Olfaction and Electronic Nose, Fifth International Symposium Proceedings
Olfaction and Electronic Nose, Fifth International Symposium Proceedings

Author: W. Jeffry Hurst

Publisher: CRC Press

Published: 1999-07-23

Total Pages: 360

ISBN-13: 9781566767804

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Olfaction and Taste V is a collection of the proceedings of the fifth international symposium held at the Howard Florey Institute of Experimental Physiology & Medicine, University of Melbourne, Australia, October 1974. Contributors discuss the knowledge about olfaction and taste, including the anatomy of receptors and their ultrastructure, innervation of receptor fields, and the processes of receptor turnover. Themes ranging from taste modifiers and receptor proteins to afferent coding; how the sensory code for taste and olfaction are processed and sharpened

Fishery Products
Fishery Products

Author: Hartmut Rehbein

Publisher: John Wiley & Sons

Published: 2009-11-16

Total Pages: 496

ISBN-13: 9781444322675

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Food quality and safety issues continue to dominate the press, with most food companies spending large amounts of money to ensure that the food quality and assessment procedures in place are adequate and produce good and safe food. This holds true for companies and laboratories responsible for the processing of fish into various products, those responsible for researching safe new products, and departments within other companies supporting these functions. Fishery Products brings together details of all the major methodologies used to assess the quality of fishery products in the widest sense. Subject coverage of this important book includes chapters on assessment of authenticity, and several chapters on quality assessment using various methods, such as: Texture measurement Electronic nose and tongue NMR Colour measurement This timely volume will serve as a vital tool for all those working in the processing of fishery and aquaculture products: including laboratory personnel working in regulatory bodies, food quality control personnel, food scientists, food technologists, nutritionists, seafood trade bodies, seafood labelling regulatory bodies, government food protection agencies and environmental health personnel. Libraries in research establishments and universities where food science, food technology, nutrition, aquaculture, fisheries and biological sciences are studied and taught should have copies of this important publication on their shelves.

Proceedings of 2022 International Conference on Autonomous Unmanned Systems (ICAUS 2022)
Proceedings of 2022 International Conference on Autonomous Unmanned Systems (ICAUS 2022)

Author: Wenxing Fu

Publisher: Springer Nature

Published: 2023-03-10

Total Pages: 3985

ISBN-13: 981990479X

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This book includes original, peer-reviewed research papers from the ICAUS 2022, which offers a unique and interesting platform for scientists, engineers and practitioners throughout the world to present and share their most recent research and innovative ideas. The aim of the ICAUS 2022 is to stimulate researchers active in the areas pertinent to intelligent unmanned systems. The topics covered include but are not limited to Unmanned Aerial/Ground/Surface/Underwater Systems, Robotic, Autonomous Control/Navigation and Positioning/ Architecture, Energy and Task Planning and Effectiveness Evaluation Technologies, Artificial Intelligence Algorithm/Bionic Technology and Its Application in Unmanned Systems. The papers showcased here share the latest findings on Unmanned Systems, Robotics, Automation, Intelligent Systems, Control Systems, Integrated Networks, Modeling and Simulation. It makes the book a valuable asset for researchers, engineers, and university students alike.

ROBOT2022: Fifth Iberian Robotics Conference
ROBOT2022: Fifth Iberian Robotics Conference

Author: Danilo Tardioli

Publisher: Springer Nature

Published: 2022-11-18

Total Pages: 634

ISBN-13: 303121062X

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This book contains a selection of papers accepted for presentation and discussion at ROBOT 2022—Fifth Iberian Robotics Conference, held in Zaragoza, Spain, on November 23-25, 2022. ROBOT 2022 is part of a series of conferences that are a joint organization of SEIDROB—Sociedad Española para la Investigación y Desarrollo en Robótica/Spanish Society for Research and Development in Robotics, and SPR—Sociedade Portuguesa de Robótica/Portuguese Society for Robotic. ROBOT 2022 builds upon several previous successful events, including three biennial workshops and the four previous editions of the Iberian Robotics Conference, and is focused on presenting the research and development of new applications, on the field of Robotics, in the Iberian Peninsula, although open to research and delegates from other countries. ROBOT 2022 featured four plenary talks on state-of-the-art subjects on robotics and 15 special sessions, plus a main/general robotics track. In total, after a careful review process, 98 high-quality papers were selected for publication, with a total of 219 unique authors, from 22 countries.

