Sensing techniques for food safety and quality control / edited by Xiaonan Lu.

Format:

Book

Author/Creator:

Xiaonan Lu

Contributor:

Lu, Xiaonan, editor.

Series:

Food chemistry, function and analysis.

Food Chemistry, Function and Analysis, 2398-0656

Language:

English

Subjects (All):

Food--Safety measures.

Food.

Food--Quality control.

Food industry and trade--Technological innovations.

Food industry and trade.

Physical Description:

1 online resource (382 pages) : illustrations (some colour)

Place of Publication:

Lightning Source Inc. (Tier 3) 2017

London, England : Royal Society of Chemistry, 2017.

Summary:

Providing an updated summary of the application of different types of sensors for the analysis of food safety and quality, this book discusses the core principles, current research status, challenges and successful examples for each technology. In addition, the prospective and future trends for each topic are covered in each chapter. The editor and contributors are all experts in designing and constructing different types of sensors in food analysis, mainly focusing on the determination of food safety and quality. Sensors, as a new generation of detection technique, have many advantages and the application of sensors in food analysis will continue to grow in the next decades. However, until now, there has been no book providing the detailed characterization and summary of sensors in food safety and quality analysis that this book provides. It is vital reading for academic researchers and practising professionals in Food Science, Agricultural Engineering, Biological Systems Engineering, Food Safety, Food Quality and Food Analysis who are using sensors in their work.

Notes:

Includes bibliographical references at the end of each chapters and index.

Description based on print version record.

ISBN:

9781523126484

1523126485

9781788011976

178801197X

9781788010528

1788010523