Foods and Their Adulteration / Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations

Name: Foods and Their Adulteration / Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations
Author: Harvey Washington Wiley

By Harvey Washington Wiley

Open in WeRead

Explore more books like this:

Health & Medicine Nutrition Science - Chemistry/Biochemistry

About This Book

An authoritative manual that surveys common food items in their natural and processed states, explains methods of production and preservation, and identifies typical adulterations and contaminants. It summarizes nutritional composition and food values, describes inspection standards and national regulations, and offers practical, non‑technical tests for detecting impurities along with discussion of storage effects and manufacturing practices. Appendices reproduce legal standards and enforcement rules, and the text is intended to inform consumers, manufacturers, physicians, and analysts about honest labeling, safe handling, and analytical approaches to assessing purity and wholesomeness.

About the Author

Harvey Washington Wiley

Harvey Washington Wiley was an influential American chemist and food safety advocate, best known for his pioneering work in food adulteration and agricultural analysis. He played a significant role in the establishment of food standards and regulations in the United States, contributing to the development of the Pure Food and Drug Act of 1906. Wiley authored several important texts, including "Foods and Their Adulteration," which examines the composition of food products and common adulterations. His multi-volume work, "Principles and Practice of Agricultural Analysis," further reflects his dedication to improving agricultural practices and ensuring food safety. Wiley's legacy continues to impact food science and public health.