Trending Bestseller

Imaging Technologies and Data Processing for Food Engineers

No reviews yet Write a Review
Hardback
20 January 2016
$199.42
Ships in 3-5 business days

Delivery estimate

Hurry up! Current stock:
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 control
  • Covers structure-functionality and structure-texture relationships
  • Reviews applications to emerging areas of food science with an insight into future trends

You Can Find This Title In

    Product Details
    ISBN-13
    9783319247335
    Author
    Nesli Sozer
    Publisher
    Springer Nature B.V.
    Published
    20 January 2016
    Format
    Hardback

    This product hasn't received any reviews yet. Be the first to review this product!

    $199.42
    Ships in 3-5 business days

    Delivery estimate

    Hurry up! Current stock:

    Imaging Technologies and Data Processing for Food Engineers

    $199.42

    Description

    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 control
    • Covers structure-functionality and structure-texture relationships
    • Reviews applications to emerging areas of food science with an insight into future trends

    You Can Find This Title In

      This Title Is Categorised As