Emerging Technologies For Food Quality And Food Safety Evaluation
DOWNLOAD eBooks
Download Emerging Technologies For Food Quality And Food Safety Evaluation PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get Emerging Technologies For Food Quality And Food Safety Evaluation book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages. If the content not found or just blank you must refresh this page
Emerging Technologies For Food Quality And Food Safety Evaluation
DOWNLOAD eBooks
Author : Yong-Jin Cho
language : en
Publisher: CRC Press
Release Date : 2011-03-09
Emerging Technologies For Food Quality And Food Safety Evaluation written by Yong-Jin Cho and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-03-09 with Technology & Engineering categories.
Even though the perception of food quality may depend on its hedonic and often subjective attributes, it is essential to quantitatively evaluate its quality and safety. Fortunately, the advent of sophisticated systems, including nondestructive testing techniques, has made it possible to definitively evaluate food quality. Reflecting these advances,
Computer Vision Technology For Food Quality Evaluation
DOWNLOAD eBooks
Author : Da-Wen Sun
language : en
Publisher: Elsevier
Release Date : 2011-04-28
Computer Vision Technology For Food Quality Evaluation written by Da-Wen Sun and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-04-28 with Health & Fitness categories.
The first book in this rapidly expanding area, Computer Vision Technology for Food Quality Evaluation thoroughly discusses the latest advances in image processing and analysis. Computer vision has attracted much research and development attention in recent years and, as a result, significant scientific and technological advances have been made in quality inspection, classification and evaluation of a wide range of food and agricultural products. This unique work provides engineers and technologists working in research, development, and operations in the food industry with critical, comprehensive and readily accessible information on the art and science of computer vision technology. Undergraduate and postgraduate students and researchers in universities and research institutions will also find this an essential reference source. · Discusses novel technology for recognizing objects and extracting quantitative information from digital images in order to provide objective, rapid, non-contact and non-destructive quality evaluation. · International authors with both academic and professional credentials address in detail one aspect of the relevant technology per chapter making this ideal for textbook use · Divided into three parts, it begins with an outline of the fundamentals of the technology, followed by full coverage of the application in the most researched areas of meats and other foods, fruits, vegetables and grains.
Emerging And Traditional Technologies For Safe Healthy And Quality Food
DOWNLOAD eBooks
Author : Viktor Nedović
language : en
Publisher: Springer
Release Date : 2015-12-16
Emerging And Traditional Technologies For Safe Healthy And Quality Food written by Viktor Nedović and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-12-16 with Technology & Engineering categories.
Since its inception in 2002, the Central European Food Congress (CEFood) has been a biannual meeting intended for food producers and distributors as well as researchers and educators to promote research, development, innovation and education within food science and technology in the Middle European region with a tight connection to global trends. The 6th CEFood, held in Novi Sad, Serbia, May 23-26, 2012, highlighted the novel technologies and traditional foods aimed at both the European and global markets. Specifically, CEFood 2012 focused on the latest progress in fundamental and applied food science, research and development, innovative technology, food ingredients, novel trends in nutrition and health, functional and bioactive food, food engineering, food safety and quality and the food and feed market. This book will consist of contributions from various presenters at CEFood 2012, covering the major themes of this Congress. Chapters contributed by expert presenters from the 6th CEFood Congress of 2012 Highlights the novel technologies of food science Discusses the future of the food industry and food research
Handbook Of Research On Food Processing And Preservation Technologies
DOWNLOAD eBooks
Author : Monika Sharma
language : en
Publisher: CRC Press
Release Date : 2021-10-04
Handbook Of Research On Food Processing And Preservation Technologies written by Monika Sharma and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-10-04 with Science categories.
The Handbook of Research on Food Processing and Preservation Technologies covers a vast abundance of information on various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are discussed, along with a wide range of applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance discusses various emerging techniques for food preservation, formulation, and nondestructive quality evaluation techniques. Each chapter covers major aspects pertaining to principles, design, and applications of various food processing methods, such as low temperature-based-ultrasonic drying of foods, hypobaric processing of foods, viability of high-pressure technology, application of pulsed electric fields in food preservation, green nanotechnology for food processing and preservation, advanced methods of encapsulation, basics and methods of food authentication, imaging techniques for quality inspection of spices and nuts, FTIR coupled with chemometrics for food quality and safety, and the use of robotic engineering for quality and safety. Other volumes in the 5-volume set include: Volume 1: Nonthermal and Innovative Food Processing Methods Volume 2: Nonthermal Food Preservation and Novel Processing Strategies Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety Together with the other volumes in the set, the Handbook of Research on Food Processing and Preservation Technologies will be a valuable resource for researchers, scientists, students, growers, traders, processors, industries, and others.
Emerging Technologies In Meat Processing
DOWNLOAD eBooks
Author : Enda J. Cummins
language : en
Publisher: John Wiley & Sons
Release Date : 2016-11-18
Emerging Technologies In Meat Processing written by Enda J. Cummins and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-11-18 with Technology & Engineering categories.
Meat is a global product, which is traded between regions,countries and continents. The onus is on producers, manufacturers,transporters and retailers to ensure that an ever-demandingconsumer receives a top quality product that is free fromcontamination. With such a dynamic product and market place, newinnovative ways to process, package and assess meat products arebeing developed. With ever increasing competition and tighter costmargins, industry has shown willingness to engage in seeking novelinnovative ways of processing, packaging and assessing meatproducts while maintaining quality and safetyattributes. This book provides a comprehensive overview on the application ofnovel processing techniques. It represents a standard referencebook on novel processing, packaging and assessment methods of meatand meat products. It is part of the IFST Advances in FoodScience book series.
