Abstract

DETECTION OF FOOD ADULTERANTS IN FOOD PRODUCTS BY DIFFERENT ANALYTICAL TECHNIQUES

Anandi Rebello* and Dr. Gaganjyot Kaur

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Abstract

Identifying food adulteration is a significant criterion because it is a recent concern for humankind. The struggle against food adulteration has to concentrate on food authenticity. This article examines contemporary optimization and adulterant identification methods for application in modern analytical techniques. The analysis using these approaches improves our comprehension of a variety of parameters with consistent and precise findings. The number of essential nutrients available and numerous extra dietary components that might interfere with them and produce problems also affect the possible negative impacts of adulteration as well as upcoming challenges and consequences. Food adulterant detection has had great success since the previous decade was a basic investigation. Consequently, the current scenario necessitates the use of analytical instruments. The current review discusses the new techniques that can used for the detection of ppb levels of adulteration.

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