Colorimetric Sensors

The first part of Colorimetric Sensors: Techniques to Measure Food Safety and Quality focuses on the principle of colorimetric sensors, sensors fabrication, and characterization of colorimetric sensors based on natural pigments and chemo-responsive dyes, followed by an assessment of their safety and quality. The second part focuses on the colorimetric sensor array and colorimetric labels method for the assessment of quality and safety. This part presents the identification of the authenticity of food such as discrimination of food based on geographical and botanical origins and identification of adulterants in food. This part also discusses the application of colorimetric sensors for qualitative and quantitive odorants and volatile organic compounds visualization as well as the conventional sensors used for the measurement of food quality and safety. The third and final part focuses on the safety, quality controls, and regulatory aspects of colorimetric sensors. Also, this part represents challenges, commercialization, and future industrial application of colorimetric sensors Colorimetric Sensors: Techniques to Measure Food Safety and Quality will be of interest to food scientists, food chemists, sensory scientists, and others interested in the topic. Presents colorimetric sensors for use as rapid and inexpensive analytical tools used to measure food safety and qualityDemonstrates how to evaluate authenticity and odorants which are of great importance in consumer acceptability of food productsContains methods, protocols, and applications