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Research progress of origin traceability technology for food and drug homologous products
Food and Fermentation Industries ; 48(14):328-335, 2022.
Article in Chinese | CAB Abstracts | ID: covidwho-2100439
ABSTRACT
The idea of 'food and drug homology' plays a very important role in Chinese history. Especially, in the COVID-19 epidemic situation, 'food and drug homology' products improved health as medicated diet, thus promoting traditional Chinese drugs industry becomingmoreinternational. However, the quality of food and drug homology products were uneven, intermingled quality products and fake ones happen occasionally. In recent years, traceability technology for food and drug homologous products has gradually become a research hotspot due to the complex and diverse means of adulteration of food and drug homologous products. The aim of the development of origin traceability technology is to protect the 'genuineness' and 'distinctiveness' of food and drug homologous products. At the same time, it protects the rights and interests of consumersand protects the authenticity of food and drug homologous products and the healthy development of the food and drug homologous industry. Based on the basic data of journals and master's and doctoral dissertations collected from CNKI, Web of Sciences and Pud Med till June 2021, this paper analyzed the development trend of traceability technology in the application of global food and drug homologous products. The source, classification, origin traceability technology and application progress in food and drug homologous products were summarized in order to provide a theoretical basis for future research on origin traceability technology for food and drug homologous products.
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Full text: Available Collection: Databases of international organizations Database: CAB Abstracts Language: Chinese Journal: Food and Fermentation Industries Year: 2022 Document Type: Article

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Full text: Available Collection: Databases of international organizations Database: CAB Abstracts Language: Chinese Journal: Food and Fermentation Industries Year: 2022 Document Type: Article