Evaluation Technologies for Food Quality

Erscheinungsjahr 2019
ISBN: 978-0-12-814217-2
Verlag: Elsevier Science Publishing Co Inc

Buch, Englisch, 914 Seiten, Format (B × H): 228 mm x 154 mm, Gewicht: 1290 g

Reihe: Woodhead Publishing Series in Food Science, Technology and Nutrition

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.

Zielgruppe

<p>scientists in the field of food science and engineering, undergraduate and graduate courses in food quality evaluation technology, professionals and instrument developer in the food industry</p>

Autoren/Hrsg.

Zhong, Jian

Fachgebiete

• Technische Wissenschaften Maschinenbau | Werkstoffkunde Produktionstechnik Industrielle Qualitätskontrolle
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

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

Über Autor(innen)

Zhong, Jian
Dr. Jian Zhong is currently an associate Professor at School of Food Science & Technology, Shanghai Ocean University. He received his bachelor degree in Pharmaceutics from Shenyang Pharmaceutical University in 2002 and his Ph.D. degree in Biomechanics and Medical Engineering from Peking University in 2007. Then he worked as a Postdoc (2007-2010) at University College Dublin, Ireland. After that, he acted as an associate Professor in National Engineering Research Center for Nanotechnology (2011-2015), China. He was also a Visiting Scholar (2007-2008) of Purdue University and is a Senior Visiting Scholar (2016-2017) in Institute of Chemistry, Chinese Academy of Sciences. He was elected as Shanghai Pujiang Talent (2012) and Shanghai Minhang District Leading Talent (2011). His research interests include: Food Nutrition, Food Quality Evaluation Technology, and Nanotechnology. He has published more than more than 30 peer-reviewed first author or corresponding author papers, which were published in Small, ACS Applied Materials & Interfaces, Nanoscale, etc. He has more than 20 authorized national invention patents. He was invited to contribute three book chapters for Elsevier Publisher (two) and Wiley-Scrivener Publisher (one). He acts as guest editor for Trends in Food Science & Technology, Current Pharmaceutical Design, Science of Advanced Materials, and Journal of Nanomaterials.