Food traceability using the 87Sr/86Sr isotopic ratio mass spectrometry

Claudio Baffi, Pier Renato Trincherini, P. R. Trincherini

Risultato della ricerca: Contributo in rivistaArticolo in rivistapeer review

12 Citazioni (Scopus)

Abstract

Today, food traceability, needs to develop suitable “robust “ analytical methods, in terms of the precision and of the reliability of results, which can support modern legislative tools, aimed at guaranteeing food authenticity and origin and trying to avoid possible frauds. This review paper highlights the most recent results obtained with the use of the 87Sr/86Sr isotopic ratio technique, when applied to the traceability of the origin of different foods for human consumption, such as vegetables, beverages, dairy products, meat and fish products. The instrumental techniques, with the relative methodologies and the quality of the final results, will be examined and commented.
Lingua originaleEnglish
pagine (da-a)1411-1439
Numero di pagine29
RivistaEuropean Food Research and Technology
Volume242
DOI
Stato di pubblicazionePubblicato - 2016

Keywords

  • 87Sr/86Sr isotope ratio
  • MC-ICP-MS
  • food traceability
  • mass spectrometry

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