Overview
- In-depth view of raw material characterization and process control
- Covers structure-functionality and structure-texture relationships
- Reviews applications to emerging areas of food science with an insight into future trends ?
- Includes supplementary material: sn.pub/extras
Part of the book series: Food Engineering Series (FSES)
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About this book
This book also:
- Provides in-depth view of raw material characterization and process control
- Covers structure-functionality and structure-texture relationships
- Reviews applications to emerging areas of food science with an insight into future trends
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Table of contents (11 chapters)
Editors and Affiliations
Bibliographic Information
Book Title: Imaging Technologies and Data Processing for Food Engineers
Editors: Nesli Sozer
Series Title: Food Engineering Series
DOI: https://doi.org/10.1007/978-3-319-24735-9
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer International Publishing Switzerland 2016
Hardcover ISBN: 978-3-319-24733-5Published: 20 January 2016
Softcover ISBN: 978-3-319-79668-0Published: 30 March 2018
eBook ISBN: 978-3-319-24735-9Published: 19 January 2016
Series ISSN: 1571-0297
Series E-ISSN: 2628-8095
Edition Number: 1
Number of Pages: X, 353
Number of Illustrations: 61 b/w illustrations, 82 illustrations in colour
Topics: Food Science, Characterization and Evaluation of Materials, Biomedical Engineering and Bioengineering, Biological Microscopy