Adulteration Analysis of Some Foods and Drugs

Name: Adulteration Analysis of Some Foods and Drugs
Brand: Bentham Science Publishers
Price: 35.89 EUR
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Alankar Shrivastava(Herausgeber*in)

Bentham Science Publishers

1. Auflage

Erschienen am 7. August 2018

180 Seiten

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978-1-68108-675-0 (ISBN)

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Inhalt

Intro
CONTENTS
FOREWORD
REFERENCES
PREFACE
REFERENCES
List of Contributors
Introduction (Food, Food Fraud, History of Adulteration)
Alankar Shrivastava1,* and Ritesh Kumar2
INTRODUCTION
Food
Food Fraud
Food Safety
Food Adulteration
History of Adulteration
Codex Alimentarius
CONCLUSION
CONSENT FOR PUBLICATION
CONFLICT OF INTEREST
ACKNOWLEDGNEMT
REFERENCES
Genomics for Detecting Adulteration in Dairy Food Chain
Caterina Agrimonti and Nelson Marmiroli*
INTRODUCTION
DNA in Dairy Products
End Point PCR
Singleplex End Point PCR
Multiplex PCR
Quantitative End Point PCR
Real Time PCR
Qualitative Real Time PCR
Quantitative Real Time PCR (qPCR)
CONCLUDING REMARKS
CONSENT FOR PUBLICATION
CONFLICT OF INTEREST
ACKNOWLEDGEMENT
REFERENCES
Inspection of Colorant Adulteration by Modern LC Mass Spectrometry
Mingchih Fang, Chia-Fen Tsai and Hwei-Fang Cheng*
INTRODUCTION
DETECTION OF 20 SYNTHETIC DYES BY HPLC-MS/MS
HPLC-MS/MS DETERMINATION
SEMI-TARGETED/NON-TARGETED DETECTION OF DYES BY HPLC/HRMS, A SCREENING METHOD
Instruments and Separation
General Sample Preparation and Data Analysis
Detection of Amaranth in Syrup-Preserved Olive
DIFFICULT SAMPLES: SAMPLE PREPARATION FOR A FISH CAKE PRODUCT AND THE DETECTION OF SULFORHODAMINE B
SAMPLE PREPARATIONS LEAD ARTIFACTS: DETECTION OF AMINOCARMINIC ACID AND CARMINIC ACID IN A CHOCOLATE CANDY
LEGAL OR ILLEGAL: DETECTION OF SUNSET YELLOW, CROCEIN ORANGE G AND ORANGE II IN A CANDY
UNKNOWN COMPOUND DETECTION BY QUADRUPOLE-ORBITRAP MASS SPECTROMETRY: DISCOVERY OF DIETHYL YELLOW IN EMULSIFIER
Sample Extraction
Separation and Detection by HPLC/DAD/MS/HRMS
Detection of Dimethyl Yellow and Diethyl Yellow
DEVELOPMEHNT OF DATA-INDEPENDENT ACQUISITION (DIA) FOR THE SIMULTANEOUS SCREENING AND CONFIRMATION OF DYES IN FOODS
Materials and Sample Preparation
Separation
Evaluating the Feasibility of Applying DIA in Dye Screening
CONSENT FOR PUBLICATION
CONFLICT OF INTEREST
ACKNOWLEDGNEMT
REFERENCES
Adulteration Analysis of Honey (2014-2017)
Alankar Shrivastava*
INTRODUCTION
Liquid Chromatography
Nuclear Magnetic Resonance
Near Infrared Spectroscopy
Rheology
Sensors
CONCLUSION
CONSENT FOR PUBLICATION
CONFLICT OF INTEREST
ACKNOWLEDGEMENTS
REFERENCES
UV Spectrophotometry: Applications in Adulteration Analysis of Drugs
Alankar Shrivastava*
INTRODUCTION
UV-Vis Spectra
Lambert-Beer law
DERIVATIVE SPECTROPHOTOMETRY
