| dc.description.abstract | 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. | |
