1Preface
1874.2.3 Food Fraud Prevention
2Chapter 1. Food Adulteration: An Overview
1884.2.4 Scope Of Analytical Testing For Detecting Different Categories Types Of Food Fraud
31.1 Advances in Detection of Food Adulteration
1894.2.5 Example Applications Of Analytical Testing
41.1.1 Food Adulteration and Tampering
1904.3 Analytical Classifications
51.1.2 Food Adulterants Testing
1914.3.1 Targeted Vs. Untargeted Analysis
61.1.3 Risks of Food Adulteration
1924.3.2 Specific Analyte(S) Vs. Multi-Variate Analysis (Mva)
71.1.4 Perform Adulteration Testing
1934.3.3 Laboratory Vs.. Point-Of-Use Testing
81.1.5 Poisonous or Deleterious Substances
1944.4 Self-Assessment
91.1.6 Economic Adulteration
195Chapter 5. Antioxidants Foods and its Additives
101.1.7 Microbiological Contamination and Adulteration
1965.1 Function of Food Antioxidants
111.1.8 Enforcement Actions against Adulterated Food
1975.1.1 Benefits
121.2 Methods for Detecting Food Adulteration
1985.1.2 Types
131.2.1 Detection from Milk
1995.1.3 Food Sources
141.2.2 Detection from Oil and Fats
2005.1.4 Effect of Cooking
151. Ghee:
2015.1.5 Dietary Tips
162. Butter:
2025.1.6 Supplements: Benefits of Antioxidant Supplements
173. Edible oil:
2035.1.7 Antioxidants - Protecting Healthy Cells
184. Coconut oil:
2045.2 Healthy Foods high in Antioxidants
191.2.3 Detection from Sweetening Agents
2055.2.1 Dark Chocolate
201. Sugar:
2065.2.2 Pecans
212. Honey:
2075.2.3 Blueberries
223. Jaggery:
2085.2.4 Strawberries
234. Bura sugar:
2095.2.5 Artichokes
245. Sweetmeats, Ice-cream and beverages:
2105.2.6 Goji Berries
251.2.4 Detection from Spices
2115.2.7 Raspberries
261. Whole spices:
2125.2.8 Kale
272. Black pepper:
2135.2.9 Red Cabbage
283. Cloves:
2145.2.10 Beans
294. Mustard seed:
2155.2.11 Beets
305. Powered spices:
2165.2.12 Spinach
316. Turmeric Powder:
2175.3 Interaction and Formation of Foods Antioxidants
327. Turmeric whole:
2185.3.1 Defense System of Antioxidants
338. Chilles powder:
2195.3.2 Interaction of Cells and Other Molecules
349. Asafoetida (Hing):
2205.3.3 Forms of Antioxidants
3511. Spices:
2215.3.4 Dietary Sources of Antioxidants
3612. Cinnamon:
2225.3.5 Diets High or Low in Antioxidants
3713. Cumin seeds:
2235.3.6 Signs and Symptoms of Antioxidant Deficiency and Toxicity
3814. Green chili and green vegetables:
2245.3.7 Maintaining Antioxidant Content in the Foods You Eat
3915. Green Peas:
2255.4 Antioxidant Content in Foods, Beverages, Spices, Herbs and Supplements
4016. Saffron:
226Reagents
411.2.5 Detection from Miscellaneous Products
227Sample collection and sample preparation
421. Common salt:
228Measurements of antioxidant content
432. Iodized salt:
229Organization of the Antioxidant Food Table
443. Tea leaves:
2305.4.1 Variations between Food Categories that Contain Products of Antioxidants
454. Supari pan Masala:
231Beverages
465. Catachu chalk:
232Chocolate
476. Lemonade soda:
233Dairy products, desserts and cakes, eggs, fats and oils
487. Sweet Potato:
234Berries, fruit and vegetables
498. Pulses:
235Herbal/traditional plant medicine
5010. Iodized salt:
236Infant food and beverages
5111. Vinegar:
237Spices and herbs
521.3 Harmful Effects of Food Adulteration
238Soups, sauces, gravies and dressings
531.3.1 Food Products Prone to Adulteration
239Vitamin and dietary supplements
541.3.2 Harmful Effects
240Meat, poultry, fish and miscellaneous ingredients
