大葉大學圖書館 |

Imaging technologies and data processing for food engineers[electronic resource] /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
杜威分類號:	664
書名/作者:	Imaging technologies and data processing for food engineers/ edited by Nesli Sozer.
其他作者:	Sozer, Nesli.
出版者:	Cham : : Springer International Publishing :, 2016.
面頁冊數:	x, 353 p. : : ill., digital ;; 24 cm.
Contained By:	Springer eBooks
標題:	Food industry and trade - Technological innovations.
標題:	Imaging systems in biology.
標題:	Process control - Data processing.
標題:	Food - Analysis.
標題:	Food - Technology.
標題:	Food engineers.
標題:	Chemistry.
標題:	Food Science.
標題:	Characterization and Evaluation of Materials.
標題:	Biomedical Engineering.
標題:	Biological Microscopy.
ISBN:	9783319247359
ISBN:	9783319247335
內容註:	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.
摘要、提要註:	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.
電子資源:	http://dx.doi.org/10.1007/978-3-319-24735-9

Imaging technologies and data processing for food engineers[electronic resource] /
Imaging technologies and data processing for food engineers[electronic resource] /edited by Nesli Sozer. - Cham :Springer International Publishing :2016. - x, 353 p. :ill., digital ;24 cm. - 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:

404578
Food industry and trade
--Technological innovations.

LC Class. No.: TP370

Dewey Class. No.: 664

Imaging technologies and data processing for food engineers[electronic resource] /
LDR:02955nam a2200325 a 4500 001 456016
003 DE-He213
005 20160817100741.0
006 m d
007 cr nn 008maaau
008 161227s2016 gw s 0 eng d
020 $a 9783319247359 $q (electronic bk.)
020 $a 9783319247335 $q (paper)
024 7 $a 10.1007/978-3-319-24735-9 $2 doi
035 $a 978-3-319-24735-9
040 $a GP $c GP
041 0 $a eng
050 4 $a TP370
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
082 0 4 $a 664 $2 23
090 $a TP370 $b .I31 2016
245 0 0 $a Imaging technologies and data processing for food engineers $h [electronic resource] / $c edited by Nesli Sozer.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2016.
300 $a x, 353 p. : $b ill., digital ; $c 24 cm.
490 1 $a Food engineering series, $x 1571-0297
505 0 $a 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.
520 $a 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.
650 0 $a Food industry and trade $x Technological innovations. $3 404578
650 0 $a Imaging systems in biology. $3 603826
650 0 $a Process control $x Data processing. $3 382404
650 0 $a Food $x Analysis. $3 353556
650 0 $a Food $x Technology. $3 654894
650 0 $a Food engineers. $3 654895
650 1 4 $a Chemistry. $3 182539
650 2 4 $a Food Science. $3 464528
650 2 4 $a Characterization and Evaluation of Materials. $3 463765
650 2 4 $a Biomedical Engineering. $3 382389
650 2 4 $a Biological Microscopy. $3 465158
700 1 $a Sozer, Nesli. $3 654893
710 2 $a SpringerLink (Online service) $3 463450
773 0 $t Springer eBooks
830 0 $a Food engineering series. $3 466793
856 4 0 $u http://dx.doi.org/10.1007/978-3-319-24735-9
950 $a Chemistry and Materials Science (Springer-11644)