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This book demonstrates how imaging techniques, applying different frequency bands from the electromagnetic spectrum, are used in scientific research. Illustrated with numerous examples this book is structured according to the different radiation bands: From Gamma-rays over UV and IR to radio frequencies. In order to ensure a clear understanding of the processing methodologies, the text is enriched with descriptions of how digital images are formed, acquired, processed and how to extract information from them. A special emphasis is given to the application of imaging techniques in food and agriculture research.

Imaging systems. --- Optics in agriculture. --- Agriculture --- Radar --- Remote sensing --- Television --- Scanning systems --- Equipment and supplies --- Food science. --- Surfaces (Physics). --- Signal, Image and Speech Processing. --- Food Science. --- Characterization and Evaluation of Materials. --- Physics --- Surface chemistry --- Surfaces (Technology) --- Science --- Signal processing. --- Image processing. --- Speech processing systems. --- Food—Biotechnology. --- Materials science. --- Material science --- Physical sciences --- Computational linguistics --- Electronic systems --- Information theory --- Modulation theory --- Oral communication --- Speech --- Telecommunication --- Singing voice synthesizers --- Pictorial data processing --- Picture processing --- Processing, Image --- Imaging systems --- Optical data processing --- Processing, Signal --- Information measurement --- Signal theory (Telecommunication)

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This book provides a broad-based foundation of knowledge about brown rice, including the latest information on health benefits and disease prevention resulting from consumption of brown rice, and information on consumer knowledge, attitudes, and behaviors towards brown rice. It is the first book of its kind to provide a comprehensive review of current brown rice science and technology, regulatory/policy issues, dietary intake, consumer interest and health promotion. The edited volume focuses on the latest developments in breeding varieties for high quality brown rice, varietal variations, defects, milling, cooking quality, eating quality, post-harvest management and methods to improve shelf life. Contributing authors address the physical, chemical, engineering, nutritional and glycemic qualities of brown rice in different chapters. Authors also discuss the physiological functions of brown rice in vivo  and radical scavenging activity, emphasizing their importance to grow ers, technologists and consumers, and providing insight into future advances.  This comprehensive collection benefits scientists, nutritionists, dieticians, diabetic educators, and professionals in the food industry. The information covered is valuable for food scientists and technologists working to develop new brown rice products and enhance the taste, quality, and health profile of brown rice.  .

Rice. --- Brown rice. --- Rice, Brown --- Rice, Unpolished --- Unpolished rice --- Unprocessed rice --- Lowland paddy --- Lowland rice --- Oryza sativa --- Paddy (Plant) --- Padi --- Palay --- Chemistry. --- Food --- Nutrition. --- Agriculture. --- Plant breeding. --- Food Science. --- Plant Breeding/Biotechnology. --- Biotechnology. --- Rice --- Oryza --- Food science. --- Crops --- Agriculture --- Breeding --- Alimentation --- Nutrition --- Health --- Physiology --- Diet --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Farming --- Husbandry --- Industrial arts --- Life sciences --- Food supply --- Land use, Rural --- Science --- Health aspects --- Food—Biotechnology. --- Nutrition   .

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Regular consumption of plant-based protein foods instead of animal-based protein foods reduces the risk factors for cardiovascular diseases, diabetes and certain cancers. Apart from human health, the adverse effects to the environment due to the production of protein is much higher for animal sources than plant sources. Greenhouse gas emissions from the production of one pound of lamb meat, for example, are thirty times higher than one pound of lentils. As consumers are increasingly aware of personal health and environmental impact of food production, the demand for plant protein foods is increasing globally. This trend has prompted several large-scale collaborative research projects on plant-based protein products supported by the industry and governmental agencies. Several established multinational meat companies have started adding plant-protein product lines to meet the current demand. This book presents the first comprehensive compilation of literature on plant-based protein foods. Chapters cover protein extraction technologies from plants, comparison of amino acid profiles of plant- and animal-based proteins, approaches to product development for plant-based protein products, health benefits of plant-based protein foods, market opportunities, and future challenges. Plant Protein Foods is an essential reference for consumers, students, researchers, food manufacturers and other stakeholders interested in this domain.

Botany --- Food science and technology --- voedingsleer --- botanie --- planten