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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor Corporativo: SpringerLink (Online service)
Otros Autores: Jha, Shyam N. (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Berlin, Heidelberg : Springer Berlin Heidelberg : Imprint: Springer, 2010.
Edición:1st ed. 2010.
Temas:
Chemistry.
Analytical chemistry.
Materials-Analysis.
Food science.
Analytical Chemistry.
Characterization and Analytical Technique.
Food Science.
Acceso en línea:Texto Completo
Tabla de Contenidos:
  • 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.

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