Imaging Technologies and Data Processing for Food Engineers
Language: English
Published by Springer, 2018
Series: Book 32 of 46 - Food Engineering
- Softcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
Condition: New
£ 108.26
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Add to basketItem description from seller
Druck auf Anfrage Neuware - Printed after ordering - 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 controlCovers structure-functionality and structure-texture relationshipsReviews applications to emerging areas of food science with an insight into future trends. …
Seller Inventory # 9783319796680
- Title
- Imaging Technologies and Data Processing for Food Engineers
- Author
- Nesli Sozer
- Publisher
- Springer
- Publication year
- 2018
- Condition
- Neu
- Binding
- Taschenbuch
- Language
- English
- ISBN 10
- 3319796682
- ISBN 13
- 9783319796680
- Item weight
- 552 grams
- Dimensions
- 235x155x20 mm
- Series
- Book 32 of 46: Food Engineering
- 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
- 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 the title" may belong to another edition of this title.
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