Still the most up-to-date, comprehensive, and authoritative book on food diagnostics available
Featuring seven entirely new chapters, the second edition of this critically acclaimed guide has been extensively revised and updated. Once again delivering food professionals the latest advances in food diagnostics and analysis, the book approaches the topic in several different ways: reviewing novel technologies to evaluate fresh products; describing and analysing in depth specific modern diagnostics; providing analyses of data processing; and discussing global marketing, with insights into future trends.
Written by an international team of experts, this volume not only covers most conventional lab-based analytical methods, but also focuses on leading-edge technologies which are being or are about to be introduced.
Advances in Food Diagnostics, Second Edition:
- Covers ultrasound, RMN, chromatography, electronic noses, immunology, GMO detection and microbiological and molecular methodologies for rapid detection of pathogens
- Explores the principles and applications of immunodiagnostics in food safety and the use of molecular biology to detect and characterize foodborne pathogens
- Includes DNA-based and protein-based technologies to detect and identify genetically-modified food or food components
- Focuses on the translation of diagnostics tests from bench to the market in order to illustrate the benefits to the food industry
- Provides an overview of the business end of food diagnostics; identifying the markets, delineating the sellers and the buyers, comparing current technology with traditional methods, certifying operations and procedures, and analysing diagnostic devices within the food and related industries
This is an indispensable resource for food scientists, food quality analysts, food microbiologists and food safety professionals. It also belongs on the reference shelves of labs conducting food diagnostics for the analysis of the sensory, quality and safety aspects of food.
Contents
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1 - Assuring
Safety and Quality along the Food Chain
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2 - Methodologies
for Improved Quality Control Assessment of Food Products
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3 - Developments
in Electronic Noses for Quality and Safety Control
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4 - Proteomics
and Peptidomics as Tools for Detection of Food Contamination by Bacteria
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5 - Metabolomics
in Assessment of Nutritional Status
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6 - Rapid
Microbiological Methods in Food Diagnostics
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7 - Molecular
Technologies for the Detection and Characterisation of Food‐Borne Pathogens
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8 - DNA‐based
Detection of GM Ingredients
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9 - Enzyme‐based
Sensors
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10 - Immunology‐based
Biosensors
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11 - Graphene
and Carbon Nanotube‐Based Biosensors for Food Analysis
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12 - Nanoparticles‐Based
Sensors
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13 - New
Technologies for Nanoparticles Detection in Foods
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14 - Rapid
Liquid Chromatographic Techniques for Detection of Key (Bio)chemical Markers
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15 - Olfactometry
Detection of Aroma Compounds
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16 - Data
Handling
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17 - Automated
Sampling Procedures
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18 - The
Market for Diagnostic Devices in the Food Industry
Index
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