Emerging Technologies for Food Quality and Food Safety Evaluation: 1st Edition (Paperback) book cover

Emerging Technologies for Food Quality and Food Safety Evaluation

1st Edition

Edited by Yong-Jin Cho, Sukwon Kang

CRC Press

378 pages | 153 B/W Illus.

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Even though the perception of food quality may depend on its hedonic and often subjective attributes, it is essential to quantitatively evaluate its quality and safety. Fortunately, the advent of sophisticated systems, including nondestructive testing techniques, has made it possible to definitively evaluate food quality. Reflecting these advances, Emerging Technologies for Food Quality and Food Safety Evaluation examines leading-edge technologies for on-line and off-line (lab) monitoring of food quality and safety.

The book reviews the scope of food quality parameters such as color, texture, chemical compositions, and flavor. Each chapter describes a specific system for quality parameters, its principles, and its applications to foods. Coverage includes artificial intelligence systems for sensory evaluation, as well as computer vision; NIR, NMR and MRI; sonic and ultrasonic systems; multi-spectral and hyper-spectral imaging systems; and electronic nose. The book also explores new tools for laboratory analysis and on-site industrial use such as biosensors used for the biochemical evaluation of food and nanotechnology used for the enhancement of sensitivity and detection limit in measurement systems for food quality and safety.

Foods are characterized by the presence of a complex matrix. It is therefore not easy to quantitatively measure the factors associated with the quality and safety of products. With its overview of the latest technologies and introduction of sophisticated technologies, this book clarifies how technologies from other disciplines can be developed into new approaches to food quality evaluation.

Table of Contents

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


About the Series

Contemporary Food Engineering

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