Evaluation Technologies for Food Quality

ISBN-13: 9780128142172 / Angielski / Miękka / 2019 / 914 str.

Xichang Wang; Jian Zhong

Spis treści

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

O autorze

Dr. Jian Zhong is currently an associate Professor at School of Food Science & Technology, Shanghai Ocean University. 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 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. He was elected as Shanghai Pujiang Talent (2012) and Shanghai Minhang District Leading Talent (2011). His research interests include: Food Nutrition, Food Quality Evaluation Technology, and Nanotechnology. He has published more than more than 30 peer-reviewed first author or corresponding author papers, which were published in Small, ACS Applied Materials & Interfaces, Nanoscale, etc. He has more than 20 authorized national invention patents. He was invited to contribute three book chapters for Elsevier Publisher (two) and Wiley-Scrivener Publisher (one). He acts as guest editor for Trends in Food Science & Technology, Current Pharmaceutical Design, Science of Advanced Materials, and Journal of Nanomaterials. 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.