國立虎尾科技大學 |

Bioinspired smell and taste sensors

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Bioinspired smell and taste sensors/ edited by Ping Wang ... [et al.].
其他作者:	Wang, Ping.
出版者:	Dordrecht :Imprint: Springer, : 2015.,
面頁冊數:	viii, 328 p. :ill., digital ; : 24 cm.;
Contained By:	Springer eBooks
標題:	Biotechnology. -
電子資源:	http://dx.doi.org/10.1007/978-94-017-7333-1
ISBN:	9789401773331

Bioinspired smell and taste sensors
Bioinspired smell and taste sensors[electronic resource] /edited by Ping Wang ... [et al.]. - Dordrecht :Imprint: Springer,2015. - viii, 328 p. :ill., digital ;24 cm.

Introduction -- Electronic nose and electronic tongue -- Olfactory cell-based biosensors -- Olfactory epithelium-based biosensors -- Insect antenna-based olfactory biosensors -- Olfactory receptor-based biosensors -- Odorant binding proteins based biosensors -- DNA-mediated biomimetic olfactory sensors -- In-vivo olfactionbiosensing system -- Taste cell-based biosensors -- Taste epithelium-based biosensors -- Taste receptor-based biosensors -- Taste ion channel-based biosensors -- Biomimetic membrane-based taste biosensors -- In-vivo taste biosensing system -- Future Trends of the bioinspired olfaction and taste sensors.

This book discusses the field of bioinspired smell and taste sensors which includes many new areas: sensitive materials, physiological modelling and simulation, and more. Similar to biological chemical sensing systems, bioinspired smell and taste sensors are characterized with fast responsive, high specificity and sensitivity. One of the most important parts of the field is that of sensitive elements originated from biological components, which enable the detection of chemical signals by mimicking the biological mechanisms. This book detailed describes processing, devices, recognition principles of sensitive materials, and concrete realizations. It is written for researchers, engineers and biologists who engages in interdisciplinary research and applications. Dr. Ping Wang is a professor at Zhejiang University, Hangzhou, China. Dr. Qingjun Liu is a professor at Zhejiang University, Hangzhou, China. Dr. Chunsheng Wu is an associated professor at Zhejiang University, Hangzhou, China. Dr. K. Jimmy Hsia is a professor at University of Illinois at Urbana-Champaign, Urbana, USA.

ISBN: 9789401773331

Standard No.: 10.1007/978-94-017-7333-1doiSubjects--Topical Terms:

554955
Biotechnology.

LC Class. No.: TK7872.D48

Dewey Class. No.: 681.2

Bioinspired smell and taste sensors
LDR:02724nam a2200337 a 4500 001 838087
003 DE-He213
005 20160415113051.0
006 m d
007 cr nn 008maaau
008 160616s2015 ne s 0 eng d
020 $a 9789401773331 $q (electronic bk.)
020 $a 9789401773324 $q (paper)
024 7 $a 10.1007/978-94-017-7333-1 $2 doi
035 $a 978-94-017-7333-1
040 $a GP $c GP
041 0 $a eng
050 4 $a TK7872.D48
072 7 $a PS $2 bicssc
072 7 $a PDN $2 bicssc
072 7 $a SCI008000 $2 bisacsh
072 7 $a SCI043000 $2 bisacsh
082 0 4 $a 681.2 $2 23
090 $a TK7872.D48 $b B615 2015
245 0 0 $a Bioinspired smell and taste sensors $h [electronic resource] / $c edited by Ping Wang ... [et al.].
260 $a Dordrecht : $c 2015. $b Imprint: Springer, $b Springer Netherlands :
300 $a viii, 328 p. : $b ill., digital ; $c 24 cm.
505 0 $a Introduction -- Electronic nose and electronic tongue -- Olfactory cell-based biosensors -- Olfactory epithelium-based biosensors -- Insect antenna-based olfactory biosensors -- Olfactory receptor-based biosensors -- Odorant binding proteins based biosensors -- DNA-mediated biomimetic olfactory sensors -- In-vivo olfactionbiosensing system -- Taste cell-based biosensors -- Taste epithelium-based biosensors -- Taste receptor-based biosensors -- Taste ion channel-based biosensors -- Biomimetic membrane-based taste biosensors -- In-vivo taste biosensing system -- Future Trends of the bioinspired olfaction and taste sensors.
520 $a This book discusses the field of bioinspired smell and taste sensors which includes many new areas: sensitive materials, physiological modelling and simulation, and more. Similar to biological chemical sensing systems, bioinspired smell and taste sensors are characterized with fast responsive, high specificity and sensitivity. One of the most important parts of the field is that of sensitive elements originated from biological components, which enable the detection of chemical signals by mimicking the biological mechanisms. This book detailed describes processing, devices, recognition principles of sensitive materials, and concrete realizations. It is written for researchers, engineers and biologists who engages in interdisciplinary research and applications. Dr. Ping Wang is a professor at Zhejiang University, Hangzhou, China. Dr. Qingjun Liu is a professor at Zhejiang University, Hangzhou, China. Dr. Chunsheng Wu is an associated professor at Zhejiang University, Hangzhou, China. Dr. K. Jimmy Hsia is a professor at University of Illinois at Urbana-Champaign, Urbana, USA.
650 2 4 $a Biotechnology. $3 554955
650 2 4 $a Biomedical Engineering. $3 588771
650 2 4 $a Biological Techniques. $3 678565
650 1 4 $a Life Sciences. $3 593888
650 0 $a Biosensors. $3 555917
650 0 $a Olfactory sensors. $3 1020253
700 1 $a Wang, Ping. $3 815190
710 2 $a SpringerLink (Online service) $3 593884
773 0 $t Springer eBooks
856 4 0 $u http://dx.doi.org/10.1007/978-94-017-7333-1
950 $a Biomedical and Life Sciences (Springer-11642)