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Principles of Food Analysis
Quality Control in Food Industry  
Food Sampling and Data Analysis
Food Protein Analysis

Analysis of Lipid Concentration in Food
Determination of Ash and Minerals
Analysis of Moisture and Total Solids in Food Products
Instrumental Techniques for Food Analysis
Evaluation of Milk Quality

Food Protein Analysis

DETERMINATION OF PROTEIN CONCENTRATION, Kjeldahl Method, Advantages and Disadvantages of Kjeldahl Method, Dumas Method,Advantages and Disadvantages Dumas Method, UV-visible Spectroscopy Methods, Biuret Method, Lowry Method, Dye Binding Methods, Turbimetric Method, Advantages and Disadvantages of Spectroscopy Methods, Instrumental Methods, Advantages and Disadvantages of Instrumental Methods, Comparison of Methods, CHARACTERISATION OF PROTEIN SEPARATION, Separation Techniques, Salting Out, Isoelectric Precipitation, Solvent Fractionation, Denaturation, Adsorption Chromatography, Ion Exchange Chromatography, Affinity Chromatography, Separation Due to Size Differences, Dialysis, Ultrafiltration, Size Exclusion Chromatography, Electrophoresis, Amino Acid Analysis