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Food Adulteration and Its Detection / With photomicrographic plates and a bibliographical appendix cover

Food Adulteration and Its Detection / With photomicrographic plates and a bibliographical appendix

By Jesse P. Battershall
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Health & MedicineNutritionScience - Chemistry/Biochemistry

About This Book

A systematic survey of common food sophistications and the analytical methods used to detect them, organized by commodity—tea, coffee, cocoa, dairy, bread and starches, sugar and confectionery, fermented and distilled beverages, water, oils, vinegars, spices, and other grocery items. Chapters blend chemical procedures with microscopic illustration and practical laboratory guidance, assess typical adulterants and their health implications, and provide references alongside a compilation of relevant legislation to assist hygienists, regulators, and analysts in identifying and addressing food fraud.

About the Author

Battershall, Jesse P. portrait

Jesse P. Battershall

Jesse P. Battershall was an author known for his work in the field of food science, particularly focusing on the issue of food adulteration. His notable book, "Food Adulteration and Its Detection," provides a comprehensive examination of various adulterants found in food products, along with methods for their detection. This work is significant for its detailed photomicrographic plates and a bibliographical appendix, which serve as valuable resources for researchers and professionals in food safety and quality control. Battershall's contributions highlight the importance of food integrity and the need for vigilance in food production.

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