Postharvest Handling
Postharvest Handling

Author: Nigel H. Banks

Publisher: Academic Press

Published: 2009-02-21

Total Pages: 637

ISBN-13: 0080920780

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Consideration of the interactions between decisions made at one point in the supply chain and its effects on the subsequent stages is the core concept of a systems approach. Postharvest Handling is unique in its application of this systems approach to the handling of fruits and vegetables, exploring multiple aspects of this important process through chapters written by experts from a variety of backgrounds.Newly updated and revised, this second edition includes coverage of the logistics of fresh produce from multiple perspectives, postharvest handing under varying weather conditions, quality control, changes in consumer eating habits and other factors key to successful postharvest handling.The ideal book for understanding the economic as well as physical impacts of postharvest handling decisions.Key Features:*Features contributions from leading experts providing a variety of perspectives*Updated with 12 new chapters*Focuses on application-based information for practical implementation*System approach is unique in the handling of fruits and vegetables

Food Aroma Evolution
Food Aroma Evolution

Author: Matteo Bordiga

Publisher: CRC Press

Published: 2019-11-15

Total Pages: 745

ISBN-13: 0429807244

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Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses on the description of the aroma evolution in several food matrices. Not only cooking, but also processing (such as fermentation) and aging are responsible for food aroma evolution. A comprehensive evaluation of foods requires that analytical techniques keep pace with the available technology. As a result, a major objective in the chemistry of food aroma is concerned with the application and continual development of analytical methods. This particularly important aspect is discussed in depth in a dedicated section of the book. Features Covers aromatic evolution of food as it is affected by treatment Focuses on food processing, cooking, and aging Describes both classic and new analytical techniques Explains how the flavor perception results are influenced by other food constituents The book comprises a good mix of referenced research with practical applications, also reporting case studies of these various applications of novel technologies. This text represents a comprehensive reference book for students, educators, researchers, food processors, and food industry personnel providing an up-to-date insight. The range of techniques and materials covered provides engineers and scientists working in the food industry with a valuable resource for their work. Also available in the Food Analysis & Properties Series: Ambient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568) Hyperspectral Imaging Analysis and Applications for Food Quality, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796) Fingerprinting Techniques in Food Authentication and Traceability, edited by Khwaja Salahuddin Siddiqi and Leo M.L. Nollet (ISBN: 9781138197671) For a complete list of books in this series, please visit our website at: www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO

Artificial Intelligence Systems and the Internet of Things in the Digital Era
Artificial Intelligence Systems and the Internet of Things in the Digital Era

Author: Abdalmuttaleb M.A Musleh Al-Sartawi

Publisher: Springer Nature

Published: 2021-05-28

Total Pages: 536

ISBN-13: 3030772462

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This book brings together intelligence systems and the Internet of Things, with special attention given to the opportunities, challenges, for education, business growth, and economic progression of nations which will help societies (economists, financial managers, engineers, ICT specialists, digital managers, data managers, policymakers, regulators, researchers, academics, and students) to better understand, use, and control AI and IoT to develop future strategies and to achieve sustainability goals. EAMMIS 2021 was organized by the Bridges Foundation in cooperation with the Istanbul Medeniyet University, Istanbul, Turkey, on March 19–20, 2021. EAMMIS 2021 theme was Artificial Intelligence Systems and the Internet of Things in the digital era. The papers presented at the conference provide a holistic view of AI education, MIS, cybersecurity, blockchain, Internet of Ideas (IoI), and knowledge management.

Essentials of Machine Olfaction and Taste
Essentials of Machine Olfaction and Taste

Author: Takamichi Nakamoto

Publisher: John Wiley & Sons

Published: 2016-05-03

Total Pages: 344

ISBN-13: 1118768507

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Essentials of Machine Olfaction and Taste This book provides a valuable information source for olfaction and taste which includes a comprehensive and timely overview of the current state of knowledge of use for olfaction and taste machines Presents original, latest research in the field, with an emphasis on the recent development of human interfacing Covers the full range of artificial chemical senses including olfaction and taste, from basic through to advanced level Timely project in that mobile robots, olfactory displays and odour recorders are currently under research, driven by commercial demand