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Imaging technologies and data proces...

Sozer, Nesli.

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Imaging technologies and data processing for food engineers

Record Type:	Electronic resources : Monograph/item
Title/Author:	Imaging technologies and data processing for food engineers/ edited by Nesli Sozer.
other author:	Sozer, Nesli.
Published:	Cham :Springer International Publishing : : 2016.,
Description:	x, 353 p. :ill., digital ;24 cm.
[NT 15003449]:	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.
Contained By:	Springer eBooks
Subject:	Food industry and trade - Technological innovations. -
Online resource:	http://dx.doi.org/10.1007/978-3-319-24735-9
ISBN:	9783319247359$q(electronic bk.)

Imaging technologies and data processing for food engineers
Imaging technologies and data processing for food engineers[electronic resource] /edited by Nesli Sozer. - Cham :Springer International Publishing :2016. - x, 353 p. :ill., digital ;24 cm. - Food engineering series,1571-0297. - Food engineering series..

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.

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.

ISBN: 9783319247359$q(electronic bk.)

Standard No.: 10.1007/978-3-319-24735-9doiSubjects--Topical Terms:

911065
Food industry and trade
--Technological innovations.

LC Class. No.: TP370

Dewey Class. No.: 664

Imaging technologies and data processing for food engineers
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245 0 0 $a Imaging technologies and data processing for food engineers $h [electronic resource] / $c edited by Nesli Sozer.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2016.
300 $a x, 353 p. : $b ill., digital ; $c 24 cm.
490 1 $a Food engineering series, $x 1571-0297
505 0 $a 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.
520 $a 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.
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650 0 $a Imaging systems in biology. $3 629357
650 0 $a Process control $x Data processing. $3 656219
650 0 $a Food $x Analysis. $3 564346
650 0 $a Food $x Technology. $3 2181698
650 0 $a Food engineers. $3 2181699
650 1 4 $a Chemistry. $3 516420
650 2 4 $a Food Science. $3 890841
650 2 4 $a Characterization and Evaluation of Materials. $3 890988
650 2 4 $a Biomedical Engineering. $3 720279
650 2 4 $a Biological Microscopy. $3 890957
700 1 $a Sozer, Nesli. $3 2181697
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer eBooks
830 0 $a Food engineering series. $3 1567464
856 4 0 $u http://dx.doi.org/10.1007/978-3-319-24735-9
950 $a Chemistry and Materials Science (Springer-11644)