Abstract
The quality of food has become of great importance and relevance in recent years, not only for scientific communities but also for ordinary people [...]
Highlights
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations
The identification and measurement of contaminants and biomarkers are achievable with food chemical analysis based on many analytical methods, from immunoassay detection to mass spectrometry evaluation
Many chemical compounds could be analyzed with mass spectrometry, from volatile substances (GC-MS) to proteins (LC-MS), or from heterocyclic and organic aromatic contaminants to highly polar substances
Summary
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. Many research papers are centered around the issue of quality control with regard to the presence of contaminants in foods. Chemical biomarkers present in food are molecular entities of different origins. The identification and measurement of contaminants and biomarkers are achievable with food chemical analysis based on many analytical methods, from immunoassay detection to mass spectrometry evaluation.
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