scholarly journals Overview on Untargeted Methods to Combat Food Frauds: A Focus on Fishery Products

2018 ◽  
Vol 2018 ◽  
pp. 1-13 ◽  
Author(s):  
Giuseppina M. Fiorino ◽  
Cristiano Garino ◽  
Marco Arlorio ◽  
Antonio F. Logrieco ◽  
Ilario Losito ◽  
...  
Keyword(s):  
High Throughput ◽  
Raw Materials ◽  
Food Products ◽  
Specific Information ◽  
Large Database ◽  
Case Methods ◽  
The Past ◽  
Fishery Products ◽  
Methodological Approaches ◽  
Chemometric Tools

Authenticity and traceability of food products are of primary importance at all levels of the production process, from raw materials to finished products. Authentication is also a key aspect for accurate labeling of food, which is required to help consumers in selecting appropriate types of food products. With the aim of guaranteeing the authenticity of foods, various methodological approaches have been devised over the past years, mainly based on either targeted or untargeted analyses. In this review, a brief overview of current analytical methods tailored to authenticity studies, with special regard to fishery products, is provided. Focus is placed on untargeted methods that are attracting the interest of the analytical community thanks to their rapidity and high throughput; such methods enable a fast collection of “fingerprinting signals” referred to each authentic food, subsequently stored into large database for the construction of specific information repositories. In the present case, methods capable of detecting fish adulteration/substitution and involving sensory, physicochemical, DNA-based, chromatographic, and spectroscopic measurements, combined with chemometric tools, are illustrated and commented on.

scholarly journals Review on halal forensic: a focus on DNA-based methods for pork authentication

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 2347-2354
Author(s):  
M.H.M. Yusop ◽  
M.F.A. Bakar
Keyword(s):  
Raw Materials ◽  
Dna Barcode ◽  
Food Product ◽  
Food Products ◽  
Short Review ◽  
Isothermal Amplification ◽  
Case Methods ◽  
Potential Alternative ◽  
Polymerase Chain ◽  
Thermal Cycler

Food product authentication is important at every level of the food manufacturing process, starting from raw materials until finished products. Authentication also plays an important role in assuring accurate food labelling, which is required to help consumers select suitable types of food products. Food adulteration is one of the vital issues addressed by halal authentication, especially for food products that contain pig traces or porcine ingredients. Various methods that aim to guarantee the authenticity of foods have been developed over the past years. In this article, a short review of recent food analytical methods related to authenticity studies, with special regard to pork identification, is provided. The focus of this review is DNA-based methods, which have gained the interest of the scientific community. The specificity, sensitivity and fast and high throughput of the methods are highlighted. In the present case, methods that are capable of detecting pork by using DNA barcode, polymerase chain reaction (PCR)-restriction fragment length polymorphism, conventional PCR, real-time PCR and isothermal amplification are discussed. Although PCR is the most popular method, recent studies have shown that isothermal amplification is a potential alternative because it is rapid, simple and does not require the use of any complicated instruments, such as a thermal cycler and sequencer.

To the scientific substantiation of the technology of fish superchilling

2021 ◽  
pp. 566-569
Author(s):  
L.O. Arkhipov
Keyword(s):  
Raw Materials ◽  
Food Products ◽  
New Methods ◽  
Duration Of Storage ◽  
Scientific Substantiation ◽  
Fishery Products ◽  
And Storage ◽  
Technological Indicator

The relevance of the development of new methods of refrigeration and storage of food products, ensuring the preservation of quality, safety, and an increase in the duration of storage, is reflected. The possibility of using fish superchilling as a method of refrigeration and storage of fishery products, which makes it possible to obtain products comparable to chilled ones, has been experimentally confirmed. The importance of determining the values of the cryoscopic temperature of raw materials as their significant technological indicator has been substantiated.

Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

2020 ◽  
pp. 64-70
Author(s):  
Mariya Y. Medvedevskikh ◽  
Anna S. Sergeeva
Keyword(s):  
Reference Materials ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Animal Feed ◽  
Raw Materials ◽  
Meat Products ◽  
Metrological Traceability ◽  
Food Products ◽  
Freeze Dried ◽  
Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

Disciplining Polenta: A Parody on the Politics of Saving Food

2020 ◽  
Vol 20 (2) ◽  
pp. 1-11
Author(s):  
Zachary Nowak ◽  
Bradley M. Jones ◽  
Elisa Ascione
Keyword(s):  
Food Products ◽  
Social Value ◽  
Traditional Food ◽  
Traditional Foods ◽  
Time And Space ◽  
Historical Sources ◽  
Scholarly Literature ◽  
Identity Creation ◽  
The Past ◽  
The Social

This article begins with a parody, a fictitious set of regulations for the production of “traditional” Italian polenta. Through analysis of primary and secondary historical sources we then discuss the various meanings of which polenta has been the bearer through time and space in order to emphasize the mutability of the modes of preparation, ingredients, and the social value of traditional food products. Finally, we situate polenta within its broader cultural, political, and economic contexts, underlining the uses and abuses of rendering foods as traditional—a process always incomplete, often contested, never organic. In stirring up the past and present of polenta and placing it within both the projects of Italian identity creation and the broader scholarly literature on culinary tradition and taste, we emphasize that for so-called traditional foods to be saved, they must be continually reinvented.

