國立虎尾科技大學 |

Imaging Technologies and Data Processing for Food Engineers

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Imaging Technologies and Data Processing for Food Engineers/ edited by Nesli Sozer.
其他作者:	Sozer, Nesli.
面頁冊數:	X, 353 p. 143 illus., 82 illus. in color.online resource. :
Contained By:	Springer Nature eBook
標題:	Food—Biotechnology. -
電子資源:	https://doi.org/10.1007/978-3-319-24735-9
ISBN:	9783319247359

Imaging Technologies and Data Processing for Food Engineers
Imaging Technologies and Data Processing for Food Engineers[electronic resource] /edited by Nesli Sozer. - 1st ed. 2016. - X, 353 p. 143 illus., 82 illus. in color.online resource. - Food Engineering Series,1571-0297. - Food Engineering Series,.

Cereal Grain Structure by Microscopic Analysis -- Localization of Cereal Grain Components by Vibrational Microscopy and Chemometric Analysis -- Imaging of Double Emulsions -- Imaging of Fermented Dairy Products -- Kinetics of bubble growth in bread dough and crust formation -- Non-destructive Imaging of Cellular Solid Foods -- Microstructure of Gluten-free Baked Products -- Molecular Organization and Topography of Prolamin Protein Films -- Assessment of Internal and External Quality of Fruits and Vegetables -- Microstructural imaging of chocolate confectionery -- Physical-bioimaging characterization of nuts.

Food products are complex in nature which makes their analysis difficult. Different scientific disciplines such as biochemistry, microbiology, and nutrition, together with engineering concepts are involved in their characterization. However, imaging of food materials and data analysis has gained more importance due to innovations in the food industry, as well as the emergence of food nanotechnology. Image analysis protocols and techniques can be used in food structure analysis and process monitoring. Therefore, food structure imaging is crucial for various sections of the food chain starting from the raw material to the end product. This book provides information on imaging techniques such as electron microscopy, laser microscopy, x-ray tomography, raman and infrared imaging, together with data analysis protocols. It addresses the most recent advances in imaging technologies and data analysis of grains, liquid food systems (i.e. emulsions and gels), semi-solid and solid foams (i.e. bakery products, dough, expanded snacks), protein films, fruits and vegetable confectionery and nuts. This book also: Provides in-depth view of raw material characterization and process control Covers structure-functionality and structure-texture relationships Reviews applications to emerging areas of food science with an insight into future trends.

ISBN: 9783319247359

Standard No.: 10.1007/978-3-319-24735-9doiSubjects--Topical Terms:

1253573
Food—Biotechnology.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 641.3

Imaging Technologies and Data Processing for Food Engineers
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