Morsy, M: Chemical and Nutritional Characterization of some New Natural Beverages from Tamarind and Carob
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- Englisch ausgewählt
Fr. 74.90
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Taschenbuch
Erscheinungsdatum
19.07.2012
Verlag
LAP LAMBERT Academic PublishingSeitenzahl
148
Maße (L/B/H)
22/15/0.9 cm
Gewicht
238 g
Sprache
Englisch
ISBN
978-3-659-12652-9
Knowledge about the chemical and nutritional characterization of some natural and processed beverages. The present investigation employed two tamarind-starting materials, which included compressed packaged samples; an Egyptian Aswan variety and an Indian Makham waan variety. Moreover, whole and crushed Cyprian carob Tyliria variety. The investigation included determination of some technological characteristics, chemical composition, physical properties, microbiological quality, optimum extraction conditions and sensory attributes for pulp. Furthermore, survey study was performed for evaluation of natural and synthetic beverages collected from different local markets to recognize their physicochemical properties, microbiological quality and to establish some criteria for the differentiation between natural and synthetic beverages. Atomic absorption spectroscopy helped in determination of essential mineral elements, which were present in appreciable amounts. Volatile components were identified and quantitated using gas chromatography mass spectroscopy (GC-MS)
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