Posts made in ottobre, 2013

New on science shelves: a book on food authentication…

Posted by on ott 24, 2013 in News

New on science shelves: a book on food authentication…

… with a chapter made by a LS9 member. The chapter is devoted to the use of volatile fingerprints for the authentication of wine and its derived products. The text provides critical tools and data needed to augment routine food analysis and enhance food safety by aiding in the detection of counterfeit foods. Caligiani A., Cirlini M., Palla G. (2013) Volatile compounds for the authentication of wine ad derived products. In: Food authentication using bioorganic molecules (2013). S. Sforza Ed. Destech Publications, Lancaster, USA, pp. 327-360. To anyone interested, the chaper...

Read More

ICPH 2013, here we come

Posted by on ott 12, 2013 in News

ICPH 2013, here we come

Tomorrow we will be traveling south: Buenos Aires and the...

Read More

Is your saffron pure?

Posted by on ott 7, 2013 in News

Is your saffron pure?

We have recently developed a method based on Sequence-Characterised Amplified Regions (SCARs) tailored for the detection of a wide array of adulterants commonly sneaked into saffron powders, namely Arnica montana L., Bixa orellana L., Calendula officinalis L., Carthamus tinctorius L., Crocus vernus L. (Hill), Curcuma longa L. and Hemerocallis sp.. Now we have applied our method to 24 different food products composed by or containing different amounts of saffron (Crocus sativus L.), in order to detect adulteration/contamination. The list includes different ground saffron brands and ready-made...

Read More