فن آوری های نوظهور برای کیفیت مواد غذایی و ارزیابی ایمنی مواد غذایی Emerging technologies for food quality and food safety evaluation

"The evaluation of food quality and safety is one of the key tasks in the manufacturing process of foods and beverages as well as in their R&D. Even though food quality may depend on its hedonic aspect, its quantitative evaluation becomes more important in the food industry and academia. Fortunately, it is possible to definitely evaluate food quality, owing to the advent of some sophisticated systems, including nondestructive testing techniques and emerging technology. The aim of this book is to review and introduce the state-of-the-art technology and systems for quantitative evaluation of food quality, particularly those suitable for definite measurement of it. Also, this book will cover detecting systems for food safety because good foods relate directly to safe foods. This book has eleven chapters, including an introductory chapter to describe concept and scope of food quality parameters such as color, texture, shape and size, chemical compositions, flavor, safety, and so on. Chapters 2 to 11 deal with individual systems for quality parameters, i.e., instruments for textural and rheological properties, artificial intelligent systems for sensory evaluation, computer vision, near infrared (NIR), nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI), sonic and ultrasonic systems, multispectral and hyperspectral imaging techniques, electronic noses, biosensors, and nanotechnology in food quality and safety evaluation systems. Each chapter describes the principles related to each system and applications to foods"-- Read more... Content: Introduction, Yong-Jin Cho Instrumental Techniques for Measurement of Textural and Rheological Properties of Foods, Osvaldo H. Campanella Sensory Evaluation Using Artificial Intelligence, Seung Ju Lee Application of Computer Vision Systems for Objective Assessment of Food Qualities, Patrick Jackman and Da-Wen Sun NIR Spectroscopy for Chemical Composition and Internal Quality in Foods, Sukwon Kang Quality Measurements Using Nuclear Magnetic Resonance and Magnetic Resonance Imaging, Michael J. McCarthy, Sandra P. Garcia, Seongmin Kim, and Rebecca R. Milczarek Ultrasound Systems for Food Quality Evaluation, Ki-Bok Kim and Byoung-Kwan Cho Hyperspectral and Multispectral Imaging Technique for Food Quality and Safety Inspection, Moon S. Kim, Kuanglin Chao, Diane E. Chan, Chun-Chieh Yang, Alan M. Lefcourt, and Stephen R. Delwiche Electronic Nose for Detection of Food Flavor and Volatile Components, Bongsoo Noh Biosensors for Evaluating Food Quality and Safety, Namsoo Kim and Yong-Jin Cho Nanotechnology in Food Quality and Safety Evaluation Systems, Sanghoon Ko, Jae-Ho Kim, Bosoon Park, and Yong-Jin Cho Index Abstract: Introducing the technology and emerging systems for the quantitative evaluation and definite measurement of food quality and safety, this book presents a review of the concept and scope of food quality parameters such as color, texture, chemical compositions, and flavor. Read more...