Food Chemistry: The Role of Additives, Preservatives and Adulteration - Image 1

£108.00

John Wiley & Sons Inc Food Chemistry: The Role of Additives, Preservatives and Adulteration

Name: Food Chemistry: The Role of Additives, Preservatives and Adulteration
Brand: John Wiley & Sons Inc
Price: 108.0 GBP
Availability: InStock

Chemistry

It has never been this cheap. We have no record of a lower price.

£108 today · cheaper than every other day in the last 5 months

NEW HERE?

Amazon shows you one price. We show you all of them.

Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.

WHAT'S ON THIS PAGE

↓ Price chart
when this has been cheap or pricey

↓ Forecast
where the price is heading next

↓ Statistics
all-time high & low, recent range

↑ Price alert
name your number, we'll email you

Price History & Forecast

Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.

Last 69 days • 69 data points (No recent data available)

Historical

Generating forecast...

Price Distribution

Price distribution over 69 days • 4 price levels

Days at Price

Current Price

Price Analysis

Most common price: £108 (30 days, 43.5%)

Price range: £108 - £173

Price levels: 4 different prices over 69 days

Description

FOOD CHEMISTRY A unique book detailing the impact of food adulteration, food toxicity and packaging on our nutritional balance, as well as presenting and analyzing technological advancements such as the uses of green solvents with sensors for non-destructive quality evaluation of food. Food Chemistry: The Role of Additives, Preservatives and Adulteration is designed to present basic information on the composition of foods and the chemical and physical changes that their characteristics undergo during processing, storage, and handling. Details concerning recent developments and insights into the future of food chemical risk analysis are presented, along with topics such as food chemistry, the role of additives, preservatives, and food adulteration, food safety objectives, risk assessment, quality assurance, and control. Moreover, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection are covered, as well as sensor technology, environmental control, and safety. The book also presents detailed information about the chemistry of each major class of food additive and their multiple functionalities. In addition, numerous recent findings are covered, along with an explanation of how their quality is ascertained and consumer safety ensured. Audience The core audience of this book include food technologists, food chemists, biochemists, biotechnologists, food, and beverage technologists, and nanoscientists working in the field of food chemistry, food technology, and food and nanoscience. In addition, R&D experts, researchers in academia and industry working in food science/safety, and process engineers in industries will find this book extremely valuable.

Product Specifications

Brand: John Wiley & Sons Inc
Format: hardcover
ASIN: 1119791618
Category: Books > Subjects > Science, Nature & Maths > Chemistry
Domain: Amazon UK
Release Date: 29 December 2021
Listed Since: 13 May 2021

Barcode

No barcode data available

John Wiley & Sons Inc Food Chemistry: The Role of Additives, Preservatives and Adulteration

It has never been this cheap. We have no record of a lower price.

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Wiley - The Chemistry of Food Additives and Preservatives

Food Additives (Food Science and Technology)

Food Chemistry: A Laboratory Manual

Handbook of Food Analysis Instruments

Chemische Lebensmittelkonservierung: Stoffe ― Wirkungen ― Methoden

Technology of Reduced Additive Foods

Theory of Density: From the Effect of Pressure on Time Dilation to the Unified Mass-Charge Equation (Physics Research and Technology)

Chemical and Functional Properties of Food Components

Fremdstoffe in Lebensmitteln: Mit Besonderer Berücksichtigung der Konservierung in Tabellenförmiger Anordnung

Chemical Analysis of Food: Techniques and Applications

Advanced Mass Spectrometry for Food Safety and Quality (Comprehensive Analytical Chemistry): Volume 68

Haltbarmachen von Lebensmitteln: Chemische, physikalische und mikrobiologische Grundlagen der Qualitätserhaltung

Reformulation as a Strategy for Developing Healthier Food Products: Challenges, Recent Developments and Future Prospects

Handbook of Food Analysis - Two Volume Set

Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation

Encyclopedia of Food and Color Additives

Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health

Haltbarmachen von Lebensmitteln: Chemische, physikalische und mikrobiologische Grundlagen der Qualitätserhaltung

Handbook of Research on Food Science and Technology: Volume 2: Food Biotechnology and Microbiology

Handbook of Research on Food Science and Technology: Volume 3: Functional Foods and Nutraceuticals

CRC Press Handbook of Research on Food Science - Volume 3

Natural Food Additives, Ingredients and Flavourings (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Handbook of Research on Food Science and Technology: Volume 1: Food Technology and Chemistry

Handbook of Research on Food Science and Technology: Volume 2: Food Biotechnology and Microbiology