Electronic Noses and Tongues in Food Science PDF Download

Author: Maria Luz Rodriguez Mendez
Publisher: Academic Press
ISBN: 0128004029
Category : Technology & Engineering
Languages : en
Pages : 334

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Book Description
Electronic Noses and Tongues 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. Presents latest developments in the application of electronic nose and tongue technologies to a variety of food-specific needs Includes both electronic nose, electronic tongue and combined technology insights Each chapter has sections on: The physical and chemical platforms; Analysis of specific foods; Applications to other foods and areas of food science

Author: Flavio M. Shimizu
Publisher:
ISBN: 9780750336864
Category : Chemical detectors
Languages : en
Pages : 0

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Book Description
This book provides the reader with the history, fundamentals and theoretical aspects of electronic tongues and their applications. It covers strategies to discriminate analytes in complex liquid media with simple and robust tools, the design and the miniaturization of multisensory systems, the novel chemical materials employed and advances in computational tools employed for information visualization and interpretation.

Author: Burgos, Diego Alexander Tibaduiza
Publisher: IGI Global
ISBN: 1799818411
Category : Computers
Languages : en
Pages : 357

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Book Description
The implementation of data and information analysis has become a trending solution within multiple professions. New tools and approaches are continually being developed within data analysis to further solve the challenges that come with professional strategy. Pattern recognition is an innovative method that provides comparison techniques and defines new characteristics within the information acquisition process. Despite its recent trend, a considerable amount of research regarding pattern recognition and its various strategies is lacking. Pattern Recognition Applications in Engineering is an essential reference source that discusses various strategies of pattern recognition algorithms within industrial and research applications and provides examples of results in different professional areas including electronics, computation, and health monitoring. Featuring research on topics such as condition monitoring, data normalization, and bio-inspired developments, this book is ideally designed for analysts; researchers; civil, mechanical, and electronic engineers; computing scientists; chemists; academicians; and students.

Author: Tim C. Pearce
Publisher: John Wiley & Sons
ISBN: 3527605630
Category : Technology & Engineering
Languages : de
Pages : 624

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Book Description
"Electronic noses" are instruments which mimic the sense of smell. Consisting of olfactory sensors and a suitable signal processing unit, they are able to detect and distinguish odors precisely and at low cost. This makes them very useful for a remarkable variety of applications in the food and pharmaceutical industry, in environmental control or clinical diagnostics and more. The scope covers biological and technical fundamentals and up-to-date research. Contributions by renowned international scientists as well as application-oriented news from successful "e-nose" manufacturers give a well-rounded account of the topic, and this coverage from R&D to applications makes this book a must-have read for e-nose researchers, designers and users alike.

Author: Mohidus Samad Khan
Publisher: Springer Nature
ISBN: 3030686361
Category : Technology & Engineering
Languages : en
Pages : 478

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Book Description
This book addresses the basic understanding of food contaminants and their sources, followed by the techniques to measure food safety and quality. It is divided into four parts: Part A - sources of contaminants in foods, their associated health risks, and integrated management and alternative options to minimize contaminants; Part B - Technological assessment of conventional methods and selected advanced methods for the detection, identification and enumeration of microbial contaminates; Part C - Technological assessment of different chemical measurements techniques; and Part D – Technological assessment of different instrumental techniques to assess sensory properties of foods. Food safety is a growing concern due to the increase in food-borne illnesses caused by food adulteration, excessive use of pesticides, use of chemical preservatives and artificial fruit ripening agents, microbial contaminations, and improper food handling. Chemical contaminants in food could be transferred from environmental or agrochemical sources, personal care products, and other by-products of water disinfects. In addition, microbial food safety can be threatened due to the presence of many pathogens, such as Salmonella, Escherichia coli, Clostridium botulinum, Staphylococcus aureus, and Listeria monocytogenes in foods. Globally, strict regulations are imposed to limit the potential contaminants in foods. Development of accurate, rapid, and inexpensive approaches to test food contamination and adulteration would be highly valued to ensure global food safety. There are existing processes to ensure safety of food products from chemical and microbial contaminants. Apart from the existing measurement technologies, varieties of new techniques are also being emerged and these could be potential to ensure food safety and quality. In addition to chemical and microbial properties, sensory properties such as texture, mouth feel, flavor, and taste, are among the most important attributes of food products to ensure their acceptability by consumers. Two approaches are available to evaluate sensory properties of food products, namely subjective and objective analyses. The responses are perceived by all five senses: smell, taste, sight, touch, and hearing. The approach used in sensory evaluation varies depending on the types of foods and the ultimate goal of the testing. Sensory attributes are the most important quality parameters after ensuring the safety of foods.

Author: Jian Zhong
Publisher: Woodhead Publishing
ISBN: 0128142189
Category : Technology & Engineering
Languages : en
Pages : 914

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Book Description
Evaluation Technologies for Food Quality summarizes food quality evaluation technologies, which include sensory evaluation techniques and chemical and physical analysis. In particular, the book introduces many novel micro and nano evaluation techniques, such as atomic force microscopy, scanning electron microscopy, and other nanomaterial-based methods. All topics cover basic principles, procedures, advantages, limitations, recent technology development, and application progress in different types of foods. This book is a valuable resource for scientists in the field of food science, engineering, and professionals in the food industry, as well as for undergraduate and postgraduate students studying food quality evaluation technology. Explains basic principles, procedures, advantages, limitations, and current applications of recent food quality technologies Provides guidance on the understanding and application of food quality evaluation technology in the field of food research and food industry Introduces many novel micro/nano evaluation techniques, such as atomic force and scanning electron microscopies and other nanomaterial-based methods

