Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Ute Schröder"'
Autor:
Regina Klapper, Amaya Velasco, Maik Döring, Ute Schröder, Carmen G. Sotelo, Erik Brinks, Marta Muñoz-Colmenero
Publikováno v:
Food Chemistry: X, Vol 17, Iss , Pp 100560- (2023)
Tuna cans are relevant seafood products for which mixtures of different tuna species are not allowed according to European regulations. In order to support the prevention of food fraud and mislabelling, a next-generation sequencing methodology based
Externí odkaz:
https://doaj.org/article/b767bb27de464916b033a3c252145ff9
Autor:
Carmen G Sotelo, Amaya Velasco, Ricardo I Perez-Martin, Kristina Kappel, Ute Schröder, Véronique Verrez-Bagnis, Marc Jérôme, Rogério Mendes, Helena Silva, Stefano Mariani, Andrew Griffiths
Publikováno v:
PLoS ONE, Vol 13, Iss 5, p e0196641 (2018)
Tuna fisheries and processing represent economic activities of paramount importance around the world. Most of these products are traded for human consumption and in general are highly demanded commodities. However, not all tuna products achieve the s
Externí odkaz:
https://doaj.org/article/4abb927e754a4609ab88563d92cd2fb6
Publikováno v:
Foods, Vol 4, Iss 4, Pp 524-546 (2015)
An enlarged range of scallop products on the market allows the consumer to buy lower priced alternatives, which often raises the question of quality and control. Frozen meat of king scallops (Pecten maximus) and Atlantic sea scallops (Placopecten mag
Externí odkaz:
https://doaj.org/article/d7bf42e50f0a46b5ba22112ae88bfec4
Publikováno v:
Foods, Vol 5, Iss 3, p 58 (2016)
To comply with the relevant legal requirements and correct labelling, it is necessary for business operators and inspection authorities to know the natural characteristics of the raw material. This study gives a comprehensive overview of muscle flesh
Externí odkaz:
https://doaj.org/article/16bde318659a4823b797b9eb83c8d61d
Publikováno v:
Food Control. 125:107986
Adulteration or mislabelling of seafood products is a major issue and a problem prevalent worldwide. DNA sequencing-based methods currently used for species identification help to reveal adulteration, but drawbacks like their requirement for sophisti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::78236d4bc6999e8d253071d756649fde
https://doi.org/10.1016/j.foodcont.2021.107986
https://doi.org/10.1016/j.foodcont.2021.107986
Publikováno v:
Lebensmittelchemie. 73
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b23b271748562ba0cb6c200073786a3
https://doi.org/10.1002/lemi.201951073
https://doi.org/10.1002/lemi.201951073
Autor:
Rogério Mendes, Ute Schröder, Kristina Kappel, Véronique Verrez-Bagnis, Carmen G. Sotelo, Helena Silva
Publikováno v:
Reference Series in Phytochemistry ISBN: 9783319264783
56 pages, 5 figures
Seafood authenticity is a key parameter for seafood quality, particularly in Europe where regulations provide a strict framework for seafood labeling. A wide variety of methods are commonly used in control laboratories (priva
Seafood authenticity is a key parameter for seafood quality, particularly in Europe where regulations provide a strict framework for seafood labeling. A wide variety of methods are commonly used in control laboratories (priva
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a95a25b89386009cbc52343fdbaec1b
https://doi.org/10.1007/978-3-319-78030-6_69
https://doi.org/10.1007/978-3-319-78030-6_69
Autor:
Ute Schröder, Regina Klapper
Publikováno v:
Food Control. 121:107574
Seafood products are particularly vulnerable to food fraud and mislabelling, which may have negative implications on fisheries resources, economy, consumer health and trust. This is a considered problem for scallops, since these high-valued seafood p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a041f938619343fc5e970b94ed3536bf
https://doi.org/10.1016/j.foodcont.2020.107574
https://doi.org/10.1016/j.foodcont.2020.107574
Autor:
Ute Schröder, Kristina Kappel
Publikováno v:
Food Control. 118:107348
Fishery products are traded worldwide, have long and branched supply chains and are among the most counterfeit foods. Food control authorities are responsible of controlling food labelling in order to ensure the safety and quality of products. This i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7bbcf511c64e2b5fdcbf6864e02b4542
https://doi.org/10.1016/j.foodcont.2020.107348
https://doi.org/10.1016/j.foodcont.2020.107348
Autor:
Ute Schröder, Kristina Kappel
Publikováno v:
Food Control. 59:478-486
High-priced fish and seafood prepared as restaurant dish is especially prone to fraudulent substitution due to the lack of morphologic characters and less stringent labelling requirements. Common sole (Solea solea) is considered one of the most valua
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c78541041fe8a7cb051b7c56e9bf71ce
https://doi.org/10.1016/j.foodcont.2015.06.024
https://doi.org/10.1016/j.foodcont.2015.06.024