Overview

To control food quality and acceptance within satisfactory limits, it is important to monitor the vital characteristics of raw products, ingredients and processed foods. This could be done by evaluating all foods or ingredients from a particular lot which is feasible if the analytical technique is rapid and non destructive. There is an increasing awareness of hazards posed to both human and animal health by mycotoxins in foodstuffs and feeds. This book provides information on fruit and vegetable processing, milk and milk product processing, fish and marine product processing, cereal processing, determination of fat content, protein nitrogen, moisture content, vitamin C, sodium, potassium, flavour and carbohydrates. This book shall be ideal for undergraduate and postgraduate courses in food analysis of various disciplines including foods and nutrition, food science, food technology, soils agronomy, horticulture, agricultural sciences, dairy manufacturing and also an invaluable reference to professionals in the food industry.

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