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Evaluation Technologies for Food Quality Woodhead Publishing Series in Food Science, Technology and Nutrition Series

Langue : Anglais

Coordonnateurs : Zhong Jian, Wang Xichang

Couverture de l’ouvrage 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.



  • 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

1. Introduction to food quality evaluation technology

Part I. Food sensory evaluation technology 2. Food sensory evaluation methods by human senses: Principles of experimental design and statistical analysis to the use of human senses (sight, smell, taste, touch and hearing) for the purposes of evaluating different types of foods. 3. Electronic nose for food sensory evaluation: Principles and application of electronic nose for evaluating different types of foods. 4. Electronic tongue for food sensory evaluation: Principles and application of electronic tongue for evaluating different types of foods. 5. Electronic eye for food sensory evaluation: Principles and application of electronic eye for evaluating different types of foods.

Part II. Chemical analysis technology 6. Chemical analysis methods for food component evaluation: Mature chemical analysis methods to analyse the food components such as the contents of water, total solids, ash, amino acids, crude fat, and etc. 7. Chemical analysis methods for the evaluation of food chemical properties: Mature chemical analysis methods to analyse food chemical properties such as pH, sweetness, salinity, and etc. 8. Ultraviolet-visible instrument for food quality evaluation 9. Infrared instrument for food quality evaluation 10. Raman instruments for food quality evaluation 11. Atomic absorption spectroscopy for food quality evaluation 12. Atomic emission spectroscopy for food quality evaluation 13. Nuclear magnetic resonance spectroscopy for food quality evaluation 14. Gas chromatography for food quality evaluation 15. High performance liquid chromatography for food quality evaluation 16. High performance capillary electrophoresis for food quality evaluation 17. Supercritical fluid chromatography for food quality evaluation 18. Mass spectrometry for food quality evaluation

Part III. Physical analysis technology 19. Texture analyser for food quality evaluation 20. Mechanical testing machine for food quality evaluation 21. Rheology instrument for food quality evaluation 22. Thermal analysis for food quality evaluation 23. Fluorescence spectroscopy and imaging instruments for food quality evaluation 24. Dynamic light scattering methods for food quality evaluation

Part IV. Micro/nano technology 25. Microfluidics technique for food quality evaluation 26. Atomic force microscopy for food quality evaluation 27. Scanning and transmission electron microscopies for food quality evaluation 28. Electrochemical sensor methods for food quality evaluation 29. Optical sensor methods for food quality evaluation 30. Quartz crystal microbalance with dissipation for food quality evaluation 31. Surface plasmon resonance for food quality evaluation 32. X-ray diffraction for food quality evaluation 33. Nanomaterial-based methods for food quality evaluation

scientists in the field of food science and engineering, undergraduate and graduate courses in food quality evaluation technology, professionals and instrument developer in the food industry

Date de parution :

Ouvrage de 936 p.

15.2x22.9 cm

Disponible chez l'éditeur (délai d'approvisionnement : 14 jours).

Prix indicatif 280,40 €

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