LEADER 04254nam 22007095 450 001 9910254030703321 005 20230719194312.0 010 $a3-319-24735-2 024 7 $a10.1007/978-3-319-24735-9 035 $a(CKB)3710000000577030 035 $a(EBL)4354088 035 $a(SSID)ssj0001606981 035 $a(PQKBManifestationID)16317192 035 $a(PQKBTitleCode)TC0001606981 035 $a(PQKBWorkID)14896051 035 $a(PQKB)11571791 035 $a(DE-He213)978-3-319-24735-9 035 $a(MiAaPQ)EBC4354088 035 $a(PPN)191705918 035 $a(EXLCZ)993710000000577030 100 $a20160119d2016 u| 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aImaging Technologies and Data Processing for Food Engineers /$fedited by Nesli Sozer 205 $a1st ed. 2016. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2016. 215 $a1 online resource (357 p.) 225 1 $aFood Engineering Series,$x2628-8095 300 $aDescription based upon print version of record. 311 $a3-319-24733-6 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $aCereal Grain Structure by Microscopic Analysis -- Localization of Cereal Grain Components by Vibrational Microscopy and Chemometric Analysis -- Imaging of Double Emulsions -- Imaging of Fermented Dairy Products -- Kinetics of bubble growth in bread dough and crust formation -- Non-destructive Imaging of Cellular Solid Foods -- Microstructure of Gluten-free Baked Products -- Molecular Organization and Topography of Prolamin Protein Films -- Assessment of Internal and External Quality of Fruits and Vegetables -- Microstructural imaging of chocolate confectionery -- Physical-bioimaging characterization of nuts. 330 $aFood products are complex in nature which makes their analysis difficult. Different scientific disciplines such as biochemistry, microbiology, and nutrition, together with engineering concepts are involved in their characterization. However, imaging of food materials and data analysis has gained more importance due to innovations in the food industry, as well as the emergence of food nanotechnology. Image analysis protocols and techniques can be used in food structure analysis and process monitoring. Therefore, food structure imaging is crucial for various sections of the food chain starting from the raw material to the end product. This book provides information on imaging techniques such as electron microscopy, laser microscopy, x-ray tomography, raman and infrared imaging, together with data analysis protocols. It addresses the most recent advances in imaging technologies and data analysis of grains, liquid food systems (i.e. emulsions and gels), semi-solid and solid foams (i.e. bakery products, dough, expanded snacks), protein films, fruits and vegetable confectionery and nuts. This book also: Provides in-depth view of raw material characterization and process control Covers structure-functionality and structure-texture relationships Reviews applications to emerging areas of food science with an insight into future trends. 410 0$aFood Engineering Series,$x2628-8095 606 $aFood science 606 $aMaterials?Analysis 606 $aBiomedical engineering 606 $aBiophysics 606 $aFood Science 606 $aCharacterization and Analytical Technique 606 $aBiomedical Engineering and Bioengineering 606 $aBioanalysis and Bioimaging 615 0$aFood science. 615 0$aMaterials?Analysis. 615 0$aBiomedical engineering. 615 0$aBiophysics. 615 14$aFood Science. 615 24$aCharacterization and Analytical Technique. 615 24$aBiomedical Engineering and Bioengineering. 615 24$aBioanalysis and Bioimaging. 676 $a338.47664 702 $aSozer$b Nesli$4edt$4http://id.loc.gov/vocabulary/relators/edt 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910254030703321 996 $aImaging Technologies and Data Processing for Food Engineers$92530911 997 $aUNINA