Evaluation technologies for food quality PDF
Preview Evaluation technologies for food quality
Evaluation Technologies for Food Quality Woodhead Publishing Series in Food Science, Technology and Nutrition Evaluation Technologies for Food Quality Edited by Jian Zhong Xichang Wang An imprint of Elsevier WoodheadPublishingisanimprintofElsevier TheOfficers’MessBusinessCentre,RoystonRoad,Duxford,CB224QH,UnitedKingdom 50HampshireStreet,5thFloor,Cambridge,MA02139,UnitedStates TheBoulevard,LangfordLane,Kidlington,OX51GB,UnitedKingdom ©2019ElsevierInc.Allrightsreserved. Nopartofthispublicationmaybereproducedortransmittedinanyformorbyanymeans, electronicormechanical,includingphotocopying,recording,oranyinformationstorageand retrievalsystem,withoutpermissioninwritingfromthepublisher.Detailsonhowtoseek permission,furtherinformationaboutthePublisher’spermissionspoliciesandour arrangementswithorganizationssuchastheCopyrightClearanceCenterandtheCopyright LicensingAgency,canbefoundatourwebsite:www.elsevier.com/permissions. Thisbookandtheindividualcontributionscontainedinitareprotectedundercopyrightbythe Publisher(otherthanasmaybenotedherein). Notices Knowledgeandbestpracticeinthisfieldareconstantlychanging.Asnewresearchand experiencebroadenourunderstanding,changesinresearchmethods,professionalpractices,or medicaltreatmentmaybecomenecessary. Practitionersandresearchersmustalwaysrelyontheirownexperienceandknowledgein evaluatingandusinganyinformation,methods,compounds,orexperimentsdescribedherein. Inusingsuchinformationormethodstheyshouldbemindfuloftheirownsafetyandthesafety ofothers,includingpartiesforwhomtheyhaveaprofessionalresponsibility. Tothefullestextentofthelaw,neitherthePublishernortheauthors,contributors,oreditors, assumeanyliabilityforanyinjuryand/ordamagetopersonsorpropertyasamatterofproducts liability,negligenceorotherwise,orfromanyuseoroperationofanymethods,products, instructions,orideascontainedinthematerialherein. LibraryofCongressCataloging-in-PublicationData AcatalogrecordforthisbookisavailablefromtheLibraryofCongress BritishLibraryCataloguing-in-PublicationData AcataloguerecordforthisbookisavailablefromtheBritishLibrary ISBN:978-0-12-814217-2 ForinformationonallWoodheadpublications visitourwebsiteathttps://www.elsevier.com/books-and-journals Publisher:MatthewDeans AcquisitionEditor:NinaRosadeAraujoBandeira EditorialProjectManager:LindsayLawrence ProductionProjectManager:JoyChristelNeumarinHonestThangiah CoverDesigner:GregHarris TypesetbySPiGlobal,India Contributors Ali AghakhaniDepartment of Food Science, Engineeringand Technology, College of Agriculture andNatural Resources, University ofTehran,Karaj, Iran D.A. Aun˜on-Calles Department of Food Technology &Nutrition. UCAM Universidad Cato´lica de Murcia,Murcia, Spain M. Ayala-Herna´ndezDepartment of Food Technology &Nutrition. UCAM Universidad Cato´lica de Murcia,Murcia, Spain CristianoAugusto Ballus Department ofFoodScience and Technology, Federal Universityof Santa Maria, RioGrande do Sul,Brazil AasthaBhardwaj Department of Food Technology, Jamia Hamdard (Hamdard University), New Delhi, India XiaojunBianCollegeofFoodScienceandTechnology,ShanghaiOceanUniversity, Shanghai, China Min-Jie Cao College ofFoodand Biological Engineering, Jimei University; Key Laboratory ofMarine Functional Foodin Xiamen; Marine FunctionalFood Engineering Technology Centerof Fujian Province; National &Local Joint Engineering Research Centerfor Deep Processing ofAquaticProducts, Xiamen, People’s Republic ofChina S. Chandra Agri-Chemistry Group, School of Medical andApplied Sciences, Central QueenslandUniversity (CQU), North Rockhampton, QLD, Australia J. Chapman School of Science, RMITUniversity, Melbourne,VIC, Australia XuChenCollegeofBiologicalScienceandTechnology,FuzhouUniversity,Fuzhou, People’s Republic ofChina Bowen Chen Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Preservation (Shanghai), Ministry of Agriculture, College ofFood Science &Technology, ShanghaiOcean University,Shanghai, China xvi Contributors Shunsheng Chen Laboratoryof Aquatic Products Quality &Safety Risk Assessment(Shanghai)atChinaMinistryofAgriculture;CollegeofFoodScienceand Technology, ShanghaiOcean University,Shanghai, China Raffaella Colombo Universityof Pavia, Department of Drug Sciences,Pavia, Italy D. CozzolinoSchool of Science, RMIT University,Melbourne, VIC, Australia Mengzhen DingLaboratory ofQuality &SafetyRisk Assessment