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Product Specifications
Book Summary
About the Book: Instrumentation in Analysis of Food and Dairy Products
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 Methods (Paper Chromatography, Thin
Layer Chromatography, Gas Chromatography, High Pressure Liquid Chromatography),
Polarimetry and Rapid Techniques for Food Safety and Microbiological Analysis
where as Part-2 deals with Analysis of Flavour of Milk Products-Electronic
Tongue, Immunoassay (Immuno chemical)
ISBN-13
9789388173520
Language
English
Binding
Hard Bound
Publisher
Daya Publishing House
Publishing Date
2019-01-01
Total Pages
780
Instrumentation in Analysis of Food and Dairy Products
About the Book: Instrumentation in Analysis of Food and Dairy Products
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 Methods (Paper Chromatography, Thin
Layer Chromatography, Gas Chromatography, High Pressure Liquid Chromatography),
Polarimetry and Rapid Techniques for Food Safety and Microbiological Analysis
where as Part-2 deals with Analysis of Flavour of Milk Products-Electronic
Tongue, Immunoassay (Immuno chemical)