Food, Drink and Tobacco
In the past, food and beverage analysis was mainly
concerned with gross adulteration. Today, there is an
increasing tendency to examine food from a more positive
viewpoint, where processed foods are produced within
the limits of prescribed manufacturing formulations.
Awareness of even minor constituents has improved markedly
due to the application of newer instrumental techniques
of separation, identification and measurement. In many
laboratories, routine food analysis uses methods of
proximate analysis and the study of additives and contaminants.
The main compositional components of interest are moisture
(loss during drying), fat, protein, ash and available
and unavailable carbohydrate.
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