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Chemical and Nutritional Characterization of some Beverages: New Natural Beverages from Tamarind and Carob - Brossura
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Knowledge about the chemical and nutritional characterization of some natural and processed beverages. The present investigation employed two tamarind-starting materials, which included compressed packaged samples; an Egyptian Aswan variety and an Indian Makham waan variety. Moreover, whole and crushed Cyprian carob Tyliria variety. The investigation included determination of some technological characteristics, chemical composition, physical properties, microbiological quality, optimum extraction conditions and sensory attributes for pulp. Furthermore, survey study was performed for evaluation of natural and synthetic beverages collected from different local markets to recognize their physicochemical properties, microbiological quality and to establish some criteria for the differentiation between natural and synthetic beverages. Atomic absorption spectroscopy helped in determination of essential mineral elements, which were present in appreciable amounts. Volatile components were identified and quantitated using gas chromatography mass spectroscopy (GC-MS)
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L'autore
Assistant Lecturer in Food Science Department, Faculty of Agriculture, Benha University, Egypt since 2009. He is researcher, and teaching practical courses for undergraduate students since 9 years. He participated in different scientific conferences and workshops. His current interests as food technology, food safety, and food nanotechnology.
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- EditoreLAP LAMBERT Academic Publishing
- Data di pubblicazione2012
- ISBN 10 3659126527
- ISBN 13 9783659126529
- RilegaturaCopertina flessibile
- Numero di pagine148
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Chemical and Nutritional Characterization of some Beverages: New Natural Beverages from Tamarind and Carob
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LAP LAMBERT Academic Publishing, 2012
ISBN 10: 3659126527
ISBN 13: 9783659126529
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Chemical and Nutritional Characterization of some Beverages New Natural Beverages from Tamarind and Carob
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Chemical and Nutritional Characterization of some Beverages
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LAP Lambert Academic Publishing, 2012
ISBN 10: 3659126527
ISBN 13: 9783659126529
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Chemical and Nutritional Characterization of some Beverages New Natural Beverages from Tamarind and Carob
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Chemical and Nutritional Characterization of some Beverages
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LAP Lambert Academic Publishing 2012-07, 2012
ISBN 10: 3659126527
ISBN 13: 9783659126529
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Chemical and Nutritional Characterization of some Beverages
Editore:
LAP Lambert Academic Publishing, 2012
ISBN 10: 3659126527
ISBN 13: 9783659126529
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Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germania
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Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Knowledge about the chemical and nutritional characterization of some natural and processed beverages. The present investigation employed two tamarind-starting materials, which included compressed packaged samples; an Egyptian Aswan variety and an Indian Makham waan variety. Moreover, whole and crushed Cyprian carob Tyliria variety. The investigation included determination of some technological characteristics, chemical composition, physical properties, microbiological quality, optimum extraction conditions and sensory attributes for pulp. Furthermore, survey study was performed for evaluation of natural and synthetic beverages collected from different local markets to recognize their physicochemical properties, microbiological quality and to establish some criteria for the differentiation between natural and synthetic beverages. Atomic absorption spectroscopy helped in determination of essential mineral elements, which were present in appreciable amounts. Volatile components were identified and quantitated using gas chromatography mass spectroscopy (GC-MS) 148 pp. Englisch. Codice articolo 9783659126529
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Chemical and Nutritional Characterization of some Beverages : New Natural Beverages from Tamarind and Carob
Editore:
LAP Lambert Academic Publishing, 2012
ISBN 10: 3659126527
ISBN 13: 9783659126529
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Da: AHA-BUCH GmbH, Einbeck, Germania
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Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Knowledge about the chemical and nutritional characterization of some natural and processed beverages. The present investigation employed two tamarind-starting materials, which included compressed packaged samples; an Egyptian Aswan variety and an Indian Makham waan variety. Moreover, whole and crushed Cyprian carob Tyliria variety. The investigation included determination of some technological characteristics, chemical composition, physical properties, microbiological quality, optimum extraction conditions and sensory attributes for pulp. Furthermore, survey study was performed for evaluation of natural and synthetic beverages collected from different local markets to recognize their physicochemical properties, microbiological quality and to establish some criteria for the differentiation between natural and synthetic beverages. Atomic absorption spectroscopy helped in determination of essential mineral elements, which were present in appreciable amounts. Volatile components were identified and quantitated using gas chromatography mass spectroscopy (GC-MS). Codice articolo 9783659126529
Quantità: 2 disponibili
Immagini fornite dal venditore
Chemical and Nutritional Characterization of some Beverages
Editore:
LAP LAMBERT Academic Publishing, 2012
ISBN 10: 3659126527
ISBN 13: 9783659126529
Nuovo
Brossura
Da: moluna, Greven, Germania
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Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Morsy Mohamed Khairy El-SayedAssistant Lecturer in Food Science Department, Faculty of Agriculture, Benha University, Egypt since 2009. He is researcher, and teaching practical courses for undergraduate students since 9 years. He par. Codice articolo 5133286
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