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, Emerging Technologies ...

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 : Academic Press
  • Release Date : 2016-04-07
  • Total pages : 658
  • ISBN : 0128142189
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Summary : Computer Vision Technology for Food Quality Evaluation, Second Edition continues to be a valuable resource to engineers, researchers, and technologists in research and development, as well as a complete reference to students interested in this rapidly expanding field. This new edition highlights the most recent developments in imaging processing and ...

Handbook of Research on Food Processing and Preservation Technologies

Handbook of Research on Food Processing and Preservation Technologies
  • Author : Preeti Birwal,Megh R. Goyal,Monika Sharma
  • Publisher : CRC Press
  • Release Date : 2021-11-25
  • Total pages : 350
  • ISBN : 0128142189
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Summary : The Handbook of Research on Food Processing and Preservation Technologies is a rich 5-volume collection that illustrates various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase ...

Food Aroma Evolution

Food Aroma Evolution
  • Author : Matteo Bordiga,Leo M.L. Nollet
  • Publisher : CRC Press
  • Release Date : 2019-11-15
  • Total pages : 726
  • ISBN : 0128142189
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Summary : Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses ...

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....

Sensory Evaluation of Food

Sensory Evaluation of Food
  • Author : Harry T. Lawless,Hildegarde Heymann
  • Publisher : Springer Science & Business Media
  • Release Date : 2013-12-11
  • Total pages : 827
  • ISBN : 0128142189
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Summary : The field of sensory evaluation has matured in the last half century to be come a recognized discipline in the food and consumer sciences and an important part of the foods and consumer products industries. Sensory pro fessionals enjoy widespread recognition for the important services they provide in new product ...

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....

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 ...

Food Nutrition Science and Technology

Food Nutrition  Science and Technology
  • Author : Neelam Singh,I. S. Singh
  • Publisher : Unknown
  • Release Date : 2018-09-28
  • Total pages : 572
  • ISBN : 0128142189
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Summary : This book provides a comprehensive picture on three aspects of food.Part I: Food nutrition, which covers fundamental of food and nutrition, macro nutrients, micro nutrients, nutritive value of plant and animal based food and dietary allowance in normal life cycle and in various diseases.Part II: Food science which ...

Principles of Sensory Evaluation of Food

Principles of Sensory Evaluation of Food
  • Author : Maynard A. Amerine,Rose Marie Pangborn,Edward B. Roessler
  • Publisher : Elsevier
  • Release Date : 2013-09-11
  • Total pages : 612
  • ISBN : 0128142189
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Summary : Principles of Sensory Evaluation of Food covers the concepts of sensory physiology and the psychology of perception. This book is composed of 11 chapters that specifically consider the significance of these concepts in food sensory analysis. After providing a brief introduction to problems related to sensory evaluation in food industry, this ...

Food Industry

Food Industry
  • Author : Innocenzo Muzzalupo
  • Publisher : BoD – Books on Demand
  • Release Date : 2013-01-16
  • Total pages : 760
  • ISBN : 0128142189
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Summary : Due to the increase in world population (more than seven billion inhabitants) the global food industry has the largest number of demanding and knowledgeable consumers. This population requires food products that fulfill the high quality standards established by the food industry organizations. Food shortages threaten human health, and also the ...

Meat Quality Analysis

Meat Quality Analysis
  • Author : Ashim Kumar Biswas,Prabhat Mandal
  • Publisher : Academic Press
  • Release Date : 2019-08-21
  • Total pages : 458
  • ISBN : 0128142189
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Summary : Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques ...

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 ...