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1

Detection of extra virgin olive oil adulteration using fluorescence spectroscopy

100%
Wojcicki K., Grzechowiak S., Sikorska E.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
|
2013
|
nr 1
2

Assessment of authenticity and quality of multifloral honeys available in Malopolska markets

86%
Kudelka W., Malysz K.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
|
2015
|
nr 3
3

Assessing adulteration of extra virgin olive oil with lower quality oils using spectroscopic techniques

86%
Wojcicki K., Caponio F., Paradiso V. M., Pasqualone A., Summo C., Sikorska E.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
4

Molecular techniques for detecting food adulteration

86%
Habza-Kowalska E., Grela M., Gryzinska M., Listos P.
Medycyna Weterynaryjna
|
2019
|
tom 75
|
nr 07
Food adulteration means that substances have been added to food that change its composition and reduce its nutritional value. Food adulteration also includes giving a product a misleading name, providing false information on its composition, date of production or expiry date, and any other incorrect labelling. Numerous cases of food adulteration have been recorded in many countries, including Poland. This has led to the creation of a new field of science, known as ‘green criminology’, to combat violations of food law. Over the years, new techniques for identifying food adulterations have been developed. Originally, these were sensory techniques, which proved unreliable. Later, physical analysis of the product was performed on the basis of information on the label and microscopic examination. Later methods, based on identification of lipids and proteins, were also unreliable due to biochemical changes during processing. These problems prompted scientists to become interested in the potential of DNA testing. Due the stability of DNA and the universal applicability of DNA-based methods to all cells, they are ideal for use in practice. Currently, the most reliable test for detecting food adulteration is PCR, as it is a highly sensitive and specific technique.
5

Identification of horse meat in food products in the Polish market

72%
Sawicki W.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
|
2017
|
nr 2
6

Magnetic resonance imaging method of rapid remote control of casein concentration in milk products in unopened packages

72%
Alekseev G. V., Khripov A. A.
Inżynieria Przetwórstwa Spożywczego
|
2014
|
nr 1
7

Use of amino acid analysis for estimation of berry juice authenticity

72%
Stoj A., Targonski Z.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2006
|
tom 05
|
nr 1
Free amino acid contents: aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine, gamma-aminobutyric acid, histidine, lysine and arginine in juices of three strawberry varieties (‘Senga’, ‘Ducat’, ‘Marmolada’), raspberry (‘Beskid’, ‘Canby’, ‘Mailing Seedling’), black currant (‘Ben Lomond’, ‘Titania’, ‘Ojebyn’) and red currant (‘Rondom’, ‘Jonker’, ‘Holenderska’) were determined in this paper. Examinations were performed in three following years: 1998, 1999 and 2000, by use of HPLC method. Achieved amino acid contents were compared with standard values contained in Code of Practice. Significantly higher aspartic acid and glutamic acid concentrations of standard values published in Code of Practice were found in examined strawberry and black currant juices. Selected amino acids can be used for estimation of berry juices authenticity. Serine, valine and methionine can be the indicator of addition of strawberry juice to raspberry juice, aspartic acid and serine - addition of red currant juice to raspberry juice and aspartic acid and methionine - addition of strawberry juice to black currant juice. Adulteration of black currant juice with red currant juice cannot be detected on the base of amino acid contents
8

Use of anthocyanin analysis for detection of berry juice adulterations

72%
Stoj A., Targonski Z., Malik A.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2006
|
tom 05
|
nr 1
Chromatographic profiles of anthocyanins in authentic and adulterated black currant and raspberry juices were compared in this paper. HPLC apparatus with DAD detector was used for separation of anthocyanins. Analysis of adulterated juices required optimization of elution conditions. Two types of eluents were applied at gradient: A - 4.5% formic acid and B - 100% acetonitrile. There was detected 30%, 20% and 10% addition of strawberry to raspberry and black currant juices on the basis of pelargonidin-3-glucoside content. Cyanidin-3-xylorutinoside indicated the 30%, 20% and 10% addition of red currant to raspberry and black currant juices. Anthocyanin analysis is an effective method for detection of berry juice adulterations.
9
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Evaluation of orange juices on the base of selected authenticity markers

72%
Korovicova J., Kohajdova Z., Kukurova K., Lehkozivova J.
Żywność Nauka Technologia Jakość
|
2007
|
tom 14
|
nr 2
Samples of orange juices were evaluated according to standard criteria in Code of Practice and compared with standard RSK values (Richtwerte und Schwankungsbreiten bestimmter Kennzahlen). In 15 orange juices, the content of chlorides, total acidity, volatile acids and ammonia did not exceed values in Code of Practice. It was found that samples F and K (66.30 g/dm3 and 57.65 g/dm3) contained more glucose than is allowed by Code of Practice. Juices G and K did not exceed RSK values for the D-isocitric acid content (103.68 g/dm3 and 109.96 g/dm3). Criterion according to citric and D-isocitric acid ratio corresponded to the normal values in 100% orange juice in samples G, K, L and also in 12% orange nectar P (69.3; 118.6; 51.4 and 72.3).
10

