Description
Nondestructive Evaluation of Food Quality, 2010
Theory and Practice
Coordinator: Jha Shyam N.
Language: EnglishSubjects for Nondestructive Evaluation of Food Quality:
Nondestructive Evaluation of Food Quality
Publication date: 11-2014
288 p. · 15.5x23.5 cm · Paperback
Publication date: 11-2014
288 p. · 15.5x23.5 cm · Paperback
Nondestructive Evaluation of Food Quality
Publication date: 12-2010
288 p. · 15.5x23.5 cm · Hardback
Publication date: 12-2010
288 p. · 15.5x23.5 cm · Hardback
Description
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Numerous works on non-destructive testing of food quality have been reported in the literature. Techniques such as Near InfraRed (NIR) spectroscopy, color and visual spectroscopy, electronic nose and tongue, computer vision (image analysis), ultrasound, x-ray, CT and magnetic resonance imaging are some of the most applied for that purpose and are described in this book. Aspects such as theory/basics of the techniques, practical applications (sampling, experimentation, data analysis) for evaluation of quality attributes of food and some recent works reported in literature are presented and discussed. This book is particularly interesting for new researchers in food quality and serves as an updated state-of-the-art report for those already familiar with the field.
Food Quality and Safety: An Overview.- Colour Measurements and Modeling.- Computer Vision Systems.- Electronic Nose and Electronic Tongue.- Radiography, CT and MRI.- Near Infrared Spectroscopy.- Ultrasonic Technology.- Miscellaneous Techniques.
First book to offer a thorough collection of techniques for practitioners Effectively introduces beginners to the field Non-destructive way of determination of quality of food is an emerging area of research; people - particularly from Asian countries - are looking for a book containing all these chapters
Includes supplementary material: sn.pub/extras
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