Image Analysis Of Food Microstructure
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Image Analysis Of Food Microstructure
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Author : John C. Russ
language : en
Publisher: CRC Press
Release Date : 2004-11-15
Image Analysis Of Food Microstructure written by John C. Russ and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-11-15 with Technology & Engineering categories.
Image Analysis of Food Microstructure offers a condensed guide to the most common procedures and techniques by which quantitative microstructural information about food can be obtained from images. The images are selected from a broad range of food items, including macroscopic images of meat and finished products such as pizza, and the microstructures of cheeses, dough and baked goods, ice cream, fruits and vegetables, emulsions, foams, and gels. The book informs food scientists about the image processing and measurement tools used to characterize a variety of microstructures in foods, using high-quality image techniques to illustrate chemical composition, thermo-mechanical processing, and genetic and structural properties. These different types of images used to measure various aspects of structure include: macroscopic light photography, confocal light microscopy, electron microscopy, atomic force microscope images, magnetic resonance, and computed tomography. Then the text explains how to interpret images to produce data, plot the results in different graphs, and identify trends. Examples using these image analysis techniques show typical results that researchers can expect and recreate. Image Analysis of Food Microstructure summarizes the basic procedures that can be useful in various aspects of food research, from nutraceuticals to cooking and food processing. It presents the processing of images and mathematical principles needed for image analyses in a step-by-step approach to extract key information from the images obtained.
Image Analysis Of Food Microstructure
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Author : John C. Russ
language : en
Publisher: CRC Press
Release Date : 2004-11-15
Image Analysis Of Food Microstructure written by John C. Russ and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-11-15 with Technology & Engineering categories.
Image Analysis of Food Microstructure offers a condensed guide to the most common procedures and techniques by which quantitative microstructural information about food can be obtained from images. The images are selected from a broad range of food items, including macroscopic images of meat and finished products such as pizza, and the microstructu
Microstructure Of Dairy Products
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Author : Mamdouh El-Bakry
language : en
Publisher: John Wiley & Sons
Release Date : 2018-10-22
Microstructure Of Dairy Products written by Mamdouh El-Bakry 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 2018-10-22 with Technology & Engineering categories.
Provides the most recent developments in microscopy techniques and types of analysis used to study the microstructure of dairy products This comprehensive and timely text focuses on the microstructure analyses of dairy products as well as on detailed microstructural aspects of them. Featuring contributions from a global team of experts, it offers great insight into the understanding of different phenomena that relate to the functional and biochemical changes during processing and subsequent storage. Structured into two parts, Microstructure of Dairy Products begins with an overview of microscopy techniques and software used for microstructural analyses. It discusses, in detail, different types of the following techniques, such as: light microscopy (including bright field, polarized, and confocal scanning laser microscopy) and electron microscopy (mainly scanning and transmission electron microscopy). The description of these techniques also includes the staining procedures and sample preparation methods developed. Emerging microscopy techniques are also covered, reflecting the latest advances in this field. Part 2 of the book focuses on the microstructure of various dairy foods, dividing each into sections related to the microstructure of milk, cheeses, yogurts, powders, and fat products, ice cream and frozen dairy desserts, dairy powders and selected traditional Indian dairy products. In addition, there is a review of the localization of microorganism within the microstructure of various dairy products. The last chapter discusses the challenges and future trends of the microstructure of dairy products. Presents complete coverage of the latest developments in dairy product microscopy techniques Details the use of microscopy techniques in structural analysis An essential purchase for companies, researchers, and other professionals in the dairy sector Microstructure of Dairy Products is an excellent resource for food scientists, technologists, and chemists—and physicists, rheologists, and microscopists—who deal in dairy products.
Microstructural Principles Of Food Processing And Engineering
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Author : José Miguel Aguilera
language : en
Publisher: Springer Science & Business Media
Release Date : 1999-09-30
Microstructural Principles Of Food Processing And Engineering written by José Miguel Aguilera and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-09-30 with Cooking categories.
