LAP Lambert Academic Publishing ( 10.06.2012 )
€ 59,00
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)
Детали книги: |
|
ISBN-13: |
978-3-659-12652-9 |
ISBN-10: |
3659126527 |
EAN: |
9783659126529 |
Язык книги: |
English |
By (author) : |
Mohamed Khairy El-Sayed Morsy |
Количество страниц: |
148 |
Опубликовано: |
10.06.2012 |
Категория: |
Сельское хозяйство, садоводство, лесное хозяйство, рыболовство, питание |