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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Mendez, Maria Luz Roguez (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: London : Academic Press, �2016.
Temas:
Food > Sensory evaluation.
Chemical detectors.
Olfactometry.
Odors.
Aliments > Analyse sensorielle.
D�etecteurs de produits chimiques.
Olfactom�etrie.
Odeurs.
odors.
TECHNOLOGY & ENGINEERING > Food Science.
Chemical detectors
Food > Sensory evaluation
Odors
Olfactometry
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.
  • 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.
  • 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.
  • Chapter 8
  • Multivariate Approaches to Electronic Nose and PTR-TOF-MS Technologies in Agro-Food Products.

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