Sensor-Based Quality Assessment Systems for Fruits and Vegetables
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Sensor-Based Quality Assessment Systems for Fruits and Vegetables provides an abundance of valuable information on different sensing techniques for fruits and vegetables. It covers emerging technologies, such as NMR, MRI, wireless sensor networks, and radio-frequency.

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Produktbeschreibung
Sensor-Based Quality Assessment Systems for Fruits and Vegetables provides an abundance of valuable information on different sensing techniques for fruits and vegetables. It covers emerging technologies, such as NMR, MRI, wireless sensor networks, and radio-frequency.
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Autorenporträt
Bambang Kuswandi, PhD, is Head of the Chemo & Biosensors Group, Faculty of Pharmacy, University of Jember, Indonesia, and Visiting Professor at IChemTech, Faculty of Science & Technology & Fellow at IHRAM (Institute of Halal Research & Management), Universiti Sains Islam Malaysia. He was formerly Head of the School of Pharmacy and Dean of Faculty of Pharmacy at the University of Jember, Indonesia. Prof. Kuswandi was a Visiting Research Scientist and/or Visiting Professor at several institutes throughout the world, including Turkey, UK, Indonesia, Italy, the Netherlands, Malaysia, and the US. He has an H index of 18 and has been cited 1219 times (Google Scholar) for his over 60 papers published in refereed journals. Mohammed Wasim Siddiqui, PhD, is an Assistant Professor and Scientist in the Department of Food Science and Post-Harvest Technology, Bihar Agricultural University, Sabour, India, and author or co-author of peer-reviewed research articles, book chapters, manuals, and conference papers. He has also edited and authored several books. Dr. Siddiqui established the international peerreviewed Journal of Postharvest Technology and is Editor-in-Chief of two book series (Postharvest Biology and Technology and Innovations in Horticultural Science), published by Apple Academic Press. Dr. Siddiqui has received several grants and respected awards for his research work by a number of organizations.