Evaluation Technologies for Food Quality

Written By Jian Zhong
Evaluation Technologies for Food Quality
  • Publsiher : Woodhead Publishing
  • Release : 16 April 2019
  • ISBN : 0128142189
  • Pages : 914 pages
  • Rating : 4/5 from 21 reviews
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Read or download book entitled Evaluation Technologies for Food Quality written by Jian Zhong which was release on 16 April 2019, this book published by Woodhead Publishing. Available in PDF, EPUB and Kindle Format. Book excerpt: Evaluation Technologies for Food Quality summarizes food quality evaluation technologies, which include sensory evaluation techniques and chemical and physical analysis. In particular, the book introduces many novel micro and nano evaluation techniques, such as atomic force microscopy, scanning electron microscopy, and other nanomaterial-based methods. All topics cover basic principles, procedures, advantages, limitations, recent technology development, and application progress in different types of foods. This book is a valuable resource for scientists in the field of food science, engineering, and professionals in the food industry, as well as for undergraduate and postgraduate students studying food quality evaluation technology. Explains basic principles, procedures, advantages, limitations, and current applications of recent food quality technologies Provides guidance on the understanding and application of food quality evaluation technology in the field of food research and food industry Introduces many novel micro/nano evaluation techniques, such as atomic force and scanning electron microscopies and other nanomaterial-based methods

Evaluation Technologies for Food Quality

Evaluation Technologies for Food Quality
  • Author : Jian Zhong,Xichang Wang
  • Publisher : Woodhead Publishing
  • Release Date : 2019-04-16
  • Total pages : 914
  • ISBN : 0128142189
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Summary : Evaluation Technologies for Food Quality summarizes food quality evaluation technologies, which include sensory evaluation techniques and chemical and physical analysis. In particular, the book introduces many novel micro and nano evaluation techniques, such as atomic force microscopy, scanning electron microscopy, and other nanomaterial-based methods. All topics cover basic principles, procedures, ...

Emerging Technologies for Food Quality and Food Safety Evaluation

Emerging Technologies for Food Quality and Food Safety Evaluation
  • Author : Yong-Jin Cho,Sukwon Kang
  • Publisher : CRC Press
  • Release Date : 2011-03-09
  • Total pages : 378
  • ISBN : 0128142189
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Summary : Even though the perception of food quality may depend on its hedonic and often subjective attributes, it is essential to quantitatively evaluate its quality and safety. Fortunately, the advent of sophisticated systems, including nondestructive testing techniques, has made it possible to definitively evaluate food quality. Reflecting these advances,...

Computer Vision Technology for Food Quality Evaluation

Computer Vision Technology for Food Quality Evaluation
  • Author : Da-Wen Sun
  • Publisher : Elsevier
  • Release Date : 2011-04-28
  • Total pages : 600
  • ISBN : 0128142189
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Summary : The first book in this rapidly expanding area, Computer Vision Technology for Food Quality Evaluation thoroughly discusses the latest advances in image processing and analysis. Computer vision has attracted much research and development attention in recent years and, as a result, significant scientific and technological advances have been made in ...

Nondestructive Evaluation of Food Quality

Nondestructive Evaluation of Food Quality
  • Author : Shyam N. Jha
  • Publisher : Springer Science & Business Media
  • Release Date : 2010-11-30
  • Total pages : 288
  • ISBN : 0128142189
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Summary : 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 ...

Light Scattering Technology for Food Property Quality and Safety Assessment

Light Scattering Technology for Food Property  Quality and Safety Assessment
  • Author : Renfu Lu
  • Publisher : CRC Press
  • Release Date : 2017-11-22
  • Total pages : 483
  • ISBN : 0128142189
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Summary : Light Scattering Technology for Food Property, Quality and Safety Assessment discusses the development and application of various light scattering techniques for measuring the structural and rheological properties of food, evaluating composition and quality attributes, and detecting pathogens in food. The first four chapters cover basic concepts, principles, theories, and modeling ...

Sensory Evaluation Practices

Sensory Evaluation Practices
  • Author : Herbert Stone,Joel L. Sidel
  • Publisher : Academic Press
  • Release Date : 2012-12-02
  • Total pages : 338
  • ISBN : 0128142189
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Summary : This Second Edition of Sensory Evaluation Practices provides the background and understanding necessary to make informed decisions about managing a sensory evaluation program, designing tests, and interpreting and reporting results. The authors have been in the sensory management consulting business for more than 20 years and bring their expertise to the ...

