by Roger Wood
The accurate measurement of additives in food is essential in meeting both regularory requirements and the need of consumers for accurate information about the products they eat.
Analytical Methods of Food Authentication addresses this important problem for 26 major additives. In each case current research is considered in establishing the best available methods and how they should be used.
Analytical Methods for Food Additives covers a wide range of additives, from azorubine and adipic acid to sunset yellow and saccharin. Each chapter reviews the range of current analytical methods, sets out their performance characteristics, procedures and parameters, and provides recommendations on best practice and future research. Tables are used extensively to clearly illustrate methods.
Each chapter addresses a specific additive, and the following subjects are covered:
The expert authors of this book all work on additive analysis for the UK Food Standards Agency.
Contents
Index
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