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Author: Vicente M. Gómez-López Publisher: John Wiley & Sons ISBN: 111975951X Category : Technology & Engineering Languages : en Pages : 469
Book Description
A comprehensive source of in-depth information provided on existing and emerging food technologies based on the electromagnetic spectrum Electromagnetic Technologies in Food Science examines various methods employed in food applications that are based on the entire electromagnetic (EM) spectrum. Focusing on recent advances and challenges in food science and technology, this is an up-to-date volume that features vital contributions coming from an international panel of experts who have shared both fundamental and advanced knowledge of information on the dosimetry methods, and on potential applications of gamma irradiation, electron beams, X-rays, radio and microwaves, ultraviolet, visible, pulsed light, and more. Organized into four parts, the text begins with an accessible overview of the physics of the electromagnetic spectrum, followed by discussion on the application of the EM spectrum to non-thermal food processing. The physics of infrared radiation, microwaves, and other advanced heating methods are then deliberated in detail—supported by case studies and examples that illustrate a range of both current and potential applications of EM-based methods. The concluding section of the book describes analytical techniques adopted for quality control, such as hyperspectral imaging, infrared and Raman spectroscopy. This authoritative book resource: Covers advanced theoretical knowledge and practical applications on the use of EM spectrum as novel methods in food processing technology Discusses the latest progress in developing quality control methods, thus enabling the control of continuous fast-speed processes Explores future challenges and benefits of employing electromagnetic spectrum in food technology applications Addresses emerging processing technologies related to improving safety, preservation, and overall quality of various food commodities Electromagnetic Technologies in Food Science is an essential reading material for undergraduate and graduate students, researchers, academics, and agri-food professionals working in the area of food preservation, novel food processing techniques and sustainable food production.
Author: Vicente M. Gómez-López Publisher: John Wiley & Sons ISBN: 111975951X Category : Technology & Engineering Languages : en Pages : 469
Book Description
A comprehensive source of in-depth information provided on existing and emerging food technologies based on the electromagnetic spectrum Electromagnetic Technologies in Food Science examines various methods employed in food applications that are based on the entire electromagnetic (EM) spectrum. Focusing on recent advances and challenges in food science and technology, this is an up-to-date volume that features vital contributions coming from an international panel of experts who have shared both fundamental and advanced knowledge of information on the dosimetry methods, and on potential applications of gamma irradiation, electron beams, X-rays, radio and microwaves, ultraviolet, visible, pulsed light, and more. Organized into four parts, the text begins with an accessible overview of the physics of the electromagnetic spectrum, followed by discussion on the application of the EM spectrum to non-thermal food processing. The physics of infrared radiation, microwaves, and other advanced heating methods are then deliberated in detail—supported by case studies and examples that illustrate a range of both current and potential applications of EM-based methods. The concluding section of the book describes analytical techniques adopted for quality control, such as hyperspectral imaging, infrared and Raman spectroscopy. This authoritative book resource: Covers advanced theoretical knowledge and practical applications on the use of EM spectrum as novel methods in food processing technology Discusses the latest progress in developing quality control methods, thus enabling the control of continuous fast-speed processes Explores future challenges and benefits of employing electromagnetic spectrum in food technology applications Addresses emerging processing technologies related to improving safety, preservation, and overall quality of various food commodities Electromagnetic Technologies in Food Science is an essential reading material for undergraduate and graduate students, researchers, academics, and agri-food professionals working in the area of food preservation, novel food processing techniques and sustainable food production.
