Читать книгу Food Chemistry - Группа авторов - Страница 4

1 Chapter 1Table 1.1 Chemical classification of natural colorants.Table 1.2 Common color and associated food.

2 Chapter 2Table 2.1 Food additives and its sources.Table 2.2 List of natural food colors permitted by FSSAI.Table 2.3 List of synthetic food colors permitted by FSSAI.Table 2.4 List of natural non-nutritive sweeteners.Table 2.5 List of artificial non-nutritive sweeteners.Table 2.6 List of some common spices and their bioactive compounds [21].Table 2.7 List of additives and preservatives that can affect human health [24].

3 Chapter 3Table 3.1 The innovations to increase the quality and shelf life of food.

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.

9 Chapter 9Table 9.1 Emerging “green” trends in food processing and technology [27].Table 9.2 CRISPR/CaS9 in improving traits in agricultural crops [34].

10 Chapter 10Table 10.1 Gas composition of MAP with different food products.Table 10.2 Application of non-thermal technologies for different food products.Table 10.3 Typical ranges of membrane filtration.Table 10.4 Application of novel-thermal technologies for different food products...Table 10.5 MW frequencies and power level utilized for different food products.Table 10.6 IRH spectra categorized based on wavelength and appearing temperature...Table 10.7 Types of freezing process operated at different temperatures.Table 10.8 Application of hurdle technology for different food products.Table 10.9 Regulatory bodies limitation for IR doses applied on different food p...Table 10.10 Application of IR for different food products.Table 10.11 Application of food additives for different food products.Table 10.12 Derived sources and compounds of natural additives.Table 10.13 Synthetic agent and properties of synthetic additives.

11 Chapter 11Table 11.1 Ionic liquids as green solvent for phytochemical extraction from vari...Table 11.2 Various methods and components for the synthesis of NADESs.Table 11.3 NADES as green solvent for phenolic compound extraction from various ...Table 11.4 NADES as green solvent for flavonoid extraction from various food sam...Table 11.5 Components for the synthesis of natural deep eutectic solvent (NADES)...

12 Chapter 13Table 13.1 Quality parameters in vegetables and fruits [2].Table 13.2 Non-destructive methods for the analysis of food product quality char...Table 13.3 Summary of some non-destructive techniques [1].Table 13.4 Some of the research studies conducted on staple foods using NDT meth...Table 13.5 Some of the research studies conducted on fruits using NDT methods [3...Table 13.6 Some of the research studies conducted on vegetables using NDT method...