00000nam a22000004i 4500 UP-1686042739784871454 Buklod 20240413133808.0 m o d cr cn |||anaaa 240413s2022 nju fo j eng d 9781119792130 (electronic bk.) (OCoLC)1289932200 DG1 DMLR rda eng DMLUC TX 541 F656 2022 Food chemistry the role of additives, preservatives and adulteration edited by Mousumi Sen. Hoboken, NJ Wiley Beverly, MA Scrivener Publishing 2022. 1 online resource. text rdacontent. computer rdamedia online resource rdacarrier Includes bibliographical references and index. 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. Available to University of the Philippines System Libraries via Wiley online library Remote-based subscription, access limited for clients with DilNet account. Access via Electronic Resources of the UPD University Library Website. 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. Food Analysis. Food Composition. Sena, Mausumī editor. https://doi.org/10.1002/9781119792130 Available for the University of the Philippines System via Wiley online library. Last viewed April 13, 2024. Click here to access FO Electronic Resource