Ebook: Evaluation technologies for food quality
Author: Wang Xichang, Zhong Jian
- Tags: Food -- Quality -- Evaluation., Food -- Quality -- Technological innovations., Technology., TECHNOLOGY & ENGINEERING / Food Science
- Series: Woodhead Publishing in food science technology and nutrition
- Year: 2019
- Publisher: Woodhead Publishing
- Language: English
- pdf
Evaluation Technologies for Food Quality summarizes food quality evaluation technologies, which include sensory evaluation techniques and chemical and physical analysis. In particular, the book introduces many novel micro and nano evaluation techniques, such as atomic force microscopy, scanning electron microscopy, and other nanomaterial-based methods. All topics cover basic principles, procedures, advantages, Read more...
Abstract: Evaluation Technologies for Food Quality summarizes food quality evaluation technologies, which include sensory evaluation techniques and chemical and physical analysis. In particular, the book introduces many novel micro and nano evaluation techniques, such as atomic force microscopy, scanning electron microscopy, and other nanomaterial-based methods. All topics cover basic principles, procedures, advantages, limitations, recent technology development, and application progress in different types of foods. This book is a valuable resource for scientists in the field of food science, engineering, and professionals in the food industry, as well as for undergraduate and postgraduate students studying food quality evaluation technology