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Advanced Analytical Techniques in Dairy Chemistry

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Advanced Analytical Techniques in Dairy Chemistry/ by Kamal Gandhi, Neelima Sharma, Priyae Brath Gautam, Rajan Sharma, Bimlesh Mann, Vanita Pandey.
Author:	Gandhi, Kamal.
other author:	Sharma, Neelima.
Description:	XVII, 270 p. 1 illus.online resource. :
Contained By:	Springer Nature eBook
Subject:	Agriculture. -
Online resource:	https://doi.org/10.1007/978-1-0716-1940-7
ISBN:	9781071619407

Advanced Analytical Techniques in Dairy Chemistry
Gandhi, Kamal.

Advanced Analytical Techniques in Dairy Chemistry[electronic resource] /by Kamal Gandhi, Neelima Sharma, Priyae Brath Gautam, Rajan Sharma, Bimlesh Mann, Vanita Pandey. - 1st ed. 2022. - XVII, 270 p. 1 illus.online resource. - Springer Protocols Handbooks,1949-2456. - Springer Protocols Handbooks,.

Chapter 1. Basic Laboratory Skills -- Chapter 2. Chromatography -- Chapter 3. Centrifugation -- Chapter 4. Polyacrylamide Gel Electrophoresis -- Chapter 5. Western Blotting -- Chapter 6. Membrane processes -- Chapter 7. Potentiometry -- Chapter 8. Spectroscopy -- Chapter 9. Infrared (IR) spectroscopy -- Chapter 10. Mass Spectroscopy -- Chapter 11. Atomic absorption spectroscopy -- Chapter 12. Lateral Flow Assay.

This book compiles the advanced analytical techniques used in Dairy Chemistry research. It begins with the basic laboratory techniques and progresses towards techniques like spectroscopy, membrane processes, Western blotting etc. It provides step-by-step protocols for easy reproduction. It also provides troubleshooting guides. This one-of-a-kind protocols book is specifically designed for techniques used in Dairy Science research. It discusses all the necessary steps in different techniques, starting from sample preparations, standardizations and safety measures. It discusses the different techniques in assessing the quality of milk and milk products especially concerning to adulteration. It also includes the techniques used in assessing the active components in functional foods. The book is meant for students and researchers working in the field of Dairy and Food science. It is also useful for experts in the Dairy Industry.

ISBN: 9781071619407

Standard No.: 10.1007/978-1-0716-1940-7doiSubjects--Topical Terms:

660421
Agriculture.

LC Class. No.: S1-972

Dewey Class. No.: 630

Advanced Analytical Techniques in Dairy Chemistry
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