Skip to main content

Advances In Food Authenticity Testing

In Order to Read Online or Download Advances In Food Authenticity Testing Full eBooks in PDF, EPUB, Tuebl and Mobi you need to create a Free account. Get any books you like and read everywhere you want. Fast Download Speed ~ Commercial & Ad Free. We cannot guarantee that every book is in the library!

Advances in Food Authenticity Testing

Advances in Food Authenticity Testing Book
Author : Gerard Downey
Publisher : Woodhead Publishing
Release : 2016-08-08
ISBN : 0081002335
Language : En, Es, Fr & De

GET BOOK

Book Description :

Advances in Food Authenticity Testing covers a topic that is of great importance to both the food industry whose responsibility it is to provide clear and accurate labeling of their products and maintain food safety and the government agencies and organizations that are tasked with the verification of claims of food authenticity. The adulteration of foods with cheaper alternatives has a long history, but the analytical techniques which can be implemented to test for these are ever advancing. The book covers the wide range of methods and techniques utilized in the testing of food authenticity, including new implementations and processes. The first part of the book examines, in detail, the scientific basis and the process of how these techniques are used, while other sections highlight specific examples of the use of these techniques in the testing of various foods. Written by experts in both academia and industry, the book provides the most up-to-date and comprehensive coverage of this important and rapidly progressing field. Covers a topic that is of great importance to both the food industry and the governmental agencies tasked with verifying the safety and authenticity of food products Presents a wide range of methods and techniques utilized in the testing of food authenticity, including new implementations and processes Highlights specific examples of the use of the emerging techniques and testing strategies for various foods

Reviews in Fluorescence 2017

Reviews in Fluorescence 2017 Book
Author : Chris D. Geddes
Publisher : Springer
Release : 2019-02-01
ISBN : 3030015696
Language : En, Es, Fr & De

GET BOOK

Book Description :

Reviews in Fluorescence 2017, the tenth volume of the book serial from Springer, serves as a comprehensive collection of current trends and emerging hot topics in the field of fluorescence and closely related disciplines, such as fluorescence based plasmonics. It summarizes the year’s progress in fluorescence and its applications, with authoritative reviews specialized enough to be attractive to professional researchers, yet also appealing to the wider audience of scientists in related disciplines of fluorescence. Reviews in Fluorescence offers an essential reference material for any research lab or company working in the fluorescence field and related areas. All academics, bench scientists, and industry professionals wishing to take advantage of the latest and greatest in the continuously emerging field of fluorescence will find it an invaluable resource.

Advances in Food and Nutrition Research

Advances in Food and Nutrition Research Book
Author : Fidel Toldra
Publisher : Academic Press
Release : 2019-01-31
ISBN : 0128160500
Language : En, Es, Fr & De

GET BOOK

Book Description :

Advances in Food and Nutrition Research, Volume 87 provides updated information on nutrients in foods and how to avoid deficiency, especially the essential nutrients that should be present in the diet to reduce disease risk and optimize health. The book provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits. Chapters in this new release include discussions of the function and application of bioactive peptides from corn gluten meal, Dietary fatty acids and metabolic syndrome, the Microbial ecology of plant-based fermented foods and current knowledge on their impact on human health, and much more. Presents contributions and the expertise and reputation of leaders in nutrition Includes updated, in-depth, critical discussions of available information, giving readers a unique opportunity to learn Provides high-quality illustrations (with a high percentage in color) that give additional value

Advances in Food and Nutrition Research

Advances in Food and Nutrition Research Book
Author : Fidel Toldra
Publisher : Academic Press
Release : 2019-02-15
ISBN : 0128160497
Language : En, Es, Fr & De

GET BOOK

Book Description :

Advances in Food and Nutrition Research, Volume 87 provides updated information on nutrients in foods and how to avoid deficiency, especially the essential nutrients that should be present in the diet to reduce disease risk and optimize health. The book provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits. Chapters in this new release include discussions of the function and application of bioactive peptides from corn gluten meal, Dietary fatty acids and metabolic syndrome, the Microbial ecology of plant-based fermented foods and current knowledge on their impact on human health, and much more. Presents contributions and the expertise and reputation of leaders in nutrition Includes updated, in-depth, critical discussions of available information, giving readers a unique opportunity to learn Provides high-quality illustrations (with a high percentage in color) that give additional value

