Bibliothèque de L'IMIST/CNRST

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Hyperspectral imaging for food quality analysis and control   Publication : London Academic 2010 . txt , Based on the integration of computer vision and spectrscopy techniques, hyperspectral imaging is a novel technology for obtaining both spatial and spectral information on a product. Used for nearly 20 years in the aerospace and military industries, more recently hyperspectral imaging has emerged and matured into one of the most powerful and rapidly growing methods of non-destructive food quality analysis and control. Hyperspectral Imaging for Food Quality Analysis and Control provides the core information about how this proven science can be practically applied for food quality assessment, including information on the equipment available and selection of the most appropriate of those instruments. Additionally, real-world food-industry-based examples are included, giving the reader important insights into the actual application of the science in evaluating food products. *Presentation of principles and instruments provides core understanding of how this science performs, as well as guideline on selecting the most appropriate equipment for implementation *Includes real-world, practical application to demonstrate the viability and challenges of working with this technology *Provides necessary information for making correct determination on use of hyperspectral imaging. Date : 2010 Disponibilité : Exemplaires disponibles: La bibliothèque des sciences de l'ingénieur (1),

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Statistical quality control for the food industry / par Hubbard, Merton R. Publication : [S.l.] : Springer, 2003 . 346 p. ; , Specifically targeted at the food industry, this state-of-the-art text/reference combines all the principal methods of statistical quality and process control into a single, up-to-date volume. In an easily understood and highly readable style, the author clearly explains underlying concepts and uses real world examples to illustrate statistical techniques. This Third Edition maintains the strengths of the first and second editions while adding new information on Total Quality Management, Computer Integrated Management, ISO 9001-2002, and The Malcolm Baldrige Quality Award. There are updates on FDA Regulations and Net Weight control limits, as well as additional HACCP applications. A new chapter has been added to explain concepts and implementation of the six-sigma quality control system. Anyone involved in the production foods will find this book a valuable guide for assuring the safety and uniformity of food production through application of the latest techniques in process quality control. Specifically, this text can be used effectively by those skilled in the field for reference; by entry level technicians as a training aid; and by upper management to enhance their understanding of this highly specialized field. It can also be studied by operating and service departments to assist them in "total quality control" efforts. 24 cm. Date : 2003 Disponibilité : Exemplaires disponibles: La bibliothèque des sciences de l'ingénieur (1),

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Antioxidant Properties of Spices, Herbs and Other Sources par Charles, Denys J. Publication : . VIII, 612 p. Disponibilité :  http://dx.doi.org/10.1007/978-1-4614-4310-0,

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Statistics in Food Science and Nutrition par Pripp, Are Hugo. Publication : . VIII, 66 p. 15 illus., 3 illus. in color. Disponibilité :  http://dx.doi.org/10.1007/978-1-4614-5010-8,

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HACCP A Practical Approach / par Mortimore, Sara. Publication : . XXX, 475 p. Disponibilité :  http://dx.doi.org/10.1007/978-1-4614-5028-3,

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Food Safety Management Implementing a Food Safety Program in a Food Retail Business / par King, Hal. Publication : . XIV, 130 p. Disponibilité :  http://dx.doi.org/10.1007/978-1-4614-6205-7,

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Hepatitis A Virus in Food Detection and Inactivation Methods / par Sánchez, Glòria. Publication : . VII, 50 p. Disponibilité :  http://dx.doi.org/10.1007/978-1-4614-7104-2,

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Hepatitis E Virus An Emerging Zoonotic and Foodborne Pathogen / par Ruggeri, Franco Maria. Publication : . VI, 88 p. 8 illus. in color. Disponibilité :  http://dx.doi.org/10.1007/978-1-4614-7522-4,

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