Engineering Innovations in Sensory Science

Idioma: inglés

Editorial: Taylor and Francis Ltd, GB, 2025

1032715073 / 9781032715070

Serie: Libro 56 de 59 - Contemporary Food Engineering

Librería: Rarewaves.com UK, London, Reino UnidoRarewaves.com UK

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Descripción del artículo del vendedor

Sensory analysis is significant in food product development, and its importance impacts the maintenance of sensory qualities for food products. While there are many books exploring sensory analysis and its methods, this is the first of its kind to also explore the use of engineering tools and instruments to produce measurable and reliable data. In exploring sensory analysis methods, this book also focuses on the novel computer interface technologies to retrieve human sensory perceptions directly from the human body and convert them into a measurable unit, exploring the present status in computer interface technologies and scope for interventions to overcome obstacles.Mahendran Radhakrishnan attained his PhD in Food Process Engineering from Tamil Nadu Agricultural University, India. Prior to this, he received degrees in Industrial Biotechnology as well as Chemical Engineering. He is presently Professor and Head of Department of Food Process Technology at National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T). Dr. Mahendran's research focus includes Advances in Food Processing Technologies, novel non-thermal processing, including Cold Plasma, High Pressure Processing Applications in Agri-Food, Food Structure and Shape Transformation (4D Printing), and Super Critical CO2 Extraction. Mahendran has authored over 150 publications in reputed journals.Anbarasan Rajan is Food Process Engineer who earned his M.Tech and Ph.D. in Food Process Engineering from the National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T). His primary research areas include nonthermal food processing, 4D foods/food shape morphing, and sensory science.…

Título
Engineering Innovations in Sensory Science
Autor
Mahendran Radhakrishnan
Editorial
Taylor and Francis Ltd, GB
Año de publicación
2025
Estado
New
Encuadernación
Hardback
Idioma
inglés
ISBN 10
1032715073
ISBN 13
9781032715070
Peso del artículo
790 gramos
Serie
Libro 56 de 59: Contemporary Food Engineering

Rarewaves.com UK

London, Reino Unido

Vendedor de 5 estrellas

Vendedor de IberLibro desde 11 de junio de 2025

Tarifas de envío de Reino Unido a Estados Unidos de America

ArtículoDe 60 a 60 días hábilesDe 60 a 60 días hábiles
Primer artículoEUR 77,92EUR 119,88
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