551.3.3 Evaluation of Adulterated Food : What can we do?
2415.5 Antioxidant Additives for Preservatives
561.3.4 Most Common Food Adulterants
2425.5.1 Preservatives versus Antioxidants
571.3.5 Adulteration of Fruits and Vegetables
2435.5.2 Precautions with Preservatives and Antioxidant Food Additives
581.3.6 Beyond Food Fraudulence and Adulteration
2445.5.3 Antioxidants: Beneficial or Detrimental for Human Health
591.3.7 Food Adulteration Today
2455.5.4 Future Prospects on Health Concerns Due to Food Additives
601.3.8 Effects of Food Adulteration on Human Health
2465.5.5 Free Radicals
61Impure, unsafe
2475.6 Self-Assessment
62Beyond safety limit
248Chapter 6. Standardization of Foods
63Prevention
2496.1 Basic Concepts of Food Standards
641.4 Self Assessment
2506.1.1 Standardization in Food Production
65Chapter 2. Techniques and Mitigation Measurements of Food Adulteration
2516.1.2 Principal Aspects of Standardization
662.1 Food Adulteration and Mitigation Measures
252Terminology
672.1.1 Mitigation Measures For Addressing Food Adulteration
253Methods of Sampling and Analysis
682.1.2 Common Adulterated Foods
2546.1.3 Food Standards and National Standards
69Poisonous or Deleterious Substances
2556.1.4 International System of Standards
70Filth and Foreign Matter
2566.1.5 Food Sanitation and Safety
71Microbiological Contamination and Adulteration
2576.2 Standards of Food Quality
722.1.3 Adultered Foods in Market
2586.2.1 Standards of Quality for Cereals
732.1.4 Adulteration In Water
259Specifications for cereals
742.1.5 Food Adulteration – A Threat to Consumers
260Intrinsic Qualities
752.2 Food Stuff and their Adulterants
261Induced Qualities
762.2.1 Causes of Stuff
2626.2.2 Quality for Starchy Foods: Sources of starch
772.2.2 Types of Adulteration Contaminants
2636.3 Standard for Spices and Condiments
78Physical contamination
2646.3.1 Importance of Individual Spice Requirements
79Chemical Contamination
2656.3.2 Quality Assurance in the Spice Industry
80Microbiological Contamination
2666.3.3 Quality Standard Mechanism
81Metallic Contamination
2676.3.4 Importance of Spice Quality Testing and Analysis
822.3 Spectroscopic Techniques for Food Analysis to Adulteration and Fraud
2686.3.5 Regulations and Guidelines on Spices: Ways to prevent the consumption of adulterated spices
832.3.1 Types of Spectroscopic Techniques for Food Analysis
2696.4 Standards of Quality For Meat And Meat Products
84Absorbance Spectroscopy
2706.4.1 Visual Identification
85Reflectance
2716.4.2 Quality Indices of Carcass Meat
86NIR
272Texture and Tenderness
87Fluorescence Spectroscopy
273Water-Holding Capacity and Juiciness
88Surface-Enhanced Raman Spectroscopy (SERS)
2746.4.3 Shelf Life and Labeling Requirements for Meat Products
89Battle of the Analysis Methods
275Shelf Life
902.3.2 Home Tests to check if the Kitchen Ingredients are adulterated
276Labeling
911. Spices
277Date Marking
92Turmeric Powder
2786.4.4 Standards in Meat Processing
93Red Chili Powder
2796.4.5 Whole Chain Assurance
94Coriander Powder
2806.4.6 Generic Standards
95Cumin Seeds/Powder
281British Retail Consortium (BRC) Global Standard – Food
96Black Pepper
282International Food Standard – Standard for Auditing Retailer (and Wholesaler) Branded Food Products
97Mustard Seeds
2836.4.7 Product-specific Standards
982. Sugar
284Assured British Meat (ABM) Beef and Lamb Standard
993. Salt
285British Quality Assured Pork (BQAP)
