Emerging Technologies for Food Quality and Food Safety Evaluation

ISBN: 9781138199132 出版年：2011 页码：368 CRC Press

Introduction, Yong-Jin Cho Instrumental Techniques for Measurement of Textural and Rheological Properties of Foods, Osvaldo H. Campanella Sensory Evaluation Using Artificial Intelligence, Seung Ju Lee Application of Computer Vision Systems for Objective Assessment of Food Qualities, Patrick Jackman and Da-Wen Sun NIR Spectroscopy for Chemical Composition and Internal Quality in Foods, Sukwon Kang Quality Measurements Using Nuclear Magnetic Resonance and Magnetic Resonance Imaging, Michael J. McCarthy, Sandra P. Garcia, Seongmin Kim, and Rebecca R. Milczarek Ultrasound Systems for Food Quality Evaluation, Ki-Bok Kim and Byoung-Kwan Cho Hyperspectral and Multispectral Imaging Technique for Food Quality and Safety Inspection, Moon S. Kim, Kuanglin Chao, Diane E. Chan, Chun-Chieh Yang, Alan M. Lefcourt, and Stephen R. Delwiche Electronic Nose for Detection of Food Flavor and Volatile Components, Bongsoo Noh Biosensors for Evaluating Food Quality and Safety, Namsoo Kim and Yong-Jin Cho Nanotechnology in Food Quality and Safety Evaluation Systems, Sanghoon Ko, Jae-Ho Kim, Bosoon Park, and Yong-Jin Cho Index