Novel Food Analysis

Nyhet

Techniques and Applications

Inbunden, Engelska, 2025

Av Tanmay Sarkar

2 809 kr

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This book focuses on cutting-edge protocols for novel food analysis, covering advanced techniques for food safety, quality assessment, authentication, and nutritional profiling. It provides step-by-step methodologies for emerging analytical tools such as CRISPR-based detection, nano-sensors, mass spectrometry, lab-on-a-chip technology, spectroscopic techniques, and ultrasonication methods. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols.Authoritative and cutting-edge, Novel Food Analysis: Techniques and Applications aims to be a comprehensive resource for both academic and industrial applications.

Produktinformation

Utgivningsdatum2025-10-02
Mått178 x 254 x 31 mm
Vikt1 068 g
FormatInbunden
SpråkEngelska
SerieMethods and Protocols in Food Science
Antal sidor450
FörlagSpringer-Verlag New York Inc.
ISBN9781071647868

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Tillverkningsteknik inom Naturvetenskap och teknik

CRISPR-Cas Systems for Foodborne Pathogen Detection.- Nano-sensors for rapid pesticide residue quantification.- Advanced Mass Spectrometry Protocols for Food Authentication.- Isotopic Ratio Analysis for Tracing Food Origin and Quality.- Lab-On-A-Chip Protocols for Adulterant Detection In Foods.- NMR-Based Metabolomic Profiling of Functional Foods.- Biosensor-Based Methods for Mycotoxin and Allergen Detection: Advances, Applications, and Future Prospects.- DNA Barcoding and Next-Generation Sequencing for food Authentication.- Spectroscopic Techniques (NIR, FTIR, Raman) For Nutritional Profiling.- Electrochemical Techniques for Food Contaminant Detection.- Fluorescence and Chemiluminescence Assays in Food Analysis.- Electronic Nose and Tongue Technologies for Flavor and Quality Control.- Hyperspectral Imaging for Nondestructive Food Quality Evaluation: A Protocol-Based Study.- Microbial Fermentation Profiling: Tools and Techniques for Food Analysis.- SPR (Surface Plasmon Resonance) for Real-Time Food Interaction Studies.- Advanced rheological techniques for texture and structural analysis of foods.- Lipidomics and Proteomics Approaches in Food Composition Analysis: A Comprehensive Overview.- Artificial Intelligence and Machine Learning in Food Analysis.- Tunable Resistive Pulse Sensing for Nanoparticle-Based Food Analysis.