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Electronic Noses And Tongues In Food Science

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Electronic Noses and Tongues in Food Science

Electronic Noses and Tongues in Food Science Book
Author : Maria Luz Rodriguez Mendez
Publisher : Academic Press
Release : 2016-02-19
ISBN : 0128004029
Language : En, Es, Fr & De

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Book Description :

Electronic Noses and Tongues in Food Science describes the electronic products of advanced chemical and physical sciences combined with intuitive integration of microprocessors, advanced bioinformatics and statistics. These include, for example, voltammetric, bio-electronic, piezoelectric platforms made from a variety of components including, nanoparticles, enzyme biosensors, heavy metals, graphite-epoxy composites, metal oxide semiconductors, microelectrodes, microfluidic channels, pre-manufactured gas sensors, redox enzymes and others and is an ideal resource for understanding and utilizing their power in Food Science settings. Devices used to analyse one particular food item can theoretically be adapted for other food items or components. This does not just mean the re-deploying the physical platforms but also the mode of bioinformatic and statistical analysis. This includes artificial neural networks (ANN), linear discriminant analysis (LDA), partial least squares (PLS), principal component analysis (PCA) etc. In other words, there is cross transference of chemistry, physics, concepts, techniques, findings and approaches from one food to another. Electronic noses and tongues are two of these devices but are advancing in application and importance. This book provides examples of the use of electronic noses and tongues to characterise components that contribute to sensory or compositional profiles, from ripening to harvesting and from storage of raw materials to packaging and consumption. These devises are suitable for high-throughput analysis, quality control or to determine the nature and extent of spoilage and adulteration, and have also been used to ascertain the geographical origins of food and mixtures. Presents latest developments in the application of electronic nose and tongue technologies to a variety of food-specific needs Includes both electronic nose, electronic tongue and combined technology insights Each chapter has sections on: The physical and chemical platforms; Analysis of specific foods; Applications to other foods and areas of food science

Chemical Analysis of Food

Chemical Analysis of Food Book
Author : Yolanda Pico
Publisher : Academic Press
Release : 2020-06-16
ISBN : 0128132671
Language : En, Es, Fr & De

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Book Description :

Chemical Analysis of Food: Techniques and Applications, Second Edition, reviews the latest technologies and challenges in all stages of food analysis, from selecting the right approach, how to perform analytic procedures, and how to measure and report the results. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques, with the second reviewing innovative applications and issues in food analysis. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to newly emerging areas, such as nanotechnology, biosensors and electronic noses and tongues. This thoroughly updated edition includes new chapters on ambient mass spectrometry, imaging techniques, omics approaches in food analysis, natural toxins analysis, food contact materials, nanomaterials and organic foods. All chapters are updated or rewritten to bring the content completely up-to-date. Reviews the attributes, benefits, limits and potential of all relevant analytic modalities, including spectroscopy, ultrasound and nanotechnology applications Provides in-depth coverage of each technology, including near-infrared, mid-infrared, and Raman spectroscopy, low intensity ultrasound, microfluidic devices and biosensors, electronic noses and tongues, mass spectrometry and molecular techniques Outlines practical solutions to challenging problems in food analysis, including how to combine techniques for improved efficacy Covers all relevant applications of food analysis, such as traceability, authenticity and fraud, biologically-active food components, novel food and nutritional supplements, flavors and fragrances, and contaminants and allergens Provides researchers with a single source of current research and includes contributions from internationally renowned experts in food science and technology and nutrition

Handbook of Food Science Technology and Engineering

Handbook of Food Science  Technology  and Engineering Book
Author : Yiu H. Hui
Publisher : CRC Press
Release : 2006
ISBN : 9781574445527
Language : En, Es, Fr & De

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Book Description :

Download Handbook of Food Science Technology and Engineering book written by Yiu H. Hui, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Advances in Noninvasive Food Analysis

Advances in Noninvasive Food Analysis Book
Author : Muhammad Kashif Iqbal Khan
Publisher : CRC Press
Release : 2019-10-16
ISBN : 042999821X
Language : En, Es, Fr & De

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Book Description :

To ensure food quality and safety food, professionals need a knowledge of food composition and characteristics. The analysis of food product is required for quality management throughout the developmental process including the raw materials and ingredients, but food analysis adds processing cost for food industry and consumes time for government agencies. Advances in Noninvasive Food Analysis explores the potential and recent advances in non-invasive food analysis techniques used to ensure food quality and safety. Such cost-reducing and time-saving non-destructive food analysis techniques covered include, Infrared, Raman Spectroscopy, and Nuclear Magnetic Resonance. The book also covers data processing and modelling. Features: Covers the advent of non-invasive, non-destructive methods of food analysis Presents such techniques as near and mid infrared, Raman Spectroscopy, and Nuclear Magnetic Resonance Describes the growing role of nanotechnology in non-invasive food analysis Includes image analysis and data processing and modelling required to sort out the data The prime for this book are food professionals working in industry, control authorities and research organizations that ensure food quality and safety as well as libraries of universities with substantial food science programs, food companies and food producers with research and development departments. Also available in the Contemporary Food Engineering series: Advances in Food Bioproducts, Fermentation Engineering and Bioprocessing Technologies , edited by Monica Lizeth Chavez Gonzalez, Nagamani Balagurusamy, Christobal N. Aguilar (ISBN 9781138544222) Advances in Vinegar Production, edited by Argyro Bekatorou (ISBN 9780815365990) Innovative Technologies in Seafood Processing, edited by Yesim Ozogul (ISBN 9780815366447)