An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to study food microstructure, examines the microstructure of basic food components and its relation to quality, and explores how microstructure is affected by specific unit operations in food process engineering. Descriptions of a number of food-related applications provide a better understanding of the complexities of the microstructural approach to food processing. Color plates.
Food Microstructures
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Author : Vic Morris
language : en
Publisher: Elsevier
Release Date : 2013-10-15
Food Microstructures written by Vic Morris and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-15 with Technology & Engineering categories.
The development of high-quality foods with desirable properties for both consumers and the food industry requires a comprehensive understanding of food systems and the control and rational design of food microstructures. Food microstructures reviews best practice and new developments in the determination of food microstructure.After a general introduction, chapters in part one review the principles and applications of various spectroscopy, tomography and microscopy techniques for revealing food microstructure, including nuclear magnetic resonance (NMR) methods, environmental scanning electron, probe, photonic force, acoustic, light, confocal and infrared microscopies. Part two explores the measurement, analysis and modelling of food microstructures. Chapters focus on rheology, tribology and methods for modelling and simulating the molecular, cellular and granular microstructure of foods, and for developing relationships between microstructure and mechanical and rheological properties of food structures. The book concludes with a useful case study on electron microscopy.Written by leading professionals and academics in the field, Food microstructures is an essential reference work for researchers and professionals in the processed foods and nutraceutical industries concerned with complex structures, the delivery and controlled release of nutrients, and the generation of improved foods. The book will also be of value to academics working in food science and the emerging field of soft matter. - Reviews best practice and essential developments in food microstructure microscopy and modelling - Discusses the principles and applications of various microscopy techniques used to discover food microstructure - Explores the measurement, analysis and modelling of food microstructures
Computer Vision Technology In The Food And Beverage Industries
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Author : D-W Sun
language : en
Publisher: Elsevier
Release Date : 2012-08-13
Computer Vision Technology In The Food And Beverage Industries written by D-W Sun and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-08-13 with Technology & Engineering categories.
The use of computer vision systems to control manufacturing processes and product quality has become increasingly important in food processing. Computer vision technology in the food and beverage industries reviews image acquisition and processing technologies and their applications in particular sectors of the food industry.Part one provides an introduction to computer vision in the food and beverage industries, discussing computer vision and infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques and image processing. Part two goes on to consider computer vision technologies for automatic sorting, foreign body detection and removal, automated cutting and image analysis of food microstructure. Current and future applications of computer vision in specific areas of the food and beverage industries are the focus of part three. Techniques for quality control of meats are discussed alongside computer vision in the poultry, fish and bakery industries, including techniques for grain quality evaluation, and the evaluation and control of fruit, vegetable and nut quality.With its distinguished editor and international team of expert contributors, Computer vision technology in the food and beverage industries is an indispensible guide for all engineers and researchers involved in the development and use of state-of-the-art vision systems in the food industry. - Discusses computer vision and infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques and image processing - Considers computer vision technologies for automatic sorting, foreign body detection and removal, automated cutting and image analysis of food microstructure - Examines techniques for quality control and computer vision in various industries including the poultry, fish and bakery, fruit, vegetable and nut industry
Understanding And Controlling The Microstructure Of Complex Foods
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Author : D. Julian McClements
language : en
Publisher: Elsevier
Release Date : 2007-08-30
Understanding And Controlling The Microstructure Of Complex Foods written by D. Julian McClements and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-08-30 with Technology & Engineering categories.
