Nondestructive Evaluation of Food Quality - Theory and Practice (Paperback, 2010 ed.)

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.

General

Imprint:	Springer-Verlag
Country of origin:	Germany
Release date:	November 2014
First published:	2010
Editors:	Shyam N. Jha
Dimensions:	235 x 155 x 16mm (L x W x T)
Format:	Paperback
Pages:	288
Edition:	2010 ed.
ISBN-13:	978-3-642-43543-0
Categories:	Books > Science & Mathematics > Chemistry > Analytical chemistry > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Books > Professional & Technical > Mechanical engineering & materials > Materials science > Testing of materials > General Promotions
LSN:	3-642-43543-2
Barcode:	9783642435430

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