Nondestructive Food Evaluation

Nondestructive Food Evaluation
  • Author : Sundaram Gunasekaran
  • Publisher : CRC Press
  • Release Date : 2000-12-06
  • Total pages : 440
  • ISBN : 0128142189
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Summary : This volume illustrates significant changes in optical, magnetic, ultrasonic, mechanical and biological nondestructive evaluation techniques for online automatic control of food quality evaluation, including X-ray tomography. It presents advances in computer vision, X-ray imaging, ultrasonics, biosensors, and data analysis....

Shelf Life Evaluation of Foods

Shelf Life Evaluation of Foods
  • Author : Dominic Man,C.M.D. Man,Adrian A. Jones
  • Publisher : Springer Science & Business Media
  • Release Date : 2000-07-31
  • Total pages : 272
  • ISBN : 0128142189
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Summary : The best-selling first edition of this contributed book established itself as a highly practical and authoritative source of information on shelf-life evaluation. Every food manufacturer is concerned about shelf life, as are the major retailers and ingredient suppliers. Increasing consumer interest in food safety, quality and date marking, competitive pressures ...

Food Quality And Standards Volume II

Food Quality And Standards   Volume II
  • Author : Radomir Lasztity
  • Publisher : EOLSS Publications
  • Release Date : 2009-04-14
  • Total pages : 388
  • ISBN : 0128142189
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Summary : Food Quality and Standards is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. The Theme on Food Quality and Standards is so organized that it starts first ...

Evaluation of Seafood Freshness Quality

Evaluation of Seafood Freshness Quality
  • Author : J. R. Botta
  • Publisher : John Wiley & Sons
  • Release Date : 1995-06-29
  • Total pages : 192
  • ISBN : 0128142189
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Summary : Determination and prediction of seafood quality is a hot topic because of the increase in international markets for fresh fish products and the growing aquaculture industry. More fish is being transported long distances than ever before, and means of evaluating freshness are required to help predict end-user quality. There is ...

Food Quality

Food Quality
  • Author : Daniel A. Medina,Amanda M. Laine
  • Publisher : Nova Science Pub Incorporated
  • Release Date : 2011
  • Total pages : 641
  • ISBN : 0128142189
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Summary : This book presents topical research in the study of food quality control, analysis and consumer concerns. Topics discussed include metals and metalloids in foods; application of near infrared spectroscopy (NIRS) in food quality evaluation; food safety assessment at the molecular level; new food processing technologies; the effects of innovative non-thermal ...

FOOD TECHNOLOGY AND RESEARCH ADVANCEMENT

FOOD TECHNOLOGY AND RESEARCH ADVANCEMENT
  • Author : Avnish Chauhan
  • Publisher : Unknown
  • Release Date : 2018-04
  • Total pages : 210
  • ISBN : 0128142189
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Summary : Download or read online FOOD TECHNOLOGY AND RESEARCH ADVANCEMENT written by Avnish Chauhan, published by which was released on 2018-04. Get FOOD TECHNOLOGY AND RESEARCH ADVANCEMENT Books now! Available in PDF, ePub and Kindle....

Advances in Food Science and Technology

Advances in Food Science and Technology
  • Author : Visakh P. M.,Sabu Thomas,Laura B. Iturriaga,Pablo Daniel Ribotta
  • Publisher : John Wiley & Sons
  • Release Date : 2013-03-04
  • Total pages : 336
  • ISBN : 0128142189
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Summary : This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food process systems design and control and rapid methods of analysis and detection, as well as ...

Sensory Evaluation of Food

Sensory Evaluation of Food
  • Author : Harry T. Lawless,Hildegarde Heymann
  • Publisher : Springer Science & Business Media
  • Release Date : 2010-09-27
  • Total pages : 596
  • ISBN : 0128142189
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Summary : The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). ...

Poultry Quality Evaluation

Poultry Quality Evaluation
  • Author : Massimiliano Petracci,Cecile Berri
  • Publisher : Woodhead Publishing
  • Release Date : 2017-08-01
  • Total pages : 386
  • ISBN : 0128142189
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Summary : Poultry Quality Evaluation: Quality Attributes and Consumer Values provides a new reference source that covers these aspects with the same scientific authority as texts on traditional poultry meat quality values. The book's first section explores new developments in our understanding of how muscle structure affects the eating qualities of cooked ...