Imaging Technologies And Data Processing For Food Engineers

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Imaging Technologies And Data Processing For Food Engineers

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Author : Nesli Sozer
language : en
Publisher: Springer
Release Date : 2016-01-19

Imaging Technologies And Data Processing For Food Engineers written by Nesli Sozer and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-01-19 with Technology & Engineering categories.

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

Imaging Technologies And Data Processing For Food Engineers

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Author : Nesli Sozer
language : en
Publisher:
Release Date : 2016

Imaging Technologies And Data Processing For Food Engineers written by Nesli Sozer and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016 with Food categories.

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.

Food Physics

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Author : Ludger O. Figura
language : en
Publisher: Springer Nature
Release Date : 2023-06-06

Food Physics written by Ludger O. Figura and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-06-06 with Technology & Engineering categories.

This is the first textbook in this field of increasing importance for the food and cosmetics industries. It is indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. It describes the principles of food physics starting with the very basics – and focuses on the needs of practitioners without omitting important basic principles. It will be indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. Food Physics deals with the physical properties of food, food ingredients and their measurement.

Fundamentals Of 3d Food Printing And Applications

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Author : Fernanda C. Godoi
language : en
Publisher: Academic Press
Release Date : 2018-11-02

Fundamentals Of 3d Food Printing And Applications written by Fernanda C. Godoi and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-11-02 with Technology & Engineering categories.

Fundamentals of 3D Food Printing and Applications provides an update on this emerging technology that can not only create complex edible shapes, but also enable the alteration of food texture and nutritional content required by specific diets. This book discusses 3D food printing technologies and their working mechanisms within a broad spectrum of application areas, including, but not limited to, the development of soft foods and confectionary designs. It provides a unique and contemporary guide to help correlate supply materials (edible inks) and the technologies (e.g., extrusion and laser based) used during the construction of computer-aided 3D shapes. Users will find a great reference that will help food engineers and research leaders in food science understand the characteristics of 3D food printing technologies and edible inks. - Details existing 3D food printing techniques, with an in-depth discussion on the mechanisms of formation of self-supporting layers - Includes the effects of flow behaviour and viscoelastic properties of printing materials - Presents strategies to enhance printability, such as the incorporation of hydrocolloids and lubricant enhancers - 3D printing features of a range of food materials, including cereal based, insect enriched, fruits and vegetables, chocolate and dairy ingredients - Business development for chocolate printing and the prospects of 3D food printing at home for domestic applications - Prosumer-driven 3D food printing - Safety and labelling of 3D printed food

Evaluation Technologies For Food Quality

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Author : Jian Zhong
language : en
Publisher: Woodhead Publishing
Release Date : 2019-04-16

Evaluation Technologies For Food Quality written by Jian Zhong and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-04-16 with Technology & Engineering categories.

Evaluation Technologies for Food Quality summarizes food quality evaluation technologies, which include sensory evaluation techniques and chemical and physical analysis. In particular, the book introduces many novel micro and nano evaluation techniques, such as atomic force microscopy, scanning electron microscopy, and other nanomaterial-based methods. All topics cover basic principles, procedures, advantages, limitations, recent technology development, and application progress in different types of foods. This book is a valuable resource for scientists in the field of food science, engineering, and professionals in the food industry, as well as for undergraduate and postgraduate students studying food quality evaluation technology. - Explains basic principles, procedures, advantages, limitations, and current applications of recent food quality technologies - Provides guidance on the understanding and application of food quality evaluation technology in the field of food research and food industry - Introduces many novel micro/nano evaluation techniques, such as atomic force and scanning electron microscopies and other nanomaterial-based methods

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.

Annual Reports On Nmr Spectroscopy

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Author :
language : en
Publisher: Academic Press
Release Date : 2020-04-30

Annual Reports On Nmr Spectroscopy written by and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-04-30 with Science categories.

Annual Reports on NMR Spectroscopy, Volume 100, is a premier resource for both specialists and non-specialists who are looking to become familiar with new techniques and applications in NMR spectroscopy. Chapters in this new release cover In Operando NMR Studies, Recent Developments in Automotive Differential Analysis of NMR Results, Applications of SIMPSON to NMR Studies of Peptides and Proteins, Recent Developments in NMR Line Shape Analysis, and more.

Processing Of Hyperspectral Medical Images

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Author : Robert Koprowski
language : en
Publisher: Springer
Release Date : 2016-12-01

Processing Of Hyperspectral Medical Images written by Robert Koprowski and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-12-01 with Technology & Engineering categories.

This book presents new methods of analyzing and processing hyperspectral medical images, which can be used in diagnostics, for example for dermatological images. The algorithms proposed are fully automatic and the results obtained are fully reproducible. Their operation was tested on a set of several thousands of hyperspectral images and they were implemented in Matlab. The presented source code can be used without licensing restrictions. This is a valuable resource for computer scientists, bioengineers, doctoral students, and dermatologists interested in contemporary analysis methods.

Vibrational Spectroscopy For Plant Varieties And Cultivars Characterization

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Author :
language : en
Publisher: Elsevier
Release Date : 2018-04-30

Vibrational Spectroscopy For Plant Varieties And Cultivars Characterization written by and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-04-30 with Science categories.

Vibrational Spectroscopy for Plant Varieties and Cultivars Characterization, Volume 80, provides an overview on the application of vibrational spectroscopy to characterize plant cultivars and varieties. It covers a variety of aspects, including the potential of this technique for taxonomic purposes (species and cultivars/varieties identification), how to discriminate plants according to their ages and geographic regions, how to depict soil properties through plant characteristics, etc. Currently, most of these studies are performed through somewhat laborious techniques. This book presents reliable alternatives to such techniques, while also systematizing information concerning the application of vibration spectroscopy in this context. - Guides academics through the application of vibrational spectroscopy - Presents a valuable source of information for plant producers

Carbohydrate Nutrition

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Author : Bin Zhang
language : en
Publisher: Elsevier
Release Date : 2025-06-01

Carbohydrate Nutrition written by Bin Zhang and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-06-01 with Medical categories.

Carbohydrate Nutrition discusses the nutritional functionality of foods in addressing the current metabolic disease epidemic. It begins by introducing the sources and structures of various carbohydrates, including starch, human milk oligosaccharides, polyols, arabinoxylan, beta-glucan, and cellulose, along with their function in the small intestine and colon. The book offers a comprehensive examination of carbohydrates, covering their chemistry, classification, digestion and health implications. The importance of prebiotic carbohydrates, such as human milk oligosaccharides and dietary fibers like cellulose, arabinoxylans, and beta-glucan is also discussed.Each chapter is authored by leading experts in the field making Carbohydrate Nutrition is a valuable resource for nutrition researchers, food scientists, food chemists, and those studying related topics. Readers can apply these insights to the design and development of foods with improved carbohydrate nutrition. - Presents a holistic view of the structure-function of common carbohydrates in both the upper and lower gastrointestinal tracts - Explores different carbohydrate types and their nutritional roles - Explains the rate, extent and location of digestion and absorption for glycemic starch and dietary fibers - Offers practical guidance for creating balanced, carbohydrate-rich diets