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Analysis & Instrumentation for Food Technology (PTT 371/3)  

Last Updated: Jul 21, 2017 URL: http://libguides.unimap.edu.my/content.php?pid=711179 Print Guide RSS UpdatesEmail Alerts

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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

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Maziah Md Isa
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Unit Pembangunan Sumber dan Metadata
Perpustakaan Tuanku Syed Faizuddin Putra
Universiti Malaysia Perlis
04-9885407
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