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What is Nutrition Labelling & Proximate Analysis about?

The document discusses various methods for analyzing the moisture and nutritional content of foods. It describes proximate analysis, which estimates the major components of foods like moisture, carbohydrates, lipids, proteins, and ash. The key methods discussed are drying methods like oven drying, which directly measure the loss of water from a food sample, and distillation techniques, which co-distill water with a high-boiling solvent. The document also examines the different forms water can take in foods,

Author

Veni Darma

Language

EN