Main Article Content

Abstract

Adulteration in food has been a concern since the beginning of civilization, as it not only decreases the quality of food products but also results in a number of ill effects on health. Authentic testing of food and adulterant detection of various food products is required for value assessment and to assure consumer protection against fraudulent activities. Through this review we intend to compile different types of adulterations made in different food items, the health risks imposed by these adulterants and detection methods available for them

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How to Cite
N.Bharanitharan, & R.Gobalakrishnan. (2019). A study on identifying problems faced by the respondents in adulteration of foods with reference to Erode. International Journal of Intellectual Advancements and Research in Engineering Computations, 7(1), 551–555. Retrieved from https://ijiarec.com/ijiarec/article/view/962