Читать книгу Food Chemistry. The Role of Additives, Preservatives and Adulteration онлайн

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Food adulteration, why it is done, and its effect on human health and balanced nutrition are covered in the seventh chapter. Regulations that severely punish illegal traders and dishonest producers that adulterate different food products in various ways should be enforced. Next, the eighth chapter attempts to elucidate different types of antinutrients, their structures and adverse effects, as well as strategies for reducing their levels to improve the quality of food. Also discussed is the extensive research on strategies to reduce the levels of anti-nutritional factors (ANFs) in foods, which is essential to produce foods with few or no ANFs without altering their nutritional or organoleptic value. The ninth chapter is a detailed discussion of the challenges and constraints in future food security. Green technologies and associated research trends in food processing are covered, with a major focus on topics like the search for alternative protein sources, novel technologies in food processing, nutrigenomics, biomimicry, DNA barcoding, lab-on-chip, and nanosensors in food safety technology as remedial solutions and associated regulations in attaining a future sustainable food supply.