Food Technology Lab Manual

by Orolugbagbe, Gboyega

ISBN: 9789388027151
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Imprint : Agri Horti Press
Year : 2018
Price : Rs. 7995.00
Biblio : viii+218 p., 25 cm

Author Profile

Dr. Gboyega Oralugbagbe worked as Professor of Food Science and Nutrition at University of Nigeria, Nsukka. Presently, Dr. Oralugbagbe is working as Food Consultant in the Area of Food Processing, Food Safety, Quality Systems, HACCP, Sanitation and GMP compliance.

About The Book

To control food quality and acceptance within satisfactory limits, it is important to monitor the vital characteristics of raw products, ingredients and processed foods. This could be done by evaluating all foods or ingredients from a particular lot which is feasible if the analytical technique is rapid and non destructive. There is an increasing awareness of hazards posed to both human and animal health by mycotoxins in foodstuffs and feeds. This book provides information on fruit and vegetable processing, milk and milk product processing, fish and marine product processing, cereal processing, determination of fat content, protein nitrogen, moisture content, vitamin C, sodium, potassium, flavour and carbohydrates. This book shall be ideal for undergraduate and postgraduate courses in food analysis of various disciplines including foods and nutrition, food science, food technology, soils agronomy, horticulture, agricultural sciences, dairy manufacturing and also an invaluable reference to professionals in the food industry.

Table of Contents

Preface v 1. Fruits and Vegetable Processing 1 2. Milk and Milk Product Processing 45 3. Fish and Marine Product Processing 62 4. Cereal Processing 105 5. Determination of Fat Content 148 6. Determination of Protein Nitrogen 152 7. Determination of Moisture 166 8. Determination of Vitamin C 178 9. Determination of Sodium and Potassium 182 10. Determination of Flavour with Nose 191 11. Determination of Carbohydrates 201 Bibliography 214