Advances in Food and Nutrition Research

Advances in Food and Nutrition Research Book
Author : Anonim
Publisher : Academic Press
Release : 2017-03-17
ISBN : 0128119179
Language : En, Es, Fr & De

GET BOOK

Book Description :

Advances in Food and Nutrition Research, Volume 81 provides updated knowledge on nutrients in foods and how to avoid deficiencies, paying special attention to the essential nutrients that should be present in the diet to reduce disease risk and optimize health. The series provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, as well as up-to-date information on food science, including raw materials, production, processing, distribution, and consumption. Contains contributions that have been carefully selected based on their vast experience and expertise on the subject Includes updated, in-depth, and critical discussions of available information, giving the reader a unique opportunity to learn Encompasses a broad view of the topics at hand

Advances in Chemical Analysis Procedures Part II

Advances in Chemical Analysis Procedures  Part II  Book
Author : Marcello Locatelli,Victoria Samanidou
Publisher : MDPI
Release : 2021-01-20
ISBN : 3039367862
Language : En, Es, Fr & De

GET BOOK

Book Description :

In the field of Analytical Chemistry and, in particular, whenever a quali-quantitative analysis is required, until a few years ago, reference was made exclusively to instrumental methods (more or less hyphenated) which, once validated, were able to provide the answers to the questions present, even if only in a limited way to analytical targets. Nowadays, the landscape has become considerably complicated (natural adulterants, assessment of geographical origin, sophistication, need for non-destructive analysis, search for often unknown compounds), and new procedures for processing data have greatly increased the potential of analyses that are conducted (even routinely) in the laboratory. In this scenario, chemometrics is master, able to manage and process a huge amount of information based both on data relating only to the analytes of interest, but also by applying “general” procedures to process raw untargeted analysis data. It is within this strand of analysis that many of the works reported in this Special Issue fall. In the succession of works in this printed version, the criterion that guided us was to highlight how—starting exclusively from chromatographic techniques (HPLC and GC) with conventional detectors and moving to exclusively spectroscopic techniques (MS, FT-IR and Raman)—it is possible arrive at extremely powerful coupled techniques and procedures (HPLC and FT-IR) able to meet research needs. Finally, at the end of the printed volume, there are two reviews that surveying the state of the art regarding the assessment of authenticity through qualitative analyses and the application of chemometrics in the pharmaceutical field in the study of forced drug degradation products. From the succession of works (and, above all, from the various application fields) it can immediately be seen how the application of chemometrics and its procedures to both raw and processed data is a powerful means of obtaining robust, reproducible, and predictive information. In this manner, it is possible to create models able to explain and respond to the original problem in a much more detailed way. , and Honghe through Fourier transform mid infrared (FT-MIR) spectra combined with partial least squares discriminant analysis (PLS-DA), random forest (RF), and hierarchical cluster analysis (HCA) methods. Melucci and collaborators apply chemometric approaches to non-destructive analysis of ATR-FT-IR for the determination of biosilica content. This value was directly evaluated in sediment samples, without any chemical alteration, using attenuated total reflection Fourier transform infrared (ATR-FTIR) spectroscopy, and the quantification was performed by combining the multivariate standard addition method (MSAM) with the net analyte signal (NAS) procedure to solve the strong matrix effect of sediment samples. Still in the food and food supplements field, Anguebes-Franseschi and collaborators report an article where 10 chemometric models based on Raman spectroscopy were applied to predict the physicochemical properties of honey produced in the state of Campeche, Mexico.

