Adulterants in Food addresses the pressing issue of food adulteration, which poses significant risks to the ever-growing global population. This book delves into various concerns related to food safety, outlining hazards associated with different food production practices.
Inside, you will find comprehensive guidelines aligned with the standards and regulations set by food regulatory authorities. It covers detection techniques, methods for identifying adulterants, and the potential harmful effects of these substances on health. The book also explores innovative advances in detection and offers mitigation strategies, providing insights into measuring the presence of adulterants effectively.
In addition, you will learn about antioxidant foods and their additives, enriching your understanding of food quality and safety. This resource is designed to equip students and anyone interested in the field with valuable knowledge about food adulterants and the ongoing advancements in this area.
Whether you are a student, a food safety professional, or simply someone curious about the integrity of our food supply, this book serves as an essential reference for navigating the complex world of food adulteration.
