|Bibliography, etc. Note:
|| Includes bibliographical references and index.
|Formatted Contents Note:
|| 1. Instrumentation for food quality assurance / E. Kress Rogers -- 2. Instrumental measurements and sensory parameters / A. Hugi and E. Voirol -- 3. Principles of colour measurement for food / D.B. MacDougall -- 4. Colour measurement of foods by colour reflectance / C.J.B. Brimelow and P. Joshi -- 5. Sorting by colour in the food industry / J.M. Low, W.S. Maughan and S.C. Bee / [and others] -- 6. Food compositional analysis using near infra-red absorption technology / I.B. Benson and J.W.F. Millard -- 7. Practical aspects of infra-red remote thermometry / I. Ridley -- 8. In-line and off-line FTIR measurements / C. Reh -- 9. Microwave measurements of product variables / M. Kent -- 10. Pressure and temperature measurement in food process control / P.G. Berrie -- 11. Level and flow measurement in food process control / P.G. Berrie -- 12. Ultrasonic instrumentation in the food industry / N. Denbow -- 13. Ultrasound propagation in foods and ambient gases: principles and applications / E. Kress-Rogers -- 14. In-line and on-line rheology measurement / I. Roberts -- 15. Rheological measurements of foods / B.M. McKenna and J.G. Lyng -- 16. Water activity and its measurement in food / W. Rodel -- 17. Conductance/impedance techniques for microbial assay / D.M. Gibson -- 18. Modern methods of texture measurement / D. Kilcast -- 19. Sensors for food flavour and freshness: electronic noses, tongues and testers / E. Kress-Rogers -- 20. Chemosensors, biosensors, immunosensors and DNA probes: the base devices / E. Kress-Rogers -- 21. Biosensors for process monitoring and quality assurance in the food industry / A. Schmidt and U. Bilitewski -- 22. Commercial devices based on biosensors / A. Warsinke, D. Pfeiffer and F.W. Scheller -- 23. New biosensors / I. Tothill, A. Piletsky and N. Magan / [and others] -- App. B. Ancillary tables.
|| The first edition of this book quickly established itself as the standard reference in its field, and the second edition consolidates this reputation. Keeping up with the rapid change in this area, there are 16 new contributors and 8 completely new chapters, as well as major revisions to existing chapters, making this second edition a substantially longer book.
|Source of Description Note:
|| Print version record.