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Chemistry | Nondestructive Evaluation of Food Quality - Theory and Practice

Nondestructive Evaluation of Food Quality

Theory and Practice

Jha, Shyam N. (Ed.)

2010, XI, 288 p.

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  • Offers a thorough collection of techniques for practitioners
  • Effectively introduces beginners to the field
  • Presents a non-destructive way to determine the quality of food, an emerging area of research
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 reported in literature are presented and discussed. This book is particularly interesting for new researchers in food quality and serves as an updated state-of-the-art report for those already familiar with the field.

Content Level » Research

Keywords » Food safety evaluation - NIR spectroscopy - X-ray - food - food safety - internal disorder - reliable methods - spectroscopy - ultrasound

Related subjects » Analytical Chemistry - Characterization & Evaluation of Materials - Chemistry - Food Science & Nutrition

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