A First Course In Food AnalysisNew Age International, 1999 - 188 pagina's The Book Deals With Foods From The Point Of View Of Students Majoring In Analytical Chemistry. Only Some Of The Routinely Encountered Food Substances Are Considered And Their Method Of Analysis Discussed. The Detailed Composition Along With A Condensed Outline Of The Manufacturing Process Involved Is Considered So As To Be Useful, Before Analysis Is Carried Out. A Condensed Review Of Food Standards Available Is Given. |
Inhoudsopgave
Food and Food Components | 1 |
Proximate Constituents and Analysis | 5 |
Food Adulteration | 20 |
Food Additives | 30 |
Sugars | 42 |
Wheat Flour and Products | 54 |
Vegetable Oils and Fats | 65 |
Honey | 84 |
Milk and Milk Products | 89 |
Veelvoorkomende woorden en zinsdelen
100g not less acetic acid Add 10ml Add 5ml added colouring adulteration alcohol aliquot alkali amount ash value beverages boiling water buffalo milk butter calcium Calculate Carbohydrates carbon citric acid cocoa coffee colour is obtained concentrated constant weight constituents contain Cool and weigh dextrose dilute HCl dish Dissolve distilled water dyes edible emulsifiers enzymes ether Evaporate extract fatty acids fermentation filter paper flask flour following standards glucose H₂SO heating honey hour indicator insoluble invert sugar lactic acid lactose liquid measure method mg per 100g milk fat mineral minutes mixture moisture NaOH neutral oven oxidation percentage phenolphthalein Phosphorous powder precipitate present proteins reagent reducing sugars refractometre residue salt sample Saponification value sodium solution solvent specific gravity starch substances sucrose syrup tannin tartaric acid temperature test tube Titrate total ash total solids upto Vitamin volatile acidity volume water bath Weigh accurately wines