Food Adulterants and Contaminants

AvJanifer Raj Xavier & Ajay Singh, Gopal Kumar Sharma,Gopal Kumar Sharma

Inbunden, Engelska, 2024

2 690 kr

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Beskrivning

The primary aim of this book is to provide a comprehensive understanding of food adulteration and toxicology, food safety standards for quality assurance, food bioterrorism, the adverse effects of food contact packaging materials, nanotechnology, and omics technologies in the detection of food adulteration. It delves into the adulteration of various food categories, such as cereals, pulses, oils, fats, fruits, vegetables, milk and milk-based products, meat and meat-based products, and nutraceuticals, while highlighting recent trends in detection methods. Additionally, the book sheds light on global trends in food authenticity, traceability, branding, consumer preferences, and the challenges faced in preventing and detecting food adulteration and food fraud. This book serves as an illuminating guide to the latest advancements in the detection of adulteration in foods and beverages, as well as the diverse range of raw materials used in their production. It is an invaluable resource for anyone with an interest in ensuring the safety and authenticity of food on a global scale. The comprehensive collection of insights into adulteration, detection methods, food science, food culture, and the rapid techniques employed to identify food adulterants places a strong emphasis on both classical and contemporary approaches to detecting food adulteration in a wide array of food categories, making this book unique. It covers cereals, legumes, fruits, vegetables, dairy products, fish, and meat, and highlights emerging trends and utilization of point-of-care devices, as well as cutting-edge omic technologies. Beyond the laboratory, it also explores global trends in food authenticity, traceability, branding, and consumer preferences. It also covers the strategic measures taken to prevent food fraud and addresses the multifaceted challenges faced in the ongoing battle against adulteration and food fraud. In essence, this book offers a holistic perspective on the critical issue of food adulteration, making it an indispensable reference for researchers, food professionals, policymakers, and anyone passionate about preserving the integrity of our food supply in an ever-evolving world.

Produktinformation

Utgivningsdatum:2024-05-24
Mått:152 x 229 x 0 mm
Vikt:920 g
Format:Inbunden
Språk:Engelska
Antal sidor:572
Förlag:New India Publishing Agency
ISBN:9788119235049

Utforska kategorier

Agronomi och lantbruk inom Naturvetenskap och teknik

Mer om författaren

Gopal Kumar Sharma: Defence Food Research Laboratory, Defence Research and Development Organization, (Ministry of Defence, Government of India) Mysuru, Karnataka 570 011, IndiaJanifer Raj Xavier: Defence Food Research Laboratory, Defence Research and Development Organization, (Ministry of Defence, Government of India) Mysuru, Karnataka 570 011, IndiaAjay Singh: Department of Food Technology, Mata Gujri College,Fatehgarh Sahib, Punjab-140406, India

Innehållsförteckning

1. Food Adulteration and Toxicology: Impact of Raw Materials/Environment in Food SafetyParveen Kumari, Priyanka Kajla, Aastha Deewan and B.S. Khatkar2. Food Bioterrorism: Chemistry,Toxicology, Evaluationof Contaminants and Impact on Human PhysiologyShylaja R. and Balakrishna K.3. Undeclared (Frozen/Double Dead Meat) /Non Labeled(Irradiation) Food Processing: Preservation or PoisoningSwati Haldar, Ajay Singh, Jyoti Raniand Viney Kumar4. Food Additives as Food Adulterant: A Perspective orFood Additives Importance, Scope, and Trends inAdulteration of Major Food GroupsNeha Thakur, Vandana Chaudhary and Ruby Siwach5. A Perspective on Food Contact Packaging Materials as aSource of Food Adulterants, Toxicants and ContaminantsNarender Raju Panjagari, and Sangita Ganguly6. Foodomics for Detection of Adulteration: Principles and Emerging TrendsJanifer Raj Xavier and Gopal Kumar Sharma7. Nanotechnology: A Promising Venture to Ensure FoodQuality and SafetyMrithula Mahalakshmi Madhan Kumarr andJanifer Raj Xavier8. Cereals, Millets, Floursand Their Products Detection of Common Adulterants, Contaminants and SafetyTwinkle Suri, Pradyuman Kumar9. EmergingTrends in Detection of Adulteration in Oils and Fats:An OverviewRosy Bansal, MukulSain, Poornima and Ajay Singh10. Adulteration of Fruits,Vegetables and their Products: Impact on Healthy LivingJanifer Raj Xavier11. Contamination in Your Cup of Tea? Recent Advances toReveal AdulterantsK.G. Nelum P. Piyasena and Mahasen A.B. Ranatunga12. Contamination of Your Cup of Coffee? Recent Methodsto Reveal AdulterationPal Murugan, AlanJerish J, Abhishek B S, Santosh PalWadikar DD and AD Semwal13. Beyond Sweetness: A Comprehensive Guide to UnmaskAdulterants in Cocoa ProductsPal Murugan, Abhishek B.S., Kavanashree N., Wadikar, D.D. and Semwal A.D.14. Innovations in Detection of Adulterants in Spices and CondimentsSnigdha Mohandas, C Sarathambal, K Anees, E Jayashree and Janifer Raj Xavier15. An Overview of Adulteration and Detection of Milk andMilk ProductsElizabeth Thomas and Narender Raju Panjagari16. Adulteration Detection in Milk Products: An OverviewRicha Singh, Rajan Sharma, Heena Sharma17. Livestock Meat and Fish Presence of Potential Adulterants, Contaminants, and Their DetectionSanjay Yadav, Bibha Kumari, Neha Thakur, Suresh Kumar andVijay K. Bharti18. Adulterations and Contaminants in Dietary Supplements/Nutraceuticals: An OverviewK R Anilakumar19. Global Trends in Food Authenticity, Traceability, Brandingand Consumer PreferenceSheetal Thakur and Priyanka Minhas20. Emerging Issues in Preventing Food FraudNeha Chaubey, Narender Raju Panjagari

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