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Emerging technologies for food quality and food safety evaluation

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Emerging technologies for food quality and food safety evaluation/ edited by YongJin Cho, Sukwon Kang.
其他作者:	Kang, Sukwon.
出版者:	Boca Raton, FL :CRC Press, : c2011.,
面頁冊數:	1 online resource (xxxii, 346 p.) :ill. :
標題:	Food - Safety measures. -
電子資源:	https://www.taylorfrancis.com/books/9780429092725
ISBN:	9781439815250 (electronic bk.)

Emerging technologies for food quality and food safety evaluation
Emerging technologies for food quality and food safety evaluation[electronic resource] /edited by YongJin Cho, Sukwon Kang. - Boca Raton, FL :CRC Press,c2011. - 1 online resource (xxxii, 346 p.) :ill. - Contemporary food engineering series. - Contemporary food engineering (Unnumbered).

Includes bibliographical references and index.

Ch. 1. Introduction / Yong-Jin Cho -- ch. 2. Instrumental techniques for measurement of textural and rheological properties of food / Osvaldo H. Campanella -- ch. 3. Sensory evaluation using artificial intelligence / Seung Ju Lee -- ch. 4. Application of computer vision systems for objective assessment of food qualities / Patrick Jackman and Da-Wen Sun -- ch. 5. NIR spectroscopy for chemical composition and internal quality in foods / Sukwon Kang -- ch. 6. Quality measurements using nuclear magnetic resonance and magnetic resonance imaging / Michael J. McCarthy ... [et al.] -- ch. 7. Ultrasound systems for food quality evaluation / Ki-Bok Kim and Byoung-Kwan Cho -- ch. 8. Hyperspectral and multispectral imaging technique for food quality and safety inspection / Moon S. Kim ... [et al.] -- ch. 9. Electronic nose for detection of food flavor and volatile components / Bongsoo Noh -- ch. 10. Biosensors for evaluating food quality and safety / Namsoo Kim and Yong-Jin Cho -- ch. 11. Nanotechnology in food quality and safety evaluation systems / Sanghoon Ko ... [et al.].

"The evaluation of food quality and safety is one of the key tasks in the manufacturing process of foods and beverages as well as in their R&D. Even though food quality may depend on its hedonic aspect, its quantitative evaluation becomes more important in the food industry and academia. Fortunately, it is possible to definitely evaluate food quality, owing to the advent of some sophisticated systems, including nondestructive testing techniques and emerging technology. The aim of this book is to review and introduce the stateoftheart technology and systems for quantitative evaluation of food quality, particularly those suitable for definite measurement of it. Also, this book will cover detecting systems for food safety because good foods relate directly to safe foods. This book has eleven chapters, including an introductory chapter to describe concept and scope of food quality parameters such as color, texture, shape and size, chemical compositions, flavor, safety, and so on. Chapters 2 to 11 deal with individual systems for quality parameters, i.e., instruments for textural and rheological properties, artificial intelligent systems for sensory evaluation, computer vision, near infrared (NIR), nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI), sonic and ultrasonic systems, multispectral and hyperspectral imaging techniques, electronic noses, biosensors, and nanotechnology in food quality and safety evaluation systems. Each chapter describes the principles related to each system and applications to foods"--

ISBN: 9781439815250 (electronic bk.)Subjects--Topical Terms:

561227
Food
--Safety measures.Index Terms--Genre/Form:

554714
Electronic books.

LC Class. No.: TP372.5 / .E44 2011

Dewey Class. No.: 338.47664

Emerging technologies for food quality and food safety evaluation
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020 $a 1439815259 (electronic bk.)
020 $z 9781439815243 (hbk.)
020 $z 1439815240 (hbk.)
035 $a ocn752004042
040 $a CUS $c CUS $d EBLCP $d IDEBK $d OTZ $d OCLCQ $d YDXCP $d OCLCF
050 4 $a TP372.5 $b .E44 2011
082 0 4 $a 338.47664 $a 664.07
245 0 0 $a Emerging technologies for food quality and food safety evaluation $h [electronic resource] / $c edited by YongJin Cho, Sukwon Kang.
260 $a Boca Raton, FL : $b CRC Press, $c c2011.
300 $a 1 online resource (xxxii, 346 p.) : $b ill.
490 1 $a Contemporary food engineering series
504 $a Includes bibliographical references and index.
505 0 $a Ch. 1. Introduction / Yong-Jin Cho -- ch. 2. Instrumental techniques for measurement of textural and rheological properties of food / Osvaldo H. Campanella -- ch. 3. Sensory evaluation using artificial intelligence / Seung Ju Lee -- ch. 4. Application of computer vision systems for objective assessment of food qualities / Patrick Jackman and Da-Wen Sun -- ch. 5. NIR spectroscopy for chemical composition and internal quality in foods / Sukwon Kang -- ch. 6. Quality measurements using nuclear magnetic resonance and magnetic resonance imaging / Michael J. McCarthy ... [et al.] -- ch. 7. Ultrasound systems for food quality evaluation / Ki-Bok Kim and Byoung-Kwan Cho -- ch. 8. Hyperspectral and multispectral imaging technique for food quality and safety inspection / Moon S. Kim ... [et al.] -- ch. 9. Electronic nose for detection of food flavor and volatile components / Bongsoo Noh -- ch. 10. Biosensors for evaluating food quality and safety / Namsoo Kim and Yong-Jin Cho -- ch. 11. Nanotechnology in food quality and safety evaluation systems / Sanghoon Ko ... [et al.].
520 $a "The evaluation of food quality and safety is one of the key tasks in the manufacturing process of foods and beverages as well as in their R&D. Even though food quality may depend on its hedonic aspect, its quantitative evaluation becomes more important in the food industry and academia. Fortunately, it is possible to definitely evaluate food quality, owing to the advent of some sophisticated systems, including nondestructive testing techniques and emerging technology. The aim of this book is to review and introduce the stateoftheart technology and systems for quantitative evaluation of food quality, particularly those suitable for definite measurement of it. Also, this book will cover detecting systems for food safety because good foods relate directly to safe foods. This book has eleven chapters, including an introductory chapter to describe concept and scope of food quality parameters such as color, texture, shape and size, chemical compositions, flavor, safety, and so on. Chapters 2 to 11 deal with individual systems for quality parameters, i.e., instruments for textural and rheological properties, artificial intelligent systems for sensory evaluation, computer vision, near infrared (NIR), nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI), sonic and ultrasonic systems, multispectral and hyperspectral imaging techniques, electronic noses, biosensors, and nanotechnology in food quality and safety evaluation systems. Each chapter describes the principles related to each system and applications to foods"-- $c Provided by publisher.
588 $a Description based on print version record.
650 0 $a Food $x Safety measures. $3 561227
650 0 $a Food industry and trade $x Quality control. $3 555889
655 4 $a Electronic books. $2 local $3 554714
700 1 $a Kang, Sukwon. $3 971020
700 1 $a Cho, Yong-Jin, $d 1961- $3 971019
830 0 $a Contemporary food engineering (Unnumbered) $3 867347
856 4 0 $u https://www.taylorfrancis.com/books/9780429092725