Emerging Technologies For Food Quality And Food Safety Evaluation

Introducing State-of-the-art Technology And Emerging Systems For The Quantitative Evaluation And Definite Measurement Of Food Quality And Safety, This Book Begins With A Review Of The Concept And Scope Of Food Quality Parameters Such As Color, Texture, Chemical Compositions, And Flavor. Each Chapter Deals With A Specific System For Quality Parameters Describing The Principles Related To Each And Its Applications To Foods. Coverage Includes Artificial Intelligence Systems For Sensory Evaluation, As Well As Computer Vision; Nir, Nmr And Mri; Sonic And Ultrasonic Systems; Multi-spectral And Hyper-spectral Imaging Systems; Electronic Nose; Biosensors; And The Use Of Nanotechnology.