhamad. „Detection Methods and Advancement in Analysis of Food and Beverages: A Short Review on Adulteration and Halal Authentication“. In Proceedings of the 3rd International Halal Conference (INHAC 2016), 397–414. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-10-7257-4_36.
Azad, Tanzina, und Shoeb Ahmed. „Detection of Adulterations“. In Handbook of Dairy Foods Analysis, 755–75. 2. Aufl. Second edition. | Boca Raton : CRC Press, 2021.: CRC Press, 2021. http://dx.doi.org/10.1201/9780429342967-41.
Sanchez, Marc C. „Adulteration“. In Food Science Text Series, 69–99. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-12472-8_3.
Sanchez, Marc C. „Adulteration“. In Food Science Text Series, 69–100. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-71703-6_3.
Cozzolino, Daniel. „Food Adulteration“. In Spectroscopic Methods in Food Analysis, 353–62. Boca Raton, FL : CRC Press, Taylor & Francis Group, 2017.: CRC Press, 2017. http://dx.doi.org/10.1201/9781315152769-13.
Konferenzberichte zum Thema "Detection of food adulteration":
Perumal, B., Subash Balaji A, Vijaya Dharshini M, Aravind C, J. Deny und R. Rajasudharsan. „Detection of Food Adulteration using Arduino IDE“. In 2021 Second International Conference on Electronics and Sustainable Communication Systems (ICESC). IEEE, 2021. http://dx.doi.org/10.1109/icesc51422.2021.9532720.
Liu, Hong, Jie Cui, Ying Ma, Cuihong Dai, Dongjie Zhang und Lili Qian. „Application of DNA fingerprint based on SSR in rice adulteration detection and origin traceability“. In 2015 International Conference on Food Hygiene, Agriculture and Animal Science. WORLD SCIENTIFIC, 2016. http://dx.doi.org/10.1142/9789813100374_0012.
Thazin, Yu, Tanthip Eamsa-Ard, Theerapat Pobkrut und Teerakiat Kerdcharoen. „Formalin Adulteration Detection in Food Using E-nose based on Nanocomposite Gas Sensors“. In 2019 IEEE International Conference on Consumer Electronics - Asia (ICCE-Asia). IEEE, 2019. http://dx.doi.org/10.1109/icce-asia46551.2019.8941601.
Chen, Miao-Sheng, Ching-Yi Lin und Po-Yu Chen. „Model design to analyze food safety regulations on food adulteration in Taiwan“. In The 2nd Annual 2016 International Conference on Mechanical Engineering and Control System (MECS2016). WORLD SCIENTIFIC, 2017. http://dx.doi.org/10.1142/9789813208414_0058.
Clapper, Gina, und Tongtong Xu. „Mitigation of Avocado Oil Adulteration – the Food Chemicals Codex Identity Standard“. In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.205.
Ravindran, Ajith, Flavia Princess Nesamani und D. Nirmal. „A Study on the use of Spectroscopic Techniques to Identify Food Adulteration“. In 2018 International Conference on Circuits and Systems in Digital Enterprise Technology (ICCSDET). IEEE, 2018. http://dx.doi.org/10.1109/iccsdet.2018.8821197.
Pasic-Juhas, E., L. C. Czegledi, A. Hodzic, A. Hrkovic-Porobija und I. Bozic. „74. Determination of Travnik’s sheep cheese adulteration using the mPCR-method“. In 14th Congress of the European Society for Agricultural and Food Ethics. The Netherlands: Wageningen Academic Publishers, 2018. http://dx.doi.org/10.3920/978-90-8686-869-8_74.
Kulkarni, Shilpa, und Sujata Patrikar. „Fiber optic detection of kerosene adulteration in petrol“. In INTERNATIONAL CONFERENCE ON PHOTONICS, METAMATERIALS & PLASMONICS: PMP-2019. AIP Publishing, 2019. http://dx.doi.org/10.1063/1.5120937.
Brighty, S. Prince Sahaya, G. Shri Harini und N. Vishal. „Detection of Adulteration in Fruits Using Machine Learning“. In 2021 Sixth International Conference on Wireless Communications, Signal Processing and Networking (WiSPNET). IEEE, 2021. http://dx.doi.org/10.1109/wispnet51692.2021.9419402.
Kanyathare, Boniphace, Buratin Khampirat, Kai Peiponen und Boonsong Sutapun. „Rapid Detection of Variability and Adulteration of Diesel Oils“. In Frontiers in Optics. Washington, D.C.: OSA, 2018. http://dx.doi.org/10.1364/fio.2018.jw4a.125.
Berichte der Organisationen zum Thema "Detection of food adulteration":
Nelson, Matthew P., und Patrick J. Treado. Optical Detection of Biological and Chemical Threats in Food and Water. Fort Belvoir, VA: Defense Technical Information Center, August 2006. http://dx.doi.org/10.21236/ada455251.
Arani, P. Year 4 Report Multiplex Assay Development for Detection of Potential Bioterrorism Agents in Food Matrices. Office of Scientific and Technical Information (OSTI), Juni 2013. http://dx.doi.org/10.2172/1088435.
Naraghi-Arani, Pejman, und Marc Beal. Highly Multiplexed Assays for Detection of Biothreat and Food Safety Agents Final Report CRADA No. TC02156.0. Office of Scientific and Technical Information (OSTI), März 2018. http://dx.doi.org/10.2172/1432973.
Jorgensen, Frieda, Andre Charlett, Craig Swift, Anais Painset und Nicolae Corcionivoschi. A survey of the levels of Campylobacter spp. contamination and prevalence of selected antimicrobial resistance determinants in fresh whole UK-produced chilled chickens at retail sale (non-major retailers). Food Standards Agency, Juni 2021. http://dx.doi.org/10.46756/sci.fsa.xls618.
Treadwell, Jonathan R., James T. Reston, Benjamin Rouse, Joann Fontanarosa, Neha Patel und Nikhil K. Mull. Automated-Entry Patient-Generated Health Data for Chronic Conditions: The Evidence on Health Outcomes. Agency for Healthcare Research and Quality (AHRQ), März 2021. http://dx.doi.org/10.23970/ahrqepctb38.