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.
1. Chapter One. Introduction on colorimetric sensors to measure food safety and quality - p. 3 2. Chapter Two. Fundamentals of colorimetric sensors for food quality and safety - p. 17 3. Chapter Three. Recent advances in colorimetric sensors: Design and fabrication - p. 37 4. Chapter Four. Global trends of application of colorimetric sensors in monitoring food freshness: A scientometric analysis - p. 65 5. Chapter Five. Sensing materials: Natural pigments and synthetic chemo-responsive dyes - p. 95 6. Section 2: Applications in Foods - p. 112 7. Chapter Six. Progress in food authentication by the application of colorimetric sensors and chemometrics - p. 119 8. Chapter Seven. Colorimetric sensors for ensuring the quality of liquid and semi-liquid foods - p. 141 9. Chapter Eight. Colorimetric sensors for poultry and red meat quality control - p. 161 10. Chapter Nine. Application of colorimetric sensors in cereal and cereal-based foods analysis - p. 187 11. Chapter Ten. Colorimetric sensors: Sensitivity and detection limit - p. 213 12. Chapter Eleven. The potential use of colorimetric labels for measuring seafood/aquatic products in China: An overview - p. 239 13. Chapter Twelve. Colorimetric sensors: Biomonitoring of food toxicants and pathogens - p. 257 14. Section 3: Safety, Regulatory, and Market Status - p. 283 15. Chapter Thirteen. Colorimetric sensors/indicators safety, quality controls, and regulatory aspects - p. 287 16. Chapter Fourteen. Challenges, commercialization, and future industrial application of colorimetric sensors/indicators - p. 307 17. Index - p. 321
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.
1. Chapter One. Introduction on colorimetric sensors to measure food safety and quality - p. 3 2. Chapter Two. Fundamentals of colorimetric sensors for food quality and safety - p. 17 3. Chapter Three. Recent advances in colorimetric sensors: Design and fabrication - p. 37 4. Chapter Four. Global trends of application of colorimetric sensors in monitoring food freshness: A scientometric analysis - p. 65 5. Chapter Five. Sensing materials: Natural pigments and synthetic chemo-responsive dyes - p. 95 6. Section 2: Applications in Foods - p. 112 7. Chapter Six. Progress in food authentication by the application of colorimetric sensors and chemometrics - p. 119 8. Chapter Seven. Colorimetric sensors for ensuring the quality of liquid and semi-liquid foods - p. 141 9. Chapter Eight. Colorimetric sensors for poultry and red meat quality control - p. 161 10. Chapter Nine. Application of colorimetric sensors in cereal and cereal-based foods analysis - p. 187 11. Chapter Ten. Colorimetric sensors: Sensitivity and detection limit - p. 213 12. Chapter Eleven. The potential use of colorimetric labels for measuring seafood/aquatic products in China: An overview - p. 239 13. Chapter Twelve. Colorimetric sensors: Biomonitoring of food toxicants and pathogens - p. 257 14. Section 3: Safety, Regulatory, and Market Status - p. 283 15. Chapter Thirteen. Colorimetric sensors/indicators safety, quality controls, and regulatory aspects - p. 287 16. Chapter Fourteen. Challenges, commercialization, and future industrial application of colorimetric sensors/indicators - p. 307 17. Index - p. 321
