Editorial |
317 |
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Contents |
318 |
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Scientific Articles |
320 |
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Food Fraud Prevention: Policy, Strategy, and Decision-Making – Implementation Steps for a Government Agency or Industry J. Spink*, N. D. Fortin, D. C. Moyer, H. Miao, Y. Wu
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329 |
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Food Adulteration: From Vulnerability Assessment to New Analytical Solutions C. Cavin*, G. Cottenet, C. Blancpain, T. Bessaire, N. Frank, P. Zbinden
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334
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Food Adulteration in Switzerland: From ‘Ravioli’ over ‘Springbok’ to ‘Disco Sushi’ P. Hubner
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338 |
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Use of Isotope Ratio Determination (13C/12C) to Assess the Production Method of Sparkling Wine J. S. Rossier*, V. Maury, L. Gaillard, E. Pfammatter
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345 |
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Locally Grown, Natural Ingredients? The Isotope Ratio Can Reveal a Lot! J. S. Rossier*, V. Maury, E. Pfammatter
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349 |
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Lactic Acid Bacteria as Markers for the Authentication of Swiss Cheeses P. Lüdin*, U. von Ah, D. Rollier, A. Roetschi, E. Eugster
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354 |
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Basmati Rice Fraud under the Magnifying Glass of DNA Analysis F. Fridez
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357 |
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Chemical Analysis: An Indispensable Means for Uncovering Severe Cases of Fraud with Cosmetics and Tattoo Inks C. Hohl*, U. Hauri
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360 |
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Protocatechuic Acid Levels Discriminate Between Organic and Conventional Wheat from Denmark Y. Weesepoel, S. Heenan, R. Boerrigter-Eenling, T. Venderink, M. Blokland, S. van Ruth*
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Columns |
364 |
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365 |
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366 |
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369 |
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SCS |
372 |
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Events |
378 |
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Diverses |
312 |
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CHIMIA-Report |
313 |
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