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Nondestructive Evaluation of Food Quality : Theory and Practice / edited by Shyam N. Jha
| データ種別 | 電子ブック |
|---|---|
| 著者標目 | Jha, Shyam N editor SpringerLink (Online service) |
| 出版者 | (Berlin, Heidelberg : Springer Berlin Heidelberg) |
| 出版年 | 2010 |
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| 巻次 | ISBN:9783642157967 |
|---|---|
| 大きさ | XI, 288 p : online resource |
| 一般注記 | 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 HTTP:URL=http://dx.doi.org/10.1007/978-3-642-15796-7 |
| 件 名 | LCSH:Chemistry LCSH:Analytical chemistry LCSH:Food -- Biotechnology 全ての件名で検索 LCSH:Materials science FREE:Chemistry FREE:Chemistry/Food Science, general FREE:Analytical Chemistry FREE:Characterization and Evaluation of Materials FREE:Food Science |
| 分 類 | LCC:QD1-999 DC23:540 |
| 書誌ID | OB00007283 |
| ISBN | 9783642157967 |