Evaluation Technologies for Food Quality

Book Evaluation Technologies for Food Quality Cover

Download or read online Evaluation Technologies for Food Quality PDF book by Jian Zhong in ePUB, PDF or Kindle eBooks. Published by Woodhead Publishing in 16 April 2019 the book become immediate popular and critical acclaim in Technology & Engineering books with total hardcover page 914. Click Download Book button to get book file. Read some info about this book below.

  • Author : Jian Zhong
  • Publisher : Woodhead Publishing
  • Release : 16 April 2019
  • ISBN : 9780128142189
  • Page : 914 pages
  • Language : English
  • Total View : 9107 Views
  • File Size : 42,7 Mb

Evaluation Technologies for Food Quality Book PDF summary

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

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