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Nondestructive Evaluation of Food Quality: Theory and Practice

Editat de Shyam N. Jha
en Limba Engleză Hardback – dec 2010
Numerous works on non-destructive testing of food quality have been reported in the literature. Techniques such as Near InfraRed (NIR) spectroscopy, color and visual spectroscopy, electronic nose and tongue, computer vision (image analysis), ultrasound, x-ray, CT and magnetic resonance imaging are some of the most applied for that purpose and are described in this book. Aspects such as theory/basics of the techniques, practical applications (sampling, experimentation, data analysis) for evaluation of quality attributes of food and some recent works reported in literature are presented and discussed. This book is particularly interesting for new researchers in food quality and serves as an updated state-of-the-art report for those already familiar with the field.
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Specificații

ISBN-13: 9783642157950
ISBN-10: 3642157955
Pagini: 250
Ilustrații: XI, 288 p.
Dimensiuni: 155 x 235 x 25 mm
Greutate: 0.54 kg
Ediția:2010
Editura: Springer Berlin, Heidelberg
Colecția Springer
Locul publicării:Berlin, Heidelberg, Germany

Public țintă

Research

Cuprins

Food Quality and Safety: An Overview.- Colour Measurements and Modeling.- Computer Vision Systems.- Electronic Nose and Electronic Tongue.- Radiography, CT and MRI.- Near Infrared Spectroscopy.- Ultrasonic Technology.- Miscellaneous Techniques.

Textul de pe ultima copertă

Numerous works on non-destructive testing of food quality have been reported in the literature. Techniques such as Near InfraRed (NIR) spectroscopy, color and visual spectroscopy, electronic nose and tongue, computer vision (image analysis), ultrasound, x-ray, CT and magnetic resonance imaging are some of the most applied for that purpose and are described in this book. Aspects such as theory/basics of the techniques, practical applications (sampling, experimentation, data analysis) for evaluation of quality attributes of food and some recent works reported in literature are presented and discussed. This book is particularly interesting for new researchers in food quality and serves as an updated state-of-the-art report for those already familiar with the field.

Caracteristici

First book to offer a thorough collection of techniques for practitioners Effectively introduces beginners to the field Non-destructive way of determination of quality of food is an emerging area of research; people - particularly from Asian countries - are looking for a book containing all these chapters Includes supplementary material: sn.pub/extras