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Chemical and Nutritional Characterization of some Beverages

 

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  • Product Description
 

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)

Product Specifications
SKU :COC44211
AuthorMohamed Khairy El-Sayed Morsy,Hassan Nour El-Deen and Mustafa El-Gharabli, Ahmed El-Desouky
LanguageEnglish
BindingPaperback
Number of Pages148
Publishing Year2012-06-10T00:00:00.000
ISBN978-3659126529
Edition1 st
Book TypeAgriculture & farming
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-06-08 00:00:00