What do we really know about the food we eat? A firestorm of recent food-fraud cases, from the US honey-laundering scandal to the forty-year-old frozen “zombi

Rapid Detection of Food Adulterants and Contaminants: Theory and Practice contains solid information on common adulterants and contaminants in various foods, gu

Adulteration refers to the practice of altering food or pharmaceutical content to reduce production costs. Factors affecting this practice include market forces

Benjamin R. Cohen uses the pure food crusades at the turn of the twentieth century to provide a captivating window onto the origins of manufactured foods in the

FOOD CHEMISTRY A unique book detailing the impact of food adulteration, food toxicity and packaging on our nutritional balance, as well as presenting and analyz