Evaluation Technologies for Food Quality
- 1st Edition - April 16, 2019
- Latest edition
- Editors: Jian Zhong, Xichang Wang
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 1 4 2 1 7 - 2
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 1 4 2 1 8 - 9
Evaluation Technologies for Food Quality summarizes food quality evaluation technologies, which include sensory evaluation techniques and chemical and physical analysis. In partic… Read more
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
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
1. An introduction to evaluation technologies for food quality
Part One Food sensory evaluation technologies for food quality
2. Electronic nose for food sensory evaluation
3. Electronic tongue for food sensory evaluation
4. Electronic eye for food sensory evaluation
Part Two Chemical analysis technologies for food quality
5. Mature chemical analysis methods for food chemical properties evaluation
6. Ultraviolet-visible spectroscopy for food quality analysis
7. Near-infrared spectroscopy for food quality evaluation
8. Raman instruments for food quality evaluation
9. Atomic absorption spectroscopy for food quality evaluation
10. Determination of food quality using atomic emission spectroscopy
11. Nuclear magnetic resonance spectroscopy for food quality evaluation
12. Gas chromatography for food quality evaluation
13. High-performance liquid chromatography for food quality evaluation
14. High-performance capillary electrophoresis for food quality evaluation
15. Supercritical fluid chromatography for food quality evaluation
16. Mass spectrometry for food quality and safety evaluation
Part Three Physical analysis technologies for food quality
17. Texture analyzers for food quality evaluation
18. Rheology instruments for food quality evaluation
19. Fluorescence spectroscopy and imaging instruments for food quality evaluation
20. Dynamic light scattering for food quality evaluation
21. Tribological analyses for the evaluation of food quality
22. X-ray diffraction for food quality evaluation
23. Measurement techniques of electrical properties for food quality evaluation
Part Four Molecular biology technologies for food quality
24. Gene chips for food quality evaluation
25. Nucleic acid probes for food quality evaluation
26. Immunoassay for food quality evaluation
Part Five Micro/nano technologies for food quality
27. Microfluidics technique for food quality evaluation
28. Atomic force microscopy for food quality evaluation
29. Scanning electron microscopy (SEM) in food quality evaluation
30. Transmission electron microscopies for food quality evaluation
31. Electrochemical sensor method for food quality evaluation
32. Nanoparticle-based methods for food safety evaluation
- Edition: 1
- Latest edition
- Published: April 16, 2019
- Language: English
JZ
Jian Zhong
Dr. Jian Zhong is currently a full Professor at School of Medicine, Shanghai Jiao Tong University, China. He received his bachelor degree in Pharmaceutics from Shenyang Pharmaceutical University in 2002 and his Ph.D. degree in Biomechanics and Medical Engineering from Peking University in 2007. Then he worked as a Postdoc (2007-2010) at University College Dublin, Ireland. After that, he acted as an associate Professor in National Engineering Research Center for Nanotechnology (2011-2015), China. He was elected as Academic Leader of Public Health of Shanghai (2023-2025), Shanghai Pujiang Talent (2012) and Minhang District Leading Talent (2011). He was also a Visiting Scholar (2007-2008) of Purdue University and is a Senior Visiting Scholar (2016-2017) in Institute of Chemistry, Chinese Academy of Sciences. His research interests include: Medical Foods, Food Nutrition, Food Quality Evaluation Technology, and Nanotechnology. He has published more than 120 corresponding author papers. He acted as the first editors of Evaluation Technologies for Food Quality (2019) and Fundamentals and Application of Atomic Force Microscopy for Food Research (2022). He also translated Atomic Force Microscopy for Biologists into Chinese (2019). He acts as Editorial Board for Trends in Food Science & Technology and Food Science and Human Wellness. He also acts as associate editors for Frontiers in Nutrition and Frontiers in Pharmacology.
Affiliations and expertise
School of Medicine, Shanghai Jiao Tong University, ChinaXW
Xichang Wang
Prof. Xichang Wang, Ph. D.,is currently Dean, College of Food Science & Technology of Shanghai Ocean University, and a ShuGuang Scholar of Shanghai, Baosteel Education Outstanding Teacher Award Winner, as well as, Director of Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture. He graduated and taught at Shanghai Fisheries University in 1985, and studied for fouryears on the processing characteristics of surimi derived from freshwater fish in Japan. He received his Ph.D degree from Kyoto University in 2001. In addition to many professional memberships, Dr. Wang has been a council member of the Chinese Institute of Food Science and Technology (Chinese Food Science Society), the National Agricultural Products Quality and Safety Risk Assessment, Chinese Education Guidance on Food Science and Technology Specialties, Chinese Fisheries Society; and Deputy director of Shanghai Food Science Society. His main research areas include: Aquatic-product Nutrition and Flavor Analysis and Food Quality Evaluation and Control Technology. He has also been the principal and chief researcher in various projects, including “863”, “948”, NSFC projects, local government supported projects, co-operated projects with JIRCAS, Kewpie Group, Bright Food Group and other industry partners. Prof. Wang has published more than 150 articles in core journals at home and abroad, and has 11 authorized patents of invention.
Affiliations and expertise
Dean of Graduate School at Shanghai Ocean University, Shanghai, P. R. ChinaRead Evaluation Technologies for Food Quality on ScienceDirect