Imaging technologies and data processing for food engineers [electronic resource] / Nesli Sozer, editor.
Sozer, Nesli, editor.
2016
TP370
Available Online

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Title Imaging technologies and data processing for food engineers [electronic resource] / Nesli Sozer, editor.
ISBN 9783319247359 (electronic book)
3319247352 (electronic book)
9783319247335
DOI https://doi.org/10.1007/978-3-319-24735-9
Published Cham : Springer, 2016.
Language English
Description 1 online resource.
Item Number 10.1007/978-3-319-24735-9 doi
Call Number TP370
Dewey Decimal Classification 664
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 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.
Bibliography, etc. Note Includes bibliographical references and index.
Access Note Access limited to authorized users.
Source of Description Online resource; title from PDF title page (viewed January 28, 2016).
Added Author Sozer, Nesli, editor.
Series Food engineering series.
Available in Other Form Print version: 9783319247335
Linked Resources Online Access
Record Appears in Online Resources > Ebooks
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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.

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