Advances in Noninvasive Food Analysis

Advances in Noninvasive Food Analysis
Author :
Publisher : CRC Press
Total Pages : 259
Release :
ISBN-10 : 9780429998218
ISBN-13 : 042999821X
Rating : 4/5 (21X Downloads)

Book Synopsis Advances in Noninvasive Food Analysis by : Muhammad Kashif Iqbal Khan

Download or read book Advances in Noninvasive Food Analysis written by Muhammad Kashif Iqbal Khan and published by CRC Press. This book was released on 2019-10-16 with total page 259 pages. Available in PDF, EPUB and Kindle. Book excerpt: To ensure food quality and safety food, professionals need a knowledge of food composition and characteristics. The analysis of food product is required for quality management throughout the developmental process including the raw materials and ingredients, but food analysis adds processing cost for food industry and consumes time for government agencies. Advances in Noninvasive Food Analysis explores the potential and recent advances in non-invasive food analysis techniques used to ensure food quality and safety. Such cost-reducing and time-saving non-destructive food analysis techniques covered include, Infrared, Raman Spectroscopy, and Nuclear Magnetic Resonance. The book also covers data processing and modelling. Features: Covers the advent of non-invasive, non-destructive methods of food analysis Presents such techniques as near and mid infrared, Raman Spectroscopy, and Nuclear Magnetic Resonance Describes the growing role of nanotechnology in non-invasive food analysis Includes image analysis and data processing and modelling required to sort out the data The prime for this book are food professionals working in industry, control authorities and research organizations that ensure food quality and safety as well as libraries of universities with substantial food science programs, food companies and food producers with research and development departments. Also available in the Contemporary Food Engineering series: Advances in Food Bioproducts, Fermentation Engineering and Bioprocessing Technologies , edited by Monica Lizeth Chavez Gonzalez, Nagamani Balagurusamy, Christobal N. Aguilar (ISBN 9781138544222) Advances in Vinegar Production, edited by Argyro Bekatorou (ISBN 9780815365990) Innovative Technologies in Seafood Processing, edited by Yesim Ozogul (ISBN 9780815366447)

Advances in Noninvasive Food Analysis Related Books

Advances in Noninvasive Food Analysis
Language: en
Pages: 259
Authors: Muhammad Kashif Iqbal Khan
Categories: Science
Type: BOOK - Published: 2019-10-16 - Publisher: CRC Press

GET EBOOK

To ensure food quality and safety food, professionals need a knowledge of food composition and characteristics. The analysis of food product is required for qua
Advances in Noninvasive Food Analysis
Language: en
Pages: 314
Authors: Muhammad Kashif Iqbal Khan
Categories: Science
Type: BOOK - Published: 2019-10-16 - Publisher: CRC Press

GET EBOOK

To ensure food quality and safety food, professionals need a knowledge of food composition and characteristics. The analysis of food product is required for qua
Bioreactor Technology in Food Processing
Language: en
Pages: 649
Authors: Rosane F. Schwan
Categories: Technology & Engineering
Type: BOOK - Published: 2024-11-29 - Publisher: CRC Press

GET EBOOK

Bioreactor Technology in Food Processing brings peculiarities, specificities, and updates on bioreactors and bioprocesses related to food and beverage productio
Agricultural, Biosystems, and Biological Engineering Education
Language: en
Pages: 599
Authors: Umezuruike Linus Opara
Categories: Technology & Engineering
Type: BOOK - Published: 2024-09-30 - Publisher: CRC Press

GET EBOOK

Agricultural engineering, developed as an engineering discipline underpinned by physics, applies scientific principles, knowledge, and technological innovations
Pigmented Grains
Language: en
Pages: 401
Authors: Arashdeep Singh
Categories: Technology & Engineering
Type: BOOK - Published: 2024-07-26 - Publisher: Elsevier

GET EBOOK

Pigmented Grains: Nutritional Properties, Bioactive Potential, and Food Application highlights the potential of pigmented grains crops in the human diet and the