Control and Analysis for Food and Agricultural Products
Contents: A. Preface 1. Principles of Food Analysis 2. Quality Control in Food Industry 3. Food Sampling and Data Analysis 4. Food Protein Analysis 5. Analysis of Lipid Concentration in Food 6. Determination of Ash and Minerals 7. Analysis of Moisture and Total Solids in Food Products 8. Instrumental Techniques for Food Analysis 9. Evaluation of Milk Quality 10. Quality Management in Fish Processing 11. Microbial Safety in Food Preservation 12. Food Safety Risk Analysis B. Bibliography C. Index
This book has been designed keeping in mind the need of a text which acquaint readers with the emergence of analysis and control procedures in agricultural practice.
The book highlights the principles and techniques which define this science, bringing within purview the changes, advantages and challenges offered by it. A comprehensive discussion of sampling methods, measurement devices, sensors, computer analysis, data interpretation standardisation, etc., has been brought under cover, along with a review of their efficacy in agriculture. Up-to-date with the latest in the field, the text manages to incorporate a pertinent account of what analysis and control methods in agriculture offers for the present as well as the future.
This book has been designed keeping in mind the need of a text which acquaint readers with the emergence of analysis and control procedures in agricultural practice.
The book highlights the principles and techniques which define this science, bringing within purview the changes, advantages and challenges offered by it. A comprehensive discussion of sampling methods, measurement devices, sensors, computer analysis, data interpretation standardisation, etc., has been brought under cover, along with a review of their efficacy in agriculture. Up-to-date with the latest in the field, the text manages to incorporate a pertinent account of what analysis and control methods in agriculture offers for the present as well as the future.