for Aquatic Products on Storage and Preservation (Shanghai),Ministry of Agriculture, Shanghai EngineeringResearch CenterofAquatic-ProductProcessing & Preservation,College of Food Science &Technology,Shanghai Ocean University, Shanghai, China R. Dom´ınguez-Perles Department ofFood Technology& Nutrition. UCAM Universidad Cato´lica de Murcia, Murcia, Spain Tao Feng School ofPerfume and Aroma Technology, ShanghaiInstituteof Technology, Shanghai,People’s Republic ofChina M.I. ForteaDepartment ofFood Technology& Nutrition. UCAM Universidad Cato´lica deMurcia, Murcia, Spain J.A. Gabaldo´n Department of Food Technology& Nutrition. UCAM Universidad Cato´lica deMurcia, Murcia, Spain LalehSalehGhadimiResearchLaboratoryofPolymer,DepartmentofOrganicand Biochemistry,Faculty ofChemistry,University ofTabriz,Tabriz, Iran A.Gil-IzquierdoDepartmentofFoodTechnology&Nutrition.UCAMUniversidad Cato´lica deMurcia, Murcia, Spain T.Gomez-MorteDepartmentofFoodTechnology&Nutrition.UCAMUniversidad Cato´lica deMurcia, Murcia, Spain AbdollahHajalilou FacultyofMechanical Engineering, Department of Materials Engineering, Universityof Tabriz, Tabriz, Iran Huan Han CAS.SIBS-ZJGSU Joint Center for Food and Nutrition Research, SchoolofFoodScience and Biotechnology, Zhejiang Gongshang University, Hangzhou, China Lili He Department of Food Science, Universityof Massachusetts, Amherst, MA, United States Contributors xvii Qingyan He College ofBiological Science and Technology, Fuzhou University, Fuzhou, People’s Republic ofChina BinHongLaboratoryofQuality&SafetyRiskAssessmentforAquaticProductson Preservation (Shanghai), Ministry ofAgriculture, College ofFood Science & Technology, ShanghaiOcean University,Shanghai, China MadhuraJanveDepartment ofFood Engineering &Technology, Instituteof Chemical Technology, Mumbai, India LakshmiE. JayachandranAgricultural and FoodEngineering Department,Indian Institute ofTechnologyKharagpur, Kharagpur,India Yang Jiao ShanghaiOceanUniversity, Shanghai,China LijingKeCAS.SIBS-ZJGSUJointCenterforFoodandNutritionResearch,School of Food Science andBiotechnology, Zhejiang Gongshang University,Hangzhou, China Igor Khmelinskii Universidade do Algarve, FCT, DQB andCEOT,Faro, Portugal Anjineyulu KothakotaAgro-ProcessingandTechnology Division, CSIR-National InstituteforInterdisciplinaryScienceandTechnology(NIIST),Thiruvananthapuram, India LanyingLi Laboratory ofBiometrology, ShanghaiInstitute ofMeasurement and TestingTechnology,Shanghai, China Duanquan LinTeagasc Food Research Centre, Moorepark, Fermoy, Ireland Yuan LiuDepartment ofFood Science and Technology,School ofAgriculture and Biology, ShanghaiJiao Tong University,Shanghai, People’s Republic of China Yi-XiangLiu College ofFoodand Biological Engineering, Jimei University;Key Laboratory ofMarine Functional Foodin Xiamen; Marine FunctionalFood Engineering Technology Centerof Fujian Province; National &Local Joint Engineering Research Centerfor Deep Processing ofAquaticProducts, Xiamen, People’s Republic ofChina Guang-MingLiuCollegeofFoodandBiologicalEngineering,JimeiUniversity;Key Laboratory ofMarine Functional Foodin Xiamen; Marine FunctionalFood Engineering Technology Centerof Fujian Province; National &Local Joint Engineering Research Centerfor Deep Processing ofAquaticProducts, Xiamen, People’s Republic ofChina xviii Contributors Gang Liu Laboratoryof Biometrology, ShanghaiInstituteof Measurement and TestingTechnology, Shanghai,China Song Miao Teagasc Food ResearchCentre,Moorepark, Fermoy,Ireland Annu MishraMD University,Rohtak, India; Amity Institute ofNanotechnology, AmityUniversity, Noida, India M.N. Mohd Fairulnizal Cardiovascular, Diabetes andNutritionResearch Centre, Institute for Medical Research,Jalan Pahang, Kuala Lumpur, Malaysia M.N. Mohd Naeem Cardiovascular,Diabetesand Nutrition ResearchCentre, Institute for Medical Research,Jalan Pahang, Kuala Lumpur, Malaysia Jagriti Narang MD University, Rohtak,India; Amity Institute ofNanotechnology, AmityUniversity, Noida, India Debasis Nayak Department ofMetallurgical andMaterials Engineering, Indian Institute ofTechnologyKharagpur,Kharagpur, India Daniela AndradeNevesSchoolofFood Engineering, Universityof Campinas, Sao Paulo, Brazil QixingNie State Key Laboratory of Food Science andTechnology, Nanchang University, Nanchang, People’s Republic ofChina Shaoping NieState Key Laboratory ofFood Science and Technology, Nanchang University, Nanchang, People’s