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Author : Friedrich Christian Accum
Publisher :
ISBN 13 :
Total Pages : 394 pages
Book Rating : 4.B/5 (1 download)
Download or read book A Treatise on Adulterations of Food, and Culinary Poisons written by Friedrich Christian Accum and published by . This book was released on 1820 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Jonathan Rees
Publisher : Reaktion Books
ISBN 13 : 178914194X
Total Pages : 175 pages
Book Rating : 4.7/5 (891 download)
Download or read book Food Adulteration and Food Fraud written by Jonathan Rees and published by Reaktion Books. This book was released on 2020-03-01 with total page 175 pages. Available in PDF, EPUB and Kindle. Book excerpt: What do we really know about the food we eat? A firestorm of recent food-fraud cases, from the US honey-laundering scandal to the forty-year-old frozen “zombie” meat smuggled into China, to horse-meat episodes in the United Kingdom, suggests fraudulent and intentional acts of food adulteration are on the rise. While often harmless, some incidents have resulted in serious public health consequences. At the heart of these dubious practices are everyone from large food processors to small-time criminals, while many consumers are becoming increasingly concerned about this malfeasance. In this book, Jonathan Rees examines the complex causes and surprising effects of adulteration and fraud across the global food chain. Covering comestibles of all kinds from around the globe, Rees describes the different types of contamination, the role and effectiveness of government regulation, and our willingness to ignore deception if the groceries we purchase are cheap or convenient. Pithy, punchy, and cogent, Food Adulteration and Food Fraud offers important insight into this vital problem of human consumption.
Author : Shyam Narayan Jha
Publisher : Academic Press
ISBN 13 : 0128004282
Total Pages : 280 pages
Book Rating : 4.1/5 (28 download)
Download or read book Rapid Detection of Food Adulterants and Contaminants written by Shyam Narayan Jha and published by Academic Press. This book was released on 2015-12-23 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: Rapid Detection of Food Adulterants and Contaminants: Theory and Practice contains solid information on common adulterants and contaminants in various foods, guidelines for different standards, permissible limits prescribed by food regulatory authorities, and related detection techniques. This is an essential reference for anyone interested in progressive research on detection methods for food safety, especially researchers engaged in developing fast, reliable, and often nondestructive methods for the evaluation of food safety. - Reviews the most common detection methods of food adulterants and contaminants - Includes supporting theory behind the latest techniques - Presents case studies to better understand practical applications and resources for further research - Addresses the safety standards of a variety of governments and serves as a reference for why government procedures are put in place
Author : Benjamin R. Cohen
Publisher : University of Chicago Press
ISBN 13 : 0226816745
Total Pages : 332 pages
Book Rating : 4.2/5 (268 download)
Download or read book Pure Adulteration written by Benjamin R. Cohen and published by University of Chicago Press. This book was released on 2022-01-21 with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt: Benjamin R. Cohen uses the pure food crusades at the turn of the twentieth century to provide a captivating window onto the origins of manufactured foods in the United States. In the latter nineteenth century, extraordinary changes in food and agriculture gave rise to new tensions in the ways people understood, obtained, trusted, and ate their food. This was the Era of Adulteration, and its concerns have carried forward to today: How could you tell the food you bought was the food you thought you bought? Could something manufactured still be pure? Is it okay to manipulate nature far enough to produce new foods but not so far that you question its safety and health? How do you know where the line is? And who decides? In Pure Adulteration, Benjamin R. Cohen uses the pure food crusades to provide a captivating window onto the origins of manufactured foods and the perceived problems they wrought. Cohen follows farmers, manufacturers, grocers, hucksters, housewives, politicians, and scientific analysts as they struggled to demarcate and patrol the ever-contingent, always contested border between purity and adulteration, and as, at the end of the nineteenth century, the very notion of a pure food changed. In the end, there is (and was) no natural, prehuman distinction between pure and adulterated to uncover and enforce; we have to decide. Today’s world is different from that of our nineteenth-century forebears in many ways, but the challenge of policing the difference between acceptable and unacceptable practices remains central to daily decisions about the foods we eat, how we produce them, and what choices we make when buying them.
