Food Additives: Characteristics, Detection and Estimation

Sh. S. N. Mahindru (b. 1930) is retired Chief Chemist from the Agmark Organisation of the Govt. of India. He has been Chief Consultant, Food Standards and Laws with MDH Ltd. For 13 years. His advice has been sought by several internationally organization dealing with food manufacture and its quality control. He is author of several books. Some have been accepted as standard reference text by the Board for Public Analyst Qualifying Examination under the prevention of Food Adulteration Act. 1954. Sh. S.N. Mahindru is a fellow of several scientific bodies like Institution of Chemist (India), Oil Technologist Association of India as well as Essential Oils Association of India, member of several expert committees of Bureau of India Standards, past president of Association of Food Scientist and Technologist (Delhi Chapter). He was member of National Task Force under Indian Council of Agriculture Research. He has also contributed a chapter entitled “Efficiency of Analytical Techniques” in the internationally acclaimed book “Treatises on Fats, Fatty Acids and Oleochemicals”.