Food chemistry : the role of additives, preservatives and adulteration / edited by Mousumi Sen.

Format:

Book

Author/Creator:

Sena, Mausumī, Editor.

Contributor:

Sena, Mausumī, editor.

Language:

English

Subjects (All):

Food--Analysis.

Food.

Physical Description:

1 online resource (488 pages)

Edition:

1

Place of Publication:

Wiley 2021

Summary:

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.

Contents:

1 Food Chemistry: Role of Additives, Preservatives, and Adulteration 2 Additives and Preservatives Used in Food Processing and Preservation, and Their Health Implication 3 Role of Packaging in Food Processing 4 Laws Impacting Chemicals Added to Food 5 Detection of Food Adulterants in Different Foodstuff 6 Trends of Food Adulteration in Developing Countries and Its Remedies 7 Food Adulteration and Its Impacts on Our Health/Balanced Nutrition 8 Natural Food Toxins as Anti-Nutritional Factors in Plants and Their Reduction Strategies 9 Feeding the Future-Challenges and Limitations 10 Alternate Food Preservation Technology 11 Green Solvents for Food Processing Applications 12 Technological Advancement in Food Additives and Preservatives 13 Sensors for Non-Destructive Quality Evaluation of Food End User License Agreement

Notes:

Description based on print version record.

Other Format:

Print version: Sen, Mousumi Food Chemistry

ISBN:

9781119792116

1119792118

9781119792130

1119792134

9781119792123

1119792126

OCLC:

1289371324