Republic ofChina E. Nu´n˜ez-Delicado Department of Food Technology& Nutrition. UCAM Universidad Cato´lica de Murcia, Murcia, Spain WellingtondaSilvaOliveiraSchoolofFoodEngineering,UniversityofCampinas, Sao Paulo, Brazil AdelePapetti Universityof Pavia, Department of Drug Sciences, Pavia, Italy A.C.PowerAgri-ChemistryGroup, School ofMedical and AppliedSciences, Central QueenslandUniversity (CQU),NorthRockhampton, QLD, Australia SoumyaRanjan Purohit Agricultural andFoodEngineering Department, Indian Institute ofTechnologyKharagpur,Kharagpur, India Anu S. Raj Agricultural andFood Engineering Department, Indian Instituteof Technology Kharagpur,Kharagpur, India Contributors xix Pingfan Rao CAS.SIBS-ZJGSU JointCenterfor Foodand NutritionResearch, School ofFood Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China P. SrinivasaRao Agricultural and Food EngineeringDepartment, Indian Institute of Technology Kharagpur, Kharagpur,India D.N. RathiCardiovascular, Diabetes andNutritionResearch Centre, Institute for Medical Research, Jalan Pahang, Kuala Lumpur,Malaysia Karamatollah Rezaei Department ofFoodScience, Engineering andTechnology, College of Agriculture andNatural Resources, University ofTehran,Karaj, Iran FaisalShahInstitute ofFood Science and Technology, ChineseAcademy of AgriculturalSciences, Beijing, People’s Republic ofChina Vasudha Sharma Department ofFoodTechnology, Jamia Hamdard (Hamdard University), New Delhi, India AiminShi Instituteof Food Science andTechnology, ChineseAcademy of AgriculturalSciences, Beijing, People’s Republic ofChina CuipingShiLaboratoryofQuality&SafetyRiskAssessmentforAquaticProductson StorageandPreservation(Shanghai),MinistryofAgriculture,ShanghaiEngineering ResearchCenterof Aquatic-ProductProcessing &Preservation, College ofFood Science &Technology, ShanghaiOcean University,Shanghai, China EwaSikorskaFacultyofCommodityScience,Pozna(cid:1)nUniversityofEconomicsand Business,Pozna(cid:1)n, Poland MarekSikorskiFacultyofChemistry,AdamMickiewiczUniversity,Pozna(cid:1)n,Poland Kaliramesh Siliveru Department ofGrain Science andIndustry, Kansas State University, Manhattan, KS,United States Shiqing Song School of Perfume and Aroma Technology, ShanghaiInstitute of Technology, Shanghai,People’s Republic ofChina Min Sun School of Perfume and Aroma Technology, ShanghaiInstituteof Technology, Shanghai,People’s Republic ofChina RohitThirumdasDepartmentofFoodProcessTechnology,CollegeofFoodScience &Technology, PJTSAU, Telangana, India xx Contributors Yongqi Tian College of Biological Science andTechnology, Fuzhou University, Fuzhou,People’s Republic of China B. Vimala Cardiovascular, Diabetes and Nutrition ResearchCentre,Institute for Medical Research, Jalan Pahang, Kuala Lumpur,Malaysia Xichang Wang IntegratedScientific Research Base onComprehensive Utilization TechnologyforBy-ProductsofAquaticProductProcessing,MinistryofAgriculture andRuralAffairsofthePeople’sRepublicofChina,LaboratoryofQuality&Safety Risk Assessment for Aquatic Products onStorage and Preservation (Shanghai), MinistryofAgricultureandRuralAffairsofthePeople’sRepublicofChina,Shanghai Engineering Research Centerof Aquatic-ProductProcessingand Preservation, CollegeofFoodScience&Technology,ShanghaiOceanUniversity,Shanghai,China WenliWangCollege of Food Science andTechnology, ShanghaiOcean University, Shanghai,People’s Republic ofChina Shaoyun Wang College ofBiological Science and Technology,Fuzhou University, Fuzhou, People’s Republic of China QiangWang Institute ofFoodScience and Technology,Chinese Academy of Agricultural Sciences, Beijing,People’sRepublicof China Siqi Wang Laboratoryof Quality &Safety Risk Assessment for Aquatic Products on Preservation (Shanghai), Ministry ofAgriculture, College ofFood Science & Technology, ShanghaiOceanUniversity, Shanghai,China YanliWen LaboratoryofBiometrology, ShanghaiInstituteofMeasurement and TestingTechnology, Shanghai,China QiyueWu College of Food Science andTechnology, ShanghaiOcean University, Shanghai, China ChanghuaXuCollegeofFoodScienceandTechnology,ShanghaiOceanUniversity, Shanghai, China Yang XuCAS.SIBS-ZJGSUJoint Center for Food andNutrition Research, SchoolofFoodScience and Biotechnology, Zhejiang Gongshang University, Hangzhou, China Neelam Yadav MD University, Rohtak,India; Amity Institute ofNanotechnology, AmityUniversity, Noida, India
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