Imaging Technologies and Data Processing for Food Engineers

Nesli Sözer

doi:10.1007/978-3-319-24735-9

Imaging Technologies and Data Processing for Food Engineers

Research output: Book/Report › Book (editor) › Scientific › peer-review

Abstract

This book includes various perspectives on applicability of imaging technologies and data-processing tools for food structure analysis. Recent studies from worldwide peers are presented to provide an in-depth understanding on raw material characterization, process control, structure–function and structure–texture relationships by utilizing imaging and data analysis tool boxes. The book covers wide range of food matrices and also introduces applications from innovative and emerging areas of food science with an insight into future trends.
The information in this book is of interest to food scientists and engineers working in both academia and food industries. It can also be used as a textbook for food science and engineering students. There are eleven chapters in the book; Chaps. 1 and 2 introduce microstructural analysis of cereal grains and provide examples of chemometric analysis, Chaps. 3 and 4 focus on emulsions and gels, Chaps. 5–7 discuss the process–structure–texture relationship in various cereal-based food matrices and Chaps. 8–11 are dedicated to protein films, fruits and vegetables, and
chocolates and nuts.

Original language	English
Publisher	Springer
ISBN (Electronic)	978-3-319-24735-9
ISBN (Print)	978-3-319-24733-5
DOIs	https://doi.org/10.1007/978-3-319-24735-9
Publication status	Published - 2016
MoE publication type	C2 Edited books

Publication series

Series	Food Engineering Series
ISSN	1571-0297

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10.1007/978-3-319-24735-9

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title = "Imaging Technologies and Data Processing for Food Engineers",

abstract = "This book includes various perspectives on applicability of imaging technologies and data-processing tools for food structure analysis. Recent studies from worldwide peers are presented to provide an in-depth understanding on raw material characterization, process control, structure–function and structure–texture relationships by utilizing imaging and data analysis tool boxes. The book covers wide range of food matrices and also introduces applications from innovative and emerging areas of food science with an insight into future trends.The information in this book is of interest to food scientists and engineers working in both academia and food industries. It can also be used as a textbook for food science and engineering students. There are eleven chapters in the book; Chaps. 1 and 2 introduce microstructural analysis of cereal grains and provide examples of chemometric analysis, Chaps. 3 and 4 focus on emulsions and gels, Chaps. 5–7 discuss the process–structure–texture relationship in various cereal-based food matrices and Chaps. 8–11 are dedicated to protein films, fruits and vegetables, andchocolates and nuts. ",

editor = "Nesli S{\"o}zer",

year = "2016",

doi = "10.1007/978-3-319-24735-9",

language = "English",

isbn = "978-3-319-24733-5",

series = "Food Engineering Series",

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AB - This book includes various perspectives on applicability of imaging technologies and data-processing tools for food structure analysis. Recent studies from worldwide peers are presented to provide an in-depth understanding on raw material characterization, process control, structure–function and structure–texture relationships by utilizing imaging and data analysis tool boxes. The book covers wide range of food matrices and also introduces applications from innovative and emerging areas of food science with an insight into future trends.The information in this book is of interest to food scientists and engineers working in both academia and food industries. It can also be used as a textbook for food science and engineering students. There are eleven chapters in the book; Chaps. 1 and 2 introduce microstructural analysis of cereal grains and provide examples of chemometric analysis, Chaps. 3 and 4 focus on emulsions and gels, Chaps. 5–7 discuss the process–structure–texture relationship in various cereal-based food matrices and Chaps. 8–11 are dedicated to protein films, fruits and vegetables, andchocolates and nuts.

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DO - 10.1007/978-3-319-24735-9

M3 - Book (editor)

SN - 978-3-319-24733-5

T3 - Food Engineering Series

BT - Imaging Technologies and Data Processing for Food Engineers

PB - Springer

ER -

Imaging Technologies and Data Processing for Food Engineers

Abstract

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