| 000 | 02520nam a22004575i 4500 | ||
|---|---|---|---|
| 001 | u375137 | ||
| 003 | SIRSI | ||
| 005 | 20160812084309.0 | ||
| 007 | cr nn 008mamaa | ||
| 008 | 101130s2010 gw | s |||| 0|eng d | ||
| 020 |
_a9783642157967 _9978-3-642-15796-7 |
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| 040 | _cMX-MeUAM | ||
| 050 | 4 | _aQD1-999 | |
| 082 | 0 | 4 |
_a540 _223 |
| 100 | 1 |
_aJha, Shyam N. _eeditor. |
|
| 245 | 1 | 0 |
_aNondestructive Evaluation of Food Quality _h[recurso electrónico] : _bTheory and Practice / _cedited by Shyam N. Jha. |
| 264 | 1 |
_aBerlin, Heidelberg : _bSpringer Berlin Heidelberg, _c2010. |
|
| 300 |
_aXI, 288 p. _bonline resource. |
||
| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_acomputer _bc _2rdamedia |
||
| 338 |
_aonline resource _bcr _2rdacarrier |
||
| 347 |
_atext file _bPDF _2rda |
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| 505 | 0 | _aFood 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. | |
| 520 | _aNumerous 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. | ||
| 650 | 0 | _aChemistry. | |
| 650 | 0 | _aAnalytical biochemistry. | |
| 650 | 0 | _aFood science. | |
| 650 | 0 | _aSurfaces (Physics). | |
| 650 | 1 | 4 | _aChemistry. |
| 650 | 2 | 4 | _aChemistry/Food Science, general. |
| 650 | 2 | 4 | _aAnalytical Chemistry. |
| 650 | 2 | 4 | _aCharacterization and Evaluation of Materials. |
| 650 | 2 | 4 | _aFood Science. |
| 710 | 2 | _aSpringerLink (Online service) | |
| 773 | 0 | _tSpringer eBooks | |
| 776 | 0 | 8 |
_iPrinted edition: _z9783642157950 |
| 856 | 4 | 0 |
_zLibro electrónico _uhttp://148.231.10.114:2048/login?url=http://link.springer.com/book/10.1007/978-3-642-15796-7 |
| 596 | _a19 | ||
| 942 | _cLIBRO_ELEC | ||
| 999 |
_c203017 _d203017 |
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