Food Authentication and Traceability

Food Authentication and Traceability Book
Author : Charis Michel Galanakis
Publisher : Academic Press
Release : 2020-11-19
ISBN : 0128231971
Language : En, Es, Fr & De

GET BOOK

Book Description :

Food Authenticity and Traceability covers the most recent trends and important topics in food authentication, with an emphasis on the components of a food traceability systems. The book discusses techniques such as omics-based technologies, chromatographic methods, mass spectrometry, hyperspectral and chemical imaging, molecular and DNA-based techniques, chemometrics and data mining algorithms, high-throughput sequencing, and non-targeted fingerprinting approaches and proteomics. Includes information on blockchain for food traceability analysis Discusses consumer preferences and perceptions regarding food traceability drivers and food fraud Presents approaches of authentication for food of animal origin and omics-based technologies

Fingerprinting Techniques in Food Authentication and Traceability

Fingerprinting Techniques in Food Authentication and Traceability Book
Author : K. S. Siddiqi,Leo M.L. Nollet
Publisher : CRC Press
Release : 2018-10-08
ISBN : 1351998676
Language : En, Es, Fr & De

GET BOOK

Book Description :

There is an increasing interest by consumers for high-quality food products with a clear geographical origin. With these products in demand, suitable analytical techniques are needed for the quality control. Current analytical approaches are mass spectrometry techniques, spectroscopic techniques, separation techniques, and others. Fingerprinting Techniques in Food Authentication and Traceability discusses the principles of the techniques together with their advantages and drawbacks, and reported applications concerning geographical authenticity. A combination of methods analyzing different types of food compounds seems to be the most promising approach to establish the geographical origin. The abundant acquired data are analyzed by chemometrics. Producing safe and high-quality food is a prerequisite to ensure consumer health and successful domestic and international trade, and is critical to the sustainable development of national agricultural resources. Systems to trace food or feed products through specified stages of production, processing, and distribution play a key role in assuring food safety. Analytical techniques that enable the provenance of food to be determined provide an independent means of verifying traceability systems and also help to prove product authenticity, to combat fraudulent practices and to control adulteration, which are important issues for economic, religious, or cultural reasons. Proof of provenance has become an important topic in the context of food safety, food quality, and consumer protection in accordance with national legislation and international standards and guidelines.

Advances in Food Rheology and Its Applications

Advances in Food Rheology and Its Applications Book
Author : Jasim Ahmed,Pawel Ptaszek,Santanu Basu
Publisher : Woodhead Publishing
Release : 2016-09-13
ISBN : 008100432X
Language : En, Es, Fr & De

GET BOOK

Book Description :

Advances in Food Rheology and Its Applications presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance. Split into two main focuses, the book gives in-depth analysis of the general advances in the field, with coverage of the relationship between food microstructure and rheology, the use of tribology in the study of oral processing, the use of large amplitude oscillatory shear (LAOS) measurement and Fourier-transform rheology in food, and the influence of fibers and particle size distribution on food rheology, as well as many other advances. Written by a leading international team of authors, the book provides an in-depth and state-of-the-art coverage of this essential topic on the consumer acceptance of food. Brings together top researchers in the field of rheology, providing in-depth and state-of-the-art coverage on an area of study essential for managing the quality of foods and gaining consumer acceptance Presents in-depth coverage of advances in rheology, many of which have never been featured before, including tribology, large amplitude oscillatory shear measurement, and the influence of fibers and particle size distribution on food rheology Contains information that is highly relevant to the industrialist who wants to improve the rheological properties of the foods with which they are working

Modern Techniques for Food Authentication

Modern Techniques for Food Authentication Book
Author : Da-Wen Sun
Publisher : Academic Press
Release : 2018-07-25
ISBN : 0128142650
Language : En, Es, Fr & De

GET BOOK

Book Description :

Modern Techniques for Food Authentication, Second Edition presents a comprehensive review of the novel techniques available to authenticate food products, including various spectroscopic technologies, methods based on isotopic analysis and chromatography, and other techniques based on DNA, enzymatic analysis and electrophoresis. This new edition pinpoints research and development trends for those working in research, development and operations in the food industry, giving them readily accessible information on modern food authentication techniques to ensure a safe and authentic food supply. It will also serve as an essential reference source to undergraduate and postgraduate students, and for researchers in universities and research institutions. Presents emerging imaging techniques that have proven to be powerful, non-destructive tools for food authentication Includes applications of hyperspectral imaging to reflect the current trend of developments in food imaging technology for each topic area Provides pixel level visualization techniques needed for fast and effective food sample testing Contains two new chapters on Imaging Spectroscopic Techniques

