Handbook of Indices of Food Quality and Authenticity

by Singhal; Kulkarni; Reg

• ISBN13: 9781855732995
• ISBN10: 1855732998
• Edition: 1st
• Format: Hardcover
• Copyright: 1997-07-17
• Publisher: Elsevier Science

Summary

Food quality has traditionally been assessed in terms of wholesomeness, acceptability and adulteration. Yet, this traditional methodology for food analysis has increasingly proved to be inadequate. During the recent past however, new analytical approaches used to assess the quality of foods have been emerging - work on chemotaxonomy has gained momentum, new molecules in the plant kingdom have been discovered, and there have been many advances in molecular biology and genetics. As well as comparing and evaluating indices used to assess quality of foods,Handbook of Indices of Food Quality and Authenticitysurveys the emerging techniques and methods that are currently opening up to the analyst. The book discusses the potential of these novel approaches which are sure to help in solving the new problems the food scientist is likely to face in the future. As a detailed study of current methodologies and indicesof food quality, this book is an essential reference work for industry and an indispensable guide for the research worker, food scientist and food analyst. It will serve as a valuable tool for those analysts facing the challenge of applying known methods to unorthodox formulations and developing new or improved methods for quality evaluation.

Table of Contents

Preface	p. 7
The Development of the Concept of Food Quality, Safety and Authenticity	p. 9
Food Grains	p. 35
Fruit and Vegetable Products	p. 77
Milk and Milk Products	p. 131
Meat, Fish and Poultry	p. 209
Edible Oils and Fats	p. 300
Honey: Quality Criteria	p. 358
Spices, Flavourants and Condiments	p. 386
Tea, Coffee and Cocoa	p. 457
Indicators of Processing of Foods	p. 489
Index	p. 538
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