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.

Baffi, C., Trincherini, P. R., Food traceability using the 87Sr/86Sr isotopic ratio mass spectrometry, <<EUROPEAN FOOD RESEARCH AND TECHNOLOGY>>, 2016; 242 (9): 1411-1439. [doi:10.1007/s00217-016-2712-2] [http://hdl.handle.net/10807/84088]

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

Baffi, Claudio
Primo
;
Trincherini, Pier Renato
2016

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.
Inglese
Baffi, C., Trincherini, P. R., Food traceability using the 87Sr/86Sr isotopic ratio mass spectrometry, <<EUROPEAN FOOD RESEARCH AND TECHNOLOGY>>, 2016; 242 (9): 1411-1439. [doi:10.1007/s00217-016-2712-2] [http://hdl.handle.net/10807/84088]
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/10807/84088
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