Nondestructive Evaluation of Food Quality

Theory and Practice

Nonfiction, Science & Nature, Science, Chemistry, Analytic, General Chemistry
Cover of the book Nondestructive Evaluation of Food Quality by , Springer Berlin Heidelberg
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9783642157967
Publisher: Springer Berlin Heidelberg Publication: November 30, 2010
Imprint: Springer Language: English
Author:
ISBN: 9783642157967
Publisher: Springer Berlin Heidelberg
Publication: November 30, 2010
Imprint: Springer
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

More books from Springer Berlin Heidelberg

Cover of the book Competing Schools of Economic Thought by
Cover of the book Modeling and Managing Shallow Lake Eutrophication by
Cover of the book Hiroshima to Fukushima by
Cover of the book Upper Bound Limit Load Solutions for Welded Joints with Cracks by
Cover of the book Atlas of Prostatic Cytology by
Cover of the book Computational Paleontology by
Cover of the book Integrated Ground-Based Observing Systems by
Cover of the book Planbasierte Mensch-Maschine-Interaktion in multimodalen Assistenzsystemen by
Cover of the book Mathematical Foundations of Computer Science 2015 by
Cover of the book Springer Lexikon Physiotherapie by
Cover of the book Stone in Architecture by
Cover of the book Nanophenomena at Surfaces by
Cover of the book Advanced Composite Materials by
Cover of the book Financial Modeling, Actuarial Valuation and Solvency in Insurance by
Cover of the book Führungskraft - und was jetzt? by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy