Evaluation technologies for food quality

✍ Scribed by Wang, Xichang; Zhong, Jian

• Publisher: Woodhead Publishing
• Year: 2019
• Tongue: English
• Leaves: 850
• Series: Woodhead Publishing in food science technology and nutrition
• Category: Library

✦ Synopsis

Evaluation Technologies for Food Quality summarizes food quality evaluation technologies, which include sensory evaluation techniques and chemical and physical analysis. In particular, the book introduces many novel micro and nano evaluation techniques, such as atomic force microscopy, scanning electron microscopy, and other nanomaterial-based methods. All topics cover basic principles, procedures, advantages, limitations, recent technology development, and application progress in different types of foods. This book is a valuable resource for scientists in the field of food science, engineering, and professionals in the food industry, as well as for undergraduate and postgraduate students studying food quality evaluation technology.  Read more...

Abstract: Evaluation Technologies for Food Quality summarizes food quality evaluation technologies, which include sensory evaluation techniques and chemical and physical analysis. In particular, the book introduces many novel micro and nano evaluation techniques, such as atomic force microscopy, scanning electron microscopy, and other nanomaterial-based methods. All topics cover basic principles, procedures, advantages, limitations, recent technology development, and application progress in different types of foods. This book is a valuable resource for scientists in the field of food science, engineering, and professionals in the food industry, as well as for undergraduate and postgraduate students studying food quality evaluation technology

✦ Table of Contents

Content: 1. An introduction to evaluation technologies for food quality / Jian Zhong, Xichang Wang. Part One: Food sensory evaluation technologies for food quality: 2. Electronic nose for food sensory evaluation / Yaoguang Zhong --
3. Electronic tongue for food sensory evaluation / Wenli Wang, Yuan Liu --
4. Electronic eye for food sensory evaluation / Changhua Xu. Part Two: Chemical analysis technologies for food quality: 5. Mature chemical analysis methods for food chemical properties evaluation / Wellington da Silva Oliveira, Daniela Andrade Neves, Cristiano Augusto Ballus --
6. Ultraviolet-visible spectroscopy for food quality analysis / A.C. Power, J. Chapman, S. Chandra, D. Cozzolino --
7. Near-infrared spectroscopy for food quality evaluation / Xichang Wang --
8. Raman instruments for food quality evaluation / Tianxi Yang, Bin Zhao, Lili He --
9. Atomic absorption spectroscopy for food quality evaluation / M.N. Mohd Fairulnizal, B. Vimala, D.N. Rathi, M.N. Mohd Naeem --
10. Determination of food quality using atomic emission spectroscopy / Rohit Thirumdas, Madhura Janve, Kaliramesh Siliveru, Anjineyulu Kothakota --
11. Nuclear magnetic resonance spectroscopy for food quality evaluation / Yongqi Tian, Qingyan He, Xu Chen, Shaoyun Wang --
12. Gas chromatography for food quality evaluation / Tao Feng, Min Sun, Shiqing Song, Haining Zhuang, Lingyun Yao --
13. High-performance liquid chromatography for food quality evaluation / Qixing Nie, Shaoping Nie --
14. High-performance capillary electrophoresis for food quality evaluation / Adele Papetti, Raffaella Colombo --
15. Supercritical fluid chromatography for food quality evaluation / Karamatollah Rezaei, Ali Aghakhani --
16. Mass spectrometry for food quality and safety evaluation / Xinzhong Zhang. Part Three: Physical analysis technologies for food quality: 17. Texture analyzers for food quality evaluation / Yi-Xiang Liu, Min-Jie Cao, Guang-Ming Liu --
18. Rheology instruments for food quality evaluation / Qiang Wang, Aimin Shi, Faisal Shah --
19. Fluorescence spectroscopy and imaging instruments for food quality evaluation / Ewa Sikorska, Igor Khmelinskii, Marek Sikorski --
20. Dynamic light scattering for food quality evaluation / Pingfan Rao, Zhaoshuo Yu, Huan Han, Yang Xu, Lijing Ke --
21. Tribological analyses for the evaluation of food quality / Song Miao, Duanquan Lin --
22. X-ray diffraction for food quality evaluation / Soumya Ranjan Purohit, Lakshmi E. Jayachandran, Anu S. Raj, Debasis Nayak, P. Srinivasa Rao --
23. Measurement techniques of electrical properties for food quality evaluation / Yang Jiao. Part Four: Molecular biology technologies for food quality: 24. Gene chips for food quality evaluation / Bowen Chen, Siqi Wang, Bin Hong, Yong Zhao --
25. Nucleic acid probes for food quality evaluation / Juan Yan, Gang Liu, Yanli Wen, Lanying Li --
26. Immunoassay for food quality evaluation / T. Gomez-Morte, M. Ayala-Hernández, M.J. Yánez-Gascón, A. Gil-Izquierdo, D.A. Auñon-Calles, R. Domínguez-Perles, M.I. Fortea, E. Núñez-Delicado, J.A. Gabaldón. Part Five: Micro/nano technologies for food quality: 27. Microfluidics technique for food quality evaluation / Xiaojun Bian, Qiyue Wu --
28. Atomic force microscopy for food quality evaluation / Mengzhen Ding, Cuiping Shi, Jian Zhong --
29. Scanning electron microscopy (SEM) in food quality evaluation / Vasudha Sharma, Aastha Bhardwaj --
30. Transmission electron microscopies for food quality evaluation / Abdollah Hajalilou, Laleh Saleh Ghadimi --
31. Electrochemical sensor method for food quality evaluation / Neelam Yadav, Annu Mishra, Jagriti Narang --
32. Nanoparticle-based methods for food safety evaluation / Hongcai Zhang, Shunsheng Chen.

✦ Subjects

Food -- Quality -- Evaluation.;Food -- Quality -- Technological innovations.;Technology.;TECHNOLOGY & ENGINEERING / Food Science