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This book details the latest developments in sensing technology and
its application in food industry. It explores the opportunities
created by the chemical and biosensing technology and improvements
performed in recent years for better food quality, better food
safety, better food processing and control, and better input for
food industry. The chapters in this book have been divided into
three sections: basic principles of chemical and biosensing
technology, biosensors for food processing and control, and
biosensors for food safety.
This book details the latest developments in sensing technology
and its application in food industry. It explores the opportunities
created by the chemical and biosensensing technology and
improvements performed in recent years for better food quality,
better food safety, better food processing and control, and better
input for food industry. The chapters in this book have been
divided into three sections: basic principles of chemical and
biosensing technology, biosensors for food processing and control,
and biosensors for food safety.
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