Food Analysis & Quality Control - Couverture souple

Gupta, Charu; Prakash, Dhan; Gupta, Sneh

 
9783659387449: Food Analysis & Quality Control
Couverture souple
ISBN 10 : 3659387444 ISBN 13 : 9783659387449
Editeur : LAP LAMBERT Academic Publishing, 2013

Synopsis

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.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Présentation de l'éditeur

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.

Biographie de l'auteur

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.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2013
Langue
anglais
ISBN 10 
3659387444
ISBN 13 
9783659387449
Reliure
Broché
Nombre de pages
56
Coordonnées du fabricant
non disponible
Personne responsable
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