Table Of ContentEvaluation Technologies for Food
Quality
Woodhead Publishing Series in Food Science,
Technology and Nutrition
Evaluation Technologies
for Food Quality
Edited by
Jian Zhong
Xichang Wang
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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
