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Medientyp:
Buch
Titel:
Electronic noses and tongues in food science
Enthält:
Electronic noses and tongues in the food industry
/ Krishna Persaud
Apple analysis and the electronic nose
/ Guohua Hui
Electronic nose in dairy products
/ M.T.S.R. Gomes
Coffee and the electronic nose
/ Evandro Bona, Rui Sérgio dos Santos Ferreira da Silva
Bakery products and electronic nose
/ Santina Romani, María Teresa Rodriguez-Estrada
Electronic noses for monitoring the quality of fruit
/ Jesús Brezmes, Eduard Llobet
Possible application of electronic nose systems for meat safety: an overview
/ Sundar Balasubramanian, Jayendra Amamcharla, Jin-E Shin
Multivariate approaches to electronic nose and PTR-TOF-MS technologies in agro-food products
/ Corrado Costa, Cosimo Taiti, Maria Concetta Strano, Giuseppe Morone, Francesca Antonucci, Stefano Mancuso, Salvatore Claps, Federico Pallottino, Lucia Sepe, Nadia Bazihizina, Paolo Menesatti
Olive oil and electronic nose
/ Maria Stella Cosio, Andrea Romano, Matteo Scampicchio
Rapeseed analysis by an electronic nose
/ Aleksander Kubiak
Rice and the electronic nose
/ A.H. Abdullah, N.A. Rahim, M.J. Masnan, F.S.A. Saʹad, A. Zakaria, A.Y.M. Shakaff, O. Omar
Electronic noses for the quality control of spices
/ Thomas Hübert, Carlo Tiebe, Ulrich Banach
Tea and the use of the electronic nose
/ Runu Banerjee (Roy), Rajib Bandyopadhyay, Bipan Tudu, Nabarun Bhattacharyya
Wine applications with electronic noses
/ Jesús Lozano, José Pedro Santos, M. Carmen Horrillo
Electronic tongue principles and applications in the food industry
/ Larisa Lvova
Beer analysis using an electronic tongue
/ Kiyoshi Toko, Yusuke Tahara
Analysis of coffees using electronic tongues
/ Priscila Alessio, Carlos José Leopoldo Constantino, Cristiane Margarete Daikuzono, Antonio Riul Jr, Osvaldo Novais de Oliveira Jr
Gliadins in foods and the electronic tongue
/ Ana C.A. Veloso, Luís G. Dias, Lígia R. Rodrigues, António M. Peres
Electronic tongues applied to grape and fruit juice analysis
/ Cecilia Jiménez-Jorquera, Manuel Gutiérrez-Capitán
Meat and fish spoilage measured by electronic tongues
/ Luis Gil-Sánchez, Ramón Martínez-Máñez, José M. Barat, Eduardo Garcia-Breijo
Milk and dairy products analysis by means of an electronic tongue
/ Patrycja Ciosek
Monitoring of fermentation and biotechnological processes
/ Alisa Rudnitskaya, Dmitry Kirsanov, Andrey Legin
Phenolic compounds analyzed with an electronic tongue
/ Xavier Cetó, Manel del Valle
Electronic tongue for the estimation of important quality compounds in finished tea
/ Arunangshu Ghosh, Bipan Tudu, Pradip Tamuly, Nabarun Bhattacharyya, Rajib Bandyopadhyay
Drinking water analysis using electronic tongues
/ Mikhail Yu. Vagin, Mats Eriksson, Fredrik Winquist
Electronic tongues for the organoleptic characterization of wines
/ María Luz Rodríguez Méndez, José A. De Saja, C. Medina-Plaza, C. García-Hernández
Olive oil and combined electronic nose and tongue
/ Constantin Apetrei, Mahdi Ghasemi-Varnamkhasti, Irina Mirela Apetrei
Alcoholic fermentation using electronic nose and electronic tongue
/ Susanna Buratti, Simona Benedetti
Wine and combined electronic nose and tongue
/ Carla Guanais Branchini, Larisa Lvova, Corrado Di Natale, Roberto Paolesse.
Beschreibung:
Electronic Nose and Tongue 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