Articoli correlati a Imaging Technologies and Data Processing for Food Engineers

Imaging Technologies and Data Processing for Food Engineers - Brossura

Libro 32 di 46: Food Engineering
 
9783319796680: Imaging Technologies and Data Processing for Food Engineers
Brossura
ISBN 10: 3319796682 ISBN 13: 9783319796680
Casa editrice: Springer, 2018

Sinossi

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

Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.

Dalla quarta di copertina

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

Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.

Editore
Springer
Data di pubblicazione
2018
Lingua
Inglese
ISBN 10 
3319796682
ISBN 13 
9783319796680
Rilegatura
Copertina flessibile
Numero di pagine
364
Redattore
Sozer Nesli
Contatto del produttore
Springer Nature Customer Service Center GmbH
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