Emerging Technologies for Food Quality and Food Safety Evaluation

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Introducing state-of-the-art technology and emerging systems for the quantitative evaluation and definite measurement of food quality and safety, this book begins with a review of the concept and scope of food quality parameters such as color, texture, chemical compositions, and flavor. Each chapter deals with a specific system for quality parameters describing the principles related to each and its applications to foods. Coverage includes artificial intelligence systems for sensory evaluation, as well as computer vision, NIR, NMR and MRI, sonic and ultrasonic systems, multi-spectral and hyper-spectral imaging systems, electronic nose, biosensors, and the use of nanotechnology.

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