Light scattering technology for food property, quality and safety assessment

Content: Chapter 1. Introduction to light and optical theories / Renfu Lu --
chapter 2. Overview of light interaction with food and biological materials / Renfu Lu --
chapter 3. Theory of light transfer in food and biological materials / Renfu Lu --
chapter 4. Monte Carlo modeling of light transfer in food / Rodrigo Watté, Ben Aernouts, and Wouter Saeys --
chapter 5. Parameter estimation methods for determining optical properties of foods / Kirk David Dolan and Haiyan Cen --
chapter 6. Basic techniques for measuring optical absorption and scattering properties of food / Changying Li and Weilin Wang --
chapter 7. Spatially resolved spectroscopic technique for measuring optical properties of food / Haiyan Cen, Renfu Lu, Nghia Nguyen-Do-Trong, and Wouter Saeys --
chapter 8. Time-resolved technique for measuring optical properties and quality of food / Anna Rizzolo and Maristella Vanoli --
chapter 9. Spectral scattering for assessing the quality of fruits and vegetables / Yibin Ying, Lijuan Xie, and Xiaping Fu --
chapter 10. Light propagation in meat and meat analog : theory and applications / Gang yao --
chapter 11. Spectral scattering for assessing quality and safety of meat / Yankun Peng --
chapter 12. Light scattering applications in milk and dairy processing / Czarena Crofcheck --
chapter 13. Dynamic light scattering for measuring microstructure and rheological properties of food / Fernando Mendoza and Renfu Lu --
chapter 14. Biospeckle technique for assessing quality of fruits and vegetables / Artur Zdunek, Piotr Mariusz Pieczywek, and Andrzej Kurenda --
chapter 15. Raman scattering for food quality and safety assessment / Jianwei Qin, Kuanglin Chao, and Moon S. Kim --
chapter 16. Light scattering-based detection of food pathogens / Pei-Shih Liang, Tu San Park, and Jeong-Yeol Yoon.