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Food Chemistry

The Role of Additives, Preservatives and Adulteration
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Book Hero Magic crafted this summary to help describe this book. While it's new and still learning, it may not be perfect - your feedback is welcome! Summary
Food Chemistry explores the chemical and physical changes foods undergo during processing, storage, and handling. It examines the impacts of food adulteration, toxicity, and packaging on nutritional balance, while analysing technological advancements such as green solvents and sensor technology for non-destructive food quality evaluation. The book covers food additives, preservatives, safety objectives, risk assessment, quality control, manufacturing practices, and rapid detection methods, offering detailed insights into the chemistry of major food additives and how consumer safety is ensured.
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Format: Hardback
$48699
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

This book is essential for food technologists, chemists, biochemists, biotechnologists, beverage technologists, nanoscientists, R&D specialists, researchers in academia and industry, and process engineers involved in food chemistry, technology, safety, and nanoscience.

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Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! Description

Food Chemistry is a unique book detailing the impact of food adulteration, food toxicity, and packaging on our nutritional balance. It presents and analyses technological advancements, such as the use 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. It details recent developments and insights into the future of food chemical risk analysis, alongside topics such as food chemistry, the role of additives, preservatives, and food adulteration, food safety objectives, risk assessment, quality assurance, and control. Moreover, it covers good manufacturing practices, food processing systems, design and control, rapid methods of analysis and detection, sensor technology, environmental control, and safety.

The book also provides detailed information about the chemistry of each major class of food additive and their multiple functionalities. Numerous recent findings are covered, along with explanations of how their quality is ascertained and consumer safety ensured.

Audience: The core audience of this book includes 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. Additionally, R&D experts, researchers in academia and industry working in food science/safety, and process engineers in industries will find this book extremely valuable.

Book Details

INFORMATION

ISBN: 9781119791614

Publisher: John Wiley & Sons Inc

Format: Hardback

Date Published: 21 January 2022

Country: United States

Imprint: Wiley-Scrivener

Contributors:

  • Edited by Mousumi Sen
  • Edited by Mousumi Sen

Audience: Professional and scholarly

DIMENSIONS

Spine width: 10.0mm

Width: 10.0mm

Height: 10.0mm

Weight: 454g

Pages: 496

Collections

Education & Reference Engineering, Technology & Agriculture Non-Fiction

About the Author

Mousumi Sen, PhD is an assistant professor in the Department of Chemistry, Amity University, India. She received her PhD in Bioinorganic Chemistry from the Indian Institute of Technology, Delhi, India. Her research interest is focused on the development of biotechnological processes for bioprocessing and conversion of waste to generate bioenergy, biofuels, and biobased chemicals. She has published numerous peer-reviewed research articles in international journals as well as authored, edited books, chapters and a conference proceedings volume.

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