Objective Evaluation Of Foods

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Ram B. Roy (1984) enumerated some reasons why food analysis and evaluation is conducted. This is to: 1) obtain nutritional and biochemical knowledge of food and food products; 2) ensure that food are able to meet standards of quality; 3) control food processing/manufacturing that will aim for improvement of quality of food products; 4) seek for better shelf life for processed products; 5) prevent distribution of adulterated and misbranded foods; and 6) determine nutritive value of food for scientific and dietary purposes (p...
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This is to: 1) obtain nutritional and biochemical knowledge of food and food products; 2) ensure that food are able to meet standards of quality; 3) control food processing/manufacturing that will aim for improvement of quality of food products; 4) seek for better shelf life for processed products; 5) prevent distribution of adulterated and misbranded foods; and 6) determine nutritive value of food for scientific and dietary purposes (p...
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