Moisture content of food products is essential to be scientifically determined for some analytical purposes comprising <i>Food quality </i>, <i>Microbial durability</i>, <i>Food legislation</i>, <i>Food processing </i>.
Chemical evaluation of water in food products involves numerous analytical methods among which <i>distillation </i>and <i>oven drying </i>procedures are basically discussed in this report. Read More -->
Fats and oils are in the category of lipids containing coarsely hydrophobic molecules (repellent from the water). They are believed to have some biological characteristics including energy saving and some chemical functions of plasma membrane. Read More -->
Generally a food additive that has similar characteristic like sugar in terms of flavour would be considered as a sugar substitute. It is either natural or synthetic. Read More -->
High performance liquid chromatography (HPLC) is a widely used analytical technique. It allows samples to be separated and their components determined. Read More -->
Evaluation of salt concentration (sodium chloride) present in foodstuffs is very important mainly for the reason of preservation and taste of the food products.
Total chloride in the food is usually determined and can be presented as sodium chloride content.
Insignificant components of foods may also provide chloride ions but those food products to which salt is added are essentially analysed for sodium chloride content. Read More -->
Various parts of different plants can be used as fruits or vegetables for human consumption. They can be roots, tubers, bulbs, stems and shoots, flowers, leaves and fruits, or pods and seeds. Read More -->
