Computer Applications in Nutrition and Food Science
Computer Applications in Nutrition and Food Science

Author: Manal K Abdel-Rahman

Publisher: علي رشاد عبد المؤمن

Published:

Total Pages: 238

ISBN-13:

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We have the responsibility to build a bridge to link computer revolution with nutrition and food science. So we are hoping that those students who would like to pass on this bridge could be able to see the whole picture of what the computer applications course is all about. Then next, how the computer enriches our specialization and what to expect in the near future about for updating development in that field. We wish this book to be in a great benefit to students of Nutrition and Food science and Dietetics programme. Dr Manal K Abdel-Rahman Dr Aly R Abdel-Moemin

Computer Applications in Food Technology
Computer Applications in Food Technology

Author: R. Paul Singh

Publisher: Elsevier

Published: 1996-08-12

Total Pages: 317

ISBN-13: 0080529712

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The Institute of Food Technologists (IFT) recently endorsed the use of computers in food science education. The minimum standards for degrees in food science, as suggested by IFT,"require the students to use computers in the solution of problems, the collection and analysis of data, the control processes, in addition to word processing."Because they are widely used in business, allow statistical and graphical of experimental data, and can mimic laboratory experimentation, spreadsheets provide an ideal tool for learning the important features of computers and programming. In addition, they are ideally suited for food science students, who usually do not have an extensive mathematical background.Drawing from the many courses he has taught at UC Davis, Dr. Singh covers the general basics of spreadsheets using examples specific to food science. He includes more than 50 solved problems drawn from key areas of food science, namely food microbiology, food chemistry, sensory evaluation, statistical quality control, and food engineering. Each problem is presented with the required equations and detailed steps necessary for programming the spreadsheet. Helpful hints in using the spreadsheets are also provided throughout the text.Key Features* The first book to integrate speadsheets in teaching food science and technology* Includes more than 50 solved examples of spreadsheet use in food science and engineering* Presents a step-by-step introduction to spreadsheet use* Provides a food composition database on a computer disk

Computer Vision Technology in the Food and Beverage Industries
Computer Vision Technology in the Food and Beverage Industries

Author: D-W Sun

Publisher: Elsevier

Published: 2012-08-13

Total Pages: 524

ISBN-13: 0857095773

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The use of computer vision systems to control manufacturing processes and product quality has become increasingly important in food processing. Computer vision technology in the food and beverage industries reviews image acquisition and processing technologies and their applications in particular sectors of the food industry.Part one provides an introduction to computer vision in the food and beverage industries, discussing computer vision and infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques and image processing. Part two goes on to consider computer vision technologies for automatic sorting, foreign body detection and removal, automated cutting and image analysis of food microstructure. Current and future applications of computer vision in specific areas of the food and beverage industries are the focus of part three. Techniques for quality control of meats are discussed alongside computer vision in the poultry, fish and bakery industries, including techniques for grain quality evaluation, and the evaluation and control of fruit, vegetable and nut quality.With its distinguished editor and international team of expert contributors, Computer vision technology in the food and beverage industries is an indispensible guide for all engineers and researchers involved in the development and use of state-of-the-art vision systems in the food industry. - Discusses computer vision and infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques and image processing - Considers computer vision technologies for automatic sorting, foreign body detection and removal, automated cutting and image analysis of food microstructure - Examines techniques for quality control and computer vision in various industries including the poultry, fish and bakery, fruit, vegetable and nut industry

Gastronomy and Food Science
Gastronomy and Food Science

Author: Charis M. Galanakis

Publisher: Academic Press

Published: 2020-09-22

Total Pages: 276

ISBN-13: 0128204389

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Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary science in one integral reference. Coverage of the holistic cuisine, culinary textures with food ingredients, the application of new technologies and gastronomy in shaping a healthy diet, and the recycling of culinary by-products using new is also covered in this important reference. Written for food scientists and technologists, food chemists, and nutritionists, researchers, academics, and professionals working in culinary science, culinary professionals and other food industry personnel, this book is sure to be a welcomed reference. - Discusses the role of gastronomy and new technologies in shaping healthy diets - Describes a toolkit to capture diversity and drivers of food choice of a target population and to identify entry points for nutrition interventions - Presents the experiential value of the Mediterranean diet, elaio-gastronomy, and bioactive food ingredients in culinary science - Explores gastronomic tourism and the senior foodies market

Catalog
Catalog

Author: Food and Nutrition Information Center (U.S.)

Publisher:

Published: 1974

Total Pages: 760

ISBN-13:

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Food Science and Technology
Food Science and Technology

Author: Oluwatosin Ademola Ijabadeniyi

Publisher: Walter de Gruyter GmbH & Co KG

Published: 2020-12-07

Total Pages: 356

ISBN-13: 3110667576

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Food Science and Technology: Trends and Future Prospects presents different aspects of food science i.e., food microbiology, food chemistry, nutrition, process engineering that should be applied for selection, preservation, processing, packaging, and distribution of quality food. The authors focus on the fundamental aspects of food and also highlight emerging technology and innovations that are changing the food industry. The chapters are written by leading researchers, lecturers, and experts in food chemistry, food microbiology, biotechnology, nutrition, and management. This book is valuable for researchers and students in food science and technology and it is also useful for food industry professionals, food entrepreneurs, and farmers.

Handbook of Universities
Handbook of Universities

Author: Ashish Kumar

Publisher: Atlantic Publishers & Dist

Published: 2006

Total Pages: 474

ISBN-13: 9788126906079

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The Most Authentic Source Of Information On Higher Education In India The Handbook Of Universities, Deemed Universities, Colleges, Private Universities And Prominent Educational & Research Institutions Provides Much Needed Information On Degree And Diploma Awarding Universities And Institutions Of National Importance That Impart General, Technical And Professional Education In India. Although Another Directory Of Similar Nature Is Available In The Market, The Distinct Feature Of The Present Handbook, That Makes It One Of Its Kind, Is That It Also Includes Entries And Details Of The Private Universities Functioning Across The Country.In This Handbook, The Universities Have Been Listed In An Alphabetical Order. This Facilitates Easy Location Of Their Names. In Addition To The Brief History Of These Universities, The Present Handbook Provides The Names Of Their Vice-Chancellor, Professors And Readers As Well As Their Faculties And Departments. It Also Acquaints The Readers With The Various Courses Of Studies Offered By Each University.It Is Hoped That The Handbook In Its Present Form, Will Prove Immensely Helpful To The Aspiring Students In Choosing The Best Educational Institution For Their Career Enhancement. In Addition, It Will Also Prove Very Useful For The Publishers In Mailing Their Publicity Materials. Even The Suppliers Of Equipment And Services Required By These Educational Institutions Will Find It Highly Valuable.