Summary Determination of food constituents

TABLE OF CONTENTS

Introduction to the theory and application of physical and chemical methods for
determining the constituents of foods

S Importance of Food Analysis

- Overview of Physical and Chemical Methods

- Traditional Techniques Vs. Modern Instrumental Methods

Methods for Determining Carbohydrates in Foods

1. High-Performance Liquid Chromatography (HPLC

- Overview of HPLC In Carbohydrate Analysis

- Advantages Of HPLC

- Applications in Food Analysis

2. Gas Chromatography (GC)

- Key Principles of GC

- Applications

- Advantages and Limitations

3. Enzymatic Method for Determining Carbohydrate Content in Food

- Principle of The Enzymatic Method

- Sample Preparation and Hydrolysis

- Applications

- Advantages and Limitations

4. Thin Layer Chromatography (TLC)
1

, - Principle of TLC

- Methodology

- Applications

- Advantages and Limitations

5. Polarimetry

- Overview and Principle

- Applications

Methods for Determining Proteins in Foods

1. Kjeldahl Method

- Principle of The Kjeldahl Method

- Applications

- Advantages and Limitations

2. Dumas Method

- Principle of The Dumas Method

- Applications

- Advantages and Limitations

3. Biuret Method

- Principle of The Biuret Method

- Applications

- Advantages and Limitations

2

, 4. Lowry Method

- Overview and Principle

Reference

Conclusion




3