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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: 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: John A. Bower
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 136
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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: 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: 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 P. Battershall
Publisher: BoD – Books on Demand
ISBN: 3752350679
Category : Fiction
Languages : en
Pages : 230
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Book Description
Reproduction of the original: Food Adulteration by Jesse P. Battershall
Author: Yunes Ramadan Al-Teinaz
Publisher: John Wiley & Sons
ISBN: 1118823125
Category : Technology & Engineering
Languages : en
Pages : 499
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Book Description
A unique handbook providing a set of good practice standards for both producers and consumers of Halal food This accessible, authoritative book covers all aspects of Halal from its origins through to how we expect Halal to develop in the coming years. It explains what Halal is, where it came from, how it is practiced, and by whom. In addition to putting Halal in a religious and cultural context, the book provides practical standards for those working in the Halal trade. It explains why there are so many different interpretations of Halal and why this needs to be resolved if international trade is to be developed. Each chapter in The Halal Food Handbook is written by leading experts in their particular field of study. The first one discusses how regulatory bodies have failed to stem the miss selling and adulteration of Halal foods. The next chapters cover the slaughter process and issues around good practice. The book then looks at regulators—covering Sharia law, UK national laws, and the EU—and outlines the legal framework for enforcing the law. It also compares and contrasts different types of religious slaughter for faith foods; examines attempts to set an international standard for trade; and discusses pork adulteration in Halal foods. The final chapter covers other aspects of Halal, including cosmetics, tourism, lifestyle, and banking, and finishes with a look at what the future holds for Halal. Written and edited by leading international experts in Halal who are backed by the Muslim Council of Britain Presents a set of good practice standards for both producers and consumers of Halal food Covers the complexity of the political, legal, and practical dimensions of Halal food production The Halal Food Handbook will appeal to a wide audience, including abattoirs, manufacturers, retailers, regulators, academics, public bodies catering for Muslims, and the broader Muslim community.
Author: Gerard Downey
Publisher: Woodhead Publishing
ISBN: 0081002335
Category : Medical
Languages : en
Pages : 812
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Book Description
Advances in Food Authenticity Testing covers a topic that is of great importance to both the food industry whose responsibility it is to provide clear and accurate labeling of their products and maintain food safety and the government agencies and organizations that are tasked with the verification of claims of food authenticity. The adulteration of foods with cheaper alternatives has a long history, but the analytical techniques which can be implemented to test for these are ever advancing. The book covers the wide range of methods and techniques utilized in the testing of food authenticity, including new implementations and processes. The first part of the book examines, in detail, the scientific basis and the process of how these techniques are used, while other sections highlight specific examples of the use of these techniques in the testing of various foods. Written by experts in both academia and industry, the book provides the most up-to-date and comprehensive coverage of this important and rapidly progressing field. Covers a topic that is of great importance to both the food industry and the governmental agencies tasked with verifying the safety and authenticity of food products Presents a wide range of methods and techniques utilized in the testing of food authenticity, including new implementations and processes Highlights specific examples of the use of the emerging techniques and testing strategies for various foods
Author: Madan L Verma
Publisher: CRC Press
ISBN: 1000220036
Category : Technology & Engineering
Languages : en
Pages : 307
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Book Description
The book highlights the biotechnological advancement in the area of food adulterants and outlines the current state of art technologies in the detection of food adulterants using omics and nanobiotechnology. The book provides insights to the most recent innovations, trends, concerns, and challenges in food adulterants. It identifies key research topics and practical applications of modern cutting-edge technologies employed for detection of food adulterants including: expansion of food adulterants market, potential toxicity of food adulterants and the prevention of food adulteration act, cutting-edge technology for food adulterants detection, and biosensing and nanobiosensing based detection of food adulterants. There is need for new resources in omics technologies for the application of new nanobiotechnology. Biotechnological Approaches in Food Adulterants provides an overview of the contributions of food safety and the most up-to-date advances in omics and nanobiotechnology approaches to a diverse audience from postgraduate students to researchers in biochemical engineering, biotechnology, food technologist, environmental technologists, and pharmaceutical professionals.
Author: Puja Dudeja
Publisher: Academic Press
ISBN: 0128018461
Category : Technology & Engineering
Languages : en
Pages : 628
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Book Description
Food Safety in the 21st Century: Public Health Perspective is an important reference for anyone currently working in the food industry or those entering the industry. It provides realistic, practical, and very usable information about key aspects of food safety, while also systematically approaching the matter of foodborne illness by addressing the intricacies of both prevention and control. This book discusses ways to assess risk and to employ epidemiological methods to improve food safety. In addition, it also describes the regulatory context that shapes food safety activities at the local, national, and international levels and looks forward to the future of food safety. - Provides the latest research and developments in the field of food safety - Incorporates practical, real-life examples for risk reduction - Includes specific aspects of food safety and the risks associated with each sector of the food chain, from food production, to food processing and serving - Describes various ways in which epidemiologic principles are applied to meet the challenges of maintaining a safe food supply in India and how to reduce disease outbreaks - Presents practical examples of foodborne disease incidents and their root causes to highlight pitfalls in food safety management
