Analytical VIII

Analytical VIII Course Code 5420 FOOD ANALYSIS INTRODUCTION Most Food Laboratories The Main Bulk The Routine Work Comprises The Methods

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Analytical VIII Course Code 5420 FOOD ANALYSIS INTRODUCTION In Most Food Laboratories The Main Bulk Of The Routine Work Comprises The Methods Of Proximate Analysis And The Study Of Additives And Contaminants Most Foods Are Examined For At Least Four Of The Following Components Moisture Fat Protein Ash Carbohydrate Usually Sugars Fiber Food Chemistry The Study Of Chemical Processes And Interactions Of All Biological And Non Biological Components Of Foods The Biological Substances Include Such Items As Meat Poultry Lettuce Beer And Milk As Examples It Is Similar To Biochemistry In Its Main Components Such As Carbohydrates Lipids And Protein But It Also Includes Areas Such As Water Vitamins Minerals Enzymes Food Additives Flavors And Colors Quality Quality Is The Distinguishing Characteristic Of Something Compared To The Other Things Of The Similar Kind Generally I

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