£75.99
Even though the perception of food quality may depend on its hedonic and often subjective attributes, it is essential to quantitatively evaluate its quality and safety. Fortunately, the advent of sophisticated systems, including nondestructive testing techniques, has made it possible to definitively evaluate food quality. Reflecting these advances,
Physical Properties of Foods
Emerging Non-destructive Technologies for Food Quality Analysis
Improving Food Quality with Novel Food Processing Technologies
Engineering Aspects of Food Quality and Safety
Evaluation Technologies for Food Quality
Computer Vision Technology for Food Quality Evaluation
Engineering Aspects of Thermal Food Processing
Advanced Nondestructive Detection Technologies in Food
Optical Monitoring of Fresh and Processed Agricultural Crops
Computer Vision Technology for Food Quality Evaluation
Advances in Fruit Processing Technologies
Nondestructive Food Evaluation