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Author : Jesse Park Battershall
Publisher : Unknown
Page : 384 pages
File Size : 40,5 Mb
Release : 1887
Category : Electronic
ISBN : STANFORD:24503411467
Author : Jesse P. Battershall
Publisher : Good Press
Page : 264 pages
File Size : 49,5 Mb
Release : 2019-11-21
Category : Fiction
ISBN : EAN:4057664648624
Food Adulteration and Its Detection is a book by Jesse P. Battershall, a chemist and food analyst. The book provides practical methods for detecting various forms of adulteration in food products, such as milk, butter, cheese, honey, spices and coffee. The book also includes photomicrographic plates and a bibliographical appendix .
Author : Jesse Park Battershall
Publisher : Unknown
Page : 349 pages
File Size : 52,8 Mb
Release : 2018
Category : Food
ISBN : 9385088556
Author : Jesse Park BATTERSHALL
Publisher : Unknown
Page : 328 pages
File Size : 46,7 Mb
Release : 1887
Category : Electronic
ISBN : OCLC:557364177
Author : Shyam Narayan Jha
Publisher : Academic Press
Page : 278 pages
File Size : 44,6 Mb
Release : 2015-12-23
Category : Technology & Engineering
ISBN : 9780128004289
Rapid Detection of Food Adulterants and Contaminants: Theory and Practice contains solid information on common adulterants and contaminants in various foods, guidelines for different standards, permissible limits prescribed by food regulatory authorities, and related detection techniques. This is an essential reference for anyone interested in progressive research on detection methods for food safety, especially researchers engaged in developing fast, reliable, and often nondestructive methods for the evaluation of food safety. Reviews the most common detection methods of food adulterants and contaminants Includes supporting theory behind the latest techniques Presents case studies to better understand practical applications and resources for further research Addresses the safety standards of a variety of governments and serves as a reference for why government procedures are put in place
Author : R. R. Siva Kiran
Publisher : IAPEN
Page : 10 pages
File Size : 47,6 Mb
Release : 2012-08-04
Category : Science
ISBN : 9781480157743
Because of the recent agitation of the pure food question throughout the country, health officers and food-inspectors, are constantly called upon to test the purity of various foods and this usually involves nothing more than making simple qualitative tests for adulterants. In view of the fact that there is now no text or manual devoted exclusively to the qualitative examination of foods, this little book is offered to those who are interested in this work. Its aim is to bring together in one small book the best and simplest qualitative tests for all the common food adulterants. It contains a brief statement of the adulterants likely to be found and the reason for their use. It is hoped that it will be specially valuable to food safety labs in furnishing excellent supplementary work in qualitative analysis. But it is hoped that it will find its greatest usefulness in contributing something toward the great pure food reform. The updated version includes all protocols collected from the original Edwin M Bruce book and 210 simple protocols collected from The Joint FAO/WHO Expert Committee on Food Additives (JECFA), Food and Agriculture Organization of the United Nation Organization, 29 protocols from The Directorate of Prevention and Food Adulteration, Government of Delhi, India and Directorate of Marketing & Inspection (DMI), Ministry of Agriculture, Government of India and 129 protocols from the "Quick test for some adulterants in foods" an instruction manual developed by Food Safety and Standards Authority of India, Government of India.
Author : Mousumi Sen
Publisher : John Wiley & Sons
Page : 500 pages
File Size : 45,5 Mb
Release : 2022-01-19
Category : Technology & Engineering
ISBN : 9781119791614
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.
Author : Jesse Park Battershall
Publisher : Unknown
Page : 388 pages
File Size : 44,6 Mb
Release : 1887
Category : Food
ISBN : HARVARD:32044091913848
[Embodies] some salient features of the present status of food adulteration in the United States.
