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A Laboratory Manual of Food Analysis
Shalini Sehgal
€ 26.99
€ 26.92
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Description for A Laboratory Manual of Food Analysis
Paperback. Provides students with guidance in performing food analysis experiments, analysing 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. Num Pages: 174 pages. BIC Classification: KNDF. Category: (P) Professional & Vocational. Dimension: 158 x 247 x 10. Weight in Grams: 216.
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, research anddevelopment. The aim of this book is to give students the experience in performing food analysisexperiments, analyzing data and reporting their findings. It covers the basic principles of analyticalprocedures 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 andminerals, fats and oils, proteins, carbohydrates, pigments and vitamins. Important background ... Read more
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, research anddevelopment. The aim of this book is to give students the experience in performing food analysisexperiments, analyzing data and reporting their findings. It covers the basic principles of analyticalprocedures 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 andminerals, fats and oils, proteins, carbohydrates, pigments and vitamins. Important background ... Read more
Product Details
Publisher
I K International Publishing House Pvt. Ltd
Format
Paperback
Publication date
2016
Condition
New
Number of Pages
174
Place of Publication
, India
ISBN
9789384588847
SKU
V9789384588847
Shipping Time
Usually ships in 4 to 8 working days
Ref
99-1
About Shalini Sehgal
Dr Shalini Sehgal is currently working as an Associate Professor in the Department of Food Technology at Bhaskaracharya College of Applied Sciences, University of Delhi, India. She holds a Doctorate from NationalDairy Research Institute (N.D.R.I), Karnal and is the recipient of the Best Teacher Award by the Directorateof Higher Education, Government of Delhi. She has 18 years of experience in ... Read more
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