Name: Imaging Technologies and Data Processing for Food Engineers (en Inglés)
SKU: 58806834
Price: 104.43 USD
Availability: InStock
Author: Sozer, Nesli
ISBN: 9783319796680

portada Imaging Technologies and Data Processing for Food Engineers (en Inglés)

Imaging Technologies and Data Processing for Food Engineers (en Inglés)

Formato

Libro Físico

Editorial

Springer

Autor

Sozer, Nesli

Idioma

Inglés

N° páginas

353

Encuadernación

Tapa Blanda

Dimensiones

23.4x15.6x1.9 cm

Peso

0.51 kg.

ISBN13

9783319796680

Categorías

Ingeniería: general
Tecnología de los alimentos y las bebidas
Ciencia de materiales

Imaging Technologies and Data Processing for Food Engineers (en Inglés)

Sozer, Nesli (Autor) · Springer · Tapa Blanda

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Reseña del libro "Imaging Technologies and Data Processing for Food Engineers (en Inglés)"

Food products are complex in nature which makes their analysis difficult. Different scientific disciplines such as biochemistry, microbiology, and nutrition, together with engineering concepts are involved in their characterization. However, imaging of food materials and data analysis has gained more importance due to innovations in the food industry, as well as the emergence of food nanotechnology. Image analysis protocols and techniques can be used in food structure analysis and process monitoring. Therefore, food structure imaging is crucial for various sections of the food chain starting from the raw material to the end product. This book provides information on imaging techniques such as electron microscopy, laser microscopy, x-ray tomography, raman and infrared imaging, together with data analysis protocols. It addresses the most recent advances in imaging technologies and data analysis of grains, liquid food systems (i.e. emulsions and gels), semi-solid and solid foams (i.e. bakery products, dough, expanded snacks), protein films, fruits and vegetable confectionery and nuts.This book also: Provides in-depth view of raw material characterization and process controlCovers structure-functionality and structure-texture relationshipsReviews applications to emerging areas of food science with an insight into future trends