Handbook of indices of food quality and authenticity

Preface 7 Chapter 1 The Development of the Concept of Food Quality, Safety and Authenticity 9 1.1 Diversity of composition 10 1.2 Food contaminants 10 1.3 Food quality 11 1.4 Nutritive quality 12 1.5 Food safety 12 1.6 Natural toxicants 13 1.7 Problem of chemical residues 13 1.8 Problem of food adulteration 14 1.9 Changes associated with processing 14 15 1.1 1 Evolution of food legislation 16 1.12 Current methods of food analysis 17 1.13 New techniques for food analysis 19 1.14 Validation and approval of alternative methods of microbial analysis 29 1.15 Quality management systems 29 1.16 Clean food campaigns 30 1.17 Current issues in food regulations in the EU and USA 30 References 31 1.10 Conservation of excess produce Chapter 2 Food Grains 2.1 Introduction 2.2 Contaminants in grains 2.3 2.4 Intervarietal rice admixtures 2.5 Cereal/cereal and cereal/legume blends 2.6 2.7 2.8 2.9 2.10 Other grains References Interspecies and intervarietal wheat admixtures Indices for processing quality of wheat and other grains Indices for microbial quality of cereals and cereal-based products Indices of insect infestation of grains Detection of damaged grains in sound grains 35 36 38 38 42 44 46 58 63 67 67 68 77 78 80 84 88 89 98 108 114 119 4 Handbook of indices of food quality and authenticity Chapter 3 Fruit and Vegetable Products 3.1 Introduction 3.2 Quality indices of fruit and vegetable juices 3.3 Organic acids and other additives 3.4 Peel homogenates in citrus juices 3.5 Dilution of fruit juices with water 3.6 Juice blends 3.7 Maturity and ripeness indices of fruits and vegetables 3.8 Non-microbial methods for determining microbial quality References 131 133 133 143 149 151 153 168 177 193 194 195 Chapter 4 Milk and Milk Products 4.1 Introduction 4.2 Milk of different origins 4.3 Whey or buttermilk in milk 4.4 Reconstituted milk 4.5 Adulteration in milk and other dairy products 4.6 Other fats in milk fat, butter or ghee 4.7 Dilution of milk with water 4.8 Indices of microbial quality of dairy products 4.9 Indices of aesthetic quality of dairy products 4.10 Qualityofcheese References 209 211 212 231 253 259 260 267 268 271 278 Chapter 5 Meat. Fish and Poultry 5.1 Introduction 5.2 Identification of meat species 5.3 Freshness indicators 5.4 Eating quality of fleshy foods 5.5 Evaluation of the age of the animal carcass 5.6 Contaminants in flesh foods 5.7 Quality of comminuted meats 5.8 Meat additives and adulterants 5.9 Egg: quality criteria References Chapter 6 Edible Oils and Fats 6.1 Introduction 6.2 Indicators of storage changes 6.3 Indicators of quality of heated oils 6.4 Toxic contaminants and adulterants 6.5 Indices of admixtures, blends, contaminants and adulterants - one fat in another 6.6 Sensory quality of oils References Chapter 7 Honey: Quality Criteria 7.1 Introduction 7.2 Adulteration of honey 7.3 Honey obtained from sugar-fed bees 7.4 Identifying the botanical/geographical origin of authentic honey 7.5 Contaminants of honey References Chapter 8 Spices, Flavourants and Condiments 8.1 Introduction 8.2 Spices as flavourants 8.3 Essential oils 8.4 Adulteration of spice essential oils 8.5 Citrus essential oils 8.6 Vanilla extract 8.7 Mint flavours 8.8 Saffron 8.9 Almond oil 8.10 Oil of sassafras 8.11 Vinegar 8.12 Miscellaneous References Chapter 9 Tea, Coffee and Cocoa 9.1 Introduction 9.2 Tea 9.3 Coffee 9.4 Cocoa and cocoa products References Contents 5 300 302 306 309 311 320 345 347 358 3 59 362 370 371 378 379 386 387 394 423 426 429 434 437 43 8 440 441 442 446 447 457 458 458 467 476 483 6 Handbook of indices of food quality and authenticity Chapter 10 Indicators of Processing of Foods 10.1 Introduction 10.2 Thermal processing 10.3 10.4 Fresh versus frozen-thawed foods 10.5 10.6 References Indicators of processing quality of beans Indicators of storage quality of foods Indicators of irradiation of foods 489 49 1 49 1 505 507 508 510 526 Index