A First Course in Food Analysis 1st Edition

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The book deals with foods from the point of view of students majoring in Analytical Chemistry. Only some of the routinely encountered food substances are considered and their method of analysis discussed. The detailed composition along with a condensed outline of the manufacturing process involved is considered so as to be useful, before analysis is carried out. A condensed review of food standards available is given. About the Author Dr. A.Y. Sathe is a Reader and Head, Department of Analytical Chemistry at the S.N.D.T. Womens University, Bombay He has an M.Sc. and Ph.D. in Analytical Chemistry from the Bombay University. He has been involved in teaching Analytical Chemistry, Food Analysis and Drug Analysis to post-graduate students for the last fourteen years. Table of Contents Food and Food Components Proximate Constituents and Analysis Food Adulteration Food Additives Sugars Wheat Flour and Products Vegetable Oils and Fats Honey Milk and Milk Products Tea, Coffee and Cocoa Fruit Products Non-Alcoholic Beverages (Soft Drinks) Alcoholic Beverages Sugar Confectionery Bibliography