Author : Alankar Shrivastava
Publisher : Frontiers in Drug Safety
ISBN 13 : 9781681086767
Total Pages : 196 pages
Book Rating : 4.0/5 (867 download)
Download or read book Adulteration Analysis of Some Foods and Drugs written by Alankar Shrivastava and published by Frontiers in Drug Safety. This book was released on 2018-08-02 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: Adulteration refers to the practice of altering food or pharmaceutical content to reduce production costs. Factors affecting this practice include market forces such as easy availability of food adulterants, bargaining power of consumers and large demand and supply gaps which incentivize such practices. Technological advancements in chemical analysis now help us to identify adulterated food and drugs more easily. Adulteration Analysis of Some Foods and Drugs is a sourcebook describing analytical methodologies for the determination of adulterants in different food items (milk, honey, juice) and drugs (dietary supplements, sildenafil and specific plant extracts). Additional chapters give guidelines for analyzing a food or drug sample. This book is suitable for researchers working in the field of analytical chemistry for the determination of adulterants. The concise and organized presentation of the contents also serves to enhance the level of knowledge of students undertaking food and drug safety / quality control training courses.
Author : Mousumi Sen
Publisher : John Wiley & Sons
ISBN 13 : 1119791618
Total Pages : 500 pages
Book Rating : 4.1/5 (197 download)
Download or read book Food Chemistry written by Mousumi Sen and published by John Wiley & Sons. This book was released on 2022-01-19 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt: FOOD CHEMISTRY A unique book detailing the impact of food adulteration, food toxicity and packaging on our nutritional balance, as well as presenting and analyzing technological advancements such as the uses 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. 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. Audience The core audience of this book include 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. In addition, R&D experts, researchers in academia and industry working in food science/safety, and process engineers in industries will find this book extremely valuable.
Author : Harvey Washington Wiley
Publisher :
ISBN 13 :
Total Pages : 686 pages
Book Rating : 4.3/5 (91 download)
Download or read book Foods and Their Adulteration written by Harvey Washington Wiley and published by . This book was released on 1907 with total page 686 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : John A. Bower
Publisher :
ISBN 13 :
Total Pages : 136 pages
Book Rating : 4.0/5 ( download)
Download or read book Simple Methods for Detecting Food Adulteration written by John A. Bower and published by . This book was released on 1895 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Nurhayati Khairatun, Siti
Publisher : IGI Global
ISBN 13 : 1799874168
Total Pages : 334 pages
Book Rating : 4.7/5 (998 download)
Download or read book Food Safety Practices in the Restaurant Industry written by Nurhayati Khairatun, Siti and published by IGI Global. This book was released on 2021-11-26 with total page 334 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, cases of food-borne illness have been on the rise and are creating a significant public health challenge worldwide. This situation poses a health risk to consumers and can cause economic loss to the food service industry. Identifying the current issues in food safety practices among the industry players is critical to bridge the gap between knowledge, practices, and regulation compliance. Food Safety Practices in the Restaurant Industry presents advanced research on food safety practices investigated within food service establishments as an effort to help the industry pinpoint risks and non-compliance relating to food safety practices and improve the practices in preventing food-borne illnesses from occurring. Covering a range of topics such as food packaging, safety audits, consumer awareness, and standard safety practices, it is ideal for food safety and service professionals, food scientists and technologists, policymakers, restaurant owners, academicians, researchers, teachers, and students.
Author : Contantinos A. Georgiou
Publisher : John Wiley & Sons
ISBN 13 : 1118810260
Total Pages : 581 pages
Book Rating : 4.1/5 (188 download)
Download or read book Food Authentication written by Contantinos A. Georgiou and published by John Wiley & Sons. This book was released on 2017-05-08 with total page 581 pages. Available in PDF, EPUB and Kindle. Book excerpt: The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat scandal and the Chinese melamine scandal which led to six fatalities and the hospitalisation of thousands of infants. As well as being a safety concern, authenticity is also a quality criterion for food and food ingredients. Consumers and retailers demand that the products they purchase and sell are what they purport to be. This book covers the most advanced techniques used for the authentication of a vast number of products around the world. The reader will be informed about the latest pertinent analytical techniques. Chapters focus on the novel techniques & markers that have emerged in recent years. An introductory section presents the concepts of food authentication while the second section examines in detail the analytical techniques for the detection of fraud relating to geographical, botanical, species and processing origin and production methods of food materials and ingredients. Finally, the third section looks at consumer attitudes towards food authenticity, the application of bioinformatics to this field, and the Editor’s conclusions and future outlook. Beyond being a reference to researchers working in food authentication it will serve as an essential source to analytical scientists interested in the field and food scientists to appreciate analytical approaches. This book will be a companion to under- and postgraduate students in their wander in food authentication and aims to be useful to researchers in universities and research institutions.