Metody analityczne w wykrywaniu fałszerstw środków ochrony roślin

58%
Silowiecki A., Miszczyk M., Stadniczuk M.
Progress in Plant Protection
|
2010
|
tom 50
|
nr 4
In this paper we discussed using chromatographic techniques such as gas chromatography (GC and GC/MS), liquid chromatography (HPLC/DAD and RR-HPLC) and planar chromatography (TLC and HPTLC), also near infrared spectroscopy (NIR) in identification analysis of plant protection products falsifications. Examples are given of typical falsifications and methods of their detection.
11

Comparison of original and adulterated oscypek cheese based on volatile and sensory profiles

58%
Majcher M., Lawrowski P., Jelen H.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2010
|
tom 09
|
nr 3
265-275
Background. This paper describes a preliminary studies aiming to compare volatile fractions of Oscypek and oscypek-like cheeses with SPME-GC/TOFMS to determine the possibility of applying for future routine investigation of adulteration of Polish PDO cheeses. Material and methods. For sensory and volatiles analysis four different cheeses were compared: Oscypek cheese prepared according to PDO regulations and three oscypek-like cheeses: type “CM industry” - produced from pasteurised cow milk in dairy plant, type “EM-industry” - produced from pasteurised ewe milk in dairy plant and type “CM-shep- herds” - produced from unpasteurised cow milk in shepherds huts. Isolation of volatiles was performed with PDMS/CAR/DVB fiber. Compounds identification was performed using gas chromatography coupled to time of flight mass spectrometry. Results. Headspace SPME-GCATOFMS method revealed a total of 51 compounds in Oscypek and oscypek-like cheeses representing nine chemical groups such as: free fatty acids, esters, ketones, alcohols, aldehydes, fiirans and furanones, phenols, sulfur compounds and terpenes. Results showed that original Oscypek, PDO labeled was represented by the largest number of volatiles identified compared to oscypek-like cheeses, which also showed a relationship with sensory analysis where Oscypek has been described as a cheese with mostly developed flavour bouquet. Additionally it could be observed that cheeses made from unpasteurised milk using traditional method of preparation in shepherds huts (Oscypek and CM-shepherds) had superior volatile profiles and enhanced aroma compared to cheeses made industrially. Conclusions. The differences showed in volatile fraction of original Oscypek cheese and adulterated ones provide possibility of employing SPME-GC/TOFMS technique to find adulteration in PDO labelled Oscypek.
12
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Sfałszowane inhibitory fosfodiesterazy typu 5 – narastające zagrożenie dla zdrowia publicznego

58%
Fijalek Z., Sarna K., Blazewicz A., Marin J.
Roczniki Państwowego Zakładu Higieny
|
2010
|
tom 61
|
nr 3
Sfałszowane leki, wyroby medyczne i suplementy diety stanowią narastający i bardzo poważny problem dla zdrowia publicznego na świecie. W Europie w ostatniej dekadzie związany jest on przede wszystkim z rejestracją inhibitorów fosfodiesterazy typu 5 (PDE-5) stosowanych na dysfunkcję erekcji. Do grupy tej należą Viagra, Levitra i Cialis. Ocenia się, że ok. 2,5 min mężczyzn w Europie narażonych jest na sfałszowane produkty zawierające sildenafil, tyle samo co kupujących go w legalnej sieci dystrybucji. Zgodnie z deklaracjami Rady Europy fałszowanie produktów leczniczych i suplementów diety; na każdym etapie, od ich wytwarzania do podawania pacjentom, jest poważnym przestępstwem kryminalnym, które zagraża ludzkiemu życiu. Powoduje też zachwianie wiarygodności narodowych systemów ochrony zdrowia i nie może być traktowane jedynie jako naruszanie praw własności intelektualnej. W Polsce problem monitorowany jest przez Narodowy Instytut Leków, wykonujący badania skriningowe nielegalnych i sfałszowanych produktów metodami tandemowej spektrometrii mas i rentgenowskiej dyfrakcji proszkowej.
13

Euro Food Chem IX authenticity and adulteration of food - The analytical approach. 24-26 September 1997, Interlaken, Switzerland

58%
Zoller O.
Polish Journal of Food and Nutrition Sciences
|
1998
|
tom 07
|
nr 1
14

High performance liquid chromatography (HPLC) study of sugar composition in some kinds of natural honey and winter stores processed by bees from starch syrup

51%
Rybak-Chmielewska H.
Journal of Apicultural Science
|
2007
|
tom 51
|
nr 1
15

Nieetyczne dzialania producentow na rynku dobr szybkozbywalnych

51%
Baruk A. I.
Problemy Jakości
|
2010
|
tom 42
|
nr 03
27-31
In the article problems of the level of producers' honesty to customers were presented. On the base of the field empirical researches their main non ethical activities and customers' reactions were shown. The special attention was paid to low level of their knowledge about legal rules. The short time way of producers' thinking was underlined too because their non ethical activities were the main reason of many important consequences (for example making worse of perceiving product quality, product image and producer's image).
16

Greenwash - marketingowa odpowiedź koncernów na współczesne przemiany społeczne, ekologiczne i gospodarcze

44%
Pniewska K. M.
Marketing i Rynek
|
2012
|
tom 19
|
nr 11
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