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Nondestructive Evaluation of Food Quality : Theory and Practice - new book

ISBN: 9783642157967

This book describes non-destructive methods for testing food quality. Coverage includes the basics of the techniques, practical applications for evaluation of quality attributes of food a… More...

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Nondestructive Evaluation of Food Quality
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ISBN: 9783642157967

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Nondestructive Evaluation of Food Quality - Shyam N. Jha; Shyam N. Jha
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Shyam N. Jha; Shyam N. Jha:
Nondestructive Evaluation of Food Quality - First edition

2010, ISBN: 9783642157967

Theory and Practice, eBooks, eBook Download (PDF), Auflage, [PU: Springer-Verlag], [ED: 1], Springer-Verlag, 2010

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Shyam N. Jha:
Nondestructive Evaluation of Food Quality - new book

2010, ISBN: 9783642157967

Theory and Practice, eBooks, eBook Download (PDF), 2010, [PU: Springer Berlin], Seiten: 288, Springer Berlin, 2010

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Nondestructive Evaluation of Food Quality
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ISBN:

3642157963

Details of the book - Nondestructive Evaluation of Food Quality


EAN (ISBN-13): 9783642157967
ISBN (ISBN-10): 3642157963
Publishing year: 2010
Publisher: Springer Berlin
288 Pages
Language: eng/Englisch

Book in our database since 2011-07-18T00:36:46+01:00 (London)
Detail page last modified on 2023-06-09T06:08:51+01:00 (London)
ISBN/EAN: 3642157963

ISBN - alternate spelling:
3-642-15796-3, 978-3-642-15796-7
Alternate spelling and related search-keywords:
Book author: jha, shyam
Book title: non food

Information from Publisher

Author: Shyam N. Jha
Title: Nondestructive Evaluation of Food Quality - Theory and Practice
Publisher: Springer; Springer Berlin
288 Pages
Publishing year: 2010-11-30
Berlin; Heidelberg; DE
Printed / Made in
Language: English
96,29 € (DE)
99,00 € (AT)
118,00 CHF (CH)
Available
XI, 288 p.

EA; E107; eBook; Nonbooks, PBS / Chemie; Chemie; Verstehen; Food safety evaluation; NIR spectroscopy; X-ray; food; food safety; internal disorder; reliable methods; spectroscopy; ultrasound; B; Chemistry/Food Science, general; Analytical Chemistry; Characterization and Evaluation of Materials; Food Science; Chemistry; Analytical Chemistry; Characterization and Analytical Technique; Food Science; Chemistry and Materials Science; Analytische Chemie; Werkstoffprüfung; Lebensmittel- und Getränketechnologie; BB

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.

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