CHEMICAL ANALYSIS OF ADULTERATED FOOD: TECHNIQUES AND APPLICATIONS

by Dr. K. SHREE MEENAKSHI
₹ 300
ISBN Number : 978 - 1- 73040 - 378 -1

Dr. K. SHREE MEENAKSHI

Assistant Professor, Department of Chemistry, Loyola - ICAM College of Engineering and Technology (LICET), Loyola Campus, Nungambakkam, Chennai-34


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Book Overview

Food adulteration is the process in which the quality of food is lowered either by the addition of inferior quality material or by extraction of valuable ingredient. It not only includes the intentional addition or substitution of the substances but biological and chemical contamination during the period of growth, storage, processing, transport and distribution of the food products, is also responsible for the lowering or degradation of the quality of food products. Adulterants are those substances which are used for making the food products unsafe for human consumption. Every nation on earth has suffered cases of adulteration at one time or other. Government authorities with great efforts have succeeded in reducing the recurrent occurrences; but have not been able to eliminate it. Only an aware and an informed consumer will be able to eliminate it conclusively by continuous routine monitoring.