Imaging Technologies and Data Processing for Food Engineers (Food Engineering Series) - Softcover

Book 32 of 46: Food Engineering
 
9783319796680: Imaging Technologies and Data Processing for Food Engineers (Food Engineering Series)
Softcover
ISBN 10: 3319796682 ISBN 13: 9783319796680
Publisher: Springer, 2018

Synopsis

Food products are complex in nature which makes their analysis difficult. Different scientific disciplines such as biochemistry, microbiology, and nutrition, together with engineering concepts are involved in their characterization. However, imaging of food materials and data analysis has gained more importance due to innovations in the food industry, as well as the emergence of food nanotechnology. Image analysis protocols and techniques can be used in food structure analysis and process monitoring. Therefore, food structure imaging is crucial for various sections of the food chain starting from the raw material to the end product. This book provides information on imaging techniques such as electron microscopy, laser microscopy, x-ray tomography, raman and infrared imaging, together with data analysis protocols. It addresses the most recent advances in imaging technologies and data analysis of grains, liquid food systems (i.e. emulsions and gels), semi-solid and solid foams (i.e. bakery products, dough, expanded snacks), protein films, fruits and vegetable confectionery and nuts.


This book also:
  • Provides in-depth view of raw material characterization and process control
  • Covers structure-functionality and structure-texture relationships
  • Reviews applications to emerging areas of food science with an insight into future trends

"synopsis" may belong to another edition of this title.

From the Back Cover

Food products are complex in nature which makes their analysis difficult. Different scientific disciplines such as biochemistry, microbiology, and nutrition, together with engineering concepts are involved in their characterization. However, imaging of food materials and data analysis has gained more importance due to innovations in the food industry, as well as the emergence of food nanotechnology. Image analysis protocols and techniques can be used in food structure analysis and process monitoring. Therefore, food structure imaging is crucial for various sections of the food chain starting from the raw material to the end product. This book provides information on imaging techniques such as electron microscopy, laser microscopy, x-ray tomography, raman and infrared imaging, together with data analysis protocols. It addresses the most recent advances in imaging technologies and data analysis of grains, liquid food systems (i.e. emulsions and gels), semi-solid and solid foams (i.e. bakery products, dough, expanded snacks), protein films, fruits and vegetable confectionery and nuts.


This book also:

  • Provides in-depth view of raw material characterization and process control
  • Covers structure-functionality and structure-texture relationships
  • Reviews applications to emerging areas of food science with an insight into future trends

"About this title" may belong to another edition of this title.

Publisher
Springer
Publication date
2018
Language
English
ISBN 10 
3319796682
ISBN 13 
9783319796680
Binding
Paperback
Number of pages
363
Editor
Sozer Nesli

Other Popular Editions of the Same Title

9783319247335: Imaging Technologies and Data Processing for Food Engineers (Food Engineering Series)

Featured Edition

ISBN 10:  3319247336 ISBN 13:  9783319247335
Publisher: Springer, 2016
Hardcover