Food Adulteration
Adulteration of food is the process of mixing under- or deteriorated ingredients into food. Another option is to remove the expensive ingredients and replace them with inferior concoctions. Food adulteration is a major global issue. As a result of this process, substances lose some of their nutritious value. After consumption, it can occasionally provide a life-threatening scenario. Techniques including chromatography, spectroscopy, isotope analysis, enzymatic approaches, and DNA-based techniques can all be used to detect food adulteration.
- Degraded substances
- Nutritional substances
- Chromatography
- Spectroscopy
- Enzymatic methods
- DNA- based techniques
Related Conference of Food Adulteration
April 25-26, 2024
20th International Congress on Advances In Natural Medicines, Nutraceuticals & Neurocognition
London, UK
July 15-16, 2024
23rd International Conference on Diabetes, Nutrition, Obesity and Eating Disorders
Amsterdam, Netherlands
Food Adulteration Conference Speakers
Recommended Sessions
- Dairy Technology & Safety
- Food Additives and Labeling
- Food Adulteration
- Food Allergens
- Food Borne Diseases and Prevention
- Food Fraud and Authenticity
- Food Hazards and HACCP
- Food Microbiology
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- Food Sampling
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- Genetically Modified Foods
- Good Manufacturing Practices (GMP)
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- Metabolic, molecular, and genetic mechanisms of nutrients
- Nutritional Deficiencies and Disorders
- Poultry Hygiene Management
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