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

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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

Instrumentation and Sensors for the Food Industry

Instrumentation and Sensors for the Food Industry Book
Author : E Kress-Rogers,C J B Brimelow
Publisher : Elsevier
Release : 2001-10-03
ISBN : 1855736489
Language : En, Es, Fr & De

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Book Description :

The first edition of this book quickly established itself as the standard reference in its field, and the second edition consolidates this reputation. Keeping up with the rapid change in this area, there are 16 new contributors and 8 completely new chapters, as well as major revisions to existing chapters, making this second edition a substantially longer book. Instrumentation and sensors for the food industry 2nd edition begins with two introductory chapters to set the scene, part one covers in-line measurement of food processing operations, including colour measurement, the measurement of food composition by a range of techniques, and the measurement of pressure, temperature, level, flow and viscosity. Part two reviews instrumental techniques in the quality control laboratory, including the measurement of rheological properties, texture, water and microbiological activity. Part thee has five chapters devoted to the increasingly widespread use of electronic noses, chemosensors, biosensors, immunosensors and DNA probes. Comprehensively revised and expanded edition of a standard work in its field Authoritative and practical guide to the range of instrumentation and sensors available Written by a distinguished international panel of experts

Olfaction and Electronic Nose

Olfaction and Electronic Nose Book
Author : Matteo Pardo,Giorgio Sberveglieri
Publisher : American Inst. of Physics
Release : 2009-06-09
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

ISOEN addresses research in the fields of gas sensors and artificial olfactory systems. In this edition we broadened the participation spectrum to all kinds of analytical instrumentation for odor measurement and to biological olfaction. We also had a strong involvement in industry. The audience comprises materials scientists, chemists, physicists, engineers, biologists, computer scientists, and application specialists (e.g. food, medical, environmental, security).

Gums and Stabilisers for the Food Industry 11

Gums and Stabilisers for the Food Industry 11 Book
Author : Peter A Williams,Glyn O Phillips
Publisher : Royal Society of Chemistry
Release : 2002-04-30
ISBN : 9780854048366
Language : En, Es, Fr & De

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Book Description :

The breadth and depth of knowledge of gums and stabilisers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to accelerate the growth. Gums and Stabilisers for the Food Industry 11 presents the latest research in the field of hydrocolloids used in food. Bringing together contributions from international experts, the first section of the book investigates the advances in structure determination and characterisation of hydrocolloids, including the use of capillary electrophoresis. Later sections deal with rheological aspects of hydrocolloids in solutions and gels; the application of hydrocolloids in real food systems; and the interfacial behaviour and gelation of proteins. A discussion of the influence of hydrocolloids on human health is also included. Researchers and other professionals in industry and academia, particularly those involved directly with food science, will welcome this title as a source of the very latest information.

Chemical Analysis of Food

Chemical Analysis of Food Book
Author : Yolanda Picó
Publisher : Academic Press
Release : 2012
ISBN : 0123848628
Language : En, Es, Fr & De

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Book Description :

"The book contains twenty three chapters written by experts on the subject is structured in two parts: the first one describes the role of the latest developments in analytical and bioanalytical techniques, and the second one deals with the most innovative applications and issues in food analysis. The two first introductory chapters about sampling technique, from basic one to the most recent advances, which is still a food challenge because is responsible of the quality and assurance of the analysis, andon data analysis and chemometrics are followed by a review of the most recently applied techniques in process (on-line) control and in laboratories for the analysis of major or minor compounds of food. These techniques ranged from the non-invasive and non-destructive ones, such as infrared spectroscopy, magnetic resonance and ultrasounds, to emerging areas as nanotechnology, biosensors and electronic noses and tongues, including those already well-established in food analysis, such as chromatographic andelectrophoretic techniques. These chapters also include two important tools for solving problems in chemical and biological analysis such as mass spectrometry and molecular-based techniques"--

Food Australia

Food Australia Book
Author : Anonim
Publisher : Unknown
Release : 2003
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Food Australia book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Nondestructive Evaluation of Food Quality

Nondestructive Evaluation of Food Quality Book
Author : Shyam N. Jha
Publisher : Springer Science & Business Media
Release : 2010-11-30
ISBN : 9783642157967
Language : En, Es, Fr & De

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Book Description :

Numerous works on non-destructive testing of food quality have been reported in the literature. Techniques such as Near InfraRed (NIR) spectroscopy, color and visual spectroscopy, electronic nose and tongue, computer vision (image analysis), ultrasound, x-ray, CT and magnetic resonance imaging are some of the most applied for that purpose and are described in this book. Aspects such as theory/basics of the techniques, practical applications (sampling, experimentation, data analysis) for evaluation of quality attributes of food and some recent works reported in literature are presented and discussed. This book is particularly interesting for new researchers in food quality and serves as an updated state-of-the-art report for those already familiar with the field.

