Food Authentication is becoming an emerging field owing to rapid growth of public concerns over safety and quality of food. This article explains some new analytical techniques which are being used for assessment of food authenticity. These technologies are classified on the basis of authenticity indicators. Recently developed novel analytical techniques and their plausible solutions in authenticity problems are discussed. The article also explains the limitations and gaps which are related to handling of large experimental data. To progress the assessment of food, reference database and standards are required. A scientific evaluation of new methods featured the researc h prospects and arising advancements in this evolving field, while the capacity of the field for future use is illustrated in the secular manner of the research outcomes, emphasizing on geographical dissemination of research analysis and preferred forums used for distribution.
Read the full article in the downloadable PDF.
Download Full PDF