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Book synopsis

Numerous works on non-destructive testing of food quality have been reported in the literature. Techniques such as Near InfraRed (NIR) spectroscopy, Fourier transformed infrared 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.

Book details

Book category Books in English Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Full title: Nondestructive Evaluation of Food Quality
• Subtitle: Theory and Practice
• Author: Shyam N. Jha
• Language: English
• Binding: Hardback
• Number of pages: 288
• EAN: 9783642157950
• ISBN: 3642157955
• ID: 01656641
• Publisher: Springer-Verlag Berlin and Heidelberg GmbH & Co. KG
• Weight: 712 g
• Dimensions: 235 × 155 × 23 mm
• Date of publishing: 01. December 2010

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