Evaluation Technologies for Food Quality - 1st Edition - ISBN: 9780128142172

Evaluation Technologies for Food Quality

1st Edition

Editors: Jian Zhong Xichang Wang
Paperback ISBN: 9780128142172
Imprint: Woodhead Publishing
Published Date: 25th March 2019
Page Count: 914
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Table of Contents

1. An Introduction

Part I  Food Sensory Evaluation Technologies For Food Quality
2. Electronic Nose Technique
3. Electronic Tongue Technique
4. Electronic Eye Technique

Part II Chemical Analysis Technologies For Food Quality
5. Basic Chemical Analysis Methods
6. Ultraviolet-Visible Technique
7. Infrared Technique
8. Raman Technique
9. Atomic Absorption Spectroscopy
10. Atomic Emission Spectroscopy
11. Nuclear Magnetic Resonance Spectroscopy
12. Gas Chromatography
13. High Performance Liquid Chromatography
14. High Performance Capillary Electrophoresis Technique
15. Supercritical Fluid Chromatography
16. Mass Spectrometry

Part III  Physical Analysis Technologies For Food Quality
17. Texture Analyzer
18. Rheology Technique
19. Fluorescence Spectroscopy
20. Dynamic Light Scattering Technique
21. Tribological Technique
22. X-Ray Diffraction Technique
23. Measurement Technique Of Dielectric Properties
Part IV  Molecular Biology Technologies For Food Quality

24. Gene Chip Technique
25. Nucleic Acid Probe Technique
26. Immunoassay Technique

Part V  Micro/Nano Technologies For Food Quality
27. Microfluidics Technique
28. Atomic Force Microscopy
29. Scanning Electron Microscopy
30. Transmission Electron Microscopy
31. Electrochemical Sensor Methods
32. Nanoparticle-Based Methods


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.

Key Features

  • 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


Scientists in the field of food science and engineering, undergraduate and graduate courses in food quality evaluation technology, professionals and instrument developer in the food industry


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© Woodhead Publishing 2019
Woodhead Publishing
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Ratings and Reviews

About the Editors

Jian Zhong Editor

Dr. Jian Zhong is currently an associate Professor at School of Food Science & Technology, Shanghai Ocean University. He received his bachelor degree in Pharmaceutics from Shenyang Pharmaceutical University in 2002 and his Ph.D. degree in Biomechanics and Medical Engineering from Peking University in 2007. Then he worked as a Postdoc (2007-2010) at University College Dublin, Ireland. After that, he acted as an associate Professor in National Engineering Research Center for Nanotechnology (2011-2015), China. He was also a Visiting Scholar (2007-2008) of Purdue University and is a Senior Visiting Scholar (2016-2017) in Institute of Chemistry, Chinese Academy of Sciences. He was elected as Shanghai Pujiang Talent (2012) and Shanghai Minhang District Leading Talent (2011). His research interests include: Food Nutrition, Food Quality Evaluation Technology, and Nanotechnology. He has published more than more than 30 peer-reviewed first author or corresponding author papers, which were published in Small, ACS Applied Materials & Interfaces, Nanoscale, etc. He has more than 20 authorized national invention patents. He was invited to contribute three book chapters for Elsevier Publisher (two) and Wiley-Scrivener Publisher (one). He acts as guest editor for Trends in Food Science & Technology, Current Pharmaceutical Design, Science of Advanced Materials, and Journal of Nanomaterials.

Affiliations and Expertise

Associate Professor, Shanghai Ocean University

Xichang Wang Editor

Prof. Xichang Wang, Ph. D.,is currently Dean, College of Food Science & Technology of Shanghai Ocean University, and a ShuGuang Scholar of Shanghai, Baosteel Education Outstanding Teacher Award Winner, as well as, Director of Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture. He graduated and taught at Shanghai Fisheries University in 1985, and studied for fouryears on the processing characteristics of surimi derived from freshwater fish in Japan. He received his Ph.D degree from Kyoto University in 2001. In addition to many professional memberships, Dr. Wang has been a council member of the Chinese Institute of Food Science and Technology (Chinese Food Science Society), the National Agricultural Products Quality and Safety Risk Assessment, Chinese Education Guidance on Food Science and Technology Specialties, Chinese Fisheries Society; and Deputy director of Shanghai Food Science Society. His main research areas include: Aquatic-product Nutrition and Flavor Analysis and Food Quality Evaluation and Control Technology. He has also been the principal and chief researcher in various projects, including “863”, “948”, NSFC projects, local government supported projects, co-operated projects with JIRCAS, Kewpie Group, Bright Food Group and other industry partners. Prof. Wang has published more than 150 articles in core journals at home and abroad, and has 11 authorized patents of invention.

Affiliations and Expertise

Dean of College of Food Science and Technology, Shanghai Ocean University, Shanghai, China