METHODOLOGICAL APPROACHES TO COMPETITIVENESS ESTIMATION ON THE MARKET OF AGRO-FOOD PRODUCTS

2019 ◽  
pp. 4-14
Author(s):  
A.N. Stavtsev ◽  
A.A. Hashir ◽  
Yu.М. Korolyova ◽  
D.S. Natarov ◽  
R.G. Romanenko
Keyword(s):  
Food Products ◽  
Methodological Approaches

METHODOLOGICAL APPROACHES TO SEARCH FOR RESERVES OF DECREASING COSTS IN THE BRANCHES OF AGRICULTURAL PRODUCTION

2019 ◽  
Keyword(s):  
Agricultural Production ◽  
Raw Materials ◽  
Cost Calculation ◽  
Cattle Breeding ◽  
Method Of Calculation ◽  
Prime Cost ◽  
Dairy Cattle Breeding ◽  
Methodological Approaches ◽  
Definition Of ◽  
Qualitative Characteristics

In this article approaches to search for reserves of decrease in cost of agricultural production are considered. The methods of cost calculation of dairy cattle breeding products used at the studied enter-prise are analysed, short characteristic of the standard method offered by the Ministry of Agriculture is given, and calculations of alternative options are also carried out. Today creation of accounting of a production unit is very important so that not only weight units must be considered in it, but also the quali-tative structure of products must be reflected. Definition of qualitative characteristics and technological properties by production of milk which depend on use purposes can be an example. The raw materials consumption on a unit of production and its quality and also firmness of storage depends on technologi-cal properties of milk. At calculation of prime cost taking into account qualitative characteristics for cal-culation milk in terms of basic fat content undertakes. The method of calculation of prime cost consider-ing qualitative characteristics is the most expedient as prime cost of 1 c of milk unlike the operating tech-nique is lower. In the article analytical methods of reserves calculation for decrease in prime cost taking into account various factors are proved. The revealed reserves will allow an enterprise to expand its in-vestment opportunities in the future, they will give an additional incentive of modernization of the worn-out machinery and equipment in branches of agriculture.

NON-TRADITIONAL VEGETABLE RAW MATERIALS IN CREATING THE NEW TYPES OF FOOD PRODUCTS OF ANIMAL ORIGIN

2017 ◽  
Vol 73 (12) ◽  
Author(s):  
Nadezhda Pavlovna Shevchenko ◽  
Marina Vasilevna Kaledina ◽  
Lyudmila Viktorovna Voloschenko ◽  
Alexander Ivanovich Shevchenko ◽  
Inna Alekseevna Baidina
Keyword(s):  
Raw Materials ◽  
Food Products ◽  
Animal Origin ◽  
Traditional Vegetable ◽  
Vegetable Raw Materials

The Medicinal Chemistry of Therapeutic Peptides: Recent Developments in Synthesis and Design Optimizations

2019 ◽  
Vol 26 (13) ◽  
pp. 2330-2355 ◽  
Author(s):  
Anutthaman Parthasarathy ◽  
Sasikala K. Anandamma ◽  
Karunakaran A. Kalesh
Keyword(s):  
High Throughput ◽  
High Throughput Screening ◽  
Therapeutic Potential ◽  
The Past ◽  
Recombinant Production ◽  
Tremendous Progress ◽  
Recent Developments ◽  
Therapeutic Peptides ◽  
Development Processes ◽  
Delivery Strategies

Peptide therapeutics has made tremendous progress in the past decade. Many of the inherent weaknesses of peptides which hampered their development as therapeutics are now more or less effectively tackled with recent scientific and technological advancements in integrated drug discovery settings. These include recent developments in synthetic organic chemistry, high-throughput recombinant production strategies, highresolution analytical methods, high-throughput screening options, ingenious drug delivery strategies and novel formulation preparations. Here, we will briefly describe the key methodologies and strategies used in the therapeutic peptide development processes with selected examples of the most recent developments in the field. The aim of this review is to highlight the viable options a medicinal chemist may consider in order to improve a specific pharmacological property of interest in a peptide lead entity and thereby rationally assess the therapeutic potential this class of molecules possesses while they are traditionally (and incorrectly) considered ‘undruggable’.

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