Imaging Technologies and Data Processing for Food Engineers

Please use this identifier to cite or link to this item: 192.168.6.56/handle/123456789/74235

Full metadata record

DC Field	Value	Language
dc.contributor.editor	Sozer, Nesli	-
dc.date.accessioned	2019-06-26T05:44:25Z	-
dc.date.available	2019-06-26T05:44:25Z	-
dc.date.issued	2016	-
dc.identifier.isbn	978-3-319-24733-5	-
dc.identifier.uri	http://10.6.20.12:80/handle/123456789/74235	-
dc.description	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.	en
dc.language	en	en
dc.language.iso	en	en_US
dc.publisher	Springer International Publishing Switzerland	en_US
dc.subject	Data Processing for Food Engineers	en_US
dc.title	Imaging Technologies and Data Processing for Food Engineers	en_US
dc.type	Book	en_US
Appears in Collections:	Chemistry

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2016_Book_ImagingTechnologiesAndDataProc.pdf		38.32 MB	Adobe PDF	View/Open