Evaluation Technologies for Food Quality. Woodhead Publishing Series in Food Science, Technology and Nutrition

  • ID: 4593679
  • Book
  • 936 Pages
  • Elsevier Science and Technology
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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 technologies
  • Provides guidance on the understanding and application of food quality evaluation technology in the field of food research and food industry
  • Introduces many novel micro/nano evaluation techniques, such as atomic force and scanning electron microscopies and other nanomaterial-based methods
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Chapter 1  An Introduction
 
Part I  Food Sensory Evaluation Technologies For Food Quality
Chapter 2  Electronic Nose Technique
Chapter 3  Electronic Tongue Technique
Chapter 4  Electronic Eye Technique
 
Part II Chemical Analysis Technologies For Food Quality
Chapter 5  Basic Chemical Analysis Methods
Chapter 6  Ultraviolet-Visible Technique
Chapter 7  Infrared Technique
Chapter 8  Raman Technique
Chapter 9  Atomic Absorption Spectroscopy
Chapter 10  Atomic Emission Spectroscopy
Chapter 11  Nuclear Magnetic Resonance Spectroscopy
Chapter 12  Gas Chromatography
Chapter 13  High Performance Liquid Chromatography
Chapter 14  High Performance Capillary Electrophoresis Technique
Chapter 15  Supercritical Fluid Chromatography
Chapter 16  Mass Spectrometry
 
Part III  Physical Analysis Technologies For Food Quality
Chapter 17  Texture Analyzer
Chapter 18  Rheology Technique
Chapter 19  Fluorescence Spectroscopy
Chapter 20  Dynamic Light Scattering Technique
Chapter 21  Tribological Technique
Chapter 22  X-Ray Diffraction Technique
Chapter 23  Measurement Technique Of Dielectric Properties
 
Part IV  Molecular Biology Technologies For Food Quality

Chapter 24  Gene Chip Technique
Chapter 25  Nucleic Acid Probe Technique
Chapter 26  Immunoassay Technique
 
Part V  Micro/Nano Technologies For Food Quality

Chapter 27  Microfluidics Technique
Chapter 28  Atomic Force Microscopy
Chapter 29  Scanning Electron Microscopy
Chapter 30  Transmission Electron Microscopy
Chapter 31  Electrochemical Sensor Methods
Chapter 32  Nanoparticle-Based Methods
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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.
Wang, Xichang
Prof. Xichang Wang, Ph. D.,is currently Dean, College of Food Science & Technology of Shanghai Ocean University, and a ShuGuang Scholar of Shanghai, Baosteel Education Outstanding Teacher Award Winner, as well as, Director of Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture. He graduated and taught at Shanghai Fisheries University in 1985, and studied for fouryears on the processing characteristics of surimi derived from freshwater fish in Japan. He received his Ph.D degree from Kyoto University in 2001. In addition to many professional memberships, Dr. Wang has been a council member of the Chinese Institute of Food Science and Technology (Chinese Food Science Society), the National Agricultural Products Quality and Safety Risk Assessment, Chinese Education Guidance on Food Science and Technology Specialties, Chinese Fisheries Society; and Deputy director of Shanghai Food Science Society. His main research areas include: Aquatic-product Nutrition and Flavor Analysis and Food Quality Evaluation and Control Technology. He has also been the principal and chief researcher in various projects, including "863”, "948”, NSFC projects, local government supported projects, co-operated projects with JIRCAS, Kewpie Group, Bright Food Group and other industry partners. Prof. Wang has published more than 150 articles in core journals at home and abroad, and has 11 authorized patents of invention.
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