Colorimetric Sensors
Language: English
Published by Elsevier Science Publishing Co Inc, US, 2024
- Softcover
- New
Seller: Rarewaves.com USA, London, London, United KingdomRarewaves.com USA
AbeBooks seller since June 11, 2025
Condition: New
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Add to basketItem description from seller
Colorimetric Sensors: Techniques to Measure Food Safety and Quality explores the latest advancements in colorimetric sensors/indicators and their applications. It consolidates state-of-the-art developments and current approaches in the fabrication of colorimetric sensors/indicators for cutting-edge applications. This book documents the principles of colorimetric sensors, sensor fabrication and characterization, sensitivity and detection limits of colorimetric sensors based on natural pigments, synthetic dyes, and nanotechnologies, as well as safety, quality controls, and regulatory aspects, followed by an assessment of their safety and quality. In addition, global trends in the application of colorimetric sensors in monitoring food freshness, challenges, marketing, and potential future development applications are addressed in detail. How the applications of colorimetric sensors/indicators in the analysis of cereal and cereal-based products, meat and meat products, liquid and semiliquid foods, food authentication, food toxicants, and pathogens, among others, is also discussed. This book can be used as a textbook for graduate students, a reference book for medical biologists, nanobiotechnologists, nanoengineers, agricultural scientists, and general biologists, and an inspiration for industrialists and policymakers studying smart nanomaterials. Graduate students and food scientists of all levels will also benefit.…
Seller Inventory # LU-9780443132186
- Title
- Colorimetric Sensors
- Author
- Shi Jiyong
- Publisher
- Elsevier Science Publishing Co Inc, US
- Publication year
- 2024
- Condition
- New
- Binding
- Paperback
- Language
- English
- ISBN 10
- 0443132186
- ISBN 13
- 9780443132186
- Item weight
- 450 grams
Colorimetric Sensors: Techniques to Measure Food Safety and Quality explores the latest advancements in colorimetric sensors/indicators and their applications. It consolidates state-of-the-art developments and current approaches in the fabrication of colorimetric sensors/indicators for cutting-edge applications. This book documents the principles of colorimetric sensors, sensor fabrication and characterization, sensitivity and detection limits of colorimetric sensors based on natural pigments, synthetic dyes, and nanotechnologies, as well as safety, quality controls, and regulatory aspects, followed by an assessment of their safety and quality. In addition, global trends in the application of colorimetric sensors in monitoring food freshness, challenges, marketing, and potential future development applications are addressed in detail. How the applications of colorimetric sensors/indicators in the analysis of cereal and cereal-based products, meat and meat products, liquid and semiliquid foods, food authentication, food toxicants, and pathogens, among others, is also discussed. This book can be used as a textbook for graduate students, a reference book for medical biologists, nanobiotechnologists, nanoengineers, agricultural scientists, and general biologists, and an inspiration for industrialists and policymakers studying smart nanomaterials. Graduate students and food scientists of all levels will also benefit.
- Serves as a valuable source for researchers interested in the fundamental, basic, and modern applications of colorimetric sensors/intelligent food packaging
- Presents colorimetric sensors for use as rapid and cost-effective analytical tools to measure food safety and quality
- Covers colorimetric sensors/intelligent food packaging fabricated from natural, and synthetic dyes, and nanotechnology-based biomolecules for the assessment of food safety and quality
- Demonstrates methods for evaluating the authenticity and odorants crucial to consumer acceptance of food products
- Considers future industrial application, commercialization, regulatory aspects of colorimetric sensors/ indicators, and global trends for monitoring food freshness
"Synopsis" may belong to another edition of this title.
About the Author
Dr. Zou Xiaobo currently works at the School of Food and Biological Engineering, Jiangsu University, where he servers as a professor. Dr. Zou’s research interests are in the area of quality evaluation of food and agricultural products. He has 392 publications to his credit, most of which are in nondestructive detection on quality of food and agricultural products, colorimetric sensors, electrochemical sensors, imaging technology, 3D printing of foods, and intelligent food packaging. He has published 28 book chapters and edited 3 books.
Dr. Muhammad Arslan has 60 publications to his credit, most of which are on nondestructive detection techniques for food quality, drying of fruits and vegetables, natural product chemistry, bioactive compounds extraction, authenticity detection of food, and sensors for food quality. He has published many book chapters.
Dr. Shi Jiyong’s publications focus on rapid and nondestructive detection of agri-product food, infrared spectroscopy, hyperspectral imaging technology, sensors for detection of food quality, and intelligent food packaging
"About the title" may belong to another edition of this title.
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