Advances in Food Traceability Techniques and Technologies

Advances in Food Traceability Techniques and Technologies Book
Author : Montserrat Espiñeira,Francisco J Santaclara
Publisher : Woodhead Publishing
Release : 2016-06-18
ISBN : 0081003218
Language : En, Es, Fr & De

GET BOOK

Book Description :

Advances in Food Traceability Techniques and Technologies: Improving Quality Throughout the Food Chain covers in detail a topic of great importance to both the food industry which is obliged to provide clear and accurate labeling of their products and the government and other organizations which are tasked with verification of claims of food quality and safety. The traceability of food products is becoming ever more important as globalization continues to increase the complexity of food chains. Coverage in the book includes the wide range of technologies and techniques which have been utilized in the tracing of food products. In addition, the ways in which the misuse of food traceability will affect the quality of food is also covered throughout. The first part of the book introduces the concept of traceability in the food industry, highlighting advantages of a robust traceability and the difficulties involved in implementing them. The second part looks at the technologies used to trace products, and the third section reviews the legal requirements for food traceability in the EU, the US, and the rest of the world. The final section contains a number of case studies which evaluate how food traceability has been successfully implemented in various foods focusing on the quality of the food. Provides a wide ranging overview of all recent advances in food traceability techniques and technologies Presents case studies covering when food traceability techniques have been applied to a range of food stuffs Covers the legal aspects of food traceability in the EU, the USA, and around the world

DNA Techniques to Verify Food Authenticity

DNA Techniques to Verify Food Authenticity Book
Author : Malcolm Burns,Lucy Foster,Michael Walker
Publisher : Royal Society of Chemistry
Release : 2019-10-16
ISBN : 1788011783
Language : En, Es, Fr & De

GET BOOK

Book Description :

The food supply chain needs to reassure consumers and businesses about the safety and standards of food. Global estimates of the cost of food fraud to economies run into billions of dollars hence a huge surge in interest in food authenticity and means of detecting and preventing food fraud and food crime. Approaches targeting DNA markers have assumed a pre-eminence. This book is the most comprehensive and timely collection of material from those working at the forefront of DNA techniques applied to food authenticity. Addressing the new field of analytical molecular biology as it combines the quality assurance rigour of analytical chemistry with DNA techniques, it introduces the science behind DNA as a target analyte, its extraction, amplification, detection and quantitation as applied to the detection of food fraud and food crime. Making the link with traditional forensic DNA profiling and describing emerging and cutting-edge techniques such as next generation sequencing, this book presents real-world case studies from a wide perspective including from analytical service providers, industry, enforcement agencies and academics. It will appeal to food testing laboratories worldwide, who are just starting to use these techniques and students of molecular biology, food science and food integrity. Food policy professionals and regulatory organisations who will be using these techniques to back up legislation and regulation will find the text invaluable. Those in the food industry in regulatory and technical roles will want to have this book on their desks.

Food Toxicology and Forensics

Food Toxicology and Forensics Book
Author : Charis M. Galanakis
Publisher : Academic Press
Release : 2020-11-27
ISBN : 0128223618
Language : En, Es, Fr & De

GET BOOK

Book Description :

Food Toxicology and Forensics presents an overview on these subjects, along with the analytical tools necessary to handle the complexity of the issues at play between them. The book discusses the presence of foreign substances in food despite forensic analysis and supports the scientific community, laboratories and regulatory bodies in their aim to identify food fraud. Topics include the forensic attribution profiling of food by liquid chromatography (LC), contemporary mass spectrometry (MS), tandem mass spectrometry (MS/MS) and liquid chromatography coupled to mass spectrometry (LC-MS), the application of ambient ionization mass spectrometry (AIMS) techniques for the analysis of food samples, and more. Includes toxicology and analytical methods for the determination of certain toxicants in foods Discusses legal, economic and biological issues of food adulteration and food fraud Presents the latest allergen measurement techniques and post reviews of allergen non-compliance cases Provides methods of validation of DNA biochip for species identification in food forensic science

