Wheat authentication：An overview on different techniques and chemometric methods

• Published in: Critical reviews in food science and nutrition Vol. 63; no. 1; pp. 33 - 56
• Main Authors: Liu, Hong-Yan, Wadood, Syed Abdul, Xia, Yu, Liu, Yi, Guo, Huan, Guo, Bo-Li, Gan, Ren-You
• Format: Journal Article
• Language: English
• Published: Boca Raton Taylor & Francis 02.01.2023; Taylor & Francis Ltd
• Subjects: adulterants; adulterated products; adulteration; Authenticity; Cereal crops; Cereals; Chemometrics; Cost analysis; cost effectiveness; Cultivars; Data analysis; Farming; food science; Genetic analysis; geographical origin; Image analysis; Image processing; Mathematical analysis; Multivariate analysis; nutrition; provenance; Spectroscopy; Stable isotopes; staple foods; Triticum aestivum; Wheat; wheat authentication; wheat flour

Wheat (Triticum aestivum L.) is one of the most important cereal crops and is consumed as a staple food around the globe. Wheat authentication has become a crucial issue over the last decades. Recently, many techniques have been applied in wheat authentication including the authentication of wheat g...