Transcription of Quality Control of Raw Materials - EOLSS
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Quality Control of Raw Materials - EOLSS
UNESCO EOLSSSAMPLE CHAPTERSFOOD Quality AND STANDARDS Vol. II - Quality Control of Raw Materials - Jiri Davidek Encyclopedia of Life Support Systems ( EOLSS ) Quality Control OF RAW Materials Ji Dav dek Institute of Chemical Technology, Prague, Czech Republic Keywords: Atomic Absorption Spectrometry (AAS), grains, beans, canola, cereals, cottonseed, DFD meat, eggs, fish, fruit, garlic, high performance liquid chromatography (HPLC), legumes, milk, NIR (near- infra-red), oilseeds, poultry, PSE meat, raw Materials , salt, sugar, spices, thin layer chromatography (TLC), triticale, vegetables, water Contents 1. Introduction 2. Water 3. Raw Materials of Plant Origin Cereals Legumes Fruits and Vegetables Oil Seeds 4. Raw Materials of Animal Origin Meat Milk Eggs 5. Other Raw Materials Sugar Salt Spices 6.
3.3. Fruits and Vegetables 3.4. Oil Seeds 4. Raw Materials of Animal Origin 4.1. Meat 4.2. Milk 4.3. Eggs 5. Other Raw Materials 5.1. Sugar 5.2. Salt 5.3. Spices 6. Perspectives and Trends Glossary Bibliography Biographical Sketch Summary Food influences the health of a population to a great degree, therefore, the control of
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