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Food

Honey
Milk
Spices
Cereals
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
 

Instrumental Techniques for Food Analysis

TEMPERATURE DEPENDENT PROPERTIES, Density of Pure Materials, Phase Transitions, Gelation, ANALYTICAL TECHNIQUES, Thermogravimetric Techniques, Dilatometry Measurements, Rheological Techniques, DTA and DSC Techniques, Differential Thermal Analysis Technique, Differential Scanning Calorimetry Technique, Isothermal Titration Calorimetry (ITC), Applications, Specific heat capacity, Phase transitions, Molecular interactions, SPECTROSCOPIC TECHNIQUES, Energy Distribution in Atoms and Molecules, Electromagnetic Waves, Radiation and Matter, Absorption Process, Emission of Radiation, Measurement Modes, Spectroscopic Analysis, Quantitative Analysis, Qualitative Analysis, RHEOLOGICAL TESTING, Solid Materials, Ideal Solids, Non-Ideal Solids, Liquid Foods, Ideal Liquids, Non-Ideal Liquids, Shear-rate dependent non-ideal behaviour, Time-dependent non-ideal behaviour, Plastics, Ideal Plastic Material, Non-ideal Plastic Material, Viscoelasticity, Transient Experiments, Dynamic Experiments, Measurement of Rheological Properties, Compression and Elongation, Shear Measurements, Capillary Viscometers, Mechanical Viscometers and Dynamic Rheometers, Empirical Techniques
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