1004. Milk/Condensed Milk
286Charter Quality ham and bacon
1015. Butter/Ghee
287Scottish schemes
1026. Oil
288Common areas of Non-Conformance – Product-specific Schemes
103Mustard Oil
2896.4.8 Preservation and Storage
104Coconut Oil
290Cold storage
1057. Tea
291Freezing
1068. Honey
292Vacuum packaging
1079. Green Peas, Green Chilies and Other Green Vegetables
293Canning
1082.4 Detecting Food Adulterants Using Mir and NMR Spectroscopy
294Drying
1092.4.1 Fast, Accurate Analysis of Liquid Samples
295Fermentation
1102.4.2 Detecting Food Adulterants
296Irradiation
1112.4.3 Understanding the Milk Integrity Challenge
297Curing and smoking
1122.4.4 Meeting a Customer Need
2986.5 Self-Assessment
1132.4.5 Looking Ahead
299Chapter 7. Bioactive Substances in Foods
1142.4.6 Detecting Food Fraud with NMR
3007.1 Bioactive Food Components
1152.5 Self-Assessment
3017.1.1 Bioactive Compounds and Nutrients
116Chapter 3. Food Additive
3027.1.2 Common Forms Found in Foods
1173.1 Food Additive: Fundamental and Classification
3037.1.3 Biological Actions
1183.1.1 Classification of Food Additives
3047.1.4 Effects of Food Processing
119Acidity Regulator
3057.1.5 Dietary Recommendations
120Anti-caking Agents
3067.2 Bioactive Foods and Ingredients for Health
121Antifoaming Agents
3077.2.1 Opportunities and Challenges
122Antioxidants
3087.2.2 Role of Metabolism
123Bulking Agents
3097.2.3 Successful Bioactive Food or Ingredient
124Color Retention Agents: Coloring
3107.2.4 On the Horizon
125Emulsifiers
3117.2.5 What Constitutes Sufficient Evidence?
126Emulsifying Salt
3127.3 Relationships between Bioactive Food Components and their Health Benefits
127Firming Agents
3137.3.1 Polyphenols
128Flavors
3147.3.2 Flavonoids
129Flavor Enhancers
3157.3.3 Isoflavonoids
130Flour Treatment Agents
3167.3.4 Anthocyanins
131Food Acids
3177.3.5 Carotenoids
132Gelling Agents
3187.3.6 Lycopene
133Glazing Agents
3197.3.7 Glucosinolates
134Humectants
3207.3.8 Terpenoids
135Mineral Salts
3217.3.9 Limonoids
136Preservatives
3227.3.10 Phytoestrogens
137Sequestrants
3237.3.11 Resveratrol
138Stabilizers
3247.3.12 Phytosterols
139Sweeteners
3257.3.13 Probiotics
140Thickeners
3267.3.14 Omega-3 Fatty Acids
141Tracer Gas
3277.4 Bioactive Food Health Benefits of Parkia Speciosa (Stinky Beans)
142Vegetable Gums
3287.4.1 Plant Description
143‘E’ Numbering
3297.4.2 Classification of Parkia Species
1443.1.2 Dangers of Food Additives and Preservatives
3307.4.3 Nutritional Composition
1453.2 Safety and Regulation of Food Additives
3317.4.4 Phytochemistry
1463.2.1 Food Additive Legislation: General Requirements of the Legislation
332Phenolics
1473.2.2 ‘Carry-over’ Principle
333Flavonoids
148Use of Food Additives in Certain Foodstuffs
334Terpenoids
149National Legislation
335β-sitosterol
150Purity Criteria
336Stigmasterol
1513.2.3 Food Additive Safety Evaluation
337Lupeol
1523.2.4 The Safety of Food Additives
338Campesterol
153Background
339Squalene
154Minimizing Food Additives
340Anti-nutrients
155Government’s Role
3417.4.5 Pharmacology
1563.2.5 Chemicals in Food Safety Controls
3427.4.6 Antioxidant Properties
157Reduce problem with Food additives
3437.4.7 Food Application
158Reduce acrylamide in food processing
3447.4.8 Industrial Applications
159The Use of Pesticides: Pesticide Residue Levels
345Activated carbon production
160The Use of Veterinary Medicines: Veterinary medicines residue levels
346Dye production
161Regulations on Food Colors
3477.5 Self-Assessment
162Sudan Dyes and Industrial Dyes not permitted in Food
348Glossary
163Food Contact Materials and Packaging: Documenting food packaging materials
349References
164Understanding Irradiated Foods
350Index
1653.3 Labeling of Food Additives
351A
1663.3.1 General Principles
352B
1673.3.2 Labeling of Prepackaged Food Additives Sold
353C
168Details of the Food Additive
354D
169Instructions on Keeping and Use
355E
170Name and Address
356F
171Country of Origin
357G
172Lot Identification
358H
1733.3.3 Presentation of Mandatory Information
359I
1743.4 Plant that Uses as Antioxidant Additives
360J
1753.4.1 Classification and Properties of Phenolic Compounds
361K
1763.4.2 Extraction and Quantification of Phenolic Compounds
362L
1773.4.3 Methodologies for the Quantification of Phenolic Compounds
363M
1783.4.4 Methodologies for the Quantification of Antioxidant Activity
364N
1793.5 Self-Assessment
365O
180Chapter 4. Food Authenticity and Traceability
366P
1814.1 The Authenticity and Traceability of Food
367R
1824.1.1 The Traceability of Food
368S
1834.1.2 DNA-based Screening and Identification Methods for (food) Authentication
369T
1844.2 Food Authenticity and Food Fraud
370U
1854.2.1 Protect the Business from Food Fraud
371V
1864.2.2 Food Stamp Fraud
