Food Analysis & Quality Control

Charu Gupta

ISBN 10: 3659387444 / ISBN 13: 9783659387449

Editore: LAP LAMBERT Academic Publishing Apr 2013, 2013

Riguardo questo articolo

Neuware -Foods are analyzed by scientists working in all of the major sectors of the food industry including food manufacturers, ingredient suppliers, analytical service laboratories, government laboratories, and University research laboratories. The food industry is subject to particularly strict regulations on the quality and safety of its products. This is important because if food is contaminated, the consequences can be serious. In order to guarantee the industry¿s strict quality and safety standards, reliable instruments and methods are needed in the laboratory. These instruments and methods must meet highest standards. The present book highlights some important protocols used for Food Analysis and Quality Control. This information is critical to our rational understanding of the factors that determine the properties of foods, as well as to our ability to economically produce foods that are consistently safe, nutritious and desirable and for consumers to make informed choices about their diet. The objective of this course is to review the basic principles of the analytical procedures commonly used to analyze foods and to discuss their application to specific food components.Books on Demand GmbH, Überseering 33, 22297 Hamburg 56 pp. Englisch.

Codice articolo 9783659387449

Dati bibliografici

• Titolo: Food Analysis & Quality Control
• Editore: LAP LAMBERT Academic Publishing Apr 2013
• Data di pubblicazione: 2013
• Lingua: Inglese
• ISBN 10: 3659387444
• ISBN 13: 9783659387449
• Rilegatura: Taschenbuch
• Condizione: Neu
• Dimensioni: 220 L x 150 A x 4 P (millimetri) 220 millimetri di larghezza per 150 millimetri di altezza per 4 millimetri di profondità
• Peso: 102 grammi

Descrizione articolo

Riassunto

Foods are analyzed by scientists working in all of the major sectors of the food industry including food manufacturers, ingredient suppliers, analytical service laboratories, government laboratories, and University research laboratories. The food industry is subject to particularly strict regulations on the quality and safety of its products. This is important because if food is contaminated, the consequences can be serious. In order to guarantee the industry’s strict quality and safety standards, reliable instruments and methods are needed in the laboratory. These instruments and methods must meet highest standards. The present book highlights some important protocols used for Food Analysis and Quality Control. This information is critical to our rational understanding of the factors that determine the properties of foods, as well as to our ability to economically produce foods that are consistently safe, nutritious and desirable and for consumers to make informed choices about their diet. The objective of this course is to review the basic principles of the analytical procedures commonly used to analyze foods and to discuss their application to specific food components.

L'autore

Dr. Charu Gupta (Gold Medalist), Assistant Professor, Amity University, carries over 7.5 years of experience in teaching & research. She has published over 27 research papers, authored 3 books, several chapters in International Publishers & filed several patents. Her research interests are designing novel functional foods with probiotic properties.