000			02070nam a22002057a 4500
005			20220404091327.0
008			220323b ||||| |||| 00| 0 eng d
020			_a9781071605691
040			_cAL
041			_aeng
082			_223 _a664.07 _bJAMA
100			_aJames C S _925230
245			_aAnalytical chemistry of foods
260			_aUnited kingdom _bSpringer Science _c2020
300			_aix,178p. _bHB _c26x18.3cm.
365			_2General _a6468 _b₹1356.00 _c₹ _d₹1695.00 _e20% _f12-03-2022
520			_aFood laws were first introduced in 1860 when an Act for Preventing the Adulteration of Articles of Food or Drink was passed in the UK. This was followed by the Sale of Food Act in 1875, also in the UK, and later, in the USA, by the Food and Drugs Act of 1906. These early laws were basically designed to protect consumers against unscrupulous adulteration of foods and to safeguard consumers against the use of chemical preservatives potentially harmful to health. Subsequent laws, introduced over the course of the ensuing century by various countries and organizations, have encompassed the features of the early laws but have been far wider reaching to include legislation relating to, for example, specific food products, specific ingredients and specific uses. Conforming to the requirements set out in many of these laws and guidelines requires the chemical and physical analysis of foods. This may involve qualitative analysis in the detection of illegal food components such as certain colorings or, more commonly, the quantitative estimation of both major and minor food constituents. This quantitative analysis of foods plays an important role not only in obtaining the required information for the purposes of nutritional labelling but also in ensuring that foods conform to desired flavor and texture quality attributes. This book outlines the range of techniques available to the food analyst and the theories underlying the more commonly used analytical methods in food studies.
650			_2Food _aFood technology _925231
942			_2ddc _cBK
999			_c221995 _d221995