Title
The adulteration of food, lessons from the past, with reference to butter, margarine and fraud The adulteration of food, lessons from the past, with reference to butter, margarine and fraud
Author
Faculty/Department
Faculty of Pharmaceutical, Biomedical and Veterinary Sciences. Pharmacy
Publication type
article
Publication
Berlin ,
Subject
Chemistry
Pharmacology. Therapy
Source (journal)
European food research and technology. - Berlin
Volume/pages
239(2014) :5 , p. 725-744
ISSN
1438-2377
ISI
000343914600001
Carrier
E
Target language
English (eng)
Full text (Publishers DOI)
Affiliation
University of Antwerp
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.
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