Publication
Title
The adulteration of food, lessons from the past, with reference to butter, margarine and fraud
Author
Abstract
The history of food adulteration and fraud and attempts at their control from the Middle Ages to date is traced for Belgium and for the UK with special reference to butter and margarine. The development of analytical procedures for the authentication of milk fat is outlined, from those based on the characterisation of fatty acids derived from milk fat in the nineteenth century to chromatographic methods in the next century and the recent rapid spectroscopic approaches. The importance of adequate surveillance programmes to reduce the incidence of food fraud is stressed.
Language
English
Source (journal)
European food research and technology. - Berlin
Publication
Berlin : 2014
ISSN
1438-2377
Volume/pages
239:5(2014), p. 725-744
ISI
000343914600001
Full text (Publishers DOI)
Full text (publishers version - intranet only)
UAntwerpen
Faculty/Department
Research group
Publication type
Subject
Affiliation
Publications with a UAntwerp address
External links
Web of Science
Record
Identification
Creation 04.11.2014
Last edited 23.05.2017
To cite this reference