Instrumentation in Analysis of Food & Dairy Products

by Srivastava, M K

ISBN: 9789389605471
View Ebook
Imprint : Daya Publishing House
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 Safety Management for Food and Dairy Products and Lab accreditation under NABL. He has good experience in dealing with National (BIS, Agmark, FSSA-2006, NABL etc) and International (Codex, IDF etc.) Quality as well as Accreditation agencies. He is working as Senior Chemist in Pradeshik Co-operative Dairy Federation Ltd and worked as HOD (Q.A. and R&D) Incharge, Central Lab., Lucknow and undertaken various projects of Council of Science and Technology, U.P. UPDASP etc. He is also academic counsellor in IGNOU for DDT programme and visiting faculty for M.Sc. (Food Processing), Lucknow University. He has published 20 research papers and two books. He is an approved Food Safety Lead Auditor.

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 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) techniques, Biosensor techniques, Electrophoresis, Polarography and Voltammetry , Flow Cytometry and Polymerase Chain Reaction (PCR) / Real Time PCR. Author expects that the said publications are able to meet the requirements of dairy men as well as Dairy Educationists.

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 Microbiological Analysis 6. Techniques for Food Safety and Microbiological Analysis 373 — Part 2 — Section A: Instrumentation in Analysis of Taste of Food/Milk Products 1. Analysis of Taste of Food/Milk Products 405 Section B: Instrumentation in Chemical Analysis 2. Immunoassay (Immuno-chemical) Techniques 431 3. Biosensors Techniques 481 4. Electrophoresis 507 5. Polarography and Voltammetry 567 Section C: Instrumentation in Food Safety and Microbiological Analysis 6. Flow Cytometry 619 7. Polymerase Chain Reaction and Real Time PCR 667 Index 759