Green Chemistry in Food Analysis: Conventional and Emerging Approaches provides systematic analysis and up-to-date coverage of green sample preparation techniques in food analysis. The book compiles and discusses the advantages and limitations of sample preparation techniques that are relevant to green chemistry, addresses the latest developments in green spectroscopic and chromatographic techniques for food analysis, identifies and proposes solutions for the development of new strategies to solve real problems, and provides systematic and comprehensive coverage of emerging green materials, analytical technologies, and their applications in food analysis.
Specific chapters are devoted to artificial intelligence, microfluidics and nanotechnology. The book's final section covers applications of these methods for the detection of allergens, dyes, pathogens and mycotoxins.
Reihe
Sprache
Verlagsort
Zielgruppe
Produkt-Hinweis
Broschur/Paperback
Klebebindung
Maße
Höhe: 229 mm
Breite: 152 mm
Gewicht
ISBN-13
978-0-443-18957-9 (9780443189579)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Shahid Ul Islam is an Assistant Professor in the Department of Applied Sciences and Humanities at Jamia Millia Islamia, New Delhi, India. He works at the interface of materials science and textile engineering, with an emphasis on the functionalization of textile and polymeric materials for use in different applications. Chaudhery Mustansar Hussain is an Adjunct Professor and Director of Laboratories in the Department of Chemistry & Environmental Sciences at the New Jersey Institute of Technology (NJIT), United States. His research focuses on nanotechnology and advanced materials applications, environmental management, analytical chemistry, and related industries. Dr. Hussain has authored numerous papers in peer-reviewed journals and is a prolific book author and editor, including scientific monographs and handbooks in his fields of expertise.
Herausgeber*in
Department of Applied Sciences and Humanities, Jamia Millia Islamia, New Delhi, India
Adjunct Professor and Director of Chemistry & EVSC Labs, Department of Chemistry and Environmental Science, New Jersey Institute of Technology (NJIT), Newark, NJ, USA
1. Traditional analytical methods in food industry: Current challenges and issues in food analysis
PART 1: Green Chemistry in food analysis: Conventional approaches
2. Microwave- and ultrasound assisted sample preparation as green analytical technology in food analysis
3. Sustainable Supercritical fluid and microextraction technology in food sample preparation
4. Recent trends of microextraction method in sample preparation
5. UV-Vis, FTIR and NMR as non-destructive techniques for analyte detection in food samples
6. Recent trends in Non-invasive Raman spectroscopy for rapid detection of food contaminants
7. Recent advances in non-invasive HPLC in analysis of food additives for quality control
8. Recent advances in Fast Gas chromatography in food analysis for pesticide detection
9. Chemometrics tools in food analysis
Part 2: Green Chemistry in Food Analysis: Emerging approaches
10. Green adsorbents and solvents in food analysis
11. Role of artificial intelligence in sustainable food analysis
12. Development of Nanozyme based sensor technology in food analysis
13. Development of Paper-based microfluidic technology for food quality analysis
14. Design and development of Microfluidic chromatography technology in food analysis
15. Emerging analytical techniques in detection of food allergens
16. Emerging analytical techniques in analysis of food dyes
17. Emerging analytical techniques for determination of foodborne pathogens
18. Emerging analytical techniques for sensing of mycotoxins in food
19. Emerging analytical techniques for analysis of pesticides
20. Emerging analytical techniques in food safety and biosecurity
