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Evaluation technologies for food quality

Titre :	Evaluation technologies for food quality Ajouter au panier
Auteur(s) :	Jian Zhong, Éditeur scientifique Xichang Wang, Éditeur scientifique
Type de document :	Livre
Sujets :	Analyse sensorielle ; Aliments -- Analyse sensorielle ; Électronique -- Instruments ; Aliments -- Activité de l'eau ; Aliments -- Qualité ; Rayons X ; Sondes moléculaires ; Analyse spectrale ; Résonance magnétique nucléaire ; Chromatographie en phase gazeuse ; Chromatographie en phase liquide ; Électrophorèse ; Spectroscopie de masse ; Aliments -- Texture ; Rhéologie ; Biologie moléculaire ; Électrochimie ; Chimie analytique ; spectrométrie infrarouge ; Immunologie -- Technique ; microscopes ; Microscopes électroniques
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.
Editeur(s) :	Cambridge : Woodhead Publishing
Date de publication :	2019
Collection :	Woodhead Publishing Series in Food Science, Technology and Nutrition
Format :	1 vol. (XXII-860 p.) / ill. en coul., couv. ill. en coul. / 23 cm
Note(s) :	Bibliogr. Index
Table des matières :	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 [...] 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
Langue(s) :	Anglais
Identifiant :	978-0-12-814217-2
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=197693

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