Handbook of Indices of Food Quality and Authenticity

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Woodhead Publishing, Jul 1, 1997 - Technology & Engineering - 561 pages
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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 Authenticity surveys 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.
  

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Contents

Preface
7
References
31
References
68
Fruit and Vegetable Products
77
References
119
References
195
Meat Fish and Poultry
209
References
278
Quality Criteria
358
References
379
Spices Flavourants and Condiments
386
References
447
Tea Coffee and Cocoa
457
References
483
Indicators of Processing of Foods
489
References
526

Edible Oils and Fats
300
References
347

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Handbook of Indices of Food Quality and Authenticity
Handbook of Indices of Food Quality and Authenticity. rs Singhal, pr Kulkarni and dv Rege. Woodhead. Publishing Ltd, Cambridge CB1 6AH, uk 1997 ...
linkinghub.elsevier.com/ retrieve/ pii/ S0023643800906315

Knovel - display
Handbook of Indices of Food Quality and Authenticity. Table of Contents By: Singhal, rs; Kulkarni, pr; Rege, dv © 1997 Woodhead Publishing ...
www.knovel.com/ knovel2/ Toc.jsp?BookID=307

Handbook of indices of food quality and authenticity
As well as comparing and evaluating indices used to assess quality of foods, Handbook of Indices of Food Quality and Authenticity surveys the emerging ...
www.woodheadpublishing.com/ EN/ book.aspx?bookID=423

Interactive Library
293, 289, 1-59124-087-5, 1-85573-299-8, Woodhead Publishing, Handbook of Indices of Food Quality and Authenticity, Singhal, rs; Kulkarni, pr; Rege, dv, 1997 ...
www.shinwon.co.kr/ doc/ kesli/ Knovel%20Title%20list.xls

About the author (1997)

Dr Rekha S. Singhal is based at the Food and Fermentation Technology Division, Department of Chemical Technology, University of Bombay, India.

Professor Pushpa R. Kulkarni is based at the Food and Fermentation Technology Division, Department of Chemical Technology, University of Bombay, India.

Professor Dinanath V. Rege is based at the Food and Fermentation Technology Division, Department of Chemical Technology, University of Bombay, India.

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