Author : Arthur Hill Hassall
Publisher : Unknown
Page : 1040 pages
File Size : 43,7 Mb
Release : 1876
Category : Electronic books
ISBN : UCAL:$B243346
Author : Jesse P. Battershall
Publisher : Unknown
Page : 374 pages
File Size : 53,6 Mb
Release : 2015-07-21
Category : Science
ISBN : 1331961769
Excerpt from Food Adulteration and Its Detection: With Photomicrographic Plates and a Bibliographical Appendix To embody in a condensed form some salient features of the present status of Food Adulteration in the United States is the object of this volume. The importance of the subject, and the apparent need of a book of moderate dimensions relating thereto, must suffice as its raison detre. The standard works have been freely consulted, and valuable data have been obtained from the recent reports of our State and Civic Boards of Health. The system of nomenclature accepted by the American Chemical Society has been generally adopted. It was, however, deemed advisable to retain such names as glycerine, sodium bicarbonate, etc., in place of the more modern but less well-known terms, glycerol and sodium hydrogen carbonate, even at a slight sacrifice of uniformity. The photogravure plates, most of which represent the results of recent microscopical investigation, are considered an important feature of the book. And it is believed that the bibliographical appendix, and the collation of American Legislation on Adulteration, will supply a want for ready reference often experienced. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author : Jesse Park Battershall
Publisher : Rarebooksclub.com
Page : 94 pages
File Size : 49,5 Mb
Release : 2013-09
Category : Electronic
ISBN : 1230179321
This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1887 edition. Excerpt: ...matters in wine. Among those suggested are the following: --1. A few drops of the sample are placed in succession on the smooth surface of a piece of white calcined lime, and notice taken of the tint produced. The following colours are stated to occur with pure and artificially coloured wine: --yellowish brown. rose colour. J? reddish violet. yellowish brown. yellowish red. 2. If ammonium hydroxide be added to the suspected sample to distinct alkaline reaction, then a little ammonium sulphide and the liquid filtered, the filtrate from genuine wine will possess a green tint, whereas that obtained from artificially coloured wine will exhibit other colours, such as red, blue, violet, or brown. 3. 100 c.c. of the wine are evaporated to about onehalf of the original volume, ammonium hydroxide added to alkaline reaction, and the liquid thoroughly shaken. Ether is then added, and the mixture again well shaken. It is next introduced into a separator, and allowed to stand at rest until the ether has risen to the surface, when the lower stratum is drawn off, and the residual ether washed by agitation with water, which is subsequently removed. The ethereal solution is now transferred to a flask connected with a Liebig's condenser, a piece of white %voollen yarn introduced into the liquid, and the contents of the flask distilled at a gentle heat: in presence of the smallest amount of fuchsine, the wool will acquire a very perceptible reddish hue. 4 A slight excess of ammonium hydroxide is added to 50 c.c. of the wine, a piece of white woollen fabric introduced, and the liquid boiled until the alcohol and ammonia are expelled. By this treatment it will be found that most aniline colouring matters, if present, become attached to the wool. Their...
Author : John A. Bower
Publisher : Unknown
Page : 136 pages
File Size : 50,5 Mb
Release : 1895
Category : Food
ISBN : PSU:000057613512
Author : Jesse Park 1851-1891 Battershall
Publisher : Wentworth Press
Page : 378 pages
File Size : 41,9 Mb
Release : 2016-08-26
Category : History
ISBN : 1362422096
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author : Edwin M. Bruce
Publisher : DigiCat
Page : 65 pages
File Size : 55,5 Mb
Release : 2022-06-13
Category : Fiction
ISBN : EAN:8596547064817
Detection of the Common Food Adulterants is a book by Edwin M. Bruce. It provides the avid reader with some of the best and simplest qualitative tests for all the common food adulterants and the reasons for their use.
Author : United States. Department of Agriculture,Burton J. Howard,W. D. Bigelow
Publisher : Unknown
Page : 128 pages
File Size : 44,9 Mb
Release : 1907
Category : Electronic
ISBN : OCLC:631039425