Автор: Biswas, Ashim Kumar Название: Meat Quality Analysis ISBN: 012819233X ISBN-13(EAN): 9780128192337 Издательство: Elsevier Science Рейтинг: Цена: 26107.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential food-borne pathogens, pesticide and drug residues, including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques. This practical reference will be extremely useful to researchers and scientists working in the meat industry, but will also be valuable to students entering fields of meat science, quality and safety.
Автор: Cho Yong-Jin, Kang Sukwon Название: Emerging Technologies for Food Quality and Food Safety Evaluation ISBN: 1439815240 ISBN-13(EAN): 9781439815243 Издательство: Taylor&Francis Рейтинг: Цена: 30624.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Introducing the technology and emerging systems for the quantitative evaluation and definite measurement of food quality and safety, this book presents a review of the concept and scope of food quality parameters such as color, texture, chemical compositions, and flavor.
Автор: Sun, Da-Wen Название: Computer Vision Technology for Food Quality Evaluation ISBN: 0128022329 ISBN-13(EAN): 9780128022320 Издательство: Elsevier Science Рейтинг: Цена: 21559.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Computer Vision Technology for Food Quality Evaluation, Second Edition continues to be a valuable resource to engineers, researchers, and technologists in research and development, as well as a complete reference to students interested in this rapidly expanding field. This new edition highlights the most recent developments in imaging processing and analysis techniques and methodology, captures cutting-edge developments in computer vision technology, and pinpoints future trends in research and development for food quality and safety evaluation and control. It is a unique reference that provides a deep understanding of the issues of data acquisition and image analysis and offers techniques to solve problems and further develop efficient methods for food quality assessment.
Описание: Presents nonthermal approaches for food processing and preservation including color measurement techniques, RFID, 3D-food printing, potential of robotics, artificial intelligence, terahertz spectroscopy imaging technique, instrumentation techniques and transducers, quality assurance tools, detection of pesticides, etc.
Автор: P.V. Tarrant; G. Eikelenboom; G. Monin Название: Evaluation and Control of Meat Quality in Pigs ISBN: 940107982X ISBN-13(EAN): 9789401079822 Издательство: Springer Рейтинг: Цена: 13677.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: A Seminar in the CEC Agricultural Research Programme, held in Dublin, Ireland, November 21-22, 1985. Sponsored by the Commission of the European Communities, Directorate-General for Agriculture, Division for the Coordination of Agricultural Research
Автор: Shyam N. Jha Название: Nondestructive Evaluation of Food Quality ISBN: 3642435432 ISBN-13(EAN): 9783642435430 Издательство: Springer Рейтинг: Цена: 15957.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book describes non-destructive methods for testing food quality. Coverage includes the basics of the techniques, practical applications for evaluation of quality attributes of food and some recent works reported in the literature.
Автор: Harold E. Pattee Название: Evaluation of Quality of Fruits and Vegetables ISBN: 9401083711 ISBN-13(EAN): 9789401083713 Издательство: Springer Рейтинг: Цена: 10610.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Acceptance or rejection of any edible commodity, whether it is raw or processed, is usually conditioned by sensory stimuli. The impact of these stimuli on the decision-making proce-ss is broadly termed sensory evaluation. Advances in sensory evaluation research have been slow in the past because of the human factor-the necessity to use highly trained sensory panels to conduct this research. High technology in- strumentation and new understandings of sensory evaluations are now combining to make possible quantum jumps forward in sensory eval- uation research. It is widely recognized that the sensory aspects of fruits and vegeta- bles are affected by many factors, among them environment, variety, cultural practices, and handling practices. However, if one attempts to find a general reference or compilation of findings regarding this sub- ject area there seems to be few, if any, available. A survey of the literature does suggest that in the past few years research into specific factors which influence the sensory aspects of fruits and vegetables has increased significantly. This increased interest in sensory research and the renewed national awareness of the value of research into pre- and postharvest quality of fruits and vegetables prompted the Flavor Subdivision, Agricultural and Food Chemistry Division, American Chemical Society to sponsor a symposium entitled "Sensory Evalua- tion of Fruits and Vegetables: Effect of Environment, Cultural Prac- tices and Variety" during the 1982 meeting in Kansas City, Missouri.
