Practical Methods in Food Analysis

Contents: 1. Sampling techniques. 2. Proximate analysis. 3. Carbohydrates. 4. Protein. 5. Fat. 6. Minerals. 7. Vitamins. 8. Quality parameters. 9. Quality of flour. 10. Quality of baking powder. 11. Quality of honey. 12. Quality of milk and milk products. 13. Quality of meat and meat products. 14. Hardness of water. 15. Packaging technology. 16. Annexures. References.

"Keeping in view the facilities available in laboratories of most of the colleges and universities, methods of practical utility for broader user base have been compiled in this book. A wide range of methods used in foods science and nutrition research have been given in understandable way step by step. The main aim of this book is to help students/research workers to follow simple and accurate methods of analysis. The book contains 15 chapters covering all important aspects and methods required for analysis of food samples.

"The book covers the methods of quantitative analysis of various nutrients present in the food. The sampling procedure and commonly used method of various nutrients which are based on various techniques like spectrophotometry, colorimetry, titrimetery, photo-fluorometry, chromatography, etc. are given. For each determination principle, reagents, procedure and calculations are presented in easy and stepwise manner. Separate chapters have been included for various parameters for quality evaluation of flour, backing powder, honey, dairy products, meat and meat products and water, etc. In addition one chapter on packaging technology has also been included." (jacket)