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  3. Biomimetic Sensor Technology
  • Cited by 97
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    • Publisher:
      Cambridge University Press
      Publication date:
      23 October 2009
      01 June 2000
      ISBN:
      9780511541179
      9780521593427
      9780521017688
      DOI:
      https://doi.org/10.1017/CBO9780511541179
      Dimensions:
      (247 x 174 mm)
      Weight & Pages:
      0.66kg, 222 Pages
      Dimensions:
      (247 x 174 mm)
      Weight & Pages:
      0.365kg, 224 Pages
      • Subjects:
      Engineering, Circuits and Systems, Chemistry, Chemistry: General Interest
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    Subjects:
    Engineering, Circuits and Systems, Chemistry, Chemistry: General Interest
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    Book description

    This book deals with biomimetic sensors that can quantify taste and smell - the electronic tongue and nose. Of all sensor technologies, these have been widely considered as the most difficult to realise and the development of these sensors significantly contributes to the understanding of the reception mechanisms in gustatory and olfactory systems. The author begins by dealing with the basic principles of measurement and multivariate analysis. Reception mechanisms in biological systems are briefly reviewed. Several types of biosensor, including enzyme-immobilized membranes, SPR, the quartz resonance oscillator and IC technologies are explained in detail. This book is the first to focus on artificial taste and smell sensors and also reviews conventional biosensors, such as enzyme sensors, in detail.

    Reviews

    ‘… covers all essential areas in biomimetic sensor technologies, biosensors, electronic noses and electronic tongues. It also covers multivariate data processing techniques, which are a very important aspect of these systems … This book is recommended to researchers in the field of electronic noses and tongues.’

    Frederik Winquist Source: Measurement Science and Technology

    ‘Kiyoshi Toko is an acknowledged expert in the field and this book is a timely one… whether you are active in sensor research or just looking for a sensor solution to your problem, this book is an exciting read as well as a good starting point.’

    David J. Harwood Source: IEE Review

    ‘In general one can recommend this book to all people, in particular non-specialists, who are interested in the field of food testing by means of chemical sensor technology. In particular, scientists who want to enter the field of taste sensing should read this book.’

    Christine Ziegler Source: Sensors and Materials

    ‘The author has an excellent background with a record of having produced the first-ever sensor using lipid membranes … This is a useful book on the subject - the material is accessible, the depth of prior knowledge of chemistry/biology of comparable discrimination required is small and the style and presentation are pleasing. A good way to get into the subject of biomimetics.’

    K. T. V. Grattan Source: Measurement and Control

    ‘This book addresses the development of intelligent sensors and systems to detect taste and odour. These sensors have been harder to develop than other forms of sensor as the number of chemicals to be measured is so very large. Biomimetic Sensor Technology will be of interest to researchers in food science, biochemistry, biophysics, medical science, biotechnology and electronic and mechanical engineering.’

    Source: Sensor Review

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