Emerging Technologies for Food Quality and Food Safety Evaluation

AvYong-Jin Cho,Sukwon Kang

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PDF, Engelska, 2011

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Beskrivning

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,

Produktinformation

Utgivningsdatum:2011-03-09
Språk:Engelska
Filformat:PDF
Kopieringsskydd:LCP
ISBN:9781439815250
Förlag:Taylor & Francis Inc
Serie:Contemporary Food Engineering

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Innehållsförteckning

Introduction. Instrumental Techniques for Measurement of Textural and Rheological Properties. Sensory Evaluation Using Artificial Intelligence. Computer Vision for Measuring Shape, Size and Color in Foods. NIR for Chemical Compositions and Internal Quality in Foods. NMR and MR1 for Food Quality Evaluation. Sonic and Ultrasonic Systems for Food Quality Evaluation. Multispectral and Hyperspectral Imaging Technique for Food Quality and Safety Detection. Electronic Nose for Detection of Food Flavor and Volatile Components. Biosensors for Evaluating Food Quality and Safety. Nanotechnology in Food Quality and Safety Evaluation System.