Evaluation Technologies For Food Quality Jian Zhong 9780128142172

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Product details:

• ISBN 13: 9780128142172
• Author: Jian Zhong

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.

Table of contents:

Part One: Food sensory evaluation technologies for food quality
Part Two: Chemical analysis technologies for food quality
Part Three: Physical analysis technologies for food quality
Part Four: Molecular biology technologies for food quality
Part Five: Micro/nano technologies for food quality

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