Screen LibraryAuthenticity of foods of plant origin /
"Food is adulterated mainly in an attempt to gain additional profit or due to negligence. It can be damaging to the food industry and economies and can have consequences on food safety and quality. It also undermines consumer trust, which is generally very hard to reverse. A number of technique...
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| Group Author: | |
|---|---|
| Published: |
CRC Press,
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| Publisher Address: | Boca Raton, FL : |
| Publication Dates: | 2022. |
| Literature type: | Book |
| Language: | English |
| Edition: | First edition. |
| Series: |
Food biology series
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| Subjects: | |
| Summary: |
"Food is adulterated mainly in an attempt to gain additional profit or due to negligence. It can be damaging to the food industry and economies and can have consequences on food safety and quality. It also undermines consumer trust, which is generally very hard to reverse. A number of techniques, methodologies, systems and technologies have been developed, improved and combined over time to assist in authenticating food and verifying its quality and associated claims. Foods of plant origin are the source of nutrients for billions of people around the globe. Due to the huge variety of plants, and the lack of visual characteristics as a result of processing, advanced techniques are required to detect adulteration"-- |
| Carrier Form: | x, 286 pages : illustrations (some color) ; 24 cm. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: |
9780367146535 0367146533 9781032169569 1032169567 |
| Index Number: | TX557 |
| CLC: | TS207 |
| Call Number: | TS207/A939 |
| Contents: | Traceability / Konstantinos V Kotsanopoulos and Parthena P Vartholomidou -- Authenticity : quality control of agricultural produces / Konstantinos V Kotsanopoulos and Parthena P Vartholomidou -- Methods and techniques for verifying authenticity and detecting adulteration / Konstantinos V Kotsanopoulos and Athanasios Exadactylos. |