Titlebook: Imaging Technologies and Data Processing for Food Engineers; Nesli Sozer Book 2016 Springer International Publishing Switzerland 2016 Data

ROOF

Kinetics of Bubble Growth in Bread Dough and Crust Formation, of their growth in the dough matrix during subsequent breadmaking stages, and their retention until the dough matrix is set. Therefore, gas production and gas retention in the bread dough are crucial during the breadmaking process in order to make good-quality bread. The gas production in the dough

Water-Brash

Nondestructive Imaging of Cellular Solid Foods, the cereal solid foods are considered as either brittle or ductile foams where the three-dimensional cellular microstructure can be imaged with noninvasive x-ray microtomography (XMT). Advanced image analysis technologies combined with XMT imaging provide quantitative information on structural para

匍匐前进

Microstructure of Gluten-Free Baked Products,en-free products have been produced by replacing wheat flour by alternative flours as well as using some additives to mimic the viscoelastic properties of gluten. Several approaches have been applied to produce gluten-free products similar to that of its gluten-containing counterparts by the use of

Metastasis

Molecular Organization and Topography of Prolamin Protein Films, and imaging technologies allow the development of biodegradable prolamin protein-based films that are functionally tunable. The functional properties of the prolamin films are strongly influenced by the molecular organization of the proteins as well as the surface topology. Atomic force microscopy

RLS898

Assessment of Internal and External Quality of Fruits and Vegetables,ins with the external inspection, dominated by the use of computer vision, which analyses morphological features and surface attributes. Then, inspection goes through the pericarp and reaches the closest inner layers by the application of hyperspectral imaging, which provides complementary informati

Mumble

载货清单

STENT

汇总

1571-0297 (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 st978-3-319-79668-0978-3-319-24735-9Series ISSN 1571-0297 Series E-ISSN 2628-8095

抚慰

Anna-Stiina Jääskeläinen,Leonardo Galvis Rojas,Carlo G. Bertinetto