Nollet / Toldrá / Hui Advances in Food Diagnostics

1. Auflage 2008
ISBN: 978-0-470-27652-5
Verlag: John Wiley & Sons
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 384 Seiten, E-Book

Food diagnostics is a relatively new and emerging area fuelled inlarge part by the ever-increasing demand for food safety.Advances in Food Diagnostics provides the most updated,comprehensive professional reference source available, coveringsophisticated diagnostic technology for the food industry. EditorsNollet, Toldrá, and Hui and their broad team of internationalcontributors address the most recent advances in food diagnosticsthrough multiple approaches: reviewing novel technologies toevaluate fresh products; describing and analyzing in depth severalspecific modern diagnostics; providing an analysis of dataprocessing; and discussing global marketing with an insight intofuture trends.
While covering conventional (typically lab-based) methods ofanalysis, the book focuses on leading-edge technologies that arebeing or about to be introduced. The book looks at areas such asfood quality assurance, safety and traceability. Issues such asimproved quality control, monitoring pesticide and herbicideresidues in food, determining the nutritional content of food anddistinguishing between GM and "conventional" foodstuffs arecovered. Advances in Food Diagnostics offers the foodprofessional what its title promises - the latest advances infood diagnostics and analysis.

Autoren/Hrsg.

Nollet, Leo M. L.

Toldrá, Fidel

Hui, Y. H.

Inhaltsverzeichnis

Contributors vii
Preface xi
1. Assuring Safety and Quality along the Food Chain 1
Gerhard Schiefer
2. Methodologies for Improved Quality Control Assessment of Food Products 11
Manuel A. Coimbra Sílvia M. Rocha and António S. Barros
3. Application of Microwaves for On-line Quality Assessment 49
Ruth De los Reyes Marta Castro-Giráldez Pedro Fito and Elías De los Reyes
4. Ultrasounds for Quality Assurance 81
Bosen Zhao Otman A. Basir and Gauri S. Mittal
5. NMR for Food Quality and Traceability 101
Raffaele Sacchi and Livio Paolillo
6. Electronic Nose for Quality and Safety Control 119
Naresh Magan and Natasha Sahgal
7. Rapid Microbiological Methods in Food Diagnostics 131
Daniel Y. C. Fung
8. Molecular Technologies for Detecting and Characterizing Pathogens 155
Geraldine Duffy and Terese Catarame
9. DNA-Based Detection of GM Ingredients 175
Alexandra Ehlert Francisco Moreano Ulrich Busch and Karl-Heinz Engel
10. Protein-Based Detection of GM Ingredients 199
A. Rotthier M. Eeckhout N. Gryson K. Dewettinck and K. Messens
11. Immunodiagnostic Technology and Its Applications 211
Didier Levieux
12. Rapid Liquid Chromatographic Techniques for Detection of Key (Bio)Chemical Markers 229
M-Concepción Aristoy Milagro Reig and Fidel Toldrá
13. Sampling Procedures with Special Focus on Automatization 253
K. K. Kleeberg D. Dobberstein N. Hinrichsen A. Müller P. Weber and H. Steinhart
14. Data Processing 295
Riccardo Leardi
15. Data Handling 323
Philippe Girard Sofi ane Lariani and Sébastien Populaire
16. The Market for Diagnostic Devices in the Food Industry 347
Hans Hoogland and Huub Lelieveld
Index 359

Über Autor(innen)

Leo M.L. Nollet, PhD is professor of Biochemistry, AquaticEcology, and Ecotoxicology at the Department of Applied EngineeringSciences of University College Ghent (Hogeschool Gent), Ghent,Belgium. His research interests are in the domain of food analysis,chromatography, and analysis of environmental parameters.
Fidel Toldrá, PhD is a Research Professor atthe Department of Food Science, Instituto de Agroquímica yTecnología de Alimentos (CSIC), Spain and serves as EuropeanEditor of Trends in Food Science and Technology andEditor-in-Chief of Current Nutrition & Food Science. Hisresearch is focused on food (bio)chemistry and analysis.
Administrative Editor Y.H. Hui, PhD, West Sacramento, CAis a consultant to the food industry and has served as the author,editor, or editor in chief of numerous books in food science,technology, engineering, medicine, and law, including Handbookof Food Science, Technology and Engineering (4 volumes);Food Processing: Principles and Applications; andHandbook of Fruits and Fruit Processing.