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

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Alternative food preservation technologies are advantageous over conventional technologies for beverages and solid foods as they can retain nutritional qualities, sensory attributes, lower the chances of crosscontamination, and increase shelf life. The tenth chapter discusses these alternative food preservation techniques for extending and improving the shelf life of food products with shorter treatment duration and higher product safety. The next chapter discusses the tractability of natural deep eutectic solvents (NADES) in relation to environmental impact, stability, solute recovery, and toxicity, taking into consideration the costs.

The twelfth chapter provides a succinct overview of various conventional food additives and preservatives with a major emphasis on their type, functionality, mode of action, and significance for food applications. Furthermore, it stipulates various technological advancements made over the years with novel alternative ingredients and discusses the opportunities shaped by the advent of technologies like nanoencapsulation. The last chapter discusses the broader concept of using nondestructive methods in quality assessment of food products and their applications for food evaluation and quality. The overall quality measurement in the food industry is attributed to the sensor fusion technique, which is a collaborative multi-sensor approach to enhance the quality assessment of agro-food products. These methods, which help to ensure customer satisfaction of products by providing good quality products without rupturing the food product, are discussed in this chapter.