Publisher : Daya Publishing House Author : Bibhas Chandra Mazumdar, K. Majumder Language : English Edition : Latest By Publishers Book Cover : Hard Back ISBN : 9788170352884
Table of Content
Preface
General Precautions to Work in the Laboratory & FieldChapter 1 Collection of Fruit Samples; Selection of Fruits
Methods of Plucking
Sorting
Surface Cleaning
Bringing to Analytical LaboratoryChapter 2: Making Representative Sample of Intact FruitsChapter 3: Determination of Constituents by Physical Methods; Weight
Volume
Specific Gravity
Overall Length
Maximum Width
Shape
Firmness
Peel Colour
Peel Smoothness
Peel Wax
Peel Thickness
Peel Oil-gland
Colour of Edible Parts
Pulp Firmness
Central Cavity
Edible Matter Content
Juice Content
Flavour
Seed Content
Acceptance to ConsumersChapter 4: Making Representative Sample of Fruit Tissue for Chemical AnalysisChapter 5: Preparatory Aspects for Chemical Analysis; Solution
Indicator
Buffer Solution
Drying of Analytical Sample
Ashing of Analytical Sample
Removal of Pigments Chapter6: Determination of Chemical Constituents; Carbohydrate
Reducing Sugar
Total Sugar
Non-reducing Sugar
Starch
Total Pectic Substances
Crude Fibre
Total Soluble Solids (with a refractometer)
Total Titratable Acidity
Vitamin C
Total Free-Amino Acids
Separation and Detection of Free-Amino Acds (by thin layer chromatography)
Protein
Lipid (Ether-extractive)Phenolic Compounds
Tannin
Nitrogen (Micro-Kjeldahl Method)
Phosphorus
Potassium
Calcium
Iron
Chlorophyll
Total Anthocyanin
Ethylene Evolution
Carbon Dioxide EvolutionChapter 7: Determination of Activity of Enzymes; Assay of Enzyme Activity
a-Amylase
b-Amylase
Pectin Methyl Esterase
Polygalacturonase
Cellulase
Invertase
b-Galactosidase
Protease
Lipase
Ascorbic Acid Oxidase
Polyphenol Oxidase
Peroxidase
Appendices: Appendix I: Botanical Names of Fruits Referred to in the Text
Appendix II: Conversion Factors
Appendix III: Proximate Principles of Some FruitsBibliographySubject Index
