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

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2 Chapter 3ssss1ssss1ssss1ssss1Figure 3.5 The framework of dimensions of the food packaging industry of supply ...Figure 3.6 The classification of biopolymers [36].Figure 3.7 Probable harmful effects of exposure of nanoparticles on human health...

3 Chapter 5Figure 5.1 Physical authentication techniques.Figure 5.2 Analytical techniques for food authentication.Figure 5.3 Molecular authentication techniques.

4 Chapter 6Figure 6.1 Potential sources/processes for adulterant entry/contamination into t...

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6 Chapter 11Figure 11.1 New 12 principles of green chemistry postulated by Anastas and Warne...Figure 11.2 Schematic phase diagram of super critical carbon dioxide.

7 Chapter 13Figure 13.1 Schematic diagram of the electronic nose system [14].Figure 13.2 Electromagnetic spectrum.Figure 13.3 Schematic diagram of NMR spectrometer [32].Figure 13.4 Schematic optical diagram of NIR spectrometer.Figure 13.5 Schematic representation of NIR spectroscopy.Figure 13.6 Schematic representation of HSI.Figure 13.7 Schematic representation of an imaging system technique [5].Figure 13.8 Schematic representation of the optical fiber–based setup of diffuse...Figure 13.9 Sound measurement technique using instrumental compression [5].Figure 13.10 Schematic diagram of sensor fusion for assessment of final quality ...Figure 13.11 Scientific principle of non-destructive quality estimation for vege...