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Peanut Processing Characteristics and Quality Evaluation

This book systematically covers the sensory, physical, chemical nutrition, and processing characteristics of different peanut varieties;

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Peanuts: Processing Technology and Product Development

on peanut production, peanut research progress, main peanut components, raw material quality evaluation, processing and utilization of peanut;

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Processing Effects on Safety and Quality of Foods

of microbial kinetics, sensory evaluation, and the perception of food quality. A sampling of the techniques covered;

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Peanuts

in westernised countries. This book will present an up-to-date overview regarding peanut composition, physical characteristics and bioactive properties;

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Rheological and Mechanical Properties of Some Selected Foods

property related to the quality of food products. Viscometric data are also essential for the design evaluation of food processing equipment such;

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Handbook of Research on Food Processing and Preservation Technologies: Volume 3

: Computer-Aided Food Processing and Quality Evaluation Techniques of the multi-volume set reports on a number of applications of computer-aided;

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Handbook of Research on Food Processing and Preservation Technologies: Volume 5

, and nondestructive quality evaluation techniques. Each chapter covers major aspects pertaining to principles, design, and applications;

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Cereal Grains

met by managing quality at all stages of the grain chain. Quality evaluation is also needed at each step for effective management. Cereal grains;

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Integral and Diagnostic Intrusive Prediction of Speech Quality

Union (ITU), called Wideband-Perceptual Speech Quality Evaluation (WB-PESQ) , is not able to quantify all these perceived characteristics on a;

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Peanut Allergies

Food allergies have a considerable impact on modern society. Some of the most severe allergic reactions occur when peanuts and peanut;

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Recent Developments in High Pressure Processing of Foods

wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fresh-like;

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Dairy Processing and Quality Assurance

Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy;

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Despeckle Filtering for Ultrasound Imaging and Video, Volume II

evaluation framework is based on texture analysis, image quality evaluation metrics, and visual evaluation by experts. This framework is applied;

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Food Quality

and metalloids in foods; application of near infrared spectroscopy (NIRS) in food quality evaluation; food safety assessment at the molecular;

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Computer Vision Technology for Food Quality Evaluation

Computer Vision Technology for Food Quality Evaluation, Second Edition continues to be a valuable resource to engineers, researchers, and;

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Vehicle Interior Sound Quality

quality evaluation and control has increased rapidly. This book comprehensively introduces the basic concepts, theories, methods and the;

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Handbook of Meat Processing

the quality and safety of manufactured meat products, withcoverage including sensory evaluation; chemical and biologicalhazards including GMOs;

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Handbook of Meat and Meat Processing

attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination The primary;

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Handbook of Research on Food Processing and Preservation Technologies: Volume 4

Novel Processing Strategies Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques Volume 5: Emerging Techniques for;

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The Story of Peanut Butter

"How does a peanut become creamy peanut butter? Low-level text and fascinating photos help readers learn where peanut butter comes from."--;

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Processed Foods

In this book, the authors present current research in the study of the quality, safety characteristics and health implications of processed;

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Evaluation of Seafood Freshness Quality

required to help predict end-user quality. There is a need for a good statistical treatment and critique of sensory evaluation methods and their;

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Advances in Fruit Processing Technologies

One of the main concerns of the food industry is the need for high-quality fresh fruits and fruit products with good sensory quality, long;

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Sand Production Management For Unconsolidated Sandstone Rese

oil reservoirs and concept of sand management technology; (2) sand production mechanisms and its effect on reservoir petrophysical quality; (3;

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Cambridge Studies in Modern Optics

. This 1995 book provides a detailed review of the key issues which must be addressed in the design, evaluation and implementation of practical;

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Cambridge Studies in Modern Optics

. This 1995 book provides a detailed review of the key issues which must be addressed in the design, evaluation and implementation of practical;

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Managing Wine Quality

Managing Wine Quality, Volume 1: Viticulture and Wine Quality, Second Edition, reviews our current understanding of wine aroma, color;

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