Acceptance or rejection of any edible commodity, whether it is raw or processed, is usually conditioned by sensory stimuli. The impact of these stimuli on the d

The first book in this rapidly expanding area, Computer Vision Technology for Food Quality Evaluation thoroughly discusses the latest advances in image processi

Emphasis in agricultural research for many years has concen trated on crop production. This emphasis has become more important in recent years with the realizat

Here is an abundance of valuable information on different sensing techniques for fruits and vegetables. The volume covers emerging technologies, such as NMR, MR

Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possi