01860nam a22002537a 450000500170000000800410001702000180005804000070007604100080008308200210009110000190011224500390013126000470017030000270021736500750024452009860031952102050130565000130151065000230152365000130154665000130155965000130157270000210158520230225103328.0230224b           ||||| |||| 00| 0 eng d  a9789389633238  cAL  aeng  223a664.07bSEHL  aShalini Sehgal  aLaboratory manual of food analysis  aNew DelhibI K International Pvt Ltdc2021  axi,162p.bPBc23x16cm.  2Food Processing Technologya7952b316.00c₹d395.00e20%f20-02-2023  aFood products are analyzed for a variety of reasons, e.g., compliance with legal and labeling requirements, assessment of product quality, determination of nutritional value, detection of adulteration, and research & development. The aim of this book is to provide students the experience in performing food analysis experiments, analyzing data and reporting their findings. It covers the basic principles of analytical procedures and techniques commonly used to provide information about the chemical composition, structure and physical properties of food materials.
The book contains 32 laboratory experiments on component analysis of food such as moisture, ash and minerals, fats and oils, proteins, carbohydrates, pigments and vitamins. Important background information like sampling techniques and preparation of primary and secondary solutions has been included. A ready reckoner on principles and working of various instruments has also been appended at the end of the book.  aTable of Contents
Proximate Analysis of Food
Sampling
Safety Rules for The Laboratory
Preparation of Primary and Secondary Solutions
Component Analysis
Instrumental Techniques
Related Terms
References  aSampling  aComponent Analysis  aProteins  aPigments  aVitamins  aSEHGAL (Shalini)