Evaluation Technologies for Food Quality

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  • Publisher : Woodhead Publishing
  • Release : 16 April 2019
  • ISBN : 9780128142189
  • Page : 914 pages
  • Rating : 4.5/5 from 103 voters

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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

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Evaluation Technologies for Food Quality

Evaluation Technologies for Food Quality
  • Author : Jian Zhong,Xichang Wang
  • Publisher : Woodhead Publishing
  • Release Date : 2019-04-16
  • ISBN : 9780128142189
GET THIS BOOKEvaluation Technologies for Food Quality

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

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
  • ISBN : 0080556248
GET THIS BOOKComputer Vision Technology for Food Quality Evaluation

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 quality inspection, classification and evaluation of a wide range of food and agricultural products. This unique work provides engineers and technologists working in research, development, and operations in the food

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
  • ISBN : 9781439815250
GET THIS BOOKEmerging Technologies for Food Quality and Food Safety Evaluation

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,

Nondestructive Evaluation of Food Quality

Nondestructive Evaluation of Food Quality
  • Author : Shyam N. Jha
  • Publisher : Springer Science & Business Media
  • Release Date : 2010-11-30
  • ISBN : 9783642157967
GET THIS BOOKNondestructive Evaluation of Food Quality

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

Meat Quality Analysis

Meat Quality Analysis
  • Author : Ashim Kumar Biswas,Prabhat Mandal
  • Publisher : Academic Press
  • Release Date : 2019-08-21
  • ISBN : 9780128192344
GET THIS BOOKMeat Quality Analysis

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 of potential food-borne pathogens, pesticide and drug residues, including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques. This practical reference will be extremely useful to researchers and

Nondestructive Food Evaluation

Nondestructive Food Evaluation
  • Author : Sundaram Gunasekaran
  • Publisher : CRC Press
  • Release Date : 2000-12-06
  • ISBN : 0824704533
GET THIS BOOKNondestructive Food Evaluation

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.

Instrumental Assessment of Food Sensory Quality

Instrumental Assessment of Food Sensory Quality
  • Author : David Kilcast
  • Publisher : Elsevier
  • Release Date : 2013-09-30
  • ISBN : 9780857098856
GET THIS BOOKInstrumental Assessment of Food Sensory Quality

Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews the range and use of instrumental methods for measuring sensory quality. After an introductory chapter, part one goes on to explore the principles and practice of the assessment and analysis of food appearance, flavour,

The Stability and Shelf-Life of Food

The Stability and Shelf-Life of Food
  • Author : Persis Subramaniam,David Kilcast
  • Publisher : Elsevier
  • Release Date : 2000-08-24
  • ISBN : 9781855736580
GET THIS BOOKThe Stability and Shelf-Life of Food

The stability and shelf-life of a food product are critical to its success in the market place, yet companies experience considerable difficulties in defining and understanding the factors that influence stability over a desired storage period. This book is the most comprehensive guide to understanding and controlling the factors that determine the shelf-life of food products.

Poultry Quality Evaluation

Poultry Quality Evaluation
  • Author : Massimiliano Petracci,Cecile Berri
  • Publisher : Woodhead Publishing
  • Release Date : 2017-08-01
  • ISBN : 9780081007693
GET THIS BOOKPoultry Quality Evaluation

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 meat. The second section highlights new techniques for measuring, predicting, and producing poultry meat quality and how these new techniques help us minimize variability in eating quality and/or maximize

Sensory Analysis for Food and Beverage Quality Control

Sensory Analysis for Food and Beverage Quality Control
  • Author : David Kilcast
  • Publisher : Elsevier
  • Release Date : 2010-05-24
  • ISBN : 9781845699512
GET THIS BOOKSensory Analysis for Food and Beverage Quality Control

Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the sale of goods which fail to meet the desired specifications or are rejected by the consumer. This book is a practical guide for all those tasked with using sensory analysis for quality control (QC) of food and beverages. Chapters in part one cover the key aspects to

Sensory Evaluation of Food

Sensory Evaluation of Food
  • Author : Michael O'Mahony
  • Publisher : Routledge
  • Release Date : 2017-11-22
  • ISBN : 9781351416900
GET THIS BOOKSensory Evaluation of Food

Sensory Evaluation of Food: Statistical Methods and Procedure covers all of the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. Providing a practical guide to how tests are conducted, the book explores the fundamental psychological and statistical theories that form the basis and rationale for sensory test design. It also demonstrates how statistics used in sensory evaluation can be applied in integrated applications in the context of appropriate sensory methods, 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
  • ISBN : 1441964886
GET THIS BOOKSensory Evaluation of Food

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). Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies. Knowledge of the intricate cellular processes in chemoreception,

Computer Vision Technology in the Food and Beverage Industries

Computer Vision Technology in the Food and Beverage Industries
  • Author : D-W Sun
  • Publisher : Elsevier
  • Release Date : 2012-08-13
  • ISBN : 9780857095770
GET THIS BOOKComputer Vision Technology in the Food and Beverage Industries

The use of computer vision systems to control manufacturing processes and product quality has become increasingly important in food processing. Computer vision technology in the food and beverage industries reviews image acquisition and processing technologies and their applications in particular sectors of the food industry. Part one provides an introduction to computer vision in the food and beverage industries, discussing computer vision and infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques and image processing. Part two goes

Handbook of Research on Food Processing and Preservation Technologies

Handbook of Research on Food Processing and Preservation Technologies
  • Author : Monika Sharma,Megh R. Goyal,Preeti Birwal
  • Publisher : CRC Press
  • Release Date : 2021-10-04
  • ISBN : 9781000405033
GET THIS BOOKHandbook of Research on Food Processing and Preservation Technologies

The Handbook of Research on Food Processing and Preservation Technologies covers a vast abundance of information on 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 carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are discussed, along with a wide range of applications. The handbook also explores some exciting computer-aided techniques emerging in the

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
  • ISBN : 9780128025994
GET THIS BOOKComputer Vision Technology for Food Quality Evaluation

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 analysis techniques and methodology, captures cutting-edge developments in computer vision technology, and pinpoints future trends in research and development for food quality and safety evaluation and control. It is a