Track My Order
Help Centre
1300 187 187
Likes
My Wish ListsLogin / Join
Booktopia
Australia's local bookstore

0 Item

Imaging Technologies and Data Processing for Food Engineers : Food Engineering Series - Nesli Sozer

eTEXT

Imaging Technologies and Data Processing for Food Engineers

By: Nesli Sozer (Editor)

eText | 19 January 2016

At a Glance

eText

$239.00

or 4 interest-free payments of $59.75 with

 or 

Instant online reading in your Booktopia eTextbook Library *

Read online on
Desktop
Tablet
Mobile

Not downloadable to your eReader or an app

Why choose an eTextbook?

Instant Access *

Purchase and read your book immediately

Read Aloud

Listen and follow along as Bookshelf reads to you

Study Tools

Built-in study tools like highlights and more

* eTextbooks are not downloadable to your eReader or an app and can be accessed via web browsers only. You must be connected to the internet and have no technical issues with your device or browser that could prevent the eTextbook from operating.

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

Read online on
Desktop
Tablet
Mobile

You Can Find This eBook In

Non-FictionEngineering & TechnologyIndustrial Chemistry & Manufacturing TechnologiesIndustrial ChemistryFood & Beverage TechnologyScienceBiology, Life SciencesMechanical Engineering & MaterialsMaterials ScienceTesting of MaterialsMedicineNursing & Ancillary Services
Biomedical EngineeringTechnology in GeneralEngineering in GeneralPhysicsApplied PhysicsBiophysics

More in Food & Beverage Technology

This product is categorised by