“Food Adulteration: Identifying the Risks” addresses one of the major concerns for the growing global population—food adulteration. This book examines the risks associated with food production, safety, and hazards, providing a comprehensive guide to understanding and tackling these issues.
We include various food guidelines, standards, and regulations prescribed by food regulatory authorities, along with detection techniques and methods. From advances in detection to harmful effects, we cover everything in detail. The book also explores different mitigation techniques and measurement methods, highlighting antioxidant foods and their additives.
Our book serves as an excellent reference for students and anyone interested in the advancements in food adulterants. With clear explanations and practical insights, we aim to enhance your understanding of this critical topic.
