July 2012
Intermediate to advanced
758 pages
17h 12m
English
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Chapter 1
Analysis of Food Components
CRUDE PROTEIN ANALYSIS (NITROGEN DETERMINATION)
- Nitrogen is a commonly occurring element in most foods in the form of proteins as organically bound nitrogen.
- Other nitrogen compounds are present in minor proportions which are non-proteins such as nucleic acids, alkaloids, nitrogen, lipids, pigments, vitamins and stimulants.
- The labelling of food regulations 1970 given specifications for proteins at least 12% calorie content is provided by proteins present in foods.
- The crude protein is determined by the following:
- Kjeldahl method: macro and semi-micro
- Formal titration
- Colorimetric method
- Other methods
- Kjeldahl method: This method involves first heating the sample with conc. H2SO4 in a long necked digestion ...
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I'm always learning. So when I got on to O'Reilly, I was like a kid in a candy store. There are playlists. There are answers. There's on-demand training. It's worth its weight in gold, in terms of what it allows me to do.