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正版新书]可见/近红外高光谱成像技术快速评估鱼肉品质何鸿举978
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Chapter 1 Recent Progresses on Spectroscopy and Imaging for Fish Meat Quality Evaluation and Assessment
1.1 Fish meat quality
1.2 Spectroscopy and computer/machine vision
1.2.1 VIS/NIR spectroscopy
1.2.2 Computer/Machine vision
1.2.3 Hyperspectral Imaging (HSI)
1.3 VIS/NIR spectroscopy for fish meat quality evaluation
1.3.1 Chemical composition measurement
1.3.2 Quality inspection and differentiation
1.3.3 Microbial spoilage detection
1.4 Computer/machine vision for fish meat quality evaluation
1.4.1 Physical attributes measurement
1.4.2 Chemical component determination
1.4.3 Classification/sorting
1.5 HSI technique for fish meat quality evaluation
1.5.1 Chemical and physical attributes prediction
1.5.2 Parasites detection
1.5.3 Differentiation and classification
Chapter 2 Materials and Methods
2.1 Sample collection and preparation
2.2 Measurement of quality attributes
2.2.1 Moisture
2.2.2 Drip loss
2.2.3 pH
2.2.4 Tenderness ( Warner-Bratzler shear force, WBSF)
2.2.5 Lactic acid bacteria (LAB)
2.2.6 Pseudomonas
2.2.7 Enterobacteriaceae
2.3 HSI system
2.4 Hyperspectral image acquisition
2.5 Hyperspectral image pre-proeessing
2.5.1 Image calibration
2.5.2 ROI identification and spectral extraction
2.6 Multivariate data analysis
2.6.1 Partial least squares (PLS) regression
2.6.2 Multiple linear regression (MLR)
2.6.3 Least squares-support vector machine (LS-SVM)
2.7 Validation of calibration models
2.8 Performance evaluation of calibration models
2.9 Selection of important wavelengths
2.9.1 Regression coefficients (RC)
……
Chapter 3 Quantitative Prediction of Moisture Distribution in Salmon Meat Fillets Using VIS/NIR HSI
Chapter 4 Evaluation of Drip Loss and pH Distribution in Salmon Meat Fillets Using VIS/NIR HSI
Chapter 5 HSI Combined with Chemometric Analysis for Determining Tenderness in Raw Salmon Meat Fillets
Chapter 6 Prediction of Lactic Acid Bacteria in Salmon Meat Using NIR HSI and Chemometrics
Chapter 7 Prediction of Pseudomonas Counts in Salmon Meat Fillets Using NIR HSI
Chapter 8 Prediction of Enterobacteriaceae Contamination in Salmon Meat by Applying Informative Spectral Wavelengths
References
何鸿举,爱尔兰都柏林大学博士,河南科技学院特聘教授、硕士生导师、食品无损检测与分析团队带头人,主要从事食品质量分析与快速检测研究。近五年主持参与科研项目13项,发表论文30余篇,以靠前作者发表SCI论文10篇,主编教材2部,并担任食品科技领域20余种SCI期刊审稿人。
莫海珍,江南大学博士,河南科技学院教授、硕士生导师,主要从事食源性生物活性物质及其在食品安全控制中的应用研究。
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