Emerging technologies for food quality and food safety evaluation

Introducing state-of-the-art technology and emerging systems for the quantitative evaluation and definite measurement of food quality and safety, this bookbegins with a review of the concept and scope of food quality parameters suchas color, texture, chemical compositions, and flavor. Each chapter deals witha specific system for quality parameters describing the principles related toeach and its applications to foods. Coverage includes artificial intelligencesystems for sensory evaluation, as well as computer vision; NIR, NMR and MRI;sonic and ultrasonic systems; multi-spectral and hyper-spectral imaging systems; electronic nose; biosensors; and the use of nanotechnology.

• ISBN: 978-1-4398-1524-3
• Editorial: CRC Press
• Encuadernacion: Cartoné
• Fecha Publicación: 01/03/2011
• Nº Volúmenes: 1
• Idioma: Inglés