- Food Engineering: Imaging Technologies and Data Processing for Food Engineers (2016, Hardcover) ebook MOBI, TXT
9783319247335 3319247336 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 food industry, as well 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 food chain starting from the raw material to the end product. The book will provide information on imaging techniques such as electron microscopy, laser microscopy, x-ray tomography, raman and infrared imaging, together with data analysis protocols. It will address 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 & vegetable confectionery and nuts.This book also: Provides in-depth view of raw material characterization and process controlCovers structure-functionality and structure-texture relationshipsReviews applications to emerging areas of food science with an insight into future trends
9783319247335 3319247336 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 food industry, as well 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 food chain starting from the raw material to the end product. The book will provide information on imaging techniques such as electron microscopy, laser microscopy, x-ray tomography, raman and infrared imaging, together with data analysis protocols. It will address 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 & vegetable confectionery and nuts.This book also: Provides in-depth view of raw material characterization and process controlCovers structure-functionality and structure-texture relationshipsReviews applications to emerging areas of food science with an insight into future trends