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Estimation of protein and lipid in food products by spectroscopic techniques / Mohamed Hassanin Amin Elgammal ; Supervised Yehia Abdelhameid Badr , Said Abdelmoneim Hasan

By: Contributor(s): Language: Eng Publication details: Cairo : Mohamed Hassanin Amin Elgammal , 2006Description: 113P. : ill. ; 30CmOther title:
  • تقدير نسبة البروتين والدهن فى الاغذية باستخدام الطرق الطيفية [Added title page title]
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Dissertation note: Thesis (Ph.D.) - Cairo University - National Institute Of Laser Enhanced Sciences - Department Of Laser Application In Physics Summary: Protein and lipid analysis is of great importance in the food and feed industry.Whereas , protein and lipid are essential components of food.But , analysis of a sample using conventional methods is time consuming to carry out for food production.So , there is a need for rapid methods for estimation of protein and lipid in foodstuff.This study was done to investigate the use of spectroscopic techniques for performing protein and lipid analysis in some food and feed samples.IR spectroscopy , Raman spectroscopy and spectrophotometry
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Item type Current library Home library Call number Copy number Status Date due Barcode
Thesis Thesis قاعة الرسائل الجامعية - الدور الاول المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.24.06.Ph.D.2006.Mo.E (Browse shelf(Opens below)) Not for loan 01010110047085000
CD - Rom CD - Rom مخـــزن الرســائل الجـــامعية - البدروم المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.24.06.Ph.D.2006.Mo.E (Browse shelf(Opens below)) 47085.CD Not for loan 01020110047085000

Thesis (Ph.D.) - Cairo University - National Institute Of Laser Enhanced Sciences - Department Of Laser Application In Physics

Protein and lipid analysis is of great importance in the food and feed industry.Whereas , protein and lipid are essential components of food.But , analysis of a sample using conventional methods is time consuming to carry out for food production.So , there is a need for rapid methods for estimation of protein and lipid in foodstuff.This study was done to investigate the use of spectroscopic techniques for performing protein and lipid analysis in some food and feed samples.IR spectroscopy , Raman spectroscopy and spectrophotometry

Issued also as CD

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