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Chemical and Nutritional Characterization of Some Beverages

Mohamed Khairy El-Sayed Morsy

Published by LAP LAMBERT Academic Publishing
ISBN 10: 3659126527 / ISBN 13: 9783659126529
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Title: Chemical and Nutritional Characterization of...

Publisher: LAP LAMBERT Academic Publishing

Binding: Paperback

Book Condition: New

Book Type: Paperback

Description:

Paperback. 148 pages. Dimensions: 8.7in. x 5.9in. x 0.3in.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) This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Bookseller Inventory # 9783659126529

About this title:

Synopsis: 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)

About the Author: 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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