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Colorimetric Sensors
Techniques to Measure Food Safety and Quality
1st Edition - June 1, 2024
Editors: Haroon Elrasheid Tahir, Zou Xiaobo, Muhammad Arslan, Shi Jiyong
Paperback ISBN:
9 7 8 - 0 - 4 4 3 - 1 3 2 1 8 - 6
eBook ISBN:
9 7 8 - 0 - 4 4 3 - 1 3 2 1 7 - 9
The first part of Colorimetric Sensors: Techniques to Measure Food Safety and Quality focuses on the principle of colorimetric sensors, sensors fabrication, and characterization… Read more
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The first part of Colorimetric Sensors: Techniques to Measure Food Safety and Quality focuses on the principle of colorimetric sensors, sensors fabrication, and characterization of colorimetric sensors based on natural pigments and chemo-responsive dyes, followed by an assessment of their safety and quality.The second part focuses on the colorimetric sensor array and colorimetric labels method for the assessment of quality and safety. This part presents the identification of the authenticity of food such as discrimination of food based on geographical and botanical origins and identification of adulterants in food. This part also discusses the application of colorimetric sensors for qualitative and quantitive odorants and volatile organic compounds visualization as well as the conventional sensors used for the measurement of food quality and safety.The third and final part focuses on the safety, quality controls, and regulatory aspects of colorimetric sensors. Also, this part represents challenges, commercialization, and future industrial application of colorimetric sensorsColorimetric Sensors: Techniques to Measure Food Safety and Quality will be of interest to food scientists, food chemists, sensory scientists, and others interested in the topic.
- Presents colorimetric sensors for use as rapid and inexpensive analytical tools used to measure food safety and quality
- Demonstrates how to evaluate authenticity and odorants which are of great importance in consumer acceptability of food products
- Contains methods, protocols, and applications
Food Scientists, food chemists, sensory scientists, and others interested in colorimetric sensors
Section 1
1. Introduction on Sensors to Measure Food Safety and Quality
2. Fundamental of Colorimetric Sensors (definition, principles, and mechanism)
3. Recent Advances in Colorimetric Sensors: Design, Fabrication, and Characterization
4. Global Trends of Application of Colorimetric Sensors in Monitoring Food Freshness: A Scientometric Analysis
5. Sensing Materials: Natural Pigments and Synthetic Chemo-Responsive Dyes
Section 2
6. Progress in Food Authentication by the Application of Colorimetric Sensor and Chemometrics
7. Colorimetric Sensors for Ensuring the Quality of Liquid and Semi-Liquid Foods
8. Colorimetric Sensors for Poultry and Red Meat quality control
9. Applications of Colorimetric Sensors in Cereal and Cereal-Based Foods Analysis
10. Colorimetric Sensors: Sensitivity and Detection Limit
11. The Potential Use of Colorimetric Labels for Measuring Seafood/ Aquatic Products in China -An Overview
12. The Potential Use of Colorimetric Labels for Measuring freshness of Seafood/ Aquatic Products in China -An Overview
Section 3
13. Colorimetric Sensors Safety, Quality Controls, and Regulatory aspects
14. Challenges, Commercialization, and Future Industrial Application of Colorimetric Sensors/Colorimetric Labels
1. Introduction on Sensors to Measure Food Safety and Quality
2. Fundamental of Colorimetric Sensors (definition, principles, and mechanism)
3. Recent Advances in Colorimetric Sensors: Design, Fabrication, and Characterization
4. Global Trends of Application of Colorimetric Sensors in Monitoring Food Freshness: A Scientometric Analysis
5. Sensing Materials: Natural Pigments and Synthetic Chemo-Responsive Dyes
Section 2
6. Progress in Food Authentication by the Application of Colorimetric Sensor and Chemometrics
7. Colorimetric Sensors for Ensuring the Quality of Liquid and Semi-Liquid Foods
8. Colorimetric Sensors for Poultry and Red Meat quality control
9. Applications of Colorimetric Sensors in Cereal and Cereal-Based Foods Analysis
10. Colorimetric Sensors: Sensitivity and Detection Limit
11. The Potential Use of Colorimetric Labels for Measuring Seafood/ Aquatic Products in China -An Overview
12. The Potential Use of Colorimetric Labels for Measuring freshness of Seafood/ Aquatic Products in China -An Overview
Section 3
13. Colorimetric Sensors Safety, Quality Controls, and Regulatory aspects
14. Challenges, Commercialization, and Future Industrial Application of Colorimetric Sensors/Colorimetric Labels
- Language: English
- Published: June 1, 2024
- Imprint: Academic Press
- Paperback ISBN: 9780443132186
- eBook ISBN: 9780443132179
HT
Haroon Elrasheid Tahir
Dr. Haroon Elrasheid Tahir has 61 publications most of them on food quality, food safety, and bioactive compounds extraction, determination identification, and application. Dr. Tahir has published 25 book chapters, and he co-edited the book Roselle (Hibiscus sabdariffa L.) Chemistry, Production, Products, and Utilization published by Elsevier in 2021.
Affiliations and expertise
Jiangsu University, ChinaZX
Zou Xiaobo
Dr. Zou Xiaobo has 267 publications to his credit, most of which in nondestructive detection on quality of food & agricultural products, colorimetric sensors, electrochemical sensors, imaging technology, 3D printing of foods, and intelligent food packaging. He has published 17 book chapters and edited one book.
Affiliations and expertise
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, ChinaMA
Muhammad Arslan
Dr. Muhammad Arslan has 41 publications to his credit, most of which on non-destructive detection techniques for food quality, drying of fruits and vegetables, natural product chemistry, bioactive compounds extraction, authenticity detection of food, and sensors for food quality. He has published many book chapters.
Affiliations and expertise
Jiangsu University, ChinaSJ
Shi Jiyong
Dr. Shi Jiyong’s publications focus on Rapid & non-destructive detection of Agri-product food, Infrared spectroscopy, hyperspectral imaging technology, sensors for detection of food quality, and intelligent food packaging.
Affiliations and expertise
Jiangsu University, China