By Yong-Jin Cho, Sukwon Kang
"The overview of nutrients caliber and protection is among the key projects within the production means of meals and drinks in addition to of their R&D. although foodstuff caliber could depend upon its hedonic element, its quantitative assessment turns into extra vital within the nutrients and academia. thankfully, it really is attainable to certainly evaluation foodstuff caliber, as a result of the appearance of a few subtle structures, together with nondestructive checking out concepts and rising expertise. the purpose of this ebook is to check and introduce the state of the art expertise and platforms for quantitative review of nutrition caliber, really these appropriate for yes dimension of it. additionally, this publication will conceal detecting structures for nutrition safeguard simply because solid meals relate on to secure meals. This booklet has 11 chapters, together with an introductory bankruptcy to explain proposal and scope of meals caliber parameters equivalent to colour, texture, form and dimension, chemical compositions, style, protection, and so forth. Chapters 2 to eleven care for person structures for caliber parameters, i.e., tools for textural and rheological homes, man made clever platforms for sensory overview, laptop imaginative and prescient, close to infrared (NIR), nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI), sonic and ultrasonic structures, multispectral and hyperspectral imaging innovations, digital noses, biosensors, and nanotechnology in nutrients caliber and protection review platforms. each one bankruptcy describes the foundations with regards to every one approach and purposes to foods"-- learn more... content material: creation, Yong-Jin Cho Instrumental recommendations for dimension of Textural and Rheological homes of meals, Osvaldo H. Campanella Sensory assessment utilizing man made Intelligence, Seung Ju Lee software of computing device imaginative and prescient structures for goal evaluate of foodstuff traits, Patrick Jackman and Da-Wen sunlight NIR Spectroscopy for Chemical Composition and inner caliber in meals, Sukwon Kang caliber Measurements utilizing Nuclear Magnetic Resonance and Magnetic Resonance Imaging, Michael J. McCarthy, Sandra P. Garcia, Seongmin Kim, and Rebecca R. Milczarek Ultrasound platforms for nutrition caliber overview, Ki-Bok Kim and Byoung-Kwan Cho Hyperspectral and Multispectral Imaging strategy for meals caliber and protection Inspection, Moon S. Kim, Kuanglin Chao, Diane E. Chan, Chun-Chieh Yang, Alan M. Lefcourt, and Stephen R. Delwiche digital nostril for Detection of nutrients taste and unstable elements, Bongsoo Noh Biosensors for comparing nutrients caliber and defense, Namsoo Kim and Yong-Jin Cho Nanotechnology in meals caliber and defense evaluate platforms, Sanghoon Ko, Jae-Ho Kim, Bosoon Park, and Yong-Jin Cho Index summary: Introducing the know-how and rising structures for the quantitative overview and sure size of nutrients caliber and defense, this booklet offers a assessment of the concept that and scope of nutrition caliber parameters reminiscent of colour, texture, chemical compositions, and taste. learn more...
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Additional info for Emerging technologies for food quality and food safety evaluation
10a. Mechanical analogs are used to describe the stress relaxation of viscoelastic materials. 18). 10b, known as a generalized Maxwell model, are used to describe stress relaxation data.
The first group encompasses mostly beverages, such as fruit purees, oils, and tomato products, to name a few, in which elasticity is negligible or has only a minor effect on the food quality or during the processing of these foods. The second group includes semiliquid and semisolid foods where the presence of elasticity may affect their quality perception or their processing. For conciseness, these foods will be called soft viscoelastic foods without differentiation if they are either semiliquids or semisolids.
S. Rial, and W. E. Lambert. 1997. Nondestructive techniques for quality inspection of fruits and vegetables. Journal of Food Science and Nutrition 2(3):269–79. Kim, M. , D. H. Keum, K. B. Kim, M. H. Kim, S. H. Noh, Y. J. Cho, and H. K. Cho. 2006. Physical and engineering properties of biological materials (in Korean). Seoul: Moonundang. Kim, M. , C. S. Kim, S. H. Noh, B. Park, Y. H. Bae, S. I. Cho, Y. J. Cho, H. K. Cho, and H. Hwang. 1998. Non-destructive measurement of physical properties of biological resources: Principles and applications (in Korean).