Zou Xiaobo – författare

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

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 packagingPresents colorimetric sensors for use as rapid and cost-effective analytical tools to measure food safety and qualityCovers colorimetric sensors/intelligent food packaging fabricated from natural, and synthetic dyes, and nanotechnology-based biomolecules for the assessment of food safety and qualityDemonstrates methods for evaluating the authenticity and odorants crucial to consumer acceptance of food productsConsiders future industrial application, commercialization, regulatory aspects of colorimetric sensors/ indicators, and global trends for monitoring food freshness

Interaction of Food Macromolecules: The Matrix of Future Foods provides a detailed understanding on why biological macromolecules, i.e., proteins, lipids, and carbohydrates with ligands interactions are essential to understanding biology at the molecular level. The book aims to create a multidisciplinary forum of discussion on the interaction between macromolecules and ligands, providing an understanding on how biological macromolecules with ligands interactions are central to facilitating the discovery, design, and development of future, functional foods. In addition, it outlines information available on the macromolecules-ligands interaction that happens inside the food matrixes and inside our bodies.Knowing about the mechanisms responsible for the macromolecules-ligands recognition and binding facilitates the discovery, design, and development of future and functional foods.

Discusses how the interaction between macromolecules and ligands facilitates the discovery, design, and development of future, functional foodsShows how macromolecules can affect foods’ stability, functionality, physicochemical behaviors, and bioavailabilityOutlines how binding models such as lock-and-key, induced fit, and conformational selection of macromolecule-ligands affect the overall properties of food and foodstuffs

Interaction of Food Macromolecules: The Matrix of Future Foods provides a detailed understanding on why biological macromolecules, i.e., proteins, lipids, and carbohydrates with ligands interactions are essential to understanding biology at the molecular level. The book aims to create a multidisciplinary forum of discussion on the interaction between macromolecules and ligands, providing an understanding on how biological macromolecules with ligands interactions are central to facilitating the discovery, design, and development of future, functional foods. In addition, it outlines information available on the macromolecules-ligands interaction that happens inside the food matrixes and inside our bodies.Knowing about the mechanisms responsible for the macromolecules-ligands recognition and binding facilitates the discovery, design, and development of future and functional foods. - Discusses how the interaction between macromolecules and ligands facilitates the discovery, design, and development of future, functional foods- Shows how macromolecules can affect foods' stability, functionality, physicochemical behaviors, and bioavailability- Outlines how binding models such as lock-and-key, induced fit, and conformational selection of macromolecule-ligands affect the overall properties of food and foodstuffs

Natural Gums as a Sustainable Material for Food Packaging and Preservation focuses on the characterization, functionality, mechanisms, and processing of natural gum-based packages and its application for food preservation and smart packaging. Sections cover characterization, functionality, formulation, health, and eco-innovations in natural gums followed by global research indicators of gum packages. Additional content explores the application of natural gum and gum-based techniques for the protection of foods, including an evaluation of the potential use of gum-based smart packaging for the detection of food quality and safety in addition to the consumer acceptability of gum packaging.Final content focuses on natural gum package challenges, safety, and associated legislation followed by assessing the future potential of natural gum food packages. Edited by a team of experts in natural gums and food packaging materials, this book prioritizes sustainability and biodegradability by utilizing natural gums as an eco-friendly alternative to protect and indicate the freshness of foods.Covers gum smart packaging preparation and applications to be utilized for food product quality and safety assessmentExplores the characterization, functionality, mechanisms, and processing of natural gum-based packagesIncludes natural gum application for food preservation and smart packaging