Recent Advances in Natural Products Chemistry Related to Metabolites and Microbiomes

Recent Advances in Natural Products Chemistry Related to Metabolites and Microbiomes Book
Author : Francesco Vinale ,Maria Luisa Balestrieri
Publisher : MDPI
Release : 2020-12-10
ISBN : 3039366238
Language : En, Es, Fr & De

GET BOOK

Book Description :

This Special Issue is dedicated to recent advances in natural products chemistry related to metabolites and microbiomes. In the present Special Issue, the following topics have been covered: • Isolation of novel microbial compounds using metabolomic approaches; • Molecules and metabolomes related to agricultural applications (crop and animal productions); • Microbiomes and related natural products with beneficial effects in agriculture; • Plant metabolites with bioactive properties; • Influence of beneficial microbes and/or their metabolites on plant metabolomes; • Microbial metabolites involved in plant or animal interactions; • Influence of production technologies on animal metabolomes and microbiomes.

Comprehensive Foodomics

Comprehensive Foodomics Book
Author : Anonim
Publisher : Elsevier
Release : 2020-11-12
ISBN : 0128163968
Language : En, Es, Fr & De

GET BOOK

Book Description :

Comprehensive Foodomics offers a definitive collection of over 150 articles that provide researchers with innovative answers to crucial questions relating to food quality, safety and its vital and complex links to our health. Topics covered include transcriptomics, proteomics, metabolomics, genomics, green foodomics, epigenetics and noncoding RNA, food safety, food bioactivity and health, food quality and traceability, data treatment and systems biology. Logically structured into 10 focused sections, each article is authored by world leading scientists who cover the whole breadth of Omics and related technologies, including the latest advances and applications. By bringing all this information together in an easily navigable reference, food scientists and nutritionists in both academia and industry will find it the perfect, modern day compendium for frequent reference. List of sections and Section Editors: Genomics - Olivia McAuliffe, Dept of Food Biosciences, Moorepark, Fermoy, Co. Cork, Ireland Epigenetics & Noncoding RNA - Juan Cui, Department of Computer Science & Engineering, University of Nebraska-Lincoln, Lincoln, NE Transcriptomics - Robert Henry, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Australia Proteomics - Jens Brockmeyer, Institute of Biochemistry and Technical Biochemistry, University Stuttgart, Germany Metabolomics - Philippe Schmitt-Kopplin, Research Unit Analytical BioGeoChemistry, Neuherberg, Germany Omics data treatment, System Biology and Foodomics - Carlos Leon Canseco, Visiting Professor, Biomedical Engineering, Universidad Carlos III de Madrid Green Foodomics - Elena Ibanez, Foodomics Lab, CIAL, CSIC, Madrid, Spain Food safety and Foodomics - Djuro Josić, Professor Medicine (Research) Warren Alpert Medical School, Brown University, Providence, RI, USA & Sandra Kraljević Pavelić, University of Rijeka, Department of Biotechnology, Rijeka, Croatia Food Quality, Traceability and Foodomics - Daniel Cozzolino, Centre for Nutrition and Food Sciences, The University of Queensland, Queensland, Australia Food Bioactivity, Health and Foodomics - Miguel Herrero, Department of Bioactivity and Food Analysis, Foodomics Lab, CIAL, CSIC, Madrid, Spain Brings all relevant foodomics information together in one place, offering readers a ‘one-stop,’ comprehensive resource for access to a wealth of information Includes articles written by academics and practitioners from various fields and regions Provides an ideal resource for students, researchers and professionals who need to find relevant information quickly and easily Includes content from high quality authors from across the globe

Adulteration Analysis of Some Foods and Drugs

Adulteration Analysis of Some Foods and Drugs Book
Author : Alankar Shrivastava
Publisher : Bentham Science Publishers
Release : 2018-08-02
ISBN : 1681086751
Language : En, Es, Fr & De

GET BOOK

Book Description :

Adulteration refers to the practice of altering food or pharmaceutical content to reduce production costs. Factors affecting this practice include market forces such as easy availability of food adulterants, bargaining power of consumers and large demand and supply gaps which incentivize such practices. Technological advancements in chemical analysis now help us to identify adulterated food and drugs more easily. Adulteration Analysis of Some Foods and Drugs is a sourcebook describing analytical methodologies for the determination of adulterants in different food items (milk, honey, juice) and drugs (dietary supplements, sildenafil and specific plant extracts). Additional chapters give guidelines for analyzing a food or drug sample. This book is suitable for researchers working in the field of analytical chemistry for the determination of adulterants. The concise and organized presentation of the contents also serves to enhance the level of knowledge of students undertaking food and drug safety / quality control training courses.

