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DDC	664.01
Nhan đề	Emerging technologies for food quality and food safety evaluation / edited by Yong-Jin Cho, Sukwon Kang.
Thông tin xuất bản	Boca Raton, FL : CRC Press, c2011.
Mô tả vật lý	xxxii, 346 p. : ill. ; 25 cm.
Tùng thư	Contemporary food engineering series.
Tóm tắt	"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"--
Thuật ngữ chủ đề	Food industry and trade-Quality control.
Thuật ngữ chủ đề	Food-Safety measures.
Môn học	Kỹ thuật thực phẩm
Môn học	Quản lý chất lượng thực phẩm
Tác giả(bs) CN	Cho, Yong-Jin,
Tác giả(bs) CN	Kang, Sukwon.


000	02631nam a2200325 a 4500
001	30976
002	12
003	OCoLC
004	F5D64456-46FC-459B-BE9F-C11A1B0047D3
005	201404041439
008	110216sc201 flua b 001 0 eng
009	1 0
010	\|a 2011007224
020	\|a1439815240 (hardback)
020	\|a9781439815243 (hardback)
035	\|a(OCoLC)704557214
039	\|a20140404143933\|bthanhnhan\|y20140404143535\|zthanhnhan
082	00\|a664.01\|222
245	00\|aEmerging technologies for food quality and food safety evaluation / \|cedited by Yong-Jin Cho, Sukwon Kang.
260	\|aBoca Raton, FL : \|bCRC Press, \|cc2011.
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.
690	\|aKỹ thuật thực phẩm
690	\|aQuản lý chất lượng thực phẩm
700	1 \|aCho, Yong-Jin,\|d1961-
700	1 \|aKang, Sukwon.
830	0\|aContemporary food engineering (Unnumbered)
856	1\|uhttps://thuvien.ntu.edu.vn/ntukiposdata3/sachdientu/tienganh/600_khoahocungdung_congnghe/660_kythuathoahoc/emergingtechnologiesforfoodquality_yongjincho/01439815240_001thumbimage.jpg
890	\|a0\|b0\|c1\|d2

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Emerging technologies for food quality and food safety evaluation / edited by Yong-Jin Cho, Sukwon Kang.

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