Abstract
Organic food is produced under specific regulations and must not contain residues from synthetic fertilizers, chemical pesticides, genetically modified organisms, hormones, and antibiotics. Several analytical methods were already been developed to evaluate different organic foods based on separation techniques or elemental analysis, as well as considering molecular spectroscopy. In some cases, chemometric tools were also considered. Research concerning organic food seems to have started in 1980. Until now, this has been a prominent topic of study. Thus, this review proposes a practical guide to verify which analytical techniques and organic food have already been investigated until this moment, which contributes to and facilitates the development of research in this latent topic of study.
Published Version
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