The Resource Instrumentation and sensors for the food industry, edited by Erika Kress-Rogers and Christopher J.B. Brimelow

Instrumentation and sensors for the food industry, edited by Erika Kress-Rogers and Christopher J.B. Brimelow

Label
Instrumentation and sensors for the food industry
Title
Instrumentation and sensors for the food industry
Statement of responsibility
edited by Erika Kress-Rogers and Christopher J.B. Brimelow
Contributor
Subject
Genre
Language
eng
Summary
The first edition of this book quickly established itself as the standard reference in its field, and the second edition consolidates this reputation. Keeping up with the rapid change in this area, there are 16 new contributors and 8 completely new chapters, as well as major revisions to existing chapters, making this second edition a substantially longer book
Member of
Cataloging source
KNOVL
Dewey number
664/.028
Illustrations
illustrations
Index
index present
LC call number
TP372.5
LC item number
.I55 2001eb
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Kress-Rogers, Erika
  • Brimelow, Christopher J. B
Series statement
Woodhead Publishing in food science and technology
http://library.link/vocab/subjectName
  • Food
  • Food industry and trade
  • Food industry and trade
  • Alimentos
  • Alimentos
  • Aliments
  • Aliments
  • Aliments
Label
Instrumentation and sensors for the food industry, edited by Erika Kress-Rogers and Christopher J.B. Brimelow
Link
https://ezproxy.lib.ou.edu/login?url=https://app.knovel.com/hotlink/toc/id:kpISFIE008/instrumentation-and-sensors?kpromoter=marc
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
1. Instrumentation for food quality assurance / E. Kress Rogers -- 2. Instrumental measurements and sensory parameters / A. Hugi and E. Voirol -- 3. Principles of colour measurement for food / D.B. MacDougall -- 4. Colour measurement of foods by colour reflectance / C.J.B. Brimelow and P. Joshi -- 5. Sorting by colour in the food industry / J.M. Low, W.S. Maughan and S.C. Bee / [and others] -- 6. Food compositional analysis using near infra-red absorption technology / I.B. Benson and J.W.F. Millard -- 7. Practical aspects of infra-red remote thermometry / I. Ridley -- 8. In-line and off-line FTIR measurements / C. Reh -- 9. Microwave measurements of product variables / M. Kent -- 10. Pressure and temperature measurement in food process control / P.G. Berrie -- 11. Level and flow measurement in food process control / P.G. Berrie -- 12. Ultrasonic instrumentation in the food industry / N. Denbow -- 13. Ultrasound propagation in foods and ambient gases: principles and applications / E. Kress-Rogers -- 14. In-line and on-line rheology measurement / I. Roberts -- 15. Rheological measurements of foods / B.M. McKenna and J.G. Lyng -- 16. Water activity and its measurement in food / W. Rodel -- 17. Conductance/impedance techniques for microbial assay / D.M. Gibson -- 18. Modern methods of texture measurement / D. Kilcast -- 19. Sensors for food flavour and freshness: electronic noses, tongues and testers / E. Kress-Rogers -- 20. Chemosensors, biosensors, immunosensors and DNA probes: the base devices / E. Kress-Rogers -- 21. Biosensors for process monitoring and quality assurance in the food industry / A. Schmidt and U. Bilitewski -- 22. Commercial devices based on biosensors / A. Warsinke, D. Pfeiffer and F.W. Scheller -- 23. New biosensors / I. Tothill, A. Piletsky and N. Magan / [and others] -- App. B. Ancillary tables
Dimensions
unknown
Edition
2nd ed.
Extent
1 online resource (818 pages)
Form of item
online
Governing access note
Access available to Pitt-affiliated users through use of a networked computer with a Pitt IP address.
Isbn
9781591243410
Media category
computer
Media MARC source
rdamedia
Media type code
c
Note
Knovel
Other physical details
illustrations.
Specific material designation
remote
System control number
  • (OCoLC)50266873
  • (OCoLC)ocm50266873
Label
Instrumentation and sensors for the food industry, edited by Erika Kress-Rogers and Christopher J.B. Brimelow
Link
https://ezproxy.lib.ou.edu/login?url=https://app.knovel.com/hotlink/toc/id:kpISFIE008/instrumentation-and-sensors?kpromoter=marc
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
1. Instrumentation for food quality assurance / E. Kress Rogers -- 2. Instrumental measurements and sensory parameters / A. Hugi and E. Voirol -- 3. Principles of colour measurement for food / D.B. MacDougall -- 4. Colour measurement of foods by colour reflectance / C.J.B. Brimelow and P. Joshi -- 5. Sorting by colour in the food industry / J.M. Low, W.S. Maughan and S.C. Bee / [and others] -- 6. Food compositional analysis using near infra-red absorption technology / I.B. Benson and J.W.F. Millard -- 7. Practical aspects of infra-red remote thermometry / I. Ridley -- 8. In-line and off-line FTIR measurements / C. Reh -- 9. Microwave measurements of product variables / M. Kent -- 10. Pressure and temperature measurement in food process control / P.G. Berrie -- 11. Level and flow measurement in food process control / P.G. Berrie -- 12. Ultrasonic instrumentation in the food industry / N. Denbow -- 13. Ultrasound propagation in foods and ambient gases: principles and applications / E. Kress-Rogers -- 14. In-line and on-line rheology measurement / I. Roberts -- 15. Rheological measurements of foods / B.M. McKenna and J.G. Lyng -- 16. Water activity and its measurement in food / W. Rodel -- 17. Conductance/impedance techniques for microbial assay / D.M. Gibson -- 18. Modern methods of texture measurement / D. Kilcast -- 19. Sensors for food flavour and freshness: electronic noses, tongues and testers / E. Kress-Rogers -- 20. Chemosensors, biosensors, immunosensors and DNA probes: the base devices / E. Kress-Rogers -- 21. Biosensors for process monitoring and quality assurance in the food industry / A. Schmidt and U. Bilitewski -- 22. Commercial devices based on biosensors / A. Warsinke, D. Pfeiffer and F.W. Scheller -- 23. New biosensors / I. Tothill, A. Piletsky and N. Magan / [and others] -- App. B. Ancillary tables
Dimensions
unknown
Edition
2nd ed.
Extent
1 online resource (818 pages)
Form of item
online
Governing access note
Access available to Pitt-affiliated users through use of a networked computer with a Pitt IP address.
Isbn
9781591243410
Media category
computer
Media MARC source
rdamedia
Media type code
c
Note
Knovel
Other physical details
illustrations.
Specific material designation
remote
System control number
  • (OCoLC)50266873
  • (OCoLC)ocm50266873

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