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Opis

Numerous works on non-destructive testing of food quality have been reported in the literature. Techniques such as Near InfraRed (NIR) spectroscopy, Fourier transformed infrared 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.

Szczegóły książki

Kategoria Książki po angielsku Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Pełny tytuł: Nondestructive Evaluation of Food Quality
• Podtytuł: Theory and Practice
• Autor: Shyam N. Jha
• Język: Angielski
• Oprawa: Twarda
• Liczba stron: 288
• EAN: 9783642157950
• ISBN: 3642157955
• ID: 01656641
• Wydawca: Springer-Verlag Berlin and Heidelberg GmbH & Co. KG
• Waga: 712 g
• Wymiary: 235 × 155 × 23 mm
• Data wydania: 01. December 2010

Ulubione w innej kategorii

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