Food analysis: why and current hows

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dc.contributor.authorEkanayake,Sagarika
dc.date.accessioned2025-02-18T08:24:25Z
dc.date.available2025-02-18T08:24:25Z
dc.date.issued2018-05
dc.descriptionGuest Editorial Page 3
dc.description.abstractFood analysis is a discipline that deals with the development, application and study of analytical procedures for characterizing the properties of foods and their constituents. These procedures provide information regarding characteristics of foods which include nutrient composition, structure, physicochemical properties, sensory attributes as well as toxicants, allergens, contaminants, bioactive molecules & health benefits.
dc.identifier.urihttps://dr.ichemc.ac.lk/handle/123456789/247
dc.language.isoen
dc.publisherInstitute of Chemistry Ceylon
dc.relation.ispartofseries35; 2
dc.subjectFood analysis
dc.subjectnutrient composition
dc.subjectstructure
dc.subjectphysicochemical properties
dc.subjecttoxicants
dc.subjectallergens
dc.subjectcontaminants
dc.subjectbioactive molecules
dc.titleFood analysis: why and current hows
dc.typeArticle

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