Analytical Food Chemistry: Composition, Quality Assessment, Adulteration Detection and Safety Regulations

Analytical Food Chemistry : This book provides a detailed and structured understanding of analytical food chemistry, focusing on the composition, analysis, quality control, and safety of food products. It includes comprehensive coverage of milk and dairy products, coffee, tea, and other beverages, highlighting their chemical constituents and analytical evaluation methods. The text explains techniques for determining fats, proteins, lactose, sugars, acidity, caffeine, and alcohol content. It also explores food additives such as preservatives, sweeteners, flavoring agents, and colorants, along with their chemistry, detection, and safety limits. A significant portion of the book is devoted to identifying food adulterants and contaminants, including heavy metals, pesticides, and mycotoxins, and understanding their health impacts. Regulatory frameworks such as FSSAI standards, CODEX Alimentarius, and HACCP principles are discussed to provide a practical perspective. The book serves as a valuable resource for students, researchers, and professionals in food science and chemistry.