Cargando…
Electronic noses and tongues in food science /
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 ma...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London :
Academic Press,
�2016.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_ocn940961460 | ||
| 003 | OCoLC | ||
| 005 | 20231120112054.0 | ||
| 006 | m o d | ||
| 007 | cr cnu|||unuuu | ||
| 008 | 160225s2016 enk ob 001 0 eng d | ||
| 040 | |a N$T |b eng |e rda |e pn |c N$T |d N$T |d CDX |d YDXCP |d COO |d IDEBK |d OPELS |d OCLCF |d EBLCP |d D6H |d DEBSZ |d Z5A |d OCLCQ |d U3W |d OCLCQ |d DCT |d UKAHL |d OCLCQ |d UKMGB |d LVT |d OCLCO |d OCLCQ |d OCLCO | ||
| 015 | |a GBB637088 |2 bnb | ||
| 016 | 7 | |a 017768759 |2 Uk | |
| 019 | |a 941067793 |a 945612109 |a 1229509234 | ||
| 020 | |a 9780128004029 |q (electronic bk.) | ||
| 020 | |a 0128004029 |q (electronic bk.) | ||
| 020 | |a 0128002433 | ||
| 020 | |a 9780128002438 | ||
| 020 | |z 9780128002438 | ||
| 035 | |a (OCoLC)940961460 |z (OCoLC)941067793 |z (OCoLC)945612109 |z (OCoLC)1229509234 | ||
| 050 | 4 | |a TX546 | |
| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
| 082 | 0 | 4 | |a 664/.072 |2 23 |
| 245 | 0 | 0 | |a Electronic noses and tongues in food science / |c editor, Mar�ia Luz Rodr�iguez M�endez. |
| 260 | |a London : |b Academic Press, |c �2016. | ||
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 500 | |a Includes index. | ||
| 588 | 0 | |a Vendor-supplied metadata. | |
| 504 | |a Includes bibliographical references at the end of each chapters and index. | ||
| 520 | |a 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. | ||
| 505 | 0 | |a 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. | |
| 505 | 8 | |a 2.1 -- Introduction: Apple analysis using an electronic noseAcknowledgments; References; Chapter 3 -- Electronic Nose in Dairy Products; 3.1 -- Introduction; 3.2 -- Cheese odor; 3.3 -- Odor and chemicals; 3.4 -- Odor evaluation; 3.5 -- Electronic nose; 3.5.1 -- Sample Introduction and Preconcentration; 3.5.2 -- Sensors and Sensors Layout; 3.6 -- Electronic noses for dairy products: an overview; 3.7 -- Conclusions; References; Chapter 4 -- Coffee and the Electronic Nose; 4.1 -- Introduction; 4.2 -- Coffee volatile composition; 4.3 -- Coffee data analysis for electronic nose. | |
| 505 | 8 | |a 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. | |
| 505 | 8 | |a 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. | |
| 505 | 8 | |a Chapter 8 -- Multivariate Approaches to Electronic Nose and PTR-TOF-MS Technologies in Agro-Food Products. | |
| 650 | 0 | |a Food |x Sensory evaluation. | |
| 650 | 0 | |a Chemical detectors. | |
| 650 | 0 | |a Olfactometry. | |
| 650 | 0 | |a Odors. | |
| 650 | 6 | |a Aliments |x Analyse sensorielle. |0 (CaQQLa)201-0063168 | |
| 650 | 6 | |a D�etecteurs de produits chimiques. |0 (CaQQLa)201-0128272 | |
| 650 | 6 | |a Olfactom�etrie. |0 (CaQQLa)201-0091836 | |
| 650 | 6 | |a Odeurs. |0 (CaQQLa)201-0016010 | |
| 650 | 7 | |a odors. |2 aat |0 (CStmoGRI)aat300179388 | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Chemical detectors |2 fast |0 (OCoLC)fst00852873 | |
| 650 | 7 | |a Food |x Sensory evaluation |2 fast |0 (OCoLC)fst00930607 | |
| 650 | 7 | |a Odors |2 fast |0 (OCoLC)fst01043912 | |
| 650 | 7 | |a Olfactometry |2 fast |0 (OCoLC)fst01045433 | |
| 700 | 1 | |a Mendez, Maria Luz Roguez, |e editor. | |
| 776 | 0 | 8 | |i Print version: |t Electronic noses and tongues in food science. |d Amsterdam, [Netherlands] : Academic Press, �2016 |h 316 pages |z 9780128002438 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780128002438 |z Texto completo |