Читать книгу Food Chemistry. The Role of Additives, Preservatives and Adulteration онлайн
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List of Tables
1 Chapter 1ssss1ssss1
2 Chapter 2ssss1ssss1ssss1ssss1ssss1ssss1ssss1
3 Chapter 3ssss1
4 Chapter 4Table 4.1 Concern levels and study requirements for compound categories as per U...
5 Chapter 5Table 5.1 Cases of food fraud reported by media and summarized by European commi...Table 5.2 Physical methods used for authentication for various food products.Table 5.3 Analytical methods used for adulterant authentication.Table 5.4 PCR-based molecular techniques for food authentication.Table 5.5 Use of RTPCR techniques for adulterant authentication.Table 5.6 Application of next-generation sequencing (NGS) techniques in authenti...
6 Chapter 6Table 6.1 Common adulterant for food product [3, 19].
7 Chapter 7Table 7.1 Type of adulterants/contaminants with their examples.Table 7.2 Different type of adulterants in food products.Table 7.3 Types of adulterants and their health effects.
8 Chapter 8Table 8.1 Common sources of anti-nutrient factors.Table 8.2 Adverse health effects of anti-nutrient factors.