Advanced Analytical Techniques in Dairy Chemistry

1. Auflage 2022
ISBN: 978-1-0716-1942-1
Verlag: Springer US

Buch, Englisch, 270 Seiten, Format (B × H): 178 mm x 254 mm, Gewicht: 547 g

Reihe: Springer Protocols Handbooks

This book comprehensively covers in an easy-to-understand language, the principles and working of advanced analytical techniques used in Dairy Chemistry research. It begins with the basic laboratory techniques and progresses towards techniques like spectroscopy, membrane processes, western blotting etc. It provides step-by-step protocols and troubleshooting guides for easy reproduction. These one-of-a-kind protocols book is specifically designed for techniques used in Dairy Science research. It discusses all the necessary steps in different techniques, starting from sample preparations, standardizations and safety measures. It discusses the different techniques in assessing the quality of milk and milk products especially concerning to adulteration. It also includes the techniques used in assessing the active components in functionalfoods. The book is meant for students and researchers working in the field of Dairy and Food science. It is also useful for experts in the Dairy Industry.

Zielgruppe

Research

Autoren/Hrsg.

Gandhi, Kamal

Sharma, Neelima

Pandey, Vanita

Gautam, Priyae Brath

Sharma, Rajan

Mann, Bimlesh

Fachgebiete

• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Naturwissenschaften Biowissenschaften Biowissenschaften
• Naturwissenschaften Agrarwissenschaften Agrarwissenschaften
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Chapter 1. Basic Laboratory Skills.- Chapter 2. Chromatography.- Chapter 3. Centrifugation.- Chapter 4. Polyacrylamide Gel Electrophoresis.- Chapter 5. Western Blotting.- Chapter 6. Membrane processes.- Chapter 7. Potentiometry.- Chapter 8. Spectroscopy.- Chapter 9. Infrared (IR) spectroscopy.- Chapter 10. Mass Spectroscopy.- Chapter 11. Atomic absorption spectroscopy.- Chapter 12. Lateral Flow Assay.

Über Autor(innen)

Dr. Kamal Gandhi is a scientist in the Department of Dairy Chemistry, at the ICAR- National Dairy Research Institute, Karnal, India. He received his Ph.D. in Dairy Chemistry from National Dairy Research Institute University in 2014. He has working experience of one and half years in Gujarat Cooperative Milk Marketing Federation (GCMMF), Amul. His area of Expertise includes milk and milk products adulteration detection, functional foods and milk lipids. He has published over 30 research publications in national and international journals. He is a life member of the Indian Science Congress Association, Association of Food Scientists and Technologists, India (AFSTI), and the Indian Dairy Association (IDA).

Dr. Rajan Sharma is a Principal Scientist at the Department of Dairy Chemistry, ICAR- National Dairy Research Institute, Karnal, India. He has around 21 years of experience in the area of milk quality and analytical Dairy Chemistry. He has been associated with theFood Safety and Standards Authority of India (FSSAI) since 2009, as member of scientific panel on milk and milk products, as well as, methods of sampling and analysis. He is also working with the National Accreditation Board for Testing and Calibration Laboratories (NABL) as empanelled assessor since 2003. Many of the rapid methods developed by his group for assessment of quality of milk have been commercialized to Dairy Industries. He is a recipient of the NRDC Meritorious Invention Award – 2013 and has been conferred Fellowship of the National Academy of Agricultural Sciences (2018) and National Academy of Dairy Science (2014).

Dr. Bimlesh Mann is a Principal Scientist in Dairy Chemistry Division in ICAR-National Dairy Research Institute, Karnal, India. Her research over the last 28 years has been focused on the chemistry of milk and milk products with an emphasis on bioactive milk proteins and peptides, functional dairy foods and Nano encapsulation of bioactive components for dairy foods. Apart from this, she is also involved in research related to quality assurance of dairy products. She is the recipient of a Best Teacher Award from the Indian Council of Agricultural Research.

Dr. Vanita Pandey is a Scientist at the Indian Institute of wheat and barley Research, Karnal. She is a Gold Medalist for her PhD research work. Her area of expertise includes plant biochemistry, molecular biology, plant tissue culture, enhancement of nutritional and processing quality of wheat.

Dr. Neelima Sharma is a postdoctoral research scholar at National Referral Center for milk quality and safety-chemical section at the National Dairy Research Institute Karnal, Haryana, India. She received her Ph.D. degree in Dairy Chemistry from National Dairy Research Institute University in 2013. Her specialization is in milk proteins and peptides.

Priyae Brath Gautam is currently pursuing his PhD in Dairy Chemistry at the National Dairy Research Institute, Karnal. He was the Deputy Manager (Quality Assurance) of the Punjab State Co-operative Milk Producers' Federation Limited for 2 years.