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CHIMIA, Vol. 70, Issue 05/2016

Food Fraud and Adulteration, a Centuries‐old Practice

Table of Contents

Swiss Science Concentrates, 2016/05

Tracking New Halogenated Alkenes in the Atmosphere

Synthesis and Electrophoretic Properties of Novel Nanoparticles for Colored Electronic Ink and e-Paper Applications

Biosorption at the HES-SO Valais-Wallis Sion : Looking for Partners to Implement Innovative Technologies

Congresses, Symposia, Lectures, Education Courses

Products, Services and News from Companies

Food Fraud Prevention: Policy, Strategy, and Decision-Making – Implementation Steps for a Government Agency or Industry

Food Adulteration: From Vulnerability Assessment to New Analytical Solutions

Food Adulteration in Switzerland: From ‘Ravioli’ over ‘Springbok’ to ‘Disco Sushi’

Use of Isotope Ratio Determination (13C/12C) to Assess the Production Method of Sparkling Wine

Locally Grown, Natural Ingredients? The Isotope Ratio Can Reveal a Lot!

Lactic Acid Bacteria as Markers for the Authentication of Swiss Cheeses

Basmati Rice Fraud under the Magnifying Glass of DNA Analysis

Chemical Analysis: An Indispensable Means for Uncovering Severe Cases of Fraud with Cosmetics and Tattoo Inks

Protocatechuic Acid Levels Discriminate Between Organic and Conventional Wheat from Denmark