Milk and Milk Products. Determination of Calcium, Sodium, Potassium and Magnesium Contents. Atomic Absorption Spectrometric Method PDF Download
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Author: British Standards Institute Staff
Publisher:
ISBN: 9780580569333
Category :
Languages : en
Pages : 24
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Book Description
Milk, Dairy products, Chemical analysis and testing, Determination of content, Food testing, Calcium, Sodium, Potassium, Magnesium, Atomic absorption spectrophotometry, Flame atomic absorption spectrometry
Author: British Standards Institute Staff
Publisher:
ISBN: 9780580569333
Category :
Languages : en
Pages : 24
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Book Description
Milk, Dairy products, Chemical analysis and testing, Determination of content, Food testing, Calcium, Sodium, Potassium, Magnesium, Atomic absorption spectrophotometry, Flame atomic absorption spectrometry
Author: International Organization for Standardization
Publisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 14
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Book Description
Author: Organització Internacional per a la Normalització
Publisher:
ISBN:
Category :
Languages : en
Pages : 14
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 14
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 14
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Book Description
Author: Megh R. Goyal
Publisher: CRC Press
ISBN: 1003834698
Category : Technology & Engineering
Languages : en
Pages : 411
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Book Description
Here is a new three-volume set that comprehensively illustrates a wide range of analytical techniques and methodologies for assessing the physical, chemical, and microbiological properties of milk and milk products to ensure nutritional and technological quality and safety of milk and milk products. This volume presents the main analytical techniques and methodologies and their application to the compounds involved in nutritional and technological quality of milk and milk products. It covers the sampling methods and chemical analysis of milk, highlighting the standard methods used for calibration of different glassware, sampling procedures of milk and milk products, and the physicochemical and compositional aspects and assessment of the quality of raw milk intended for processing and manufacturing. The book describes the compositional analysis of frozen and fat-rich products, including the physicochemical and compositional analysis of dairy products that include cream, butter, butter oil, clarified fat (ghee), ice cream, and frozen desserts. Each of the laboratory exercises includes an introduction, objective, principle of method, chemicals and apparatus required, sample preparation, experimentation, data collection sheet and calculations, and resource materials. The other volumes are: Volume 2: Physicochemical Analysis of Concentrated, Coagulated, and Fermented Products Volume 3: Microbiological Analysis, Isolation, and Characterization Together, these three volumes are a complete and thorough reference on analytical methods for milk and milk products.
Author:
Publisher: Academic Press
ISBN: 0123744075
Category : Technology & Engineering
Languages : en
Pages : 4072
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Book Description
Dairy Science, Four Volume Set includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry. Fully reviewed, revised and updated with the latest developments in Dairy Science Full color inserts in each volume illustrate key concepts Extended index for easily locating information
Author: Khalid Javed
Publisher: BoD – Books on Demand
ISBN: 1789857295
Category : Business & Economics
Languages : en
Pages : 204
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Book Description
Milk is considered as a complete diet for an infant and contains essential nutrients for the development of young mammals. The substances in milk provide energy and antibodies that help protect against infection. Most farmers are paid for the quality and composition of their milk. Whole milk, once approved for use, is pumped into storage silos where it undergoes pasteurization, homogenization, separation, and further processing. Milk is a highly perishable commodity because it is an excellent medium for the growth of microorganisms - particularly bacterial pathogens - that can cause spoilage as well as diseases in consumers. Milk processing allows the preservation of milk for days, weeks, or months and helps to reduce food-borne illness.
Author: International Dairy Federation
Publisher:
ISBN:
Category : Dried milk
Languages : en
Pages : 3
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Book Description
Author: Muhammad Akhyar Farrukh
Publisher: BoD – Books on Demand
ISBN: 9533078170
Category : Science
Languages : en
Pages : 273
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Book Description
Atomic Absorption Spectroscopy is an analytical technique used for the qualitative and quantitative determination of the elements present in different samples like food, nanomaterials, biomaterials, forensics, and industrial wastes. The main aim of this book is to cover all major topics which are required to equip scholars with the recent advancement in this field. The book is divided into 12 chapters with an emphasis on specific topics. The first two chapters introduce the reader to the subject, it's history, basic principles, instrumentation and sample preparation. Chapter 3 deals with the elemental profiling, functions, biochemistry and potential toxicity of metals, along with comparative techniques. Chapter 4 discusses the importance of sample preparation techniques with the focus on microextraction techniques. Keeping in view the importance of nanomaterials and refractory materials, chapters 5 and 6 highlight the ways to characterize these materials by using AAS. The interference effects between elements are explained in chapter 7. The characterizations of metals in food and biological samples have been given in chapters 8-11. Chapter 12 examines carbon capture and mineral storage with the analysis of metal contents.
