Meat provenance - Advances and opportunities in rapid spectral techniques for authentication of dietary background and geographical origin of meat-Reference-Cited by-同舟云学术

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Meat provenance - Advances and opportunities in rapid spectral techniques for authentication of dietary background and geographical origin of meat

Published:2024-08 Issue: Volume:150 Page:104557
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Shaheen Sherif,Cama-Moncunill Raquel^ORCID,Moloney Aidan P.,Birse Nicholas^ORCID,Ferragina Alessandro,Dunne Peter G.,Grasso Simona,Hamill Ruth M.^ORCID,Monahan Frank J.

Publisher

Elsevier BV

Reference191 articles.

1. Effect of pasture and concentrate diets on concentrations of carotenoids, vitamin A and vitamin E in plasma and adipose tissue of lambs;Álvarez;Journal of Food Composition and Analysis,2014

2. Carotenoid and vitamin A contents in biological fluids and tissues of animals as an effect of the diet: A review;Álvarez;Food Reviews International,2015

3. Analytical methods used for the authentication of food of animal origin;Abbas,2018

4. Food safety and quality assessment: Comprehensive review and recent trends in the applications of ion mobility spectrometry (IMS);Alikord,2021

5. Ion mobility spectrometry of volatile compounds from Iberian pig fat for fast feeding regime authentication;Alonso;Talanta,2008

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