Nondestructive Evaluation of Food Quality [recurso electrónico] : Theory and Practice / edited by Shyam N. Jha.
Tipo de material: TextoEditor: Berlin, Heidelberg : Springer Berlin Heidelberg, 2010Descripción: XI, 288 p. online resourceTipo de contenido: text Tipo de medio: computer Tipo de portador: online resourceISBN: 9783642157967Tema(s): Chemistry | Analytical biochemistry | Food science | Surfaces (Physics) | Chemistry | Chemistry/Food Science, general | Analytical Chemistry | Characterization and Evaluation of Materials | Food ScienceFormatos físicos adicionales: Printed edition:: Sin títuloClasificación CDD: 540 Clasificación LoC:QD1-999Recursos en línea: Libro electrónicoTipo de ítem | Biblioteca actual | Colección | Signatura | Copia número | Estado | Fecha de vencimiento | Código de barras |
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Libro Electrónico | Biblioteca Electrónica | Colección de Libros Electrónicos | QD1 -999 (Browse shelf(Abre debajo)) | 1 | No para préstamo | 375137-2001 |
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QD1 -999 Microorganisms in Foods 8 | QD1 -999 Dictionary of Food Ingredients | QD1 -999 A Science Career Against all Odds | QD1 -999 Nondestructive Evaluation of Food Quality | QD1 -999 Chemicals for Life and Living | QD1 -999 Erich HÜckel (1896–1980) | QD1 -999 Advances in Food Protection |
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.
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.
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