Handbook of indices of food quality and authenticity:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Cambridge, England
Woodhead Pub.
1997
|
| Schriftenreihe: | Woodhead Publishing series in food science and technology
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | Includes bibliographical references and index Food quality has traditionally been assessed in terms of wholesomeness, acceptability and adulteration. Yet, this traditional methodology for food analysis has increasingly proved to be inadequate. During the recent past however, new analytical approaches used to assess the quality of foods have been emerging - work on chemotaxonomy has gained momentum, new molecules in the plant kingdom have been discovered, and there have been many advances in molecular biology and genetics. As well as comparing and evaluating indices used to assess quality of foods, Handbook of Indices of Food Quality and Authenticity surveys the emerging techniques and methods that are currently opening up to the analyst. The book discusses the potential of these novel approaches which are sure to help in solving the new problems the food scientist is likely to face in the future. As a detailed study of current methodologies and indicesof food quality, this book is an essential reference work for industry and an indispensable guide for the research worker, food scientist and food analyst. It will serve as a valuable tool for those analysts facing the challenge of applying known methods to unorthodox formulations and developing new or improved methods for quality evaluation |
| Beschreibung: | 1 Online-Ressource (561 p.) |
| ISBN: | 1591240875 9781591240877 9781855736474 1855736470 1855732998 9781855732995 |
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| 100 | 1 | |a Singhal, Rekha S. |e Verfasser |0 (DE-588)173148107 |4 aut | |
| 245 | 1 | 0 | |a Handbook of indices of food quality and authenticity |c Rekha S. Singhal, Pushpa R. Kulkarni, Dinanath V. Rege |
| 264 | 1 | |a Cambridge, England |b Woodhead Pub. |c 1997 | |
| 300 | |a 1 Online-Ressource (561 p.) | ||
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| 490 | 0 | |a Woodhead Publishing series in food science and technology | |
| 500 | |a Includes bibliographical references and index | ||
| 500 | |a Food quality has traditionally been assessed in terms of wholesomeness, acceptability and adulteration. Yet, this traditional methodology for food analysis has increasingly proved to be inadequate. During the recent past however, new analytical approaches used to assess the quality of foods have been emerging - work on chemotaxonomy has gained momentum, new molecules in the plant kingdom have been discovered, and there have been many advances in molecular biology and genetics. As well as comparing and evaluating indices used to assess quality of foods, Handbook of Indices of Food Quality and Authenticity surveys the emerging techniques and methods that are currently opening up to the analyst. The book discusses the potential of these novel approaches which are sure to help in solving the new problems the food scientist is likely to face in the future. As a detailed study of current methodologies and indicesof food quality, this book is an essential reference work for industry and an indispensable guide for the research worker, food scientist and food analyst. It will serve as a valuable tool for those analysts facing the challenge of applying known methods to unorthodox formulations and developing new or improved methods for quality evaluation | ||
| 650 | 7 | |a Food / Quality |2 fast | |
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Datensatz im Suchindex
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| any_adam_object | |
| author | Singhal, Rekha S. |
| author_GND | (DE-588)173148107 |
| author_facet | Singhal, Rekha S. |
| author_role | aut |
| author_sort | Singhal, Rekha S. |
| author_variant | r s s rs rss |
| building | Verbundindex |
| bvnumber | BV042313337 |
| collection | ZDB-33-ESD ZDB-33-EBS |
| ctrlnum | (OCoLC)49708321 (DE-599)BVBBV042313337 |
| dewey-full | 664/.07 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.07 |
| dewey-search | 664/.07 |
| dewey-sort | 3664 17 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| id | DE-604.BV042313337 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T01:18:08Z |
| institution | BVB |
| isbn | 1591240875 9781591240877 9781855736474 1855736470 1855732998 9781855732995 |
| language | English |
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| physical | 1 Online-Ressource (561 p.) |
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| publishDate | 1997 |
| publishDateSearch | 1997 |
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| publisher | Woodhead Pub. |
| record_format | marc |
| series2 | Woodhead Publishing series in food science and technology |
| spelling | Singhal, Rekha S. Verfasser (DE-588)173148107 aut Handbook of indices of food quality and authenticity Rekha S. Singhal, Pushpa R. Kulkarni, Dinanath V. Rege Cambridge, England Woodhead Pub. 1997 1 Online-Ressource (561 p.) txt rdacontent c rdamedia cr rdacarrier Woodhead Publishing series in food science and technology Includes bibliographical references and index Food quality has traditionally been assessed in terms of wholesomeness, acceptability and adulteration. Yet, this traditional methodology for food analysis has increasingly proved to be inadequate. During the recent past however, new analytical approaches used to assess the quality of foods have been emerging - work on chemotaxonomy has gained momentum, new molecules in the plant kingdom have been discovered, and there have been many advances in molecular biology and genetics. As well as comparing and evaluating indices used to assess quality of foods, Handbook of Indices of Food Quality and Authenticity surveys the emerging techniques and methods that are currently opening up to the analyst. The book discusses the potential of these novel approaches which are sure to help in solving the new problems the food scientist is likely to face in the future. As a detailed study of current methodologies and indicesof food quality, this book is an essential reference work for industry and an indispensable guide for the research worker, food scientist and food analyst. It will serve as a valuable tool for those analysts facing the challenge of applying known methods to unorthodox formulations and developing new or improved methods for quality evaluation Food / Quality fast Aliments / Qualité ram TECHNOLOGY & ENGINEERING / Food Science bisacsh Food Quality Electronic books Kulkarni, Pushpa R. Sonstige oth Rege, Dinanath V. Sonstige oth http://www.sciencedirect.com/science/book/9781855732995 Verlag Volltext |
| spellingShingle | Singhal, Rekha S. Handbook of indices of food quality and authenticity Food / Quality fast Aliments / Qualité ram TECHNOLOGY & ENGINEERING / Food Science bisacsh Food Quality |
| title | Handbook of indices of food quality and authenticity |
| title_auth | Handbook of indices of food quality and authenticity |
| title_exact_search | Handbook of indices of food quality and authenticity |
| title_full | Handbook of indices of food quality and authenticity Rekha S. Singhal, Pushpa R. Kulkarni, Dinanath V. Rege |
| title_fullStr | Handbook of indices of food quality and authenticity Rekha S. Singhal, Pushpa R. Kulkarni, Dinanath V. Rege |
| title_full_unstemmed | Handbook of indices of food quality and authenticity Rekha S. Singhal, Pushpa R. Kulkarni, Dinanath V. Rege |
| title_short | Handbook of indices of food quality and authenticity |
| title_sort | handbook of indices of food quality and authenticity |
| topic | Food / Quality fast Aliments / Qualité ram TECHNOLOGY & ENGINEERING / Food Science bisacsh Food Quality |
| topic_facet | Food / Quality Aliments / Qualité TECHNOLOGY & ENGINEERING / Food Science Food Quality |
| url | http://www.sciencedirect.com/science/book/9781855732995 |
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