Gebundenes Buch

Engineering Innovations in Sensory Science

Beschreibung

This book explores using 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.

Autor

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 a Professor and Head in 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 nonthermal processing including Cold plasma, High Pressure Processing applications in Agri-Food, Food structure & shape transformation (4D printing) and Super Critical CO2 Extraction. Mahendran has authored over 150 publications in reputed journals. Anbarasan Rajan is a 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 non-thermal food processing, 4D foods/food shape morphing, and sensory science.

Produktdetails

• Verlag: CRC Press
• Seitenzahl: 338
• Erscheinungstermin: 8. August 2025
• Englisch
• Abmessung: 240mm x 161mm x 23mm
• Gewicht: 672g
• ISBN-13: 9781032715070
• ISBN-10: 1032715073
• Artikelnr.: 73334391