Imaging Technologies and Data Processing for Food Engineers

Imaging Technologies and Data Processing for Food Engineers
By:Nesli Sozer
Published on 2016-01-19 by Springer

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

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Book ID of Imaging Technologies and Data Processing for Food Engineers's Books is 7c1sCwAAQBAJ, Book which was written byNesli Sozerhave ETAG "ZCfUP6JMsSc"

Book which was published by Springer since 2016-01-19 have ISBNs, ISBN 13 Code is 9783319247359 and ISBN 10 Code is 3319247352

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