Kooperativer Bibliotheksverbund

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Umfang: 1 online resource (334 p.)

ISBN: 9780128004029 , 0128004029 , 9780128002438 , 0128002433

Inhalt: 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.

Anmerkung: Description based upon print version of record. , Cover; Title Page; Copyright Page; Contents; Contributors; Preface; Part I - The Electronic Nose; Chapter 1 - Electronic Noses and Tongues in the Food Industry; 1.1 - Introduction; 1.1.1 - Discrimination Tests; 1.1.2 - Descriptive Analysis; 1.1.3 - Flavor Profile; 1.2 - Biomimetic systems; 1.2.1 - Biology of Smell and Taste; 1.3 - Electronic noses and tongues; 1.3.1 - Electronic Noses; 1.3.2 - Sampling; 1.3.3 - Electronic Tongues; 1.4 - Pattern recognition; 1.5 - Applications to the food industry; 1.6 - Conclusions; References; Chapter 2 - Apple Analysis and the Electronic Nose , 4.4 - Electronic nose applications in coffee analysis4.5 - Conclusion and future challenges; References; Chapter 5 - Bakery Products and Electronic Nose; 5.1 - Introduction; 5.2 - Factors affecting the aroma of bakery products; 5.2.1 - Effect of Ingredients/Formulation; 5.2.2 - Effect of Fermentation; 5.2.3 - Effect of Baking; 5.2.4 - Effect of Aging; 5.2.5 - Factors Affecting Volatiles' Release; 5.3 - Composition of volatile compounds in bakery products; 5.4 - E-nose applications in bakery and cereal products; 5.4.1 - Differentiation for Formulation and Ingredients , 5.4.2 - Baking Stage Differentiation5.4.3 - Differentiation for Quality Characteristics; 5.4.4 - Detection of Aroma Changes During Aging; 5.4.5 - Detection of Off-Flavors From Microbial Spoilage, Mycotoxins Presence, and Lipid Oxidation; 5.5 - Conclusions; References; Chapter 6 - Electronic Noses for Monitoring the Quality of Fruit; 6.1 - Introduction; 6.2 - Electronic noses for monitoring the ripeness stage of fruit; 6.3 - Electronic noses for assessing the postharvest quality of fruit; 6.4 - Mass spectrometry-based electronic noses and sensor fusion techniques; 6.5 - Outlook and conclusions , ReferencesChapter 7 - Possible Application of Electronic Nose Systems for Meat Safety: An Overview; 7.1 - Introduction; 7.2 - Sampling, identification, and analysis of meat volatiles; 7.2.1 - Volatiles Sampling; 7.2.2 - Volatile Compounds in Beef; 7.2.3 - Volatiles Associated With the Growth of Microbial Flora; 7.3 - Electronic nose systems; 7.3.1 - Types of Sensors; 7.3.2 - Analysis of Collected Data; 7.3.2.1 - Preprocessing Techniques; 7.3.2.2 - Classification Techniques; 7.3.2.3 - Prediction Techniques; 7.4 - Challenges and future direction; References , Chapter 8 - Multivariate Approaches to Electronic Nose and PTR-TOF-MS Technologies in Agro-Food Products , English

Sprache: Englisch