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Detection of the Common Food Adulterants

By Edwin M. Bruce
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Health & MedicineHow To ...Science - Chemistry/Biochemistry

About This Book

A practical laboratory manual collects clear qualitative chemical procedures for detecting common food adulterants and preservatives. Organized by food category—dairy, meats and eggs, cereals, leavening agents, canned vegetables, fruits, flavor extracts, sweeteners, spices, vinegar, fats and beverages—it explains likely adulterants and step-by-step tests to identify coloring agents, preservatives, starches, gelatin, and substituted ingredients. Procedural notes discuss sampling, reagents, and simple confirmatory reactions suitable for health officers, teachers, and students. Appendices and transcriber notes supply additional technical guidance and references.

About the Author

Bruce, Edwin M. portrait

Edwin M. Bruce

Edwin M. Bruce is an author known for his work in the field of food science, particularly for his book "Detection of the Common Food Adulterants." This work addresses the critical issue of food safety and the identification of adulterants in common food products, contributing to public awareness and consumer protection. Bruce's writing reflects a commitment to educating readers about the importance of food integrity and the methods used to ensure that what we consume is safe and genuine.

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