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Handbook of indices of food quality and authenticity
1 online resource (561 pages) : illustrations.
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.
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
Rekha S. Singhal, Pushpa R. Kulkarni, Dinanath V. Rege.
Includes bibliographical references and index.
Cambridge, England : Woodhead Pub., 1997
Woodhead Publishing series in food science and technology