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Abstract The cultured meat industry is continuously evolving due to the collective efforts of cultured meat companies and academics worldwide. Though still technologically limited, recent reports of regulatory approvals ...

Abstract Religious beliefs have a significant impact on consumer preferences, particularly in relation to food choices. Islam, like other religions, imposes specific dietary guidelines, notably regarding meat and meat pr...

Abstract The liquid chromatography mass spectrometry (LC-MS)-based metabolomic and lipidomic methodology has great sensitivity and can describe the fingerprint of metabolites and lipids in pork and beef. This approach is...

Abstract The identification of pork in commercially processed meats is one of the most crucial issues in the food industry because of religious food ethics, medical purposes, and intentional adulteration to decrease prod...

Honey is a natural food that is valued worldwide for its nutritional and therapeutic values. Therefore, authentication of honey according to the geographical origin is a guarantee of the genuine properties. In this artic...

Global food supply chains continue to expand in scale and complexity, heightening risks of fraud, mislabeling, and cross-contamination across certification systems. These vulnerabilities are particularly consequential fo...

Velvet antler, a valued traditional medicine of animal origin, contains an abundance of bioactive compounds including amino acids, peptides, proteins, and nucleosides. It exhibits notable health-promoting properties such...

Fish oil is a widely consumed nutritional supplement rich in ω-3 polyunsaturated fatty acids (PUFAs) and of high economic value, but it is susceptible to economically motivated adulteration, including the incorporation ...

Abstract This study addresses the prevalent issue of meat species authentication and adulteration through a chemometrics-based approach, crucial for upholding public health and ensuring a fair marketplace. Volatile compo...

Materias / palabras clave: dietary factors, disease prevention, nutrient intake and bioavailability, food authentication, food safety, sustainability of food production; Technology: Home economics: Nutrition. Foods and food supply; Technology: Che...