It is widely accepted that the creation of novel foods or improvement of existing foods largely depends on a strong understanding and awareness of the intricate interrelationship between the nanoscopic, microscopic and macroscopic features of foods and their bulk physiochemical properties, sensory attributes and healthfulness. With its distinguished editor and array of international contributors, Understanding and controlling the microstructure of complex foods provides a review of current understanding of significant aspects of food structure and methods for its control.Part one focuses on the fundamental structural elements present in foods such as polysaccharides, proteins and fats and the forces which hold them together. Part two discusses novel analytical techniques which can provide information on the morphology and behaviour of food materials. Chapters cover atomic force microscopy, image analysis, scattering techniques and computer analysis. Chapters in part three examine how the principles of structural design can be employed to improve performance and functionality of foods. The final part of the book discusses how knowledge of structural and physicochemical properties can be implemented to improve properties of specific foods such as ice-cream, spreads, protein-based drinks, chocolate and bread dough.Understanding and controlling the microstructure of complex foods is an essential reference for industry professionals and scientists concerned with improving the performance of existing food products and inventing novel food products. - Reviews the current understanding of significant aspects of food structure and methods for its control - Focuses on the fundamental structural elements present in foods such as proteins and fats and the forces that hold them together - Discusses novel analytical techniques that provide information on the morphology and behaviour of food materials
Handbook Of Food Structure Development
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Author : Fotis Spyropoulos
language : en
Publisher: Royal Society of Chemistry
Release Date : 2019-10-17
Handbook Of Food Structure Development written by Fotis Spyropoulos and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-17 with Technology & Engineering categories.
The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. This book provides the status of research on food structure and how it develops through the interplay between processing routes and formulation elements. It covers food structure development across a range of food settings and consider how this alters in order to design food with specific functionalities and performance. Food structure has to be considered across a range of length scales and the book includes a section focusing on analytical and theoretical approaches that can be taken to analyse/characterise food structure from the nano- to the macro-scale. The book concludes by outlining the main challenges arising within the field and the opportunities that these create in terms of establishing or growing future research activities. Edited and written by world class contributors, this book brings the literature up-to-date by detailing how the technology and applications have moved on over the past 10 years. It serves as a reference for researchers in food science and chemistry, food processing and food texture and structure.
Artificial Intelligence For Biology And Agriculture
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Author : S. Panigrahi
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Artificial Intelligence For Biology And Agriculture written by S. Panigrahi and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
This volume contains a total of thirteen papers covering a variety of AI topics ranging from computer vision and robotics to intelligent modeling, neural networks and fuzzy logic. There are two general articles on robotics and fuzzy logic. The article on robotics focuses on the application of robotics technology in plant production. The second article on fuzzy logic provides a general overview of the basics of fuzzy logic and a typical agricultural application of fuzzy logic. The article `End effectors for tomato harvesting' enhances further the robotic research as applied to tomato harvesting. The application of computer vision techniques for different biological/agricultural applications, for example, length determination of cheese threads, recognition of plankton images and morphological identification of cotton fibers, depicts the complexity and heterogeneities of the problems and their solutions. The development of a real-time orange grading system in the article `Video grading of oranges in real-time' further reports the capability of computer vision technology to meet the demand of high quality food products. The integration of neural network technology with computer vision and fuzzy logic for defect detection in eggs and identification of lettuce growth shows the power of hybridization of AI technologies to solve agricultural problems. Additional papers also focus on automated modeling of physiological processes during postharvest distribution of agricultural products, the applications of neural networks, fusion of AI technologies and three dimensional computer vision technologies for different problems ranging from botanical identification and cell migration analysis to food microstructure evaluation.
Food Texture
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Author : Moskowitz
language : en
Publisher: Routledge
Release Date : 2017-11-22
Food Texture written by Moskowitz and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-11-22 with Technology & Engineering categories.
Food Texture is the first book to provide a broad overview of texture measurementfrom both the subjective (consumer) and objective (instrument) points of viewand to highlight the relation between objective measures and sensory perceptions.The book's logical presentation opens with coverage of rheology and microstructureanalysis, proceeds to psychophysics, and then moves on to product testing and optimization.Featuring contributions by many of the foremost authorities in the field, Food Textureincludes detailed case histories that offer insight on specific basic and applied researchproblems. It also comprehensively covers the latest methods for subjective evaluationof texture, texture physics and psychophysics, and texture optimization-giving a treatmentof subjective measurement that is available nowhere else in the literature in such aconvenient form.Comprising the most authoritative account of its topic to date, Food Texture will provean invaluable reference for food scientists and technologists, chemists, biochemists,organic and analytical chemists, nutritionists, and microbiologists concerned with sensoryevaluation; graduate students of food science and food engineering; and in-house trainingprograms and professional seminars.