Advertisement

Types and Causes of Adulteration: Global Perspectives

  • Shabnum Shaheen
  • Sehrish Ramzan
  • Farah Khan
  • Mushtaq Ahmad
Chapter

Abstract

Either because of high demand or seasonality in supply, various food products and/or drinks can be adulterated in diverse situations. According to different authors like El-loly et al. (2013) and Asrat and Yilma (2014), there are intentional/deliberately/knowingly and unintentional/unknowingly/incidental adulterations. So it is very important to see them separately.

Bibliography

  1. Asrat A, Yilma Z (2014) Patterns of milk and milk products adulteration in Boditti town and its surrounding, South Ethiopia. Sch J Agric Sci 4(10):512–516Google Scholar
  2. Awasthi R, Kaushal N, Vadez V, Turner NC, Berger J, Siddique KH (2014) Individual and combined effects of transient drought and heat stress on carbon assimilation and seed filling in chickpea. Funct Plant Biol 41:1148–1167.  https://doi.org/10.1071/FP13340CrossRefGoogle Scholar
  3. El-Loly MM, Mansour AI, Ahmed RO (2013) Evaluation of raw milk for common additives and heat treatments. Int J Food Saf 15:7–10Google Scholar
  4. Fazal H, Ahmad N, Haider Abbasi B (2013) Identification, characterization, and palynology of high-valued medicinal plants. Sci World J:1–9CrossRefGoogle Scholar
  5. Lakshmi GG, Ghosh S, Jones GP, Parikh R, Rawlins BA, Vaughn JC (2012) An RNA electrophoretic mobility shift and mutational analysis of rnp-4f 5'-UTR intron splicing regulatory proteins in Drosophila reveals a novel new role for a dADAR protein isoform. Gene 511(2):161–168CrossRefGoogle Scholar

Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Shabnum Shaheen
    • 1
  • Sehrish Ramzan
    • 2
  • Farah Khan
    • 2
  • Mushtaq Ahmad
    • 3
  1. 1.Department of Plant SciencesLahore College for Women UniversityLahorePakistan
  2. 2.Lahore College for Women UniversityLahorePakistan
  3. 3.Quaid-i-Azam UniversityIslamabadPakistan

Personalised recommendations