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Author: Jesse Park Battershall
Publisher:
ISBN:
Category :
Languages : en
Pages : 384
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Book Description
Author: Jesse Park Battershall
Publisher:
ISBN:
Category :
Languages : en
Pages : 384
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Book Description
Author: Mousumi Sen
Publisher: John Wiley & Sons
ISBN: 1119791618
Category : Technology & Engineering
Languages : en
Pages : 500
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Book Description
FOOD CHEMISTRY A unique book detailing the impact of food adulteration, food toxicity and packaging on our nutritional balance, as well as presenting and analyzing technological advancements such as the uses of green solvents with sensors for non-destructive quality evaluation of food. Food Chemistry: The Role of Additives, Preservatives and Adulteration is designed to present basic information on the composition of foods and the chemical and physical changes that their characteristics undergo during processing, storage, and handling. Details concerning recent developments and insights into the future of food chemical risk analysis are presented, along with topics such as food chemistry, the role of additives, preservatives, and food adulteration, food safety objectives, risk assessment, quality assurance, and control. Moreover, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection are covered, as well as sensor technology, environmental control, and safety. The book also presents detailed information about the chemistry of each major class of food additive and their multiple functionalities. In addition, numerous recent findings are covered, along with an explanation of how their quality is ascertained and consumer safety ensured. Audience The core audience of this book include food technologists, food chemists, biochemists, biotechnologists, food, and beverage technologists, and nanoscientists working in the field of food chemistry, food technology, and food and nanoscience. In addition, R&D experts, researchers in academia and industry working in food science/safety, and process engineers in industries will find this book extremely valuable.
Author: Jesse P. Battershall
Publisher: Good Press
ISBN:
Category : Fiction
Languages : en
Pages : 264
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Book Description
Food Adulteration and Its Detection is a book by Jesse P. Battershall, a chemist and food analyst. The book provides practical methods for detecting various forms of adulteration in food products, such as milk, butter, cheese, honey, spices and coffee. The book also includes photomicrographic plates and a bibliographical appendix .
Author: John A. Bower
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 136
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Book Description
Author:
Publisher:
ISBN: 9789393272065
Category :
Languages : en
Pages : 0
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Book Description
Author: R. R. Siva Kiran
Publisher: IAPEN
ISBN: 1480157740
Category : Science
Languages : en
Pages : 10
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Book Description
Because of the recent agitation of the pure food question throughout the country, health officers and food-inspectors, are constantly called upon to test the purity of various foods and this usually involves nothing more than making simple qualitative tests for adulterants. In view of the fact that there is now no text or manual devoted exclusively to the qualitative examination of foods, this little book is offered to those who are interested in this work. Its aim is to bring together in one small book the best and simplest qualitative tests for all the common food adulterants. It contains a brief statement of the adulterants likely to be found and the reason for their use. It is hoped that it will be specially valuable to food safety labs in furnishing excellent supplementary work in qualitative analysis. But it is hoped that it will find its greatest usefulness in contributing something toward the great pure food reform. The updated version includes all protocols collected from the original Edwin M Bruce book and 210 simple protocols collected from The Joint FAO/WHO Expert Committee on Food Additives (JECFA), Food and Agriculture Organization of the United Nation Organization, 29 protocols from The Directorate of Prevention and Food Adulteration, Government of Delhi, India and Directorate of Marketing & Inspection (DMI), Ministry of Agriculture, Government of India and 129 protocols from the "Quick test for some adulterants in foods" an instruction manual developed by Food Safety and Standards Authority of India, Government of India.
Author: Jesse Park BATTERSHALL
Publisher:
ISBN:
Category :
Languages : en
Pages : 328
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Book Description
Author: Shyam Narayan Jha
Publisher: Academic Press
ISBN: 0128004282
Category : Technology & Engineering
Languages : en
Pages : 280
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Book Description
Rapid Detection of Food Adulterants and Contaminants: Theory and Practice contains solid information on common adulterants and contaminants in various foods, guidelines for different standards, permissible limits prescribed by food regulatory authorities, and related detection techniques. This is an essential reference for anyone interested in progressive research on detection methods for food safety, especially researchers engaged in developing fast, reliable, and often nondestructive methods for the evaluation of food safety. Reviews the most common detection methods of food adulterants and contaminants Includes supporting theory behind the latest techniques Presents case studies to better understand practical applications and resources for further research Addresses the safety standards of a variety of governments and serves as a reference for why government procedures are put in place
Author: Jesse Park Battershall
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 388
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Book Description
[Embodies] some salient features of the present status of food adulteration in the United States.
Author: Arthur Hill Hassall
Publisher:
ISBN:
Category : Electronic books
Languages : en
Pages : 1040
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Book Description