Food Safety
DOWNLOAD eBooks
Author : Steven C Ricke
language : en
Publisher: Academic Press
Release Date : 2015-07-08
Food Safety written by Steven C Ricke and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-07-08 with Technology & Engineering categories.
Food Safety: Emerging Issues, Technologies and Systems offers a systems approach to learning how to understand and address some of the major complex issues that have emerged in the food industry. The book is broad in coverage and provides a foundation for a practical understanding in food safety initiatives and safety rules, how to deal with whole-chain traceability issues, handling complex computer systems and data, foodborne pathogen detection, production and processing compliance issues, safety education, and more. Recent scientific industry developments are written by experts in the field and explained in a manner to improve awareness, education and communication of these issues. Examines effective control measures and molecular techniques for understanding specific pathogens Presents GFSI implementation concepts and issues to aid in implementation Demonstrates how operation processes can achieve a specific level of microbial reduction in food Offers tools for validating microbial data collected during processing to reduce or eliminate microorganisms in foods
Safety And Quality Assurance In Food Supply Chain
DOWNLOAD eBooks
Author : K. P. Sudheer
language : en
Publisher: CRC Press
Release Date : 2021-04
Safety And Quality Assurance In Food Supply Chain written by K. P. Sudheer and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-04 with Agricultural industries categories.
Various emerging technologies for non-destructive quality analysis, fuzzy logic etc. are discussed along with the challenges are the notable highlights of this book. Note: T& F does not sell or distribute the Hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.
Techniques To Measure Food Safety And Quality
DOWNLOAD eBooks
Author : Mohidus Samad Khan
language : en
Publisher: Springer Nature
Release Date : 2021-09-22
Techniques To Measure Food Safety And Quality written by Mohidus Samad Khan and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-09-22 with Technology & Engineering categories.
This book addresses the basic understanding of food contaminants and their sources, followed by the techniques to measure food safety and quality. It is divided into four parts: Part A - sources of contaminants in foods, their associated health risks, and integrated management and alternative options to minimize contaminants; Part B - Technological assessment of conventional methods and selected advanced methods for the detection, identification and enumeration of microbial contaminates; Part C - Technological assessment of different chemical measurements techniques; and Part D – Technological assessment of different instrumental techniques to assess sensory properties of foods. Food safety is a growing concern due to the increase in food-borne illnesses caused by food adulteration, excessive use of pesticides, use of chemical preservatives and artificial fruit ripening agents, microbial contaminations, and improper food handling. Chemical contaminants in food could be transferred from environmental or agrochemical sources, personal care products, and other by-products of water disinfects. In addition, microbial food safety can be threatened due to the presence of many pathogens, such as Salmonella, Escherichia coli, Clostridium botulinum, Staphylococcus aureus, and Listeria monocytogenes in foods. Globally, strict regulations are imposed to limit the potential contaminants in foods. Development of accurate, rapid, and inexpensive approaches to test food contamination and adulteration would be highly valued to ensure global food safety. There are existing processes to ensure safety of food products from chemical and microbial contaminants. Apart from the existing measurement technologies, varieties of new techniques are also being emerged and these could be potential to ensure food safety and quality. In addition to chemical and microbial properties, sensory properties such as texture, mouth feel, flavor, and taste, are among the most important attributes of food products to ensure their acceptability by consumers. Two approaches are available to evaluate sensory properties of food products, namely subjective and objective analyses. The responses are perceived by all five senses: smell, taste, sight, touch, and hearing. The approach used in sensory evaluation varies depending on the types of foods and the ultimate goal of the testing. Sensory attributes are the most important quality parameters after ensuring the safety of foods.
Handbook Of Food Processing
DOWNLOAD eBooks
Author : Theodoros Varzakas
language : en
Publisher: CRC Press
Release Date : 2015-10-22
Handbook Of Food Processing written by Theodoros Varzakas and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-10-22 with Technology & Engineering categories.
Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele
Handbook Of Research On Food Processing And Preservation Technologies
DOWNLOAD eBooks
Author : Preeti Birwal
language : en
Publisher: CRC Press
Release Date : 2021-11-25
Handbook Of Research On Food Processing And Preservation Technologies written by Preeti Birwal and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-11-25 with Science categories.
The Handbook of Research on Food Processing and Preservation Technologies is a rich 5-volume collection that illustrates various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are discussed, along with a wide range of other applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques of the multi-volume set reports on a number of applications of computer-aided techniques for quality evaluation and to secure food quality. The chapter authors present emerging nonthermal approaches for food processing and preservation including a detailed discussion on color measurement techniques, RFID, 3D-food printing, potential of robotics, artificial intelligence, terahertz spectroscopy imaging technique, instrumentation techniques and transducers, food labeling as marketing and quality assurance tool, detection of pesticides, mathematical simulation of moisture sorption in food products, numerical methods and modeling techniques, concept of phase change materials, and dielectric properties of animal source foods. Other volumes in the set include: Volume 1: Nonthermal and Innovative Food Processing Methods Volume 2: Nonthermal Food Preservation and Novel Processing Strategies Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance Along with the other volumes, Handbook of Research on Food Processing and Preservation Technologies provides an abundance of valuable information and will be an excellent reference for researchers, scientists, students, growers, traders, processors, industries, and others.