Author: William H. Butz
Publisher:
ISBN:
Category : Food additives
Languages : en
Pages : 303

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Author: Semih Otles
Publisher: CRC Press
ISBN: 1439815534
Category : Science
Languages : en
Pages : 531

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Book Description
With diet, health, and food safety news making headlines on a regular basis, the ability to separate, identify, and analyze the nutrients, additives, and toxicological compounds found in food and food components is more important than ever. This requires proper training in the application of best methods, as well as efforts to improve existing meth

Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0128231556
Category : Medical
Languages : en
Pages : 408

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Book Description
Innovative Food Analysis presents a modern perspective on the development of robust, effective and sensitive techniques to ensure safety, quality and traceability of foods to meet industry standards. Significant enhancements of analytical accuracy, precision, detection limits and sampling has expanded the practical range of food applications, hence this reference offers modern food analysis in view of new trends in analytical techniques and applications to support both the scientific community and industry professionals. This reference covers the latest topics across existing and new technologies, giving emphasis on food authenticity, traceability, food fraud, food quality, food contaminants, sensory and nutritional analytics, and more. - Covers the last ten years of applications across existing and new technologies of food analytics - Presents an emphasis on techniques in food authenticity, traceability and food fraud - Discusses bioavailability testing and product analysis of food allergens and foodomics

Author: National Library of Medicine (U.S.)
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 910

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Author: William H. Butz
Publisher:
ISBN:
Category : Food additives
Languages : en
Pages : 0

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Book Description

Author: Mrs. K. S. Kokilambigai , Dr. J. Kavitha, Dr. K. Manikandan, Dr. R. Seetharaman
Publisher: Shashwat Publication
ISBN: 9360875880
Category : Medical
Languages : en
Pages : 355

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Book Description
Introducing the book “Instrumental Methods of Analysis" is something that fills me with an incredible amount of joy. The content of this book has been meticulously crafted to adhere to the curriculum for Bachelor of Pharmacy students that has been outlined by the Pharmacy Council of India. An effort has been made to investigate the topic using terminology that is as straightforward as possible in order to make it more simply digestible for pupils. The book has a number of illustrations, such as flowcharts and diagrams that make it simple for students to comprehend complex ideas. It is the author's honest desire that both students and academicians would take something helpful away from reading this book.

Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1314

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Book Description

Author: Titus A. M. Msagati
Publisher: John Wiley & Sons
ISBN: 1118274113
Category : Technology & Engineering
Languages : en
Pages : 340

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Book Description
Chemistry of Food Additives and Preservatives Food additives are chemicals or ingredients that are added to food during processing to improve quality, flavour, appearance or nutritional value, or to prevent chemical or microbial spoilage. The most common types of additives are preservatives, colourants, sweeteners, flavourings, emulsifiers, thickeners and stabilisers. Adding new ingredients to a food has an effect upon its chemistry and structure as well as its sensory characteristics. Additives are usually characterised by where they come from (for example, whether they are natural or synthetic), by their purpose (such as improving shelf life) and the risks associated with them (such as their toxicity, and any side effects upon the consumer). Although in recent years the trend in consumer marketing has been to trumpet a lack of additives and preservatives, with ‘artificial ingredients’ commonly seen in a negative light, there nevertheless remains a wide variety of additives and preservatives that are crucial both to producers and consumers, without which the quality of the food would suffer. Chemistry of Food Additives and Preservatives is an up-to-date reference guide to the wide range of different types of additives used in the food industry today. It looks at the processes involved in adding preservatives and additives to foods, and the mechanisms and methods used. The book provides full details about the chemistry of each major class of food additive, showing the reader not just what kind of additives are used and what their functions are, but also how they work, and how they may have multiple functionalities. This book also covers numerous new additives currently being introduced, how the quality of these is ascertained, and how consumer safety is ensured. Chemistry of Food Additives and Preservatives is an ideal reference for food chemists, food safety specialists and agencies, food processors who are working with additives and preservatives, and food regulators and policy makers. Written in an accessible style and covering a broad range of food additives and preservatives, the book offers an in-depth analysis of the chemical interactions of food additives and preservatives with the natural composition of the foods to which they are added. It is a unique and ground-breaking treatment of a topic vital to both the food industry and the researcher.

Author: United States. Environmental Protection Agency. Library Systems Branch
Publisher:
ISBN:
Category : Environmental protection
Languages : en
Pages : 702

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Book Description

Author:
Publisher:
ISBN:
Category : Weights and measures
Languages : en
Pages : 236

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Book Description