Colorimetric Sensors: Techniques to Measure Food Safety and Quality

by Haroon Elrasheid Tahir PhD (Editor), Zou Xiaobo PhD (Editor), Muhammad Arslan (Editor), Shi Jiyong (Editor)

Overview

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

Product Details

ISBN-13:	9780443132179
Publisher:	Elsevier Science & Technology Books
Publication date:	05/25/2024
Sold by:	Barnes & Noble
Format:	eBook
Pages:	338
File size:	21 MB
Note:	This product may take a few minutes to download.

About the Author

Dr. Haroon Elrasheid Tahir is an associate professor at Jiangsu University, where he obtained his PhD in Food Science and Biological Engineering. His research areas include nondestructive detection techniques for food quality, natural product chemistry, edible coatings, colorimetric sensors, and analytical chemistry. Dr. Tahir has published 61 papers and 30 book chapters, and he coedited the book "Roselle (Hibiscus sabdariffa) Chemistry, Production, Products, and Utilization"; and "Colorimetric Sensors: Techniques to Measure Food Safety and Quality", both published by Elsevier.
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

Table of Contents

Section 11. Introduction on Sensors to Measure Food Safety and Quality2. Fundamental of Colorimetric Sensors (definition, principles, and mechanism)3. Recent Advances in Colorimetric Sensors: Design, Fabrication, and Characterization4. Global Trends of Application of Colorimetric Sensors in Monitoring Food Freshness: A Scientometric Analysis5. Sensing Materials: Natural Pigments and Synthetic Chemo-Responsive DyesSection 26. Progress in Food Authentication by the Application of Colorimetric Sensor and Chemometrics7. Colorimetric Sensors for Ensuring the Quality of Liquid and Semi-Liquid Foods8. Colorimetric Sensors for Poultry and Red Meat quality control9. Applications of Colorimetric Sensors in Cereal and Cereal-Based Foods Analysis10. Colorimetric Sensors: Sensitivity and Detection Limit11. The Potential Use of Colorimetric Labels for Measuring Seafood/ Aquatic Products in China -An Overview12. The Potential Use of Colorimetric Labels for Measuring freshness of Seafood/ Aquatic Products in China -An OverviewSection 313. Colorimetric Sensors Safety, Quality Controls, and Regulatory aspects14. Challenges, Commercialization, and Future Industrial Application of Colorimetric Sensors/Colorimetric Labels

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From the Publisher

Presents the basics of food contaminants alongside the application of colorimetric sensor measurement methodologies