Instrumental Assessment of Food Sensory Quality

Instrumental Assessment of Food Sensory Quality Book
Author : David Kilcast
Publisher : Elsevier
Release : 2013-09-30
ISBN : 0857098853
Language : En, Es, Fr & De

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Book Description :

Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews the range and use of instrumental methods for measuring sensory quality. After an introductory chapter, part one goes on to explore the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity. Part two reviews advances in methods for instrumental assessment of food sensory quality and includes chapters on food colour measurement using computer vision, gas chromatography-olfactometry (GC-O), electronic noses and tongues for in vivo food flavour measurement, and non-destructive methods for food texture assessment. Further chapters highlight in-mouth measurement of food quality and emerging flavour analysis methods for food authentication. Finally, chapters in part three focus on the instrumental assessment of the sensory quality of particular foods and beverages including meat, poultry and fish, baked goods, dry crisp products, dairy products, and fruit and vegetables. The instrumental assessment of the sensory quality of wine, beer, and juices is also discussed. Instrumental assessment of food sensory quality is a comprehensive technical resource for quality managers and research and development personnel in the food industry and researchers in academia interested in instrumental food quality measurement. Reviews the range and use of instrumental methods for measuring sensory quality Explores the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity Reviews advances in methods for instrumental assessment of food sensory quality

Electronic Noses and Olfaction 2000

Electronic Noses and Olfaction 2000 Book
Author : Julian W. Gardner,Krishna C. Persaud
Publisher : CRC Press
Release : 2001-01-01
ISBN : 9780750307642
Language : En, Es, Fr & De

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Book Description :

Electronic Noses and Olfaction 2000 reflects the state of progress toward the development and application of electronic instruments called electronic noses (e-noses). These instruments are generally based on arrays of sensors for volatile chemicals with broadly tuned selectivity, coupled to appropriate pattern recognition systems. They are capable of detecting and discriminating a number of different simple and complex odors, such as the headspace of coffee and olive oil, as well as being able to perform simple multicomponent gas analysis. Written by international scientists, engineers, technologists, clinicians, investigators, and instrument manufacturers working in the applied research of e-noses as well as in the applications of olfaction and taste, this volume is essential reading for anyone who wants a review of the latest developments in odor sensors, instrumentation and signal processing, and their medical, agricultural, and food-related applications.

Bibliography of Agriculture

Bibliography of Agriculture Book
Author : Anonim
Publisher : Unknown
Release : 1999
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Bibliography of Agriculture book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Handbook of Machine Olfaction

Handbook of Machine Olfaction Book
Author : Tim C. Pearce,Susan S. Schiffman,H. Troy Nagle,Julian W. Gardner
Publisher : John Wiley & Sons
Release : 2006-01-24
ISBN : 3527605630
Language : En, Es, Fr & De

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Book Description :

"Electronic noses" are instruments which mimic the sense of smell. Consisting of olfactory sensors and a suitable signal processing unit, they are able to detect and distinguish odors precisely and at low cost. This makes them very useful for a remarkable variety of applications in the food and pharmaceutical industry, in environmental control or clinical diagnostics and more. The scope covers biological and technical fundamentals and up-to-date research. Contributions by renowned international scientists as well as application-oriented news from successful "e-nose" manufacturers give a well-rounded account of the topic, and this coverage from R&D to applications makes this book a must-have read for e-nose researchers, designers and users alike.

Pattern Recognition in Nanoscience Environmental Engineering and Archeology

Pattern Recognition in Nanoscience  Environmental Engineering and Archeology Book
Author : Diane M. Perez
Publisher : Nova Science Pub Incorporated
Release : 2007
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

This book presents new and important research on pattern recognition -- the research area that studies the operation and design of systems that recognize patterns in data. It encloses sub-disciplines like discriminate analysis, feature extraction, error estimation, cluster analysis (together sometimes called statistical pattern recognition), grammatical inference and parsing (sometimes called syntactical pattern recognition). Important application areas are image analysis, character recognition, speech analysis, man and machine diagnostics, person identification and industrial inspection.

IMTC Proceedings

IMTC Proceedings Book
Author : Anonim
Publisher : Unknown
Release : 1998
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download IMTC Proceedings book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Indian Journal of Engineering and Materials Sciences

Indian Journal of Engineering and Materials Sciences Book
Author : Anonim
Publisher : Unknown
Release : 2005
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Indian Journal of Engineering and Materials Sciences book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.