Nondestructive Evaluation of Food Quality Theory and Practice /

• Corporate Author: SpringerLink (Online service)
• Other Authors: Jha, Shyam N. (Editor)
• Format: Electronic eBook
• Language: English
• Published: Berlin, Heidelberg : Springer Berlin Heidelberg, 2010.
• Subjects: Chemistry.; Analytical chemistry.; Food > Biotechnology.; Materials science.; Chemistry/Food Science, general.; Analytical Chemistry.; Characterization and Evaluation of Materials.; Food Science.

Numerous works on non-destructive testing of food quality have been reported in the literature. Techniques such as Near InfraRed (NIR) spectroscopy, color and visual spectroscopy, electronic nose and tongue, computer vision (image analysis), ultrasound, x-ray, CT and magnetic resonance imaging are s...