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Nondestructive Evaluation of Food Quality Theory and Practice /
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 s...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor Corporativo: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Berlin, Heidelberg :
Springer Berlin Heidelberg : Imprint: Springer,
2010.
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| Edición: | 1st ed. 2010. |
| Temas: | |
| Acceso en línea: | Texto Completo |
MARC
| LEADER | 00000nam a22000005i 4500 | ||
|---|---|---|---|
| 001 | 978-3-642-15796-7 | ||
| 003 | DE-He213 | ||
| 005 | 20220113140158.0 | ||
| 007 | cr nn 008mamaa | ||
| 008 | 101130s2010 gw | s |||| 0|eng d | ||
| 020 | |a 9783642157967 |9 978-3-642-15796-7 | ||
| 024 | 7 | |a 10.1007/978-3-642-15796-7 |2 doi | |
| 050 | 4 | |a QD1-999 | |
| 072 | 7 | |a PN |2 bicssc | |
| 072 | 7 | |a SCI013000 |2 bisacsh | |
| 072 | 7 | |a PN |2 thema | |
| 082 | 0 | 4 | |a 540 |2 23 |
| 245 | 1 | 0 | |a Nondestructive Evaluation of Food Quality |h [electronic resource] : |b Theory and Practice / |c edited by Shyam N. Jha. |
| 250 | |a 1st ed. 2010. | ||
| 264 | 1 | |a Berlin, Heidelberg : |b Springer Berlin Heidelberg : |b Imprint: Springer, |c 2010. | |
| 300 | |a XI, 288 p. |b online resource. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 347 | |a text file |b PDF |2 rda | ||
| 505 | 0 | |a Food 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 | |a 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. | ||
| 650 | 0 | |a Chemistry. | |
| 650 | 0 | |a Analytical chemistry. | |
| 650 | 0 | |a Materials-Analysis. | |
| 650 | 0 | |a Food science. | |
| 650 | 1 | 4 | |a Chemistry. |
| 650 | 2 | 4 | |a Analytical Chemistry. |
| 650 | 2 | 4 | |a Characterization and Analytical Technique. |
| 650 | 2 | 4 | |a Food Science. |
| 700 | 1 | |a Jha, Shyam N. |e editor. |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 710 | 2 | |a SpringerLink (Online service) | |
| 773 | 0 | |t Springer Nature eBook | |
| 776 | 0 | 8 | |i Printed edition: |z 9783642435430 |
| 776 | 0 | 8 | |i Printed edition: |z 9783642157950 |
| 776 | 0 | 8 | |i Printed edition: |z 9783642157974 |
| 856 | 4 | 0 | |u https://doi.uam.elogim.com/10.1007/978-3-642-15796-7 |z Texto Completo |
| 912 | |a ZDB-2-CMS | ||
| 912 | |a ZDB-2-SXC | ||
| 950 | |a Chemistry and Materials Science (SpringerNature-11644) | ||
| 950 | |a Chemistry and Material Science (R0) (SpringerNature-43709) | ||