Handbook of Indices of Food Quality and AuthenticityR S Singhal, P K Kulkarni, D V Reg 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 pasthowever, 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 anddeveloping new or improved methods for quality evaluation. |
Contents
| 7 | |
| 10 | |
| 36 | |
Chapter 3 Fruit and Vegetable Products | 78 |
Chapter 4 Milk and Milk Products | 133 |
Chapter 5 Meat Fish and Poultry | 211 |
Chapter 6 Edible Oils and Fats | 302 |
Other editions - View all
Handbook of Indices of Food Quality and Authenticity R S Singhal,Pushpa R. Kulkarni,D V Reg Limited preview - 1997 |
Common terms and phrases
acetic addition adulteration alcohol Aliment amino acids Anal analysis apple aroma Assoc bacterial beans beef casein Cereal Chem characteristics Chem chemical chromatography citrus cocoa butter coffee colour components composition compounds concentration constituents contain correlation cow milk Dairy Sci detect adulteration determination enzyme essential oils esters evaluation extract fatty acids fish flavonoids flavour flour Food Agric Food Chem Food Sci Food Technol Forsch fraction freezing point fruit gas chromatography ghee grains heat honey HPLC identified Indian indicator irradiated Lebensm levels linalool lipid measured meat method microbial nitrogen olive oil orange juice oxidation pork processing proline protein rapeseed ratio reported reproduced with permission rice samples seeds sensory shown soluble soybean species spices spoilage standard starch sterols storage sugar Table techniques temperature terpenes theaflavin triglycerides unsaponifiable vanillin vinegar wheat whey