Handbook of Indices of Food Quality and Authenticity

Informationen zum Autor 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. Klappentext The area of food adulteration is one of increasing concern for all those in the food industry. This book compares and evaluates indices currently used to assess food authenticity. Zusammenfassung The area of food adulteration is one of increasing concern for all those in the food industry. This book compares and evaluates indices currently used to assess food authenticity. Inhaltsverzeichnis Food quality and authenticity indicators; Cereal grains; Fruit and vegetables; Dairy products; Meat! fish and poultry; Oils and fats; Spices! flavourants and condiments; Tea! coffee and cocoa; Quality indicators for processed foods.

Autorentext
Dr R S Singhal, Professor P R Kulkarni and Professor D V Rege are all based at the Food and Fermentation Technology Division, Department of Chemical Technology, University of Bombay, India.

Klappentext
The area of food adulteration is one of increasing concern for all those in the food industry. This book compares and evaluates indices currently used to assess food authenticity.

Inhalt
Food quality and authenticity indicators; Cereal grains; Fruit and vegetables; Dairy products; Meat, fish and poultry; Oils and fats; Spices, flavourants and condiments; Tea, coffee and cocoa; Quality indicators for processed foods.

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