Quality Control and Evaluation of Herbal Drugs, Mukherjee, Pulok K.
Автор: P.V. Tarrant; G. Eikelenboom; G. Monin Название: Evaluation and Control of Meat Quality in Pigs ISBN: 940107982X ISBN-13(EAN): 9789401079822 Издательство: Springer Рейтинг: Цена: 15672.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: A Seminar in the CEC Agricultural Research Programme, held in Dublin, Ireland, November 21-22, 1985. Sponsored by the Commission of the European Communities, Directorate-General for Agriculture, Division for the Coordination of Agricultural Research
Автор: Pandey, Ravindra Kumar (associate Professor, Department Of Natural Products, Columbia Institute Of Pharmacy, India) Shukla, Shiv Shankar (associate Pr Название: Fingerprinting analysis and quality control methods of herbal medicines ISBN: 1138036943 ISBN-13(EAN): 9781138036949 Издательство: Taylor&Francis Рейтинг: Цена: 17609.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Due to the increase in the consumption of herbal medicine, there is a need to know which scientifically based methods are appropriate for assessing the quality of herbal medicines. Fingerprinting has emerged as a suitable technique for quality estimation. Chemical markers are used for evaluation of herbal medicines. Identification and quantification of these chemical markers are crucial for quality control of herbal medicines. This book provides updated knowledge on methodology, quality assessment, toxicity analysis and medicinal values of natural compounds.
Автор: Sun, Da-Wen Название: Computer Vision Technology for Food Quality Evaluation ISBN: 0128022329 ISBN-13(EAN): 9780128022320 Издательство: Elsevier Science Рейтинг: Цена: 21559.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Computer Vision Technology for Food Quality Evaluation, Second Edition continues to be a valuable resource to engineers, researchers, and technologists in research and development, as well as a complete reference to students interested in this rapidly expanding field. This new edition highlights the most recent developments in imaging processing and analysis techniques and methodology, captures cutting-edge developments in computer vision technology, and pinpoints future trends in research and development for food quality and safety evaluation and control. It is a unique reference that provides a deep understanding of the issues of data acquisition and image analysis and offers techniques to solve problems and further develop efficient methods for food quality assessment.
Автор: Shyam N. Jha Название: Nondestructive Evaluation of Food Quality ISBN: 3642435432 ISBN-13(EAN): 9783642435430 Издательство: Springer Рейтинг: Цена: 18284.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book describes non-destructive methods for testing food quality. Coverage includes the basics of the techniques, practical applications for evaluation of quality attributes of food and some recent works reported in the literature.
Автор: Harold E. Pattee Название: Evaluation of Quality of Fruits and Vegetables ISBN: 9401083711 ISBN-13(EAN): 9789401083713 Издательство: Springer Рейтинг: Цена: 12157.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Acceptance or rejection of any edible commodity, whether it is raw or processed, is usually conditioned by sensory stimuli. The impact of these stimuli on the decision-making proce-ss is broadly termed sensory evaluation. Advances in sensory evaluation research have been slow in the past because of the human factor-the necessity to use highly trained sensory panels to conduct this research. High technology in- strumentation and new understandings of sensory evaluations are now combining to make possible quantum jumps forward in sensory eval- uation research. It is widely recognized that the sensory aspects of fruits and vegeta- bles are affected by many factors, among them environment, variety, cultural practices, and handling practices. However, if one attempts to find a general reference or compilation of findings regarding this sub- ject area there seems to be few, if any, available. A survey of the literature does suggest that in the past few years research into specific factors which influence the sensory aspects of fruits and vegetables has increased significantly. This increased interest in sensory research and the renewed national awareness of the value of research into pre- and postharvest quality of fruits and vegetables prompted the Flavor Subdivision, Agricultural and Food Chemistry Division, American Chemical Society to sponsor a symposium entitled "Sensory Evalua- tion of Fruits and Vegetables: Effect of Environment, Cultural Prac- tices and Variety" during the 1982 meeting in Kansas City, Missouri.
Автор: Ramdane Dris; S. Mohan Jain Название: Quality Handling and Evaluation ISBN: 9401742685 ISBN-13(EAN): 9789401742689 Издательство: Springer Рейтинг: Цена: 41925.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Food quality is becoming an ever-increasing important feature for consumers and it is well known that some food crops are perishable and have a very short shelf and storage life.
Автор: Wang, Xichang Название: Evaluation Technologies for Food Quality ISBN: 0128142170 ISBN-13(EAN): 9780128142172 Издательство: Elsevier Science Рейтинг: Цена: 38234.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Evaluation 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.
Explains basic principles, procedures, advantages, limitations, and current applications of recent food quality technologies
Provides guidance on the understanding and application of food quality evaluation technology in the field of food research and food industry
Introduces many novel micro/nano evaluation techniques, such as atomic force and scanning electron microscopies and other nanomaterial-based methods
Even though the perception of food quality may depend on its hedonic and often subjective attributes, it is essential to quantitatively evaluate its quality and safety. Fortunately, the advent of sophisticated systems, including nondestructive testing techniques, has made it possible to definitively evaluate food quality. Reflecting these advances, Emerging Technologies for Food Quality and Food Safety Evaluation examines leading-edge technologies for on-line and off-line (lab) monitoring of food quality and safety.
The book reviews the scope of food quality parameters such as color, texture, chemical compositions, and flavor. Each chapter describes a specific system for quality parameters, its principles, and its applications to foods. Coverage includes artificial intelligence systems for sensory evaluation, as well as computer vision; NIR, NMR and MRI; sonic and ultrasonic systems; multi-spectral and hyper-spectral imaging systems; and electronic nose. The book also explores new tools for laboratory analysis and on-site industrial use such as biosensors used for the biochemical evaluation of food and nanotechnology used for the enhancement of sensitivity and detection limit in measurement systems for food quality and safety.
Foods are characterized by the presence of a complex matrix. It is therefore not easy to quantitatively measure the factors associated with the quality and safety of products. With its overview of the latest technologies and introduction of sophisticated technologies, this book clarifies how technologies from other disciplines can be developed into new approaches to food quality evaluation.
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