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Analysis & Instrumentation for Food Technology (PTT 371/3): Subject Guide To Analysis And Instrumentation for Food Technology

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SUBJECT GUIDES TO ANALYSIS AND INSTRUMENTATION FOR FOOD TECHNOLOGY

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COURSE SYNOPSIS

This course dealing with the development, application and study of analytical procedures for characterizing the properties of foods such as its structure, physicochemical properties, sensory attributes and their constituents. Analysis and specific instrumentation techniques involve are chromatography (HPLC, GC and TLC), spectrometry (UV vis Spectrophometer, Mass Spectrometry, FTIR, AAS and NMR), electroanalytical (Potentiometry), electrophoresis, microscopy (Compound, Stereo Microscope and Scanning Electron Microscopes) and proximate analyses (protein, carbohydrate, fat, fiber, ash and moisture).

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Subject Guide

Maziah Md Isa's picture
Maziah Md Isa
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Perpustakaan Tuanku Syed Faizuddin Putra, Universiti Malaysia Perlis, Bangunan KWSP, Jalan Bukit Lagi, 01000 Kangar Perlis
04-9798601

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