Evaluation Technologies for Food Quality

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. Explains basic principles, procedures, advantages, limitations, and current applications of recent food quality technologiesProvides guidance on the understanding and application of food quality evaluation technology in the field of food research and food industryIntroduces many novel micro/nano evaluation techniques, such as atomic force and scanning electron microscopies and other nanomaterial-based methods INDICE: Chapter 1  An Introduction Part I  Food Sensory Evaluation Technologies For Food QualityChapter 2  Electronic Nose TechniqueChapter 3  Electronic Tongue TechniqueChapter 4  Electronic Eye Technique Part II Chemical Analysis Technologies For Food QualityChapter 5  Basic Chemical Analysis MethodsChapter 6  Ultraviolet-Visible TechniqueChapter 7  Infrared TechniqueChapter 8  Raman TechniqueChapter 9  Atomic Absorption SpectroscopyChapter 10  Atomic Emission SpectroscopyChapter 11  Nuclear Magnetic Resonance SpectroscopyChapter 12  Gas ChromatographyChapter 13  High Performance Liquid ChromatographyChapter 14  High Performance Capillary Electrophoresis TechniqueChapter 15  Supercritical Fluid ChromatographyChapter 16  Mass Spectrometry Part III  Physical Analysis Technologies For Food QualityChapter 17  Texture AnalyzerChapter 18  Rheology TechniqueChapter 19  Fluorescence SpectroscopyChapter 20  Dynamic Light Scattering TechniqueChapter 21  Tribological TechniqueChapter 22  X-Ray Diffraction TechniqueChapter 23  Measurement Technique Of Dielectric Properties Part IV  Molecular Biology Technologies For Food QualityChapter 24  Gene Chip TechniqueChapter 25  Nucleic Acid Probe TechniqueChapter 26  Immunoassay Technique Part V  Micro/Nano Technologies For Food QualityChapter 27  Microfluidics TechniqueChapter 28  Atomic Force MicroscopyChapter 29  Scanning Electron MicroscopyChapter 30  Transmission Electron MicroscopyChapter 31  Electrochemical Sensor MethodsChapter 32  Nanoparticle-Based Methods

• ISBN: 978-0-12-814217-2
• Editorial: Woodhead Publishing
• Encuadernacion: Rústica
• Páginas: 936
• Fecha Publicación: 15/01/2019
• Nº Volúmenes: 1
• Idioma: Inglés