This paper contains an overview of food frauds from the Food Center for Food Fraud and Quality portal since 2017 to August 2019. It provides an information about specific cases which differ in the categories of fraud, food commodities and case reporting countries. Data analysis showed that in 2017 and 2018 years, the majority of … [Read more…]
As it is known, the issue of analysing the efficiency of all companies, which means trade companies, is very current, significant and complex. In this context, mathematical methods and models are increasingly being applied. Having this insight, this paper investigates the efficiency of food retailers in Serbia using AHP (Analytical Hierarchy Process) and DEA (Data … [Read more…]
Aluminum foil is used broadly in food preparation, mainly due to its usage simplicity and manipulation in the kitchen. The simplicity of aluminum foil usage and manipulation can be seen through the facts that aluminum foil is protecting food from the direct influence of heat and consequently it is slowing or stopping food drying, or … [Read more…]
Pot experiment was conducted to test the effect of iron plaque on rice yield and arsenic and other elements uptake and translocation in different parts of rice plants. For iron plaque formation (25, 50 and 100 mg Fe L-1 solution) on rice root and As enriched soil (33 mg As kg-1) were used. The treatment … [Read more…]
Meat products or meat preparations play virtually no role for humans as a source of synthetic colorants. Of natural dyes, curcumin (E 100) in a maximum quantity of 20 mg/kg, cochineal (E 120) at a maximum dose of 100 mg/kg, carotenes (E 160a) with a limit of 20 mg/kg and paprika extract (E160c) with a … [Read more…]
The agri-food trade of Hungary with the EU has increased since the accession. The goal of this paper is to examine the competitiveness of the Hungarian agri-food product groups on the EU market. The data came from the COMEXT database of the European Commission, concerning the period between 2004 and 2016. To evaluate the competitiveness … [Read more…]
The aim of this study was evaluation of the properties of chicken meat from organic and conventional rearing systems which are observable by the consumer. The production properties (weight and yield) of different cuts/portions and sensory attributes of fresh eviscerated carcasses were investigated. The breasts of conventional chicken showed a significantly higher weight and yield … [Read more…]
Cut roses (Rosa hybrida L.) have been classified as ethylene-sensitive, but the nature of the ethylene sensitivity changes in these flowers has not been well characterized. Therefore, in this work, ethylene-insensitive cut roses consisting etr1-1 gene were evaluated. Cut roses prepared from an isolated greenhouse at commercial stage, after transferring to the laboratory, were compared … [Read more…]
The aim of this article is to examine samples of wheat flour fortified with non-traditional commercial grain from a nutritional perspective. Amaranth, quinoa, lupine, teff and chia were used for wheat flour fortification in lower and higher additions. Samples with amaranth and lupine flour showed the best improvement in terms of protein content (in the … [Read more…]
Wine is a product of great interest in Greece and around the world. Although both Greek and global production have fluctuated over the years, the trend is an upward one due to the introduction of new vine cultivations and techniques. Despite the parallel increase in international demand, prices have not followed suit. The main exporting … [Read more…]
According to the valid legislation, insects are classified as novel foods, and they have already appeared on the market as a part of some products or individually. A number of methods are used to verify food authenticity, and microscopy is one such possibility. Microscopic methods work based on visual-image evaluation, so they can be a … [Read more…]
The aim of the research was to measure the quality properties of cut apple pieces dipped in a pectin–cannabis flour coating during storage. The Granny Smith apple cultivar was used as the material in the research. Cut apple samples were stored in a refrigerator at +4 °C. During 4 days of storage, polyphenol content, antioxidant … [Read more…]