| 书目名称 | Nondestructive Evaluation of Food Quality | | 副标题 | Theory and Practice | | 编辑 | Shyam N. Jha | | 视频video | | | 概述 | First book to offer a thorough collection of techniques for practitioners Effectively introduces beginners to the field Non-destructive way of determination of quality of food is an emerging area of r | | 图书封面 |  | | 描述 | Numerous works on non-destructive testing of food quality have been reported in the literature. Techniques such as Near InfraRed (NIR) 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. | | 出版日期 | Book 2010 | | 关键词 | Food safety evaluation; NIR spectroscopy; X-ray; food; food safety; internal disorder; reliable methods; sp | | 版次 | 1 | | doi | https://doi.org/10.1007/978-3-642-15796-7 | | isbn_softcover | 978-3-642-43543-0 | | isbn_ebook | 978-3-642-15796-7 | | copyright | Springer-Verlag Berlin Heidelberg 2010 |
The information of publication is updating
|
|
发表于 2025-3-21 19:49:58
