Instrumentation in Analysis of Food & Dairy Products

by Srivastava, M K

ISBN: 9789389605471
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Imprint : DAYA
Year : 2020
Price : Rs. 22995.00
Biblio : 2019, xii+768p., figs., color phto., tbls., indx., 25cm

Author Profile

Dr M. K. Srivastava has done M.Sc (Organic Chemistry) and D.Phil (Micro Analysis of Organic Compounds) from Allahabad University, Allahabad. He has got one year training in Quality Analysis of Milk and Milk Products from National Dairy Development Board (NDDB), Anand and different trainings in analysis of Milk products and Minerals from National Dairy Research Institute (NDRI), Karnal. He has more than 35 years working experience in Dairy industry and well versed with the Quality and Food Safet

About The Book

The present publication has two parts. Part - 1 deals with Analysis of Body/Texture and flavour of Milk Products-Body Texture Analyser and Electronic Nose, Types of Analytical methods and Development of Analytical methods, Spectroscopic Methods ( U.V. /Vis. Spectroscopy, I.R. Spectroscopy-NIR (Near Infrared) , MIR (Mid Infrared), FTIR, NMR ( Nuclear Magnetic Resonance) Spectroscopy, Mass Spectroscopy, Microwave Spectroscopy, Atomic Spectroscopy, Ultrasound Spectroscopy), Chromatographic Metho

Table of Contents

Contents Acknowledgements vii Preface ix — Part 1 — Section A: Instrumentation in Analysis of Body/ Texture and Flavour of Milk Products/Foods 1. Analysis of Body/Texture and Flavour of Milk Products 5 Section B: Instrumentation in Chemical Analysis of Food/Milk Products 2. Types of Analytical Methods and Development of Analytical Methods 69 3. Spectroscopic Techniques 85 4. Chromatography Techniques 241 5. Polarimetry 345 Section C: Instrumentation in Food Safety and Microbiolog