000			03429cam a2200457M 4500
001			9780429504877
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005			20220509192956.0
006			m o d
007			cr |n|||||||||
008			191024s2019 xx o 000 0 eng d
040			_aOCoLC-P _beng _cOCoLC-P
020			_a9780429998218 _q(electronic bk.)
020			_a042999821X _q(electronic bk.)
020			_a9780429504877 _q(electronic bk.)
020			_a042950487X _q(electronic bk.)
020			_a9780429998201 _q(electronic bk. : EPUB)
020			_a0429998201 _q(electronic bk. : EPUB)
020			_a9780429998195 _q(electronic bk. : Mobipocket)
020			_a0429998198 _q(electronic bk. : Mobipocket)
020			_z1138585610
020			_z9781138585614
035			_a(OCoLC)1124911725 _z(OCoLC)1125021932
035			_a(OCoLC-P)1124911725
050		4	_aTX541
072		7	_aSCI _x013010 _2bisacsh
072		7	_aTEC _x012000 _2bisacsh
072		7	_aTDCT _2bicssc
082	0	4	_a664/.07 _223
245	0	0	_aADVANCES IN NONINVASIVE FOOD ANALYSIS _h[electronic resource].
260			_a[S.l.] : _bCRC PRESS, _c2019.
300			_a1 online resource
520			_aTo 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)
588			_aOCLC-licensed vendor bibliographic record.
650		0	_aFood _xAnalysis.
650		0	_aFood _xNondestructive testing.
650		7	_aSCIENCE / Chemistry / Analytic _2bisacsh
650		7	_aTECHNOLOGY / Food Science _2bisacsh
700	1		_aKhan, Muhammad Kashif Iqbal.
856	4	0	_3Taylor & Francis _uhttps://www.taylorfrancis.com/books/9780429504877
856	4	2	_3OCLC metadata license agreement _uhttp://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
999			_c127570 _d127570