Emerging technologies for food quality and food safety evaluation
Author(s)
Bibliographic Information
Emerging technologies for food quality and food safety evaluation
（Contemporary food engineering / Da-Wen Sun, series editor）
CRC Press, 2011
Available at 1 libraries
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University Library for Agricultural and Life Sciences, The University of Tokyo図
498.54:C525010668571
Note
Includes bibliographical references and index
Description and Table of Contents
Description
Even though the perception of food quality may depend on its hedonic and often subjective attributes, it is essential to quantitatively evaluate its quality and safety. Fortunately, the advent of sophisticated systems, including nondestructive testing techniques, has made it possible to definitively evaluate food quality. Reflecting these advances, Emerging Technologies for Food Quality and Food Safety Evaluation examines leading-edge technologies for on-line and off-line (lab) monitoring of food quality and safety.
The book reviews the scope of food quality parameters such as color, texture, chemical compositions, and flavor. Each chapter describes a specific system for quality parameters, its principles, and its applications to foods. Coverage includes artificial intelligence systems for sensory evaluation, as well as computer vision; NIR, NMR and MRI; sonic and ultrasonic systems; multi-spectral and hyper-spectral imaging systems; and electronic nose. The book also explores new tools for laboratory analysis and on-site industrial use such as biosensors used for the biochemical evaluation of food and nanotechnology used for the enhancement of sensitivity and detection limit in measurement systems for food quality and safety.
Foods are characterized by the presence of a complex matrix. It is therefore not easy to quantitatively measure the factors associated with the quality and safety of products. With its overview of the latest technologies and introduction of sophisticated technologies, this book clarifies how technologies from other disciplines can be developed into new approaches to food quality evaluation.
Table of Contents
Introduction. Instrumental Techniques for Measurement of Textural and Rheological Properties. Sensory Evaluation Using Artificial Intelligence. Computer Vision for Measuring Shape, Size and Color in Foods. NIR for Chemical Compositions and Internal Quality in Foods. NMR and MR1 for Food Quality Evaluation. Sonic and Ultrasonic Systems for Food Quality Evaluation. Multispectral and Hyperspectral Imaging Technique for Food Quality and Safety Detection. Electronic Nose for Detection of Food Flavor and Volatile Components. Biosensors for Evaluating Food Quality and Safety. Nanotechnology in Food Quality and Safety Evaluation System.
by "Nielsen BookData"