Food chemistry : the role of additives, preservatives and adulteration
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 ins...
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| Other Authors: | |
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| Format: | eBook |
| Language: | English |
| Published: |
Hoboken, NJ : Beverly, MA :
Wiley ; Scrivener Publishing,
2022.
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| Subjects: | |
| ISBN: | 9781119792130 1119792134 9781119792123 1119792126 9781119792116 1119792118 9781119791614 1119791618 |
| Physical Description: | 1 online resource |
Cover
Table of contents
| LEADER | 04423cam a2200445 i 4500 | ||
|---|---|---|---|
| 001 | kn-on1289932200 | ||
| 003 | OCoLC | ||
| 005 | 20240717213016.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 211223s2022 nju ob 001 0 eng d | ||
| 040 | |a DG1 |b eng |e rda |e pn |c DG1 |d YDX |d OCLCO |d UKAHL |d OCLCF |d OCLCO |d N$T |d UKMGB |d OCLCQ |d UPM |d OCLCQ |d WSU |d OCLCO |d OCLCL | ||
| 020 | |a 9781119792130 |q (electronic bk. ; |q oBook) | ||
| 020 | |a 1119792134 |q (electronic bk. ; |q oBook) | ||
| 020 | |a 9781119792123 |q (electronic bk.) | ||
| 020 | |a 1119792126 |q (electronic bk.) | ||
| 020 | |a 9781119792116 |q (electronic bk.) | ||
| 020 | |a 1119792118 |q (electronic bk.) | ||
| 020 | |z 9781119791614 | ||
| 020 | |z 1119791618 | ||
| 024 | 7 | |a 10.1002/9781119792130 |2 doi | |
| 035 | |a (OCoLC)1289932200 |z (OCoLC)1289443690 |z (OCoLC)1289479687 |z (OCoLC)1289536622 |z (OCoLC)1289607004 | ||
| 245 | 0 | 0 | |a Food chemistry : |b the role of additives, preservatives and adulteration / |c edited by Mousumi Sen. |
| 264 | 1 | |a Hoboken, NJ : |b Wiley ; |a Beverly, MA : |b Scrivener Publishing, |c 2022. | |
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 505 | 0 | |a Food Chemistry: Role of Additives, Preservatives, and Adulteration / Mousumi Sen -- Additives and Preservatives Used in Food Processing and Preservation, and Their Health Implication / Sunita Adhikari -- Role of Packaging in Food Processing / Bhasha Sharma, Susmita dey Sadhu, Rajni Chopra, Meenakshi Garg -- Laws Impacting Chemicals Added to Food / Preeti Khanna, Rajni Chopra, Meenakshi Garg -- Detection of Food Adulterants in Different Foodstuff / Aditi Negi, P Lakshmi, K Praba, R Meenatchi, Akash Pare -- Trends of Food Adulteration in Developing Countries and Its Remedies / Satyam Chachan, Anand Kishore, Khushbu Kumari, Arun Sharma -- Food Adulteration and Its Impacts on Our Health/Balanced Nutrition / Suka Thangaraju, Nikitha Modupalli, Venkatachalapathy Natarajan -- Natural Food Toxins as Anti-Nutritional Factors in Plants and Their Reduction Strategies / Naman Kaur, Aparna Agarwal, Manisha Sabharwal, Nidhi Jaiswal -- Feeding the Future-Challenges and Limitations / Baishakhi De, Tridib Kumar Goswami -- Alternate Food Preservation Technology / Pratik S Gaikwad, Chayanika Sarma, Aditi Negi, Akash Pare -- Green Solvents for Food Processing Applications / A Surendra Babu, A Sangeetha, R Jaganmohan -- Technological Advancement in Food Additives and Preservatives / Pandhi Shikha, Kumar Arvind, Akansha Gupta -- Sensors for Non-Destructive Quality Evaluation of Food / Krishna Gopalakrishnan, Arun Sharma, Neela Emanuel, Pramod K Prabhakar, Ritesh Kumar. | |
| 504 | |a Includes bibliographical references and index. | ||
| 506 | |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty | ||
| 520 | |a 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. | ||
| 590 | |a Knovel |b Knovel (All titles) | ||
| 650 | 0 | |a Food |x Analysis. | |
| 650 | 0 | |a Food |x Composition. | |
| 655 | 7 | |a elektronické knihy |7 fd186907 |2 czenas | |
| 655 | 9 | |a electronic books |2 eczenas | |
| 700 | 1 | |a Sen, Mousumi, |e editor. | |
| 776 | 0 | 8 | |i Print version: |z 1119791618 |z 9781119791614 |w (OCoLC)1250511350 |
| 856 | 4 | 0 | |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpFCTRAPA3/food-chemistry-the?kpromoter=marc |y Full text |
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