Emerging technologies for food quality and food safety evaluation
"The evaluation of food quality and safety is one of the key tasks in the manufacturing process of foods and beverages as well as in their R&D. Even though food quality may depend on its hedonic aspect, its quantitative evaluation becomes more important in the food industry and academia. Fo...
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| Other Authors | |
|---|---|
| Format | eBook |
| Language | English |
| Published |
Boca Raton :
CRC Press,
2011.
|
| Series | Contemporary food engineering.
|
| Subjects | |
| Online Access | Full text |
| ISBN | 9781439815250 |
| DOI | 10.1201/b10710 |
| Physical Description | xxxii, 346 p. : ill. |
Cover
Table of Contents:
- ch. 1. Introduction / Yong-Jin Cho
- ch. 2. Instrumental techniques for measurement of textural and rheological properties of food / Osvaldo H. Campanella
- ch. 3. Sensory evaluation using artificial intelligence / Seung Ju Lee
- ch. 4. Application of computer vision systems for objective assessment of food qualities / Patrick Jackman and Da-Wen Sun
- ch. 5. NIR spectroscopy for chemical composition and internal quality in foods / Sukwon Kang
- ch. 6. Quality measurements using nuclear magnetic resonance and magnetic resonance imaging / Michael J. McCarthy ... [et al.]
- ch. 7. Ultrasound systems for food quality evaluation / Ki-Bok Kim and Byoung-Kwan Cho
- ch. 8. Hyperspectral and multispectral imaging technique for food quality and safety inspection / Moon S. Kim ... [et al.]
- ch. 9. Electronic nose for detection of food flavor and volatile components / Bongsoo Noh
- ch. 10. Biosensors for evaluating food quality and safety / Namsoo Kim and Yong-Jin Cho
- ch. 11. Nanotechnology in food quality and safety evaluation systems / Sanghoon Ko ... [et al.].