Food Chemistry

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.