Numerous works on non-destructive testing of food quality have been reported in the literature. Techniques such as Near InfraRed (NIR) spectroscopy, Fourier transformed infrared spectroscopy, color and visual spectroscopy, electronicnose 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 evaluationof 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. " First book to offer a thorough collection of techniques for practitioners Effectively introduces beginners to the field Non-destructive way of determination of quality of food is an emerging areaof research; people - particularly from Asian countries - are looking for a book containing all these chapters INDICE: 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.
- ISBN: 978-3-642-15795-0
- Editorial: Springer
- Encuadernacion: Desconocida
- Páginas: 250
- Fecha Publicación: 01/11/2010
- Nº Volúmenes: 1
- Idioma: Inglés