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.
Section 1
1. Introduction on Sensors to Measure Food Safety and Quality
2. Fundamental of Colorimetric Sensors (definition, principles, and mechanism)
3. Recent Advances in Colorimetric Sensors: Design, Fabrication, and Characterization
4. Global Trends of Application of Colorimetric Sensors in Monitoring Food Freshness: A Scientometric Analysis
5. Sensing Materials: Natural Pigments and Synthetic Chemo-Responsive Dyes Section 2
6. Progress in Food Authentication by the Application of Colorimetric Sensor and Chemometrics
7. Colorimetric Sensors for Ensuring the Quality of Liquid and Semi-Liquid Foods
8. Colorimetric Sensors for Poultry and Red Meat quality control
9. Applications of Colorimetric Sensors in Cereal and Cereal-Based Foods Analysis
10. Colorimetric Sensors: Sensitivity and Detection Limit
11. The Potential Use of Colorimetric Labels for Measuring Seafood/ Aquatic Products in China -An Overview
12. The Potential Use of Colorimetric Labels for Measuring freshness of Seafood/ Aquatic Products in China -An Overview Section 3
13. Colorimetric Sensors Safety, Quality Controls, and Regulatory aspects
14. Challenges, Commercialization, and Future Industrial Application of Colorimetric Sensors/Colorimetric Labels
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. Zous 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 Jiyongs 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
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