Food Adulteration and Regulation
\r\n Food Adulteration refers to the process by which the quality or the nature of a given food is reduced through addition of adulterants or removal of vital substance. Food adulterants are the chemical substances present in food that cause harm or is unwanted in the food. Basically, during food adulteration, small quantity of non-nutritious substances are added intentionally to improve the appearance, texture or storage properties of the food. Food adulteration is quite common in the developing countries.
\r\n
\r\n
\r\n
Related Conference of Food Adulteration and Regulation
Food Adulteration and Regulation Conference Speakers
Recommended Sessions
- Advances and Challenges in Food Industry
- Bacterial Food Spoilers
- Bacterial Interactions
- Canned Food Spoilage
- Food Adulteration and Regulation
- Food Borne Diseases and Treatment
- Food Borne Pathogens
- Food Engineering
- Food Poisoning
- Food Safety
- Food Shelf Life
- Food Spoilage
- Food Spoilage and Waste Management
- Food Toxicology
- Fungal Food Spoilers
- Metabolomics of Spoilage Microorganisms
- Microbial Ecosystem
- Microbiology of Meat, Poultry and Marine Foods
- Novel Food Processing Technologies
- Probiotics
- Quality Assessment of Food