A History of Food Adulteration and Analysis PDF Download
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Author: Frederick Arthur Filby
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 286
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Author: Frederick Arthur Filby
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 286
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Author: Frederick A. Filby
Publisher:
ISBN:
Category :
Languages : en
Pages : 269
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Author: Fredk. A. Filby
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
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![A History of Food Adulteration and Analysis, etc. [With a bibliography.]. PDF](https://books.google.com/books/content/images/frontcover/QuXdvgEACAAJ?fife=w80-h100)
Author: Frederick Arthur FILBY
Publisher:
ISBN:
Category :
Languages : en
Pages : 269
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Author: Frederick N. Filby
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 269
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Author: Frederick Arthur Filby
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Author: Alankar Shrivastava
Publisher: Frontiers in Drug Safety
ISBN: 9781681086767
Category : Technology & Engineering
Languages : en
Pages : 196
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Book Description
Adulteration refers to the practice of altering food or pharmaceutical content to reduce production costs. Factors affecting this practice include market forces such as easy availability of food adulterants, bargaining power of consumers and large demand and supply gaps which incentivize such practices. Technological advancements in chemical analysis now help us to identify adulterated food and drugs more easily. Adulteration Analysis of Some Foods and Drugs is a sourcebook describing analytical methodologies for the determination of adulterants in different food items (milk, honey, juice) and drugs (dietary supplements, sildenafil and specific plant extracts). Additional chapters give guidelines for analyzing a food or drug sample. This book is suitable for researchers working in the field of analytical chemistry for the determination of adulterants. The concise and organized presentation of the contents also serves to enhance the level of knowledge of students undertaking food and drug safety / quality control training courses.
Author: Benjamin R. Cohen
Publisher: University of Chicago Press
ISBN: 0226816745
Category : Business & Economics
Languages : en
Pages : 332
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Book Description
Benjamin R. Cohen uses the pure food crusades at the turn of the twentieth century to provide a captivating window onto the origins of manufactured foods in the United States. In the latter nineteenth century, extraordinary changes in food and agriculture gave rise to new tensions in the ways people understood, obtained, trusted, and ate their food. This was the Era of Adulteration, and its concerns have carried forward to today: How could you tell the food you bought was the food you thought you bought? Could something manufactured still be pure? Is it okay to manipulate nature far enough to produce new foods but not so far that you question its safety and health? How do you know where the line is? And who decides? In Pure Adulteration, Benjamin R. Cohen uses the pure food crusades to provide a captivating window onto the origins of manufactured foods and the perceived problems they wrought. Cohen follows farmers, manufacturers, grocers, hucksters, housewives, politicians, and scientific analysts as they struggled to demarcate and patrol the ever-contingent, always contested border between purity and adulteration, and as, at the end of the nineteenth century, the very notion of a pure food changed. In the end, there is (and was) no natural, prehuman distinction between pure and adulterated to uncover and enforce; we have to decide. Today’s world is different from that of our nineteenth-century forebears in many ways, but the challenge of policing the difference between acceptable and unacceptable practices remains central to daily decisions about the foods we eat, how we produce them, and what choices we make when buying them.
Author: Bee Wilson
Publisher: Princeton University Press
ISBN: 0691214085
Category : Cooking
Languages : en
Pages : 488
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Book Description
Bad food has a history. Swindled tells it. Through a fascinating mixture of cultural and scientific history, food politics, and culinary detective work, Bee Wilson uncovers the many ways swindlers have cheapened, falsified, and even poisoned our food throughout history. In the hands of people and corporations who have prized profits above the health of consumers, food and drink have been tampered with in often horrifying ways--padded, diluted, contaminated, substituted, mislabeled, misnamed, or otherwise faked. Swindled gives a panoramic view of this history, from the leaded wine of the ancient Romans to today's food frauds--such as fake organics and the scandal of Chinese babies being fed bogus milk powder. Wilson pays special attention to nineteenth- and twentieth-century America and England and their roles in developing both industrial-scale food adulteration and the scientific ability to combat it. As Swindled reveals, modern science has both helped and hindered food fraudsters--increasing the sophistication of scams but also the means to detect them. The big breakthrough came in Victorian England when a scientist first put food under the microscope and found that much of what was sold as "genuine coffee" was anything but--and that you couldn't buy pure mustard in all of London. Arguing that industrialization, laissez-faire politics, and globalization have all hurt the quality of food, but also that food swindlers have always been helped by consumer ignorance, Swindled ultimately calls for both governments and individuals to be more vigilant. In fact, Wilson suggests, one of our best protections is simply to reeducate ourselves about the joys of food and cooking.
Author: Alexander Wynter Blyth
Publisher:
ISBN:
Category : Electronic books
Languages : en
Pages : 740
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