Electronic Noses and Tongues in Food Science
Coordonnateur : Rodriguez Mendez Maria Luz
Directeur de Collection : Preedy Victor R
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.
- The Electronic Nose
- The Electronic Tongue
- The Electronic Nose and Tongue Combined
Food scientists, technologist, food industry workers, as well as research scientists.
Victor R. Preedy BSc, PhD, DSc, FRSB, FRSPH, FRSC, FRCPath graduated with an Honours Degree in Biology and Physiology with Pharmacology. After gaining his University of London PhD, he received his Membership of the Royal College of Pathologists. He was later awarded his second doctorate (DSc), for his contribution to protein metabolism in health and disease. He is Professor of Clinical Biochemistry (Hon) at King’s College Hospital and Emeritus Professor of Nutritional Biochemistry at King’s College London. He has Honorary Professorships at the University of Hull, and the University of Suffolk. Professor Preedy was the Founding Director and then long-term Director of the Genomics Centre at King’s College London from 2006 to 2020. Professor Preedy has been awarded fellowships of the Royal Society of Biology, the Royal College of Pathologists, the Royal Society for the Promotion of Health, the Royal Institute of Public Health, the Royal Society for Public Health, the Royal Society of Chemistry and the Royal Society of Medicine. He carried out research when attached to the National Heart Hospital (part of Imperial College London), The School of Pharmacy (now part of University College London) and the MRC Centre at Northwick Park Hospital. He has
- 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
Date de parution : 02-2016
Ouvrage de 332 p.
21.5x27.6 cm
Thème d’Electronic Noses and Tongues in Food Science :
Mots-clés :
k-NN; aging; alcoholic fermentation; aroma; barrel; beer; biosensors; bitterness; celiac disease; chemical sensors; chemometric tools; chemometrics; chili; citrus; coffee taste; cumin; dairy industry; dairy products; data fusion; data processing; drinking water; e-nose; e-tongue; electrochemical methods; electrochemical sensors; electronic eye; electronic noses; electronic panel; electronic tongue; error estimation; fermentation monitoring; fish spoilage; flavor; Folin-Ciocalteu; food fermentation; food quality; food scores; fraud; freshness monitoring; fruit; fruit juice; gas sensors; gliadin; global selectivity; gluten-free foods; gustatory sense; hyphenated systems; laccase; lipid-protein interaction; lipid-polymeric membranes; lipid/polymer membrane; meat spoilage; microbial growth monitoring; microfluidics; milk adulteration; milk analysis; milk and edible vegetable oils analysis; mineral water; MLP; multigas sensor; multisensor systems; multivariate analysis; nanotechnology; nutmeg; odor; olive oil; online monitoring; partial least squares; pepper; perishable goods; phenolic compounds; polyphenols; potentiometric; potentiometry; process monitoring; PTR-TOF-MS; quality control; quantitative analysis; RBF; rice classification; ripening; saffron; semiselectivity; sensor array; sensors; sensory analysis; shelf life; solid foodstuffs; sourness; spectroscopy impedance; spice mixtures; spices; SVM; tap water; taste; taste analysis; taste map; taste sensor; tea aroma; theaflavin digallate