Analysis of Viagra (Sildenafil) and Cialis (Tadalafil) Tablets
Analysis of Aloe Barbadensis
Adulteration Analysis in Herbal Aphrodisiac
Analysis of Antidiabetic Tablet
Analysis of Street Drug Powders
Detection of Adulterated Ginkgo Biloba Supplements
CONCLUSION
CONSENT FOR PUBLICATION
CONFLICT OF INTEREST
ACKNOWLEDGEMENT
REFERENCES
Adulteration Analysis of Pomegranate Juice
Özge Tastan* and Taner Baysal
INTRODUCTION
History, Economy and Potential Adulterants
Analytical Methodologies for Determination of Adulteration
Degrees of Brix
Sorbitol/Xylitol Content
Characterization of Organic Acids Profile
Characterization of Amino Acids Profile
Characterization of Anthocyanin Profile and Polyphenol Composition
Stable Isotope Ratio Analysis (SIRA)
Fourier Transform Infrared (FTIR) Spectroscopy
Oligosaccharide Profiling
CONCLUSION
CONSENT FOR PUBLICATION
CONFLICT OF INTEREST
ACKNOWLEDGEMENT
REFERENCES
Adulteration of Synthetic Substances in Dietary Supplements
Nicholas Schramek* and Uwe Wollein
INTRODUCTION
SEXUAL ENHANCEMENT PRODUCTS
Methods of Analysis
Assessment of Sexual Enhancement Products
SLIMMING PRODUCTS
BODYBUILDING AND SPORT PERFORMANCE PRODUCTS
OTHER LIFESTYLE PRODUCTS
CONCLUDING REMARKS
CONSENT FOR PUBLICATION
CONFLICT OF INTEREST
ACKNOWLEDGNEMT
REFERENCES
Adulteration of Food Supplements and Analytical Methodologies for their Quality Control
L.O. Demirezer1,* and E. Ucakturk2
INTRODUCTION
Adulteration
Substitution
Contamination
Determination of Adulterants by Chromatographic Methods
Chromatographic Detection Methods of Adulterants in Herbal Medicine
Validation of Chromatographic Methods
CONCLUDING REMARKS
CONSENT FOR PUBLICATION
CONFLICT OF INTEREST
ACKNOWLEDGNEMT
REFERENCES
Brief Overview of Trans Fat Analysis in Some Foods
Syed Tufail Hussain Sherazi1,*, Sarfaraz Ahmed Mahesar1, Aftab Ahmed Kandhro2 and Sirajuddin1
INTRODUCTION
SATURATED FATTY ACIDS (SFAS)
MONOUNSATURATED FATTY ACIDS (MUFAS)
POLYUNSATURATED FATTY ACIDS (PUFAS)
TRANS FATTY ACIDS (TFAS)
ROLE OF ANALYTICAL TECHNIQUES IN FATTY ACID COMPOSITION (FAC)
GAS CHROMATOGRAPHY
TRANS FAT IN FOOD SAMPLES
HPLC AND LC/MS
NUCLEAR MAGNETIC RESONANCE (NMR) SPECTROSCOPY
FOURIER TRANSFORM INFRARED (FT-IR) SPECTROSCOPY
Cereal-based Foods
CONSENT FOR PUBLICATION
CONFLICT OF INTEREST
ACKNOWLEDGMENT
REFERENCES
Analysis of Adulterants in Saffron
Brijesh Sharma*
INTRODUCTION
USES
CHEMICAL COMPOSITION
QUALITY REQUIREMENTS
ADULTERATION OF SAFFRON
ANALYSIS OF ADULTERATION IN SAFFRON
A. Preparation of Test Sample
B. Preliminary Examination
C. Molecular Methods
D. Instrumentation Analysis
1. Extraction Techniques
2. Chromatographic Techniques
3. Spectroscopic Techniques
4. Microscopy
5. Electronic Nose System (ENS)
CONCLUSION
CONSENT FOR PUBLICATION
CONFLICT OF INTEREST
ACKNOWLEDGNEMT
REFERENCES
SUBJECT INDEX

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