Plant metabolomics in full swing

Plant metabolomics in full swing Book
Author : Anonim
Publisher : Academic Press
Release : 2021-01-24
ISBN : 0128232455
Language : En, Es, Fr & De

GET BOOK

Book Description :

Plant Metabolics, Volume 98, the latest release in the Advances in Botanical Research series, highlights new advances in the field, with this new volume presenting interesting chapters on a variety of intriguing topics, including Developmental metabolomics to decipher and improve fleshy fruit quality, Specialized metabolites in seeds, Untangling plant immune responses through metabolomics, Plant metabolomics to the benefit of crop protection and growth stimulation, Metabolomics in plant-microbe interactions in the roots, A practical guide to implementing metabolomics in plant ecology and biodiversity research, Plant metabolomics and breeding, Plant genome-scale metabolic networks, Metabolite imaging by mass spectrometry: A new discovery tool, MS- and NMR-metabolomic tools for the discrimination of wines: Applications for authenticity Provides the authority and expertise of leading contributors from an international board of authors Presents the latest release in the Advances in Botanical Research series Updated release includes the latest information on the Plant Metabolics

Spectroscopic Methods in Food Analysis

Spectroscopic Methods in Food Analysis Book
Author : Adriana S. Franca,Leo M.L. Nollet
Publisher : CRC Press
Release : 2017-12-14
ISBN : 1498754643
Language : En, Es, Fr & De

GET BOOK

Book Description :

Given the inherent complexity of food products, most instrumental techniques employed for quality and authenticity evaluation (e.g., chromatographic methods) are time demanding, expensive, and involve a considerable amount of manual labor. Therefore, there has been an increasing interest in simpler, faster, and reliable analytical methods for assessing food quality attributes. Spectroscopic Methods in Food Analysis presents the basic concepts of spectroscopic methods, together with a discussion on the most important applications in food analysis. The determination of product quality and authenticity and the detection of adulteration are major issues in the food industry, causing concern among consumers and special attention among food manufacturers. As such, this book explains why spectroscopic methods have been extensively employed to the analysis of food products as they often require minimal or no sample preparation, provide rapid and on-line analysis, and have the potential to run multiple tests on a single sample (i.e., non-destructive). This book consists of concepts related to food quality and authenticity, that are quite broad, given the different demands of the manufacturer, the consumer, the surveillance and the legislative bodies that ultimately provide healthy and safe products.

Quality Control in the Beverage Industry

Quality Control in the Beverage Industry Book
Author : Alexandru Grumezescu,Alina Maria Holban
Publisher : Academic Press
Release : 2019-08-15
ISBN : 0128166827
Language : En, Es, Fr & De

GET BOOK

Book Description :

Quality Control in the Beverage Industry, volume 17, in the Science of Beverages series, presents a detailed account of the most common aspects and challenges relating to quality control. It covers the latest global trends in how to improve beverages using assessment tools, authenticity approaches and novel quality control technologies. The book presents a great, hands on approach for anyone who needs to understand the big picture regarding analytical methods. Topics covered include safety, the economic impacts of contamination, and detection techniques. Provides tools to assess and measure sulfites in beverages using different instrumental techniques Presents the application of nanotechnology for the improvement of beverages, including taste, structure and overall quality Includes analytical procedures for measuring and controlling quality

Evaluation Technologies for Food Quality

Evaluation Technologies for Food Quality Book
Author : Jian Zhong,Xichang Wang
Publisher : Woodhead Publishing
Release : 2019-04-16
ISBN : 0128142189
Language : En, Es, Fr & De

GET BOOK

Book Description :

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