Читать книгу Food Chemistry. The Role of Additives, Preservatives and Adulteration онлайн
17 страница из 126
In conclusion, I am very grateful for all the hard work and efforts of the many contributors to this book. I would like to thank all the authors for sharing their insightful research and information with us. I am also very much thankful to Aarushi Sen for her unending encouragement and support throughout the creation of this book. Her help was much appreciated. I am also most grateful for the efforts put in by Martin Scrivener of Scrivener Publishing, whose help made this book possible. I thank him for his patience and consistent support throughout the journey. Finally, I express my sincere thanks to the Department of Chemistry, Amity University, Uttar Pradesh for all the help and support I have received.
Dr. Mousumi Sen
October 2021
1
Food Chemistry: Role of Additives, Preservatives, and Adulteration
Mousumi Sen
Amity Institute of Applied Sciences, Department of Chemistry, Amity University, Uttar Pradesh, India
Abstract
Food is one of the most important substances for survival, it contains all the components that are required for nutrition to maintain a healthy life. Nowadays, due to tremendous advancement, synthetic and natural supplements are added to food items and beverages in huge amount. The synthetic or artificial colors need a strong accreditation from the administrative bodies for their consumption [1–4].