1st Edition
Emerging Technologies for Food Quality and Food Safety Evaluation
Introduction, Yong-Jin Cho
Instrumental Techniques for Measurement of Textural and Rheological Properties of Foods, Osvaldo H. Campanella
Sensory Evaluation Using Artificial Intelligence, Seung Ju Lee
Application of Computer Vision Systems for Objective Assessment of Food Qualities, Patrick Jackman and Da-Wen Sun
NIR Spectroscopy for Chemical Composition and Internal Quality in Foods, Sukwon Kang
Quality Measurements Using Nuclear Magnetic Resonance and Magnetic Resonance Imaging, Michael J. McCarthy, Sandra P. Garcia, Seongmin Kim, and Rebecca R. Milczarek
Ultrasound Systems for Food Quality Evaluation, Ki-Bok Kim and Byoung-Kwan Cho
Hyperspectral and Multispectral Imaging Technique for Food Quality and Safety Inspection, Moon S. Kim, Kuanglin Chao, Diane E. Chan, Chun-Chieh Yang, Alan M. Lefcourt, and Stephen R. Delwiche
Electronic Nose for Detection of Food Flavor and Volatile Components, Bongsoo Noh
Biosensors for Evaluating Food Quality and Safety, Namsoo Kim and Yong-Jin Cho
Nanotechnology in Food Quality and Safety Evaluation Systems, Sanghoon Ko, Jae-Ho Kim, Bosoon Park, and Yong-Jin Cho
Index
Biography
Yong-Jin Cho, Sukwon Kang
