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.

An introduction to evaluation technologies for food quality / Jian Zhong and Xichang Wang -- Electronic nose for food sensory evaluation / Yaoguang Zhong -- Electronic tongue for food sensory evaluation / Wenli Wang, Yuan Liu -- Electronic eye for food sensory evaluation / Changhua Xu -- Mature chemical analysis methods for food chemical properties evaluation / Wellington da Silva Oliveira, Daniela Andrade Neves, Cristiano Augusto Ballus -- Ultraviolet-visible spectroscopy for food quality analysis / A.C. Power, J. Chapman, S. Chandra, D. Cozzolino -- Near-infrared spectroscopy for food quality evaluation / Xichang Wang -- Raman instruments for food quality evaluation Tianxi Yang, Bin Zhao, Lili He -- Atomic absorption spectroscopy for food quality evaluation / M.N. Mohd Fairulnizal, B. Vimala, D.N. Rathi, M.N. Mohd Naeem -- Determination of food quality using atomic emission spectroscopy / Rohit Thirumdas, Madhura Janve, Kaliramesh Siliveru, Anjineyulu Kothakota -- Nuclear magnetic resonance spectroscopy for food quality evaluation / Yongqi Tian, Qingyan He, Xu Chen, Shaoyun Wang -- Gas chromatography for food quality evaluation / Tao Feng, Min Sun, Shiqing Song, Haining Zhuang, …