Evaluation Technologies for Food Quality -

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Editeur : Elsevier Inc

Langue : Anglais

Parution : 01/04/2019

Format : Moyen, de 350g à 1kg

Nombre de pages : 884.0

Expédition : 1290

Dimensions : 15.4 x 22.8 x 44.0

ISBN : 9780128142172

Résumé :

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.

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Biographie:

1. An introduction to evaluation technologies for food quality

Part One Food sensory evaluation technologies for food quality
2. Electronic nose for food sensory evaluation
3. Electronic tongue for food sensory evaluation
4. Electronic eye for food sensory evaluation

Part Two Chemical analysis technologies for food quality
5. Mature chemical analysis methods for food chemical properties evaluation
6. Ultraviolet-visible spectroscopy for food quality analysis
7. Near-infrared spectroscopy for food quality evaluation
8. Raman instruments for food quality evaluation
9. Atomic absorption spectroscopy for food quality evaluation
10. Determination of food quality using atomic emission spectroscopy
11. Nuclear magnetic resonance spectroscopy for food quality evaluation
12. Gas chromatography for food quality evaluation
13. High-performance liquid chromatography for food quality evaluation
14. High-performance capillary electrophoresis for food quality evaluation
15. Supercritical fluid chromatography for food quality evaluation
16. Mass spectrometry for food quality and safety evaluation

Part Three Physical analysis technologies for food quality
17. Texture analyzers for food quality evaluation
18. Rheology instruments for food quality evaluation
19. Fluorescence spectroscopy and imaging instruments for food quality evaluation
20. Dynamic light scattering for food quality evaluation
21. Tribological analyses for the evaluation of food quality
22. X-ray diffraction for food quality evaluation
23. Measurement techniques of electrical properties for food quality evaluation

Part Four Molecular biology technologies for food quality
24. Gene chips for food quality evaluation
25. Nucleic acid probes for food quality evaluation
26. Immunoassay for food quality evaluation

Part Five Micro/nano technologies for food quality
27. Microfluidics technique for food quality evaluation
28. Atomic force microscopy for food quality evaluation
29. Scanning electron microscopy (SEM) in food quality evaluation
30. Transmission electron microscopies for food quality evaluation
31. Electrochemical sensor method for food quality evaluation
32. Nanoparticle-based methods for food safety evaluation

Sommaire:

1. An introduction to evaluation technologies for food quality

Part One Food sensory evaluation technologies for food quality
2. Electronic nose for food sensory evaluation
3. Electronic tongue for food sensory evaluation
4. Electronic eye for food sensory evaluation

Part Two Chemical analysis technologies for food quality
5. Mature chemical analysis methods for food chemical properties evaluation
6. Ultraviolet-visible spectroscopy for food quality analysis
7. Near-infrared spectroscopy for food quality evaluation
8. Raman instruments for food quality evaluation
9. Atomic absorption spectroscopy for food quality evaluation
10. Determination of food quality using atomic emission spectroscopy
11. Nuclear magnetic resonance spectroscopy for food quality evaluation
12. Gas chromatography for food quality evaluation
13. High-performance liquid chromatography for food quality evaluation
14. High-performance capillary electrophoresis for food quality evaluation
15. Supercritical fluid chromatography for food quality evaluation
16. Mass spectrometry for food quality and safety evaluation

Part Three Physical analysis technologies for food quality
17. Texture analyzers for food quality evaluation
18. Rheology instruments for food quality evaluation
19. Fluorescence spectroscopy and imaging instruments for food quality evaluation
20. Dynamic light scattering for food quality evaluation
21. Tribological analyses for the evaluation of food quality
22. X-ray diffraction for food quality evaluation
23. Measurement techniques of electrical properties for food quality evaluation

Part Four Molecular biology technologies for food quality
24. Gene chips for food quality evaluation
25. Nucleic acid probes for food quality evaluation
26. Immunoassay for food quality evaluation

Part Five Micro/nano technologies for food quality
27. Microfluidics technique for food quality evaluation
28. Atomic force microscopy for food quality evaluation
29. Scanning electron microscopy (SEM) in food quality evaluation
30. Transmission electron microscopies for food quality evaluation
31. Electrochemical sensor method for food quality evaluation
32. Nanoparticle-based methods for food safety evaluation