Jian Zhong,
Xichang Wang
Elsevier Science
e druk, 2019
9780128142172
Evaluation Technologies for Food Quality
Specificaties
Paperback, blz.
|
Engels
Elsevier Science |
e druk, 2019
ISBN13: 9780128142172
Rubricering
Onderdeel van serie
Woodhead Publishing Series in Food Science, Technology and Nutrition
Levertijd ongeveer 8 werkdagen
Samenvatting
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.
Specificaties
Inhoudsopgave
<p>1. An introduction to evaluation technologies for food quality</p> <p>Part One Food sensory evaluation technologies for food quality<br>2. Electronic nose for food sensory evaluation<br>3. Electronic tongue for food sensory evaluation<br>4. Electronic eye for food sensory evaluation</p> <p>Part Two Chemical analysis technologies for food quality<br>5. Mature chemical analysis methods for food chemical properties evaluation<br>6. Ultraviolet-visible spectroscopy for food quality analysis<br>7. Near-infrared spectroscopy for food quality evaluation<br>8. Raman instruments for food quality evaluation<br>9. Atomic absorption spectroscopy for food quality evaluation<br>10. Determination of food quality using atomic emission spectroscopy<br>11. Nuclear magnetic resonance spectroscopy for food quality evaluation<br>12. Gas chromatography for food quality evaluation<br>13. High-performance liquid chromatography for food quality evaluation<br>14. High-performance capillary electrophoresis for food quality evaluation<br>15. Supercritical fluid chromatography for food quality evaluation<br>16. Mass spectrometry for food quality and safety evaluation</p> <p>Part Three Physical analysis technologies for food quality<br>17. Texture analyzers for food quality evaluation<br>18. Rheology instruments for food quality evaluation<br>19. Fluorescence spectroscopy and imaging instruments for food quality evaluation<br>20. Dynamic light scattering for food quality evaluation<br>21. Tribological analyses for the evaluation of food quality<br>22. X-ray diffraction for food quality evaluation<br>23. Measurement techniques of electrical properties for food quality evaluation</p> <p>Part Four Molecular biology technologies for food quality<br>24. Gene chips for food quality evaluation<br>25. Nucleic acid probes for food quality evaluation<br>26. Immunoassay for food quality evaluation</p> <p>Part Five Micro/nano technologies for food quality<br>27. Microfluidics technique for food quality evaluation<br>28. Atomic force microscopy for food quality evaluation<br>29. Scanning electron microscopy (SEM) in food quality evaluation<br>30. Transmission electron microscopies for food quality evaluation<br>31. Electrochemical sensor method for food quality evaluation<br>32. Nanoparticle-based methods for food safety evaluation</p>