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Download as PDF; Printable version; ... Food moisture analysis is the determination of the concentration of water in a ... Suzanne Nielsen, S. (2010), Food Analysis ...
The nitrogen solubility index (NSI) is a measure of the solubility of the protein in a substance. It is typically used as a quick measure of the functionality of a protein, for example to predict the ability of the protein to stabilise foams, emulsions or gels.
The Dumas technique has been automated and instrumentalized, so that it is capable of rapidly measuring the crude protein concentration of food samples. This automatic Dumas technique has replaced the Kjeldahl method as the standard method of analysis for nutritional labelling of protein content of foods (except in high fat content foods where ...
Nielsen Holdings plc (or Nielsen) is an American media audience measurement firm. Nielsen operates in over 100 countries and employs approximately 15,000 people worldwide. Nielsen operates in over 100 countries and employs approximately 15,000 people worldwide.
Traditionally, food companies would send food samples to laboratories for physical testing. Typical analyses include: moisture (water) by loss of mass at 102 °C; protein by analysis of total nitrogen, either by Dumas or Kjeldahl methods; total fat, traditionally by a solvent extraction, but often now by secondary methods such as NMR
The molybdovanadate reagent is a solution containing both the molybdate and vanadate ions. It is commonly used in the determination of phosphate ion content. [1] [2] The reagent used is ammonium molybdovanadate with the addition of 70% perchloric acid (sulfuric acid is also known to be used).
Foodprinting can incorporate multiple parameters. Foodshed mapping can be used to give a land area estimate for a geographic region, but similar analysis can be employed to specific food products. Water footprinting and carbon footprinting are also used to compare the impacts of different food choices.
Heating and centrifuging cause the fat to separate and float to the top, in a layer free of bubbles. The amount of fat in the milk can then be estimated from the volume of that layer. The procedure was commonly carried out in a special flask with a long neck, called a Babcock bottle. [1] Specifically, the test consisted of the following steps ...