000			01973nam a22002777a 4500
005			20230225103328.0
008			230224b ||||| |||| 00| 0 eng d
020			_a9789389633238
040			_cAL
041			_aeng
082			_223 _a664.07 _bSEHL
100			_aShalini Sehgal _973318
245			_aLaboratory manual of food analysis
260			_aNew Delhi _bI K International Pvt Ltd _c2021
300			_axi,162p. _bPB _c23x16cm.
365			_2Food Processing Technology _a7952 _b316.00 _c₹ _d395.00 _e20% _f20-02-2023
520			_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.
521			_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
650			_aSampling _973228
650			_aComponent Analysis _973229
650			_aProteins _973230
650			_aPigments _973231
650			_aVitamins _973232
700			_aSEHGAL (Shalini) _973233
942			_2ddc _cBK
999			_c226814 _d226814