Electronic Noses and Tongues in Food Science

Langue : Anglais

Coordonnateur : Rodriguez Mendez Maria Luz

Directeur de Collection : Preedy Victor R

Couverture de l’ouvrage Electronic Noses and Tongues in Food Science

Résumé
Sommaire
Lectorat
Biographie
Commentaire

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.

The Electronic Nose
The Electronic Tongue
The Electronic Nose and Tongue Combined

Food scientists, technologist, food industry workers, as well as research scientists.

Since 1996 Prof. Rodriguez-Mendez has held a permanent professor position at the University of Valladolid and in 2011 she has obtained the Chair of Inorganic Chemistry at the Industrial Engineers School of the University of Valladolid. During these years she has coordinated national and international projects dedicated to the development of electronic noses and electronic tongues to the analysis of foods, with special attention to the analysis of olive oils and wines. At the present moment she is involved in several funded Projects devoted to the development of an electronic tongue based on nanostructured biosensors for the characterisation of wines and olive oils, and to the assessment of their antioxidant potential.
Victor R. Preedy BSc, PhD, DSc, FRSB, FRSPH, FRSC, FRCPath graduated with an Honours Degree in Biology and Physiology with Pharmacology. After gaining his University of London PhD, he received his Membership of the Royal College of Pathologists. He was later awarded his second doctorate (DSc), for his contribution to protein metabolism in health and disease. He is Professor of Clinical Biochemistry (Hon) at King’s College Hospital and Emeritus Professor of Nutritional Biochemistry at King’s College London. He has Honorary Professorships at the University of Hull, and the University of Suffolk. Professor Preedy was the Founding Director and then long-term Director of the Genomics Centre at King’s College London from 2006 to 2020. Professor Preedy has been awarded fellowships of the Royal Society of Biology, the Royal College of Pathologists, the Royal Society for the Promotion of Health, the Royal Institute of Public Health, the Royal Society for Public Health, the Royal Society of Chemistry and the Royal Society of Medicine. He carried out research when attached to the National Heart Hospital (part of Imperial College London), The School of Pharmacy (now part of University College London) and the MRC Centre at Northwick Park Hospital. He has

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