Автор: Ramdane Dris; S. Mohan Jain Название: Quality Handling and Evaluation ISBN: 9401742685 ISBN-13(EAN): 9789401742689 Издательство: Springer Рейтинг: Цена: 36589.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Food quality is becoming an ever-increasing important feature for consumers and it is well known that some food crops are perishable and have a very short shelf and storage life.
Автор: Wang, Xichang Название: Evaluation Technologies for Food Quality ISBN: 0128142170 ISBN-13(EAN): 9780128142172 Издательство: Elsevier Science Рейтинг: Цена: 38234.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
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.
Explains basic principles, procedures, advantages, limitations, and current applications of recent food quality technologies
Provides guidance on the understanding and application of food quality evaluation technology in the field of food research and food industry
Introduces many novel micro/nano evaluation techniques, such as atomic force and scanning electron microscopies and other nanomaterial-based methods
Автор: Mukherjee, Pulok K. Название: Quality Control and Evaluation of Herbal Drugs ISBN: 0128133740 ISBN-13(EAN): 9780128133743 Издательство: Elsevier Science Рейтинг: Цена: 39582.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Quality Control and Evaluation of Herbal Drugs brings together current thinking and practice for evaluation of natural products and traditional medicines. The use of herbal medicine in therapeutics is on the rise in both developed and developing countries and this book facilitates the necessary development of quality standards for these medicines.This book elucidates on various challenges and opportunities for quality evaluation of herbal drugs with several integrated approaches including metabolomics, chemoprofiling, marker analysis, stability testing, good practices for manufacturing, clinical aspects, Ethnopharmacology and Ethnomedicine inspired drug development.
Written by Prof. Pulok K Mukherjee, a leader in this field; the book highlights on various methods, techniques and approaches for evaluating the purity, quality, safety and efficacy of herbal drugs. Particular attention is paid to methods that assess these drugs' activity, the compounds responsible and their underlying mechanisms of action. The book describes the quality control parameters followed in India and other countries, including Japan, China, Bangladesh, and other Asian countries, as well as the regulatory profiles of the European Union and North America. This book will be useful in bio-prospecting of natural products and traditional medicine-inspired drug discovery and development.
Provides new information on the research and development of natural remedies - essential reading on the study and use of natural resources for preventative or healing purposes
Brings together current thinking and practices in quality control and standardization of herbal drugs highlighting several integrated approaches for metabolomics, chemo-profiling and marker analysis.
Aids in developing knowledge of various techniques including macroscopy, microscopy, HPTLC, HPLC, LC-MS/MS, GC-MS etc. with the development of integrated methods for evaluation of botanicals used in traditional medicine.
Assessment of herbal drugs through bio-analytical techniques, bioassay guided isolation, enzyme inhibition, pharmacological, microbiological, antiviral assays and safety related quality issues.
References global organizations, such as the WHO, USFDA, CDSCO, AYUSH, TCM and others to serve as a comprehensive document for enforcement agencies, NGOs and regulatory authorities.
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, Emerging Technologies for Food Quality and Food Safety Evaluation examines leading-edge technologies for on-line and off-line (lab) monitoring of food quality and safety.
The book reviews the scope of food quality parameters such as color, texture, chemical compositions, and flavor. Each chapter describes a specific system for quality parameters, its principles, and its applications to foods. Coverage includes artificial intelligence systems for sensory evaluation, as well as computer vision; NIR, NMR and MRI; sonic and ultrasonic systems; multi-spectral and hyper-spectral imaging systems; and electronic nose. The book also explores new tools for laboratory analysis and on-site industrial use such as biosensors used for the biochemical evaluation of food and nanotechnology used for the enhancement of sensitivity and detection limit in measurement systems for food quality and safety.
Foods are characterized by the presence of a complex matrix. It is therefore not easy to quantitatively measure the factors associated with the quality and safety of products. With its overview of the latest technologies and introduction of sophisticated technologies, this book clarifies how technologies from other disciplines can be developed into new approaches to food quality evaluation.
Автор: Boziaris Название: Seafood Processing - Technology, Quality and Safety ISBN: 1118346211 ISBN-13(EAN): 9781118346211 Издательство: Wiley Рейтинг: Цена: 23118.00 р. Наличие на складе: Поставка под заказ.
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