CENTESIMAL COMPOSITION OF FOODS: METHODS OF ANALYSIS

FOOD ANALYSIS

Fernanda Doring Krumreich, Luis Fernandes Pereira Santos (Autoren)

Buch | Softcover

64 Seiten

2023
Our Knowledge Publishing (Verlag)
978-620-6-62228-4 (ISBN)

Infos

The centesimal composition of a food is the proportion in which nutrients are present in 100 g of the product. By convention, the groups of substances that make up food are: moisture or volatiles at 105 ºC; ash or fixed mineral residue; lipids, fats or ether extract; crude protein or nitrogenous extract; carbohydrates, carbohydrates, sugars or saccharides and soluble and insoluble fibers, the chemical components of which can be determined analytically using various methods, which in turn must be the most appropriate in relation to the characteristics of the food to be analyzed and have official status, in order to establish and apply procedures that are guaranteed to be valid for the desired purposes.

Autor

Fernanda Doring Krumreich: PhD in Food Science and Technology and Adjunct Professor I at the Federal University of Bahia (UFBA).Luis Fernandes Pereira Santos: PhD student in Food, Nutrition and Health and Chemist at the Federal University of Bahia (UFBA).

Produkt-Details

• Erscheinungsdatum: 02.11.2023
• Sprache: englisch
• Maße: 150 x 220 mm
• Gewicht: 113 g
• Themenwelt: Mathematik / Informatik ► Mathematik ► Analysis
• Schlagworte: Ash • carbohydrates • fiber • Lipids • Moisture • Protein
• ISBN-10: 620-6-62228-2 / 6206622282
• ISBN-13: 978-620-6-62228-4 / 9786206622284
• Zustand: Neuware