Sozer Imaging Technologies and Data Processing for Food Engineers
1. Auflage 2016
ISBN: 978-3-319-24735-9
Verlag: Springer International Publishing
Format: PDF
Kopierschutz: 1 - PDF Watermark
E-Book, Englisch, 353 Seiten
Reihe: Food Engineering Series
ISBN: 978-3-319-24735-9
Verlag: Springer International Publishing
Format: PDF
Kopierschutz: 1 - PDF Watermark
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
Zielgruppe
Research
Autoren/Hrsg.
Weitere Infos & Material
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.