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Imaging technologies and data processing for food engineers

Author: Nesli Sozer
Publisher: Cham : Springer, 2016.
Series: Food engineering series.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
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  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Imaging Technologies and Data Processing for Food Engineers.
Springer Verlag 2016
(OCoLC)919107348
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Nesli Sozer
ISBN: 9783319247359 3319247352 3319247336 9783319247335
OCLC Number: 936040154
Description: 1 online resource (x, 353 pages) : illustrations
Contents: 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.
Series Title: Food engineering series.
Responsibility: Nesli Sozer, editor.

Abstract:

Food products are complex in nature which makes their analysis difficult. However, imaging of food materials and data analysis has gained more importance due to innovations in the food industry, as  Read more...

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