Location: Food Quality Laboratory
Title: Advances in the identification of adulterated cereals and cereal productsAuthor
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Submitted to: Advances in Food Authenticity Testing
Publication Type: Book / Chapter Publication Acceptance Date: 10/30/2015 Publication Date: 9/22/2016 Citation: Delwiche, S.R. 2016. Advances in the identification of adulterated cereals and cereal products. In: Downey, G., editor. Advances in Food Authenticity Testing. Duxford, UK: Woodhead. p. 491-518. Interpretive Summary: Technical Abstract: This book chapter addresses the most common occurrences of adulteration in the cereal grains, the regulations in place by countries (such as the United States, United Kingdom, Italy, India, and the European Union), and the methodologies by which detection and quantification of the contaminant are made. Adulteration is considered from the perspective of deliberate human activity rather than from natural occurrences of contamination by mold, insect, environmental conditions. Specific attention is given to wheat flour or gluten adulterated with melamine or its derivatives, durum wheat semolina or flour adulterated with common wheat flour, and basmati rice adulterated with basmati-like rice, and lastly quantification of mixture proportions of waxy and conventional wheat. Attention is also given to when the cereal itself is the adulterant, as in the case of gluten-free foods. Genetically modified organism (GMO) detection or measurement is not addressed. Research of the past decade (2005-2014) is emphasized. |
