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Nondestructive Food Evaluation: Techniques to Analyze Properties and Quality (Food Science and Technology) epub

by Sundaram Gunasekaran


Nondestructive Food Evaluation: Techniques to Analyze Properties and Quality (Food Science and Technology) epub

ISBN: 0824704533

ISBN13: 978-0824704537

Author: Sundaram Gunasekaran

Category: Other

Subcategory: Medicine & Health Sciences

Language: English

Publisher: CRC Press; 1 edition (December 6, 2000)

Pages: 440 pages

ePUB book: 1694 kb

FB2 book: 1768 kb

Rating: 4.8

Votes: 923

Other Formats: rtf lrf lrf txt





Nondestructive Food Evaluation book. Goodreads helps you keep track of books you want to read

Nondestructive Food Evaluation book. Goodreads helps you keep track of books you want to read. Start by marking Nondestructive Food Evaluation: Techniques to Analyze Properties and Quality as Want to Read: Want to Read savin. ant to Read.

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Gunasekaran, S. (2001). Nondestructive 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. Optical Methods: Visible, NIR, and FTIR Spectroscopy.

This volume illustrates significant changes in optical, magnetic, ultrasonic, mechanical and biological nondestructive evaluation techniques for online automatic control of food quality . By Sundaram Gunasekaran.

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.

Delayed Light Emission and Fluorescence Sundaram Gunasekaran and Suranjan Panigrahi. 4. X-Ray Imaging for Classifying Food Products Based on Internal Defects Ernest W. Tollner and Muhammad Afzal Shahin. 5. Nuclear Magnetic Resonance Techniques and Their Application in Food Quality Analysis R. Roger R u m and Paul L. Chen.

Non-destructive systems are recent trends for quality evaluation of fruits and vegetables. Science and Technology Publishers, HornchurchGoogle Scholar. Innovative Food Science and Emerging Technologies 4:211–218Google Scholar

Non-destructive systems are recent trends for quality evaluation of fruits and vegetables  . Kent M, Kress-Rogers E (1986) Microwave moisture and density measurements in particulate solids. Trans Inst Meas Control 8(3):167–168Google Scholar. Innovative Food Science and Emerging Technologies 4:211–218Google Scholar. Venkatesh MS (2002) Development of integrated dual frequency permittivity analyzer using cavity perturbation concept.

Sundaram Gunasekaran. eBook Rental from £110. CRC Press Published December 6, 2000 Reference - 440 Pages ISBN 9780824704537 - CAT DK1711 Series: Food Science and Technology. eBooks are subject to VAT, which is applied during the checkout process.

Nondestructive food evaluation: Techniques to analyze properties and quality. All rights are reserved.

Aimed at university food science and technology majors, the book is written as a text, though it will also be useful as a work of reference

Aimed at university food science and technology majors, the book is written as a text, though it will also be useful as a work of reference. It is assumed that the reader is familiar with the rudiments of food chemistry, microbiology, and engineering. Nevertheless, several basic aspects are discussed for the benet of readers who may be insufciently acquainted with these aspects.

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.