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Image Analysis of Food Microstructure offers a condensed guide to the most common procedures and techniques by which quantitative microstructural information about food is obtained from images. The book familiarizes the food scientist with ways of thinking about images, their processing, and measurement. For each topic, examples are shown using images of food microstructure that will help explain the procedures and show representative results. The images are selected from a broad range of food items, including macroscopic images of meat and finished products such as pizza, as well as microstructures of cheeses, dough and baked goods, fruits and vegetables, emulsions, and foams and gels.
Author Biography
Russ, John C.
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