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  2. Food composition data - Wikipedia

    en.wikipedia.org/wiki/Food_composition_data

    Food composition data (FCD) are detailed sets of information on the nutritionally important components of foods and provide values for energy and nutrients including protein, carbohydrates, fat, vitamins and minerals and for other important food components such as fibre. The data are presented in food composition databases (FCDBs).

  3. Nutrition analysis - Wikipedia

    en.wikipedia.org/wiki/Nutrition_analysis

    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

  4. Category:Food analysis - Wikipedia

    en.wikipedia.org/wiki/Category:Food_analysis

    Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Pages for logged out editors learn more

  5. Kjeldahl method - Wikipedia

    en.wikipedia.org/wiki/Kjeldahl_method

    The Kjeldahl method or Kjeldahl digestion (Danish pronunciation: [ˈkʰelˌtɛˀl]) in analytical chemistry is a method for the quantitative determination of a sample's organic nitrogen plus ammonia/ammonium (NH 3 /NH 4 +). Without modification, other forms of inorganic nitrogen, for instance nitrate, are not included in this measurement.

  6. Microwave digestion - Wikipedia

    en.wikipedia.org/wiki/Microwave_digestion

    Microwave digestion is a chemical technique used to decompose sample material into a solution suitable for quantitative elemental analysis. [1] It is commonly used to prepare samples for analysis using inductively coupled plasma mass spectrometry (ICP-MS), atomic absorption spectroscopy, and atomic emission spectroscopy (including ICP-AES).

  7. Food sampling - Wikipedia

    en.wikipedia.org/wiki/Food_sampling

    To undertake any analysis, unless the whole amount of food to be considered is very small so that the food can be used for testing in its entirety, it is usually necessary for a portion of it to be taken (e.g. a small quantity from a full production batch, or a portion of what is on sale in a shop) – this process is known as food sampling.

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