This book explores the potential and recent advances in noninvasive food analysis techniques used to ensure food quality and safety. Such cost-reducing and time-saving non-destructive food analysis techniques covered include, Infrared, Raman Spectroscopy, and Nuclear Magnetic Resonance. The book also covers data processing and modelling.
This book explores the potential and recent advances in noninvasive food analysis techniques used to ensure food quality and safety. Such cost-reducing and time-saving non-destructive food analysis techniques covered include, Infrared, Raman Spectroscopy, and Nuclear Magnetic Resonance. The book also covers data processing and modelling.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Muhammad Kashif Iqbal Khan, Ph.D., is an Assistant Professor in Department of Food Engineering- university of agriculture, Faisalabad-Pakistan. Kashif Khan's responsibilities include development and optimization of novel sustainable technologies for food processing; cost analysis and food waste management.Kashif Khan has experience in the areas of edible coating and microwave based food processing. He has optimized the electrostatic based coating method for food especially fruits and confectionary. Similarly, a microwave based process has been optimized for vegetable drying and extraction of bioactive compounds. These compounds have been encapsulated for further use as functional & nutraceuticals food products. Kashif Khan earned his Ph.D. in Food Process Engineering with emphasis in electro-spraying for efficient coating of foods. He got doctoral education from the Wageningen UR, under the tutelage of Dr. Karin Schroen & Dr. Remko Boom. He graduated from University of agriculture, Faisalabad. During his stay in university, he was an active rover and served as Group Scout Leader. University has awarded gold medal to acknowledge his efforts for scouting. Besides, he is a Certified Halal Auditor for Pakistan Halal Council. He is an editor of a book entitled "Applied Food Engineering" published by US endowment fund secretariat-UAF
Inhaltsangabe
1)Introduction 2)Near Infrared 3)Mid Infrared 4)Vibrational Spectroscopy for Food Analysis 5)Microwaves as Non-Invasive Analytical Tool 6)Ultrasounds 7)Nuclear Magnetic Resonance 8)Role of Nanotechnology in Non-Invasive Food Analysis 9)Electronic Nose 10)Image Analysis
1)Introduction 2)Near Infrared 3)Mid Infrared 4)Vibrational Spectroscopy for Food Analysis 5)Microwaves as Non-Invasive Analytical Tool 6)Ultrasounds 7)Nuclear Magnetic Resonance 8)Role of Nanotechnology in Non-Invasive Food Analysis 9)Electronic Nose 10)Image Analysis
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