[ES] The adulteration of beeswax is increasingly worrying the beekeeping sector. It is a natural product of the hive in which the incorporation of any substance is considered a fraudulent practice. The industrial sheets ...

[EN] Honey is one of the foods most likely to be adulterated. In this final degree work, it was evaluated the ability of an electronic tongue system, based on electrochemical techniques (potentiometry, cyclic voltammetry ...

[EN] The objective of this study was to test the capability of a SW-NIR hyperspectral image technique to detect adulterations in wheat flour and bread with cheap grains, such us sorghum, oats and corn, and to compare the ...

[ES] Garantizar la autenticidad de la miel se está convirtiendo en una prioridad para productores y autoridades reguladoras. Con esta finalidad, la Comisión Europea está fomentando el estudio de métodos analíticos que ...

[EN] Proton-nuclear-magnetic-resonance-spectroscopy (H-1 NMR) is the widely accepted reference method for monitoring honey adulteration; however, the need to find cheaper, faster, and more environmentally friendly methodologies ...

[EN] Cocoa powder is a highly valuable global product that can be adulterated with low-cost raw materials like carob flour as small amounts of this flour would not change the color, aroma and taste characteristics of the ...

[EN] Ensuring the authenticity of honey is a priority for producers and regulatory authorities. The aim of this work was to evaluate the thermal properties (using a Differential Scanning Calorimeter DSC ) of ten types ...