Author : Madan L Verma
Publisher : CRC Press
ISBN 13 : 1000220036
Total Pages : 307 pages
Book Rating : 4.0/5 (2 download)
Download or read book Biotechnological Approaches in Food Adulterants written by Madan L Verma and published by CRC Press. This book was released on 2020-11-18 with total page 307 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book highlights the biotechnological advancement in the area of food adulterants and outlines the current state of art technologies in the detection of food adulterants using omics and nanobiotechnology. The book provides insights to the most recent innovations, trends, concerns, and challenges in food adulterants. It identifies key research topics and practical applications of modern cutting-edge technologies employed for detection of food adulterants including: expansion of food adulterants market, potential toxicity of food adulterants and the prevention of food adulteration act, cutting-edge technology for food adulterants detection, and biosensing and nanobiosensing based detection of food adulterants. There is need for new resources in omics technologies for the application of new nanobiotechnology. Biotechnological Approaches in Food Adulterants provides an overview of the contributions of food safety and the most up-to-date advances in omics and nanobiotechnology approaches to a diverse audience from postgraduate students to researchers in biochemical engineering, biotechnology, food technologist, environmental technologists, and pharmaceutical professionals.
Author : Gary Reineccius
Publisher : Springer Science & Business Media
ISBN 13 : 1461578892
Total Pages : 942 pages
Book Rating : 4.4/5 (615 download)
Download or read book Source book of flavors written by Gary Reineccius and published by Springer Science & Business Media. This book was released on 2013-12-14 with total page 942 pages. Available in PDF, EPUB and Kindle. Book excerpt: Flavor is unquestionably one of the most extremely secretive one-reluctant to dis close anything that might be of value to a important attributes of the food we eat. competitor. Thus, little information about Man does not eat simply to live but even the activities of the flavor industry itself is more so lives to eat. Take away the pleasure offood and life becomes relatively mundane. available to the public. There now is a substantial body of liter The goal of the original Source Book of ature dealing with food flavor. The "golden Flavors, written by Henry Heath, was to years" of flavor research in the United States bring together in one volume as much of the were the 1960s and 70s. Numerous academic worldwide data and facts and as many flavor and government institutions had strong related subjects (e. g. , food colors) as was flavor programs and money was readily possible. Henry Heath added a wealth of available for flavor research. In the 1980s personal information on how the industry and 90s, research funding has become diffi accomplishes its various activities, which cult to obtain, particularly in an esthetic had never been published in any other liter area such as food flavor. The number of ature. It has been the intent of this author to research groups focusing on food flavor has update and build upon the original work of declined in the United States. Fortunately, Henry Heath.
Author : Jesse Park Battershall
Publisher :
ISBN 13 :
Total Pages : 388 pages
Book Rating : 4.A/5 ( download)
Download or read book Food Adulteration and Its Detection written by Jesse Park Battershall and published by . This book was released on 1887 with total page 388 pages. Available in PDF, EPUB and Kindle. Book excerpt: [Embodies] some salient features of the present status of food adulteration in the United States.
Author : Harvey Washington Wiley
Publisher :
ISBN 13 :
Total Pages : 692 pages
Book Rating : 4.A/5 ( download)
Download or read book Foods and Their Adulteration written by Harvey Washington Wiley and published by . This book was released on 1907 with total page 692 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Ellen Henrietta Richards
Publisher :
ISBN 13 :
Total Pages : 206 pages
Book Rating : 4.:/5 (2 download)
Download or read book Food Materials and Their Adulterations written by Ellen Henrietta Richards and published by . This book was released on 1885 with total page 206 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Arthur Hill Hassall
Publisher :
ISBN 13 :
Total Pages : 722 pages
Book Rating : 4.:/5 (31 download)
Download or read book Food and Its Adulterations written by Arthur Hill Hassall and published by . This book was released on 1855 with total page 722 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Friedrich Christian Accum
Publisher :
ISBN 13 :
Total Pages : 402 pages
Book Rating : 4.R/5 (5 download)
Download or read book A Treatise on Adulterations of Food, and Culinary Poisons written by Friedrich Christian Accum and published by . This book was released on 1820 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt:
