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Handbook of indices of food quality and authenticity /
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 bee...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge, England :
Woodhead Pub.,
1997.
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| Colección: | Woodhead Publishing series in food science and technology.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Handbook of Indices of Food Quality and Authenticity; Copyright Page; Table of Contents; Preface; Chapter 1. The Development of the Concept of Food Quality, Safety and Authenticity; 1.1 Diversity of composition; 1.2 Food contaminants; 1.3 Food quality; 1.4 Nutritive quality; 1.5 Food safety; 1.6 Natural toxicants; 1.7 Problem of chemical residues; 1.8 Problem of food adulteration; 1.9 Changes associated with processing; 1.10 Conservation of excess produce; 1.11 Evolution of food legislation; 1.12 Current methods of food analysis; 1.13 New techniques for food analysis
- 1.14 Validation and approval of alternative methods for microbial analysis of foods1.15 Quality management systems; 1.16 Clean food campaigns; 1.17 Current issues in food regulations in the EU and USA; References; Chapter 2. Food Grains; 2.1 Introduction; 2.2 Contaminants in grains; 2.3 Interspecies and intervarietal wheat admixtures; 2.4 Intervarietal rice admixtures; 2.5 Cereal/cereal and cereal/legume blends; 2.6 Indices for processing quality of wheat and other grains; 2.7 Indices for microbial quality of cereals and cereal-based products; 2.8 Indices of insect infestation of grains
- 2.9 Detection of damaged grains in sound grains2.10 Other grains; References; Chapter 3. Fruit and Vegetable Products; 3.1 Introduction; 3.2 Quality indices of fruit and vegetable juices; 3.3 Organic acids and other additives; 3.4 Peel homogenates in citrus juices; 3.5 Dilution of fruit juices with water; 3.6 Juice blends; 3.7 Maturity and ripeness indices of fruits and vegetables; 3.8 Non-microbial methods for determining microbial quality; References; Chapter 4. Milk and Milk Products; 4.1 Introduction; 4.2 Milk of different origins; 4.3 Whey or buttermilk in milk; 4.4 Reconstituted milk
- 4.5 Adulteration in milk and other dairy products4.6 Other fats in milk fat, butter or ghee; 4.7 Dilution of milk with water; 4.8 Indices of microbial quality of dairy products; 4.9 Indices of aesthetic quality of dairy products; 4.10 Quality of cheese; References; Chapter 5. Meat, Fish and Poultry; 5.1 Introduction; 5.2 Identification of meat species; 5.3 Freshness indicators; 5.4 Eatina quality of fleshy foods; 5.5 Evaluation of the age of the animal carcass; 5.6 Contaminants in flesh foods; 5.7 Quality of comminuted meats; 5.8 Meat additives and adulterants; 5.9 Egg: quality criteria