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| 001 132 |
| 003 ULIBM |
| 005 20190530070904. |
| 006 m d |
| 007 cr cnu---unuu |
| 008 190419s2019 enk o 000 0 eng |
| 015 ^aGBB930433^2bn |
| 016 7 ^a019252562^2U |
| 020 ^z978012814217 |
| 020 ^z012814217 |
| 020 ^a0128142189^qelectronic boo |
| 020 ^a9780128142189^qelectronic boo |
| 035 ^a(OCoLC)1097664988^z(OCoLC)109795930 |
| 035 ^a1856155^b(N$T |
| 040 ^aN$T^beng^erda^epn^cN$T^dYDX^dOPELS^dUKMGB^dDKU^dUKAHL^dYDXI |
| 049 ^aMAI |
| 050 4 ^aTX541^b.E93 201 |
| 082 04 ^a664/.07^22 |
| 245 00 ^aEvaluation technologies for food quality /^cedited by Jian Zhong, Xichang Wang |
| 300 ^a1 online resource |
| 490 1 ^aWoodhead publishing series in food science, technology and nutritio |
| 505 ^t Micro/nano technologies for food quality:^g27.^tMicrofluidics technique for food quality evaluation /^rXiaojun Bian, Qiyue Wu --^g28.^tAtomic force microscopy for food quality evaluation /^rMengzhen Ding, Cuiping Shi, Jian Zhong --^g29.^tScanning electron microscopy (SEM) in food quality evaluation /^rVasudha Sharma, Aastha Bhardwaj --^g30.^tTransmission electron microscopies for food quality evaluation /^rAbdollah Hajalilou, Laleh Saleh Ghadimi --^g31.^tElectrochemical sensor method for food quality evaluation /^rNeelam Yadav, Annu Mishra, Jagriti Narang --^g32.^tNanoparticle-based methods for food safety evaluation /^rHongcai Zhang, Shunsheng Chen. ^aDescript |
| 505 80 ^gPart Three:^tPhysical analysis technologies for food quality:^g17.^tTexture analyzers for food quality evaluation /^rYi-Xiang Liu, Min-Jie Cao, Guang-Ming Liu --^g18.^tRheology instruments for food quality evaluation /^rQiang Wang, Aimin Shi, Faisal Shah --^g19.^tFluorescence spectroscopy and imaging instruments for food quality evaluation /^rEwa Sikorska, Igor Khmelinskii, Marek Sikorski --^g20.^tDynamic light scattering for food quality evaluation /^rPingfan Rao, Zhaoshuo Yu, Huan Han, Yang Xu, Lijing Ke --^g21.^tTribological analyses for the evaluation of food quality /^rSong Miao, Duanquan Lin --^g22.^tX-ray diffraction for food quality evaluation /^rSoumya Ranjan Purohit, Lakshmi E. Jayachandran, Anu S. Raj, Debasis Nayak, P. Srinivasa Rao --^g23.^tMeasurement techniques of electrical properties for food quality evaluation /^rYang Jiao |
| 505 80 ^gPart Two:^tChemical analysis technologies for food quality:^g5.^tMature chemical analysis methods for food chemical properties evaluation /^rWellington da Silva Oliveira, Daniela Andrade Neves, Cristiano Augusto Ballus --^g6.^tUltraviolet-visible spectroscopy for food quality analysis /^rA.C. Power, J. Chapman, S. Chandra, D. Cozzolino --^g7.^tNear-infrared spectroscopy for food quality evaluation /^rXichang Wang --^g8.^tRaman instruments for food quality evaluation /^rTianxi Yang, Bin Zhao, Lili He --^g9.^tAtomic absorption spectroscopy for food quality evaluation /^rM.N. Mohd Fairulnizal, B. Vimala, D.N. Rathi, M.N. Mohd Naeem --^g10.^tDetermination of food quality using atomic emission spectroscopy /^rRohit Thirumdas, Madhura Janve, Kaliramesh Siliveru, Anjineyulu Kothakota --^g11.^tNuclear magnetic resonance spectroscopy for food quality evaluation /^rYongqi Tian, Qingyan He, Xu Chen, Shaoyun Wang --^g12.^tGas chromatography for food quality evaluation /^rTao Feng, Min Sun, Shiqing Song, Haining Zhuang, Lingyun Yao --^g13.^tHigh-performance liquid chromatography for food quality evaluation /^rQixing Nie, Shaoping Nie --^g14.^tHigh-performance capillary electrophoresis for food quality evaluation /^rAdele Papetti, Raffaella Colombo --^g15.^tSupercritical fluid chromatography for food quality evaluation /^rKaramatollah Rezaei, Ali Aghakhani --^g16.^tMass spectrometry for food quality and safety evaluation /^rXinzhong Zhang |
| 505 80 ^gPart One:^tFood sensory evaluation technologies for food quality:^g2.^tElectronic nose for food sensory evaluation /^rYaoguang Zhong --^g3.^tElectronic tongue for food sensory evaluation /^rWenli Wang, Yuan Liu --^g4.^tElectronic eye for food sensory evaluation /^rChanghua Xu |
| 505 00 ^g1.^tAn introduction to evaluation technologies for food quality /^rJian Zhong, Xichang Wang |
| 520 ^aEvaluation 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 |
| 590 or d variable field(s) change: 050, 082 0^aFood^xQu |
| 650 & ENGINEERING / Food Science^2bisacsh 4^aElectron |
| 650 .^ 2ukslc 7^aTECHNOLO |
| 650 it y^xTechnological innovations. 7^aTechnolo |
| 650 it y^xEvaluation. 0^aFood^xQu |
| 655 b ooks. 1 ^aZhong, J |
| 700 an g,^eeditor. 08^iPrint ve |
| 700 n, ^eeditor. 1 ^aWang, Xi |
| 776 io n:^tEVALUATION TECHNOLOGIES FOR FOOD QUALITY.^d[Place of publication not identified], WOODHEAD, 2019^z0128142170^w(OCoLC)1040623009 0^aWoodhead |
| 830 ub lishing in food science, technology, and nutrition. 40^3EBSCOhos |
| 856 uh ttps://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=1856155 ^aAskews a |
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