Advances in Noninvasive Food Analysis (Contemporary Food Engineering)

個数：

電子版価格
¥38,311

電子版あり

Advances in Noninvasive Food Analysis (Contemporary Food Engineering)

Khan, Muhammad Kashif Iqbal (EDT)

ウェブストア価格 ¥48,998（本体¥44,544）
CRC Press（2019/11発売）
外貨定価 US$ 240.00
ポイント 445pt

提携先の海外書籍取次会社に在庫がございます。通常3週間で発送いたします。
【重要ご説明事項】
1. 納期遅延や、ご入手不能となる場合が若干ございます。
2. 複数冊ご注文の場合、分割発送となる場合がございます。
3. 美品のご指定は承りかねます。

●3Dセキュア導入とクレジットカードによるお支払いについて

【入荷遅延について】
世界情勢の影響により、海外からお取り寄せとなる洋書・洋古書の入荷が、表示している標準的な納期よりも遅延する場合がございます。
おそれいりますが、あらかじめご了承くださいますようお願い申し上げます。

◆画像の表紙や帯等は実物とは異なる場合があります。

◆ウェブストアでの洋書販売価格は、弊社店舗等での販売価格とは異なります。
また、洋書販売価格は、ご注文確定時点での日本円価格となります。
ご注文確定後に、同じ洋書の販売価格が変動しても、それは反映されません。

製本 Hardcover:ハードカバー版／ページ数 238 p.
言語 ENG
商品コード 9781138585614
DDC分類 664.07

Full Description

To ensure food quality and safety food, professionals need a knowledge of food composition and characteristics. The analysis of food product is required for quality management throughout the developmental process including the raw materials and ingredients, but food analysis adds processing cost for food industry and consumes time for government agencies.

Advances in Noninvasive Food Analysis explores the potential and recent advances in non-invasive food analysis techniques used to ensure food quality and safety. Such cost-reducing and time-saving non-destructive food analysis techniques covered include, Infrared, Raman Spectroscopy, and Nuclear Magnetic Resonance. The book also covers data processing and modelling.

Features:

Covers the advent of non-invasive, non-destructive methods of food analysis

Presents such techniques as near and mid infrared, Raman Spectroscopy, and Nuclear Magnetic Resonance

Describes the growing role of nanotechnology in non-invasive food analysis

Includes image analysis and data processing and modelling required to sort out the data

The prime for this book are food professionals working in industry, control authorities and research organizations that ensure food quality and safety as well as libraries of universities with substantial food science programs, food companies and food producers with research and development departments.

Also available in the Contemporary Food Engineering series:

Advances in Food Bioproducts, Fermentation Engineering and Bioprocessing Technologies , edited by Monica Lizeth Chavez Gonzalez, Nagamani Balagurusamy, Christobal N. Aguilar (ISBN 9781138544222)

Advances in Vinegar Production, edited by Argyro Bekatorou (ISBN 9780815365990)

Innovative Technologies in Seafood Processing, edited by Yesim Ozogul (ISBN 9780815366447)

1)Introduction 2)Near Infrared 3)Mid Infrared 4)Vibrational Spectroscopy for Food Analysis 5)Microwaves as Non-Invasive Analytical Tool 6)Ultrasounds 7)Nuclear Magnetic Resonance 8)Role of Nanotechnology in Non-Invasive Food Analysis 9)Electronic Nose 10)Image Analysis