Emerging Technologies for Food Quality and Food Safety Evaluation

Herausgeber: Cho, Yong-Jin; Kang, Sukwon

• Gebundenes Buch

Produktbeschreibung

Introducing state-of-the-art technology and emerging systems for the quantitative evaluation and definite measurement of food quality and safety, this book begins with a review of the concept and scope of food quality parameters such as color, texture, chemical compositions, and flavor. Each chapter deals with a specific system for quality parameters describing the principles related to each and its applications to foods. Coverage includes artificial intelligence systems for sensory evaluation, as well as computer vision; NIR, NMR and MRI; sonic and ultrasonic systems; multi-spectral and hyper-spectral imaging systems; electronic nose; biosensors; and the use of nanotechnology.

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Produktdetails

• Verlag: CRC Press
• Seitenzahl: 380
• Erscheinungstermin: 9. März 2011
• Englisch
• Abmessung: 240mm x 161mm x 25mm
• Gewicht: 736g
• ISBN-13: 9781439815243
• ISBN-10: 1439815240
• Artikelnr.: 29946985

Autorenporträt

Yong-Jin Cho, Sukwon Kang

Inhaltsangabe

Introduction. Instrumental Techniques for Measurement of Textural and
Rheological Properties. Sensory Evaluation Using Artificial Intelligence.
Computer Vision for Measuring Shape, Size and Color in Foods. NIR for
Chemical Compositions and Internal Quality in Foods. NMR and MR1 for Food
Quality Evaluation. Sonic and Ultrasonic Systems for Food Quality
Evaluation. Multispectral and Hyperspectral Imaging Technique for Food
Quality and Safety Detection. Electronic Nose for Detection of Food Flavor
and Volatile Components. Biosensors for Evaluating Food Quality and Safety.
Nanotechnology in Food Quality and Safety Evaluation System.