000 02610nam a22004815i 4500
001 978-3-642-15796-7
003 DE-He213
005 20140220084547.0
007 cr nn 008mamaa
008 101130s2010 gw | s |||| 0|eng d
020 _a9783642157967
_9978-3-642-15796-7
024 7 _a10.1007/978-3-642-15796-7
_2doi
050 4 _aQD1-999
072 7 _aPN
_2bicssc
072 7 _aSCI013000
_2bisacsh
072 7 _aTEC012000
_2bisacsh
082 0 4 _a540
_223
100 1 _aJha, Shyam N.
_eeditor.
245 1 0 _aNondestructive Evaluation of Food Quality
_h[electronic resource] :
_bTheory and Practice /
_cedited by Shyam N. Jha.
264 1 _aBerlin, Heidelberg :
_bSpringer Berlin Heidelberg,
_c2010.
300 _aXI, 288p. 60 illus., 10 illus. in color.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
505 0 _aFood 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.
520 _aNumerous 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.
650 0 _aChemistry.
650 0 _aAnalytical biochemistry.
650 0 _aFood science.
650 0 _aSurfaces (Physics).
650 1 4 _aChemistry.
650 2 4 _aChemistry/Food Science, general.
650 2 4 _aAnalytical Chemistry.
650 2 4 _aCharacterization and Evaluation of Materials.
650 2 4 _aFood Science.
710 2 _aSpringerLink (Online service)
773 0 _tSpringer eBooks
776 0 8 _iPrinted edition:
_z9783642157950
856 4 0 _uhttp://dx.doi.org/10.1007/978-3-642-15796-7
912 _aZDB-2-CMS
999 _c112717
_d112717