Author: Eric Sandy
Publisher: Microcosm Publishing
ISBN: 1648410669
Category : Music
Languages : en
Pages : 199

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Book Description
Speak In Tongues was a freewheeling, community-run underground music venue in Cleveland, Ohio that operated on a do-it-yourself basis throughout the late 1990s. The venue fostered a flourishing creative culture, where you could enjoy a puppet show from a spray-painted couch or meet other punks to start a band or a movement, but was also smoothly run with a great sound system and the best curation of music that you could hear in the city during its tenure. On any given night, you could go see hardcore punk, experimental jazz, or thrash shows where fireworks were set off inside the building. Traveling bands regularly booked shows there, including ones that went on to greater fame, like Modest Mouse, Avail, Lifter Puller, Jimmy Eat World, Alkaline Trio, Milemarker, and J Church. Venue operators, and later a management collective, contended with police surveillance, skinheads with knives, an exploding oil drum full of raw meat, a flaming car, and a different number of riots depending on who you ask. There may not have been a bar, but a healthy BYOB policy ensures that everyone’s memory is different, resulting in an entertaining story of a place that truly was what you made it, the source of lifelong friendships and endless lore. This comprehensive oral history tells a story that is greater than the sum of each person’s recollections, forming a picture of a unique, weird, special place that deeply informed the next twenty years of Cleveland’s underground culture.

Author: Felicitas D. Goodman
Publisher: Wipf and Stock Publishers
ISBN: 1725221950
Category : Social Science
Languages : en
Pages : 198

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Book Description
Speaking in tongues, or glossolalia, is practiced in many different religions around the world. Dismissed as meaningless gibberish by some observers, it has been the subject of only a few fragmentary studies. The work of Felicitas D. Goodman represents the first cross-cultural analysis of this enigmatic behavior, and she brings to her research an extensive background in linguistics and anthropology. Dr. Goodman's fieldwork included living with apostolic congregations in Mexico City, in the Yucatan with Maya Indians, and visits with a congregation in Hammond, Indiana. Her observations were preserved on a remarkable collection of sound recordings and films. For this book she presents a selection of conversion stories that highlights the personality structure and experiences of the speakers. A detailed analysis of the phonological and suprasegmental features of the recorded utterances show a surprising cross-cultural agreement. This led Goodman to believe that glossolalists speak the way they do because their speech behavior is modified in a particular mental state, often termed trance, into which they place themselves. In this light the glossolalia utterance is seen as an artifact of a hyperaroused mental state, or, in Chomskyan terms, as the surface structure of a nonlinguistic deep structure, that of the altered state of consciousness. Goodman describes the hyperaroused mental state as a neurophysiological phenomenon, as well as the associated patterns of movement, and the problems of waking from it. Goodman's diachronic approach yielded equally surprising data about the changes and the waning of the behavior over time. But, as she observes, "we have barely touched the edge of a very large area of inquiry." Her fascinating study opens a number of new avenues of research for anthropologists, such as the study of physiological states accompanying linguistic and ritual behavior.

Author: Michel Aliani
Publisher: John Wiley & Sons
ISBN: 1118590236
Category : Technology & Engineering
Languages : en
Pages : 286

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Book Description
The increasing demand for healthy foods has resulted in the food industry developing functional foods with health-promoting and/or disease preventing properties. However, many of these products bring new challenges. While drugs are taken for their efficacy, functional foods need to have tastes that are acceptable to consumers. Bitterness associated with the functional foods is one of the major challenges encountered by food industry today and will remain so in years to come. This important book offers a thorough understanding of bitterness, the food ingredients that cause it and its accurate measurement. The authors provide a thorough review of bitterness that includes an understanding of the genetics of bitterness perception and the molecular basis for individual differences in bitterness perception. This is followed by a detailed review of the chemical structure of bitter compounds in foods where bitterness may be considered to be a positive or negative attribute. To better understand bitterness in foods, separation and analytical techniques used to identify and characterize bitter compounds are also covered. Food processing can itself generate compounds that are bitter, such as the Maillard reaction and lipid oxidation related products. Since bitterness is considered a negative attribute in many foods, the methods being used to remove and/mask it are also thoroughly discussed.

Author: Subrayal M Reddy
Publisher: Royal Society of Chemistry
ISBN: 184973707X
Category : Science
Languages : en
Pages : 259

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Book Description
In a bid to develop synthetic molecules and materials that are capable of mimicking biological recognition and function, intensive research in the fields of synthetic receptor technologies, smart materials, synthetic biology and smart indicators has been under way for the past 20-30 years. The development of synthetic receptors continues to grow rapidly. Novel molecular architectures, with ever improving selective binding properties are constantly being described, and in some cases providing much-needed physical insights into the nature of non-covalent interactions and molecular recognition. Such receptor systems are finding increasingly esoteric applications and this book captures the key developments at the synthetic receptor/biology/detection science interface. The editor has extensive experience in applying smart materials and synthetic receptors to the development of biosensors. Reddy has developed smart, permselective and biocompatible molecularly imprinted polymers and membrane materials for the sensor/sample interface and the advancement of smart materials-based electrochemical, quartz crystal and optical sensors for medical, food and environmental applications. Chapters demonstrate how growing disciplines such as biomimetics, synthetic receptor technologies, pattern recognition and nanotechnology are being used to develop new smart materials for diagnostic sensor and biosensor applications. Postgraduate students and researchers in academia and industry will benefit from this resourceful handbook.