Imaging Technologies and Data Processing for Food Engineers

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 mor...

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Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: Sozer, Nesli (Editor)
Format: e-Book
Language:English
Published: Cham : Springer International Publishing : Imprint: Springer, 2016.
Edition:1st ed. 2016.
Series:Food Engineering Series,
Subjects:
Food science.
Materials > Analysis.
Biomedical engineering.
Biophysics.
Food Science.
Characterization and Analytical Technique.
Biomedical Engineering and Bioengineering.
Bioanalysis and Bioimaging.
Online Access:Full-text access
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Table of Contents:
  • 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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