Search Results (4)
Tracing origin of food using stable isotopes of light and heavier elements
This dissertation examines two main topics. The first topic is focused on the potential of strontium (Sr) isotope analysis to characterise milk and truffles as selected food commodities, traditionally important for Slovenia. The 87Sr/86Sr ratio for determining the provenance of bovine milk and truffles originating from different regions of Slovenia …
Characterization of Spirulina microalgae as a new alternative food source
A reduction in agricultural productivity associated with water scarcity and land degradation, combined with the growing world population and malnutrition highlights the need for new alternative food sources. In this challenging field, Spirulina microalgae emerges as a promising candidate thanks to its high nutritional value and beneficial effect on human …
Authenticity and traceability of food and food flavourings using a stable isotope approach
Food fraud or economically motivated adulteration has been an issue throughout history. Even today, it remains a significant and growing problem, driven by globalisation, economic opportunity and the low probability and severity of punishment. Fraud is a concern for food producers, consumers, regulatory agencies and scientific organisations, and food fraud …
Organic geochemistry of stratified eutrophic alpine lakes (Lake Bled)
The identification and quantification of organic compounds present in the environment is a major area of application in modern analytical chemistry. However, it is still scarcely recognized that, in addition to the chemical identity and concentration of organic compounds, there is more information to be found about their source and …