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  1. Home
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  3. Biomimetic Sensor Technology
  • Cited by 97
Publisher:
Cambridge University Press
Online publication date:
October 2009
Print publication year:
2000
Online ISBN:
9780511541179
DOI:
https://doi.org/10.1017/CBO9780511541179
Subjects:
Engineering, Circuits and Systems, Chemistry, Chemistry: General Interest
Information

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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