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portada Food Chemistry: The Role of Additives, Preservatives and Adulteration
Type
Physical Book
Publisher
Author
Year
2022
Language
English
Pages
496
Format
Hardcover
Dimensions
23.8 x 15.8 x 3.5 cm
Weight
0.88 kg.
ISBN13
9781119791614
Categories

Food Chemistry: The Role of Additives, Preservatives and Adulteration

Sen, Mousumi (Author) · Wiley-Scrivener · Hardcover

Food Chemistry: The Role of Additives, Preservatives and Adulteration - Sen, Mousumi

New Book Imported to Austria
Delivery: 10 Aug - 12 Aug Shipping: 6 to 7 business days.
239,41 €
Import costs and 10% VAT included in the price ✅
239,41 €

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Synopsis "Food Chemistry: The Role of Additives, Preservatives and Adulteration"

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.

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