000			03014nam a2200349 a 4500
005			20250918234741.0
008			140530s2011 flua b 001 0 eng
020			_a9781439815243 (hardback) _cRM609.28
020			_a1439815240 (hardback)
039		9	_a201408120944 _brosli _c201408071124 _drasyilla _y05-30-2014 _zrasyilla
040			_aDLC _beng _cDLC _dYDX _dYDXCP _dBWX _dAGL _dCDX _dBDX _dOCLCF _dOCLCO _dUKM
090			_aTP372.5.E544
090			_aTP372.5 _b.E544
245	0	0	_aEmerging technologies for food quality and food safety evaluation / _c[edited by] Yong-Jin Cho.
260			_aBoca Raton : _bCRC Press, _c2011.
300			_axxxii, 346 p. : _bill. ; _c25 cm.
490	1		_aContemporary food engineering series
504			_aIncludes bibliographical references and index.
520			_a'The evaluation of food quality and safety is one of the key tasks in the manufacturing process of foods and beverages as well as in their R&D. Even though food quality may depend on its hedonic aspect, its quantitative evaluation becomes more important in the food industry and academia. Fortunately, it is possible to definitely evaluate food quality, owing to the advent of some sophisticated systems, including nondestructive testing techniques and emerging technology. The aim of this book is to review and introduce the state-of-the-art technology and systems for quantitative evaluation of food quality, particularly those suitable for definite measurement of it. Also, this book will cover detecting systems for food safety because good foods relate directly to safe foods. This book has eleven chapters, including an introductory chapter to describe concept and scope of food quality parameters such as color, texture, shape and size, chemical compositions, flavor, safety, and so on. Chapters 2 to 11 deal with individual systems for quality parameters, i.e., instruments for textural and rheological properties, artificial intelligent systems for sensory evaluation, computer vision, near infrared (NIR), nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI), sonic and ultrasonic systems, multispectral and hyperspectral imaging techniques, electronic noses, biosensors, and nanotechnology in food quality and safety evaluation systems. Each chapter describes the principles related to each system and applications to foods'-- _cProvided by publisher.
650		0	_aFood industry and trade _xQuality control.
650		0	_aFood _xSafety measures.
700	1		_aCho, Yong-Jin, _d1961-
830		0	_aContemporary food engineering (Unnumbered)
907			_a.b15916893 _b2019-11-12 _c2019-11-12
942			_c01 _n0 _kTP372.5.E544
914			_avtls003561159
990			_ark4
991			_aFakulti Sains dan Teknologi
998			_at _b2014-04-05 _cm _da _feng _gflu _y0 _z.b15916893
999			_c571200 _d571200