Author: Attila Vértes Publisher: Springer Science & Business Media ISBN: 144190719X Category : Science Languages : en Pages : 3762
Book Description
This revised and extended 6 volume handbook set is the most comprehensive and voluminous reference work of its kind in the field of nuclear chemistry. The Handbook set covers all of the chemical aspects of nuclear science starting from the physical basics and including such diverse areas as the chemistry of transactinides and exotic atoms as well as radioactive waste management and radiopharmaceutical chemistry relevant to nuclear medicine. The nuclear methods of the investigation of chemical structure also receive ample space and attention. The international team of authors consists of scores of world-renowned experts - nuclear chemists, radiopharmaceutical chemists and physicists - from Europe, USA, and Asia. The Handbook set is an invaluable reference for nuclear scientists, biologists, chemists, physicists, physicians practicing nuclear medicine, graduate students and teachers - virtually all who are involved in the chemical and radiopharmaceutical aspects of nuclear science. The Handbook set also provides further reading via the rich selection of references.
Author: Attila Vértes Publisher: Springer Science & Business Media ISBN: 9781402013058 Category : Medical Languages : en Pages : 422
Book Description
Impressive in its overall size and scope, this five-volume reference work provides researchers with the tools to push them into the forefront of the latest research. The Handbook covers all of the chemical aspects of nuclear science starting from the physical basics and including such diverse areas as the chemistry of transactinides and exotic atoms as well as radioactive waste management and radiopharmaceutical chemistry relevant to nuclear medicine. The nuclear methods of the investigation of chemical structure also receive ample space and attention. The international team of authors consists of 77 world-renowned experts - nuclear chemists, radiopharmaceutical chemists and physicists - from Austria, Belgium, Germany, Great Britain, Hungary, Holland, Japan, Russia, Sweden, Switzerland and the United States. The Handbook is an invaluable reference for nuclear scientists, biologists, chemists, physicists, physicians practicing nuclear medicine, graduate students and teachers - virtually all who are involved in the chemical and radiopharmaceutical aspects of nuclear science. The Handbook also provides for further reading through its rich selection of references.
Author: R. A. Molins Publisher: John Wiley & Sons ISBN: 9780471356349 Category : Science Languages : en Pages : 486
Book Description
Bestrahlung von Lebensmitteln - dieser Band beschreibt Wirkungen, Anwendungsgebiete und Grenzen. International renommierte Fachleute konzentrieren sich in ihren Beiträgen auf wissenschaftliche und technologische Details, weniger auf die Streitfrage, ob Lebensmittel überhaupt bestrahlt werden sollten. Die Diskussion ist eingebettet in die Bestimmungen des Kontrollsystems HACCP, das in der fleisch- und fischverarbeitenden Industrie der USA und Europas mittlerweile Pflicht ist.
Author: International Atomic Energy Agency Publisher: ISBN: 9789201416100 Category : Science Languages : en Pages : 0
Book Description
Provides a comprehensive overview of the development of procedures for in vivo dosimetry in radiotherapy. It elaborates on the technology behind in vivo dosimetry and describes an initial set of measurements.
Author: International Atomic Energy Agency Publisher: ISBN: 9789201033161 Category : Technology & Engineering Languages : en Pages : 0
Book Description
The preservation of world cultural heritage is a key issue for maintaining national identity and understanding the influences or exchanges among civilizations throughout history. Development of appropriate preservation techniques that do not compromise longevity or authenticity are therefore of utmost importance. Radiation techniques have demonstrated significant success in the disinfestation and preservation of cultural heritage artefacts, and national and international research programmes have developed harmonized methodologies for such radiation treatment. This publication provides state of the art knowledge on radiation technology applied to the conservation and consolidation of items of cultural heritage and will be of use to collection curators, conservators, restorers, registrars, art historians, archaeologists and conservation scientists active in the various fields of cultural heritage in museums, libraries, archives, archaeological institutions, historical buildings and conservation workshops.
Author: Vicente M. Gómez-López
Author: Vicente M. Gómez-López
Author: International Atomic Energy Agency
Author: Attila Vértes
Author: International Atomic Energy Agency
Author: Attila Vértes
Author: R. A. Molins
Author: International Atomic Energy Agency
Author: International Atomic Energy Agency
Author: International Atomic Energy Agency
Author: Jimmy C. Humphreys