01973nam a22002777a 4500 20230225103328.0 230224b ||||| |||| 00| 0 eng d 9789389633238 AL eng 23 664.07 SEHL Shalini Sehgal 73318 Laboratory manual of food analysis New Delhi I K International Pvt Ltd 2021 xi,162p. PB 23x16cm. Food Processing Technology 7952 316.00 ₹ 395.00 20% 20-02-2023 Food 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. Table 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 Sampling 73228 Component Analysis 73229 Proteins 73230 Pigments 73231 Vitamins 73232 SEHGAL (Shalini) 73233 ddc BK 226814 226814 0 0 ddc 0 0 FPT AL AL 2023-02-23 Biblios Book Point Surathkal Mangalore 575014 316.00 0 664.07 SEHL 076425 2023-02-24 00:00:00 395.00 2023-02-24 BK