Skoči na glavni sadržaj

Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, Vol. 8 No. 3-4, 2013.

Pregledni rad

Analytical methods in food forensics

Ana Butorac ; Prehrambeno-biotehnološki fakultet; Sveučilište u Zagrebu
Mirela Marić ; Poliklinika Aviva, Nemetova 2, Zagreb, Hrvatska
Marija Badanjak Sabolović ; Prehrambeno-biotehnološki fakultet; Sveučilište u Zagrebu
Mirjana Hruškar ; Prehrambeno-biotehnološki fakultet; Sveučilište u Zagrebu
Suzana Rimac Brnčić orcid id orcid.org/0000-0002-5657-9379 ; Prehrambeno-biotehnološki fakultet; Sveučilište u Zagrebu
Višnja Bačun Družina orcid id orcid.org/0000-0002-1140-4882 ; Prehrambeno-biotehnološki fakultet; Sveučilište u Zagrebu

Puni tekst: hrvatski pdf 800 Kb

str. 90-101

preuzimanja: 3.974

citiraj

Sažetak

The European Union food safety legislation prescribes controls in order to implement the testing of food before putting it on the market. Over the past decade checking quality, originality and the traceability of food has improved the rapid development of sensitive, robust, efficient and affordable analytical methods. This paper describes the most effective analytical methods for forensic food and shows their use in determining: (i) qualitative and quantitative food ingredients, (ii) food safety due to pathogens, allergens, nutritional, residues of pesticides and toxins, (iii) traceability according to geographical and botanical origin and the impact of technological processing and storage. Given the way tests are described analytical methods are divided into four groups as following: biochemical, molecular-genetic, spectroscopic and spectrometric, and separation methods

Ključne riječi

food forensics; analytical methods; autochthonous; traceability

Hrčak ID:

115923

URI

https://hrcak.srce.hr/115923

Datum izdavanja:

2.1.2014.

Podaci na drugim jezicima: hrvatski

Posjeta: 5.925 *