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Imaging Technologies and Data Processing for Food Engineers

Overview of attention for book
Cover of 'Imaging Technologies and Data Processing for Food Engineers'

Table of Contents

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    Book Overview
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    Chapter 1 Cereal Grain Structure by Microscopic Analysis
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    Chapter 2 Localization of Cereal Grain Components by Vibrational Microscopy and Chemometric Analysis
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    Chapter 3 Imaging of Double Emulsions
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    Chapter 4 Imaging of Fermented Dairy Products
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    Chapter 5 Kinetics of Bubble Growth in Bread Dough and Crust Formation
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    Chapter 6 Nondestructive Imaging of Cellular Solid Foods
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    Chapter 7 Microstructure of Gluten-Free Baked Products
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    Chapter 8 Molecular Organization and Topography of Prolamin Protein Films
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    Chapter 9 Assessment of Internal and External Quality of Fruits and Vegetables
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    Chapter 10 Microstructural Imaging of Chocolate Confectionery
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    Chapter 11 Physical-Bioimaging Characterization of Nuts
Attention for Chapter 3: Imaging of Double Emulsions
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