- Neu
Sarkar Novel Food Analysis
Erscheinungsjahr 2025
ISBN: 978-1-0716-4787-5
Verlag: Springer US
Format: PDF
Kopierschutz: 1 - PDF Watermark
Techniques and Applications
E-Book, Englisch, 450 Seiten
Reihe: Springer Protocols
ISBN: 978-1-0716-4787-5
Verlag: Springer US
Format: PDF
Kopierschutz: 1 - PDF Watermark
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 series, chapters list necessary materials and methods for readily reproducible protocols.
Authoritative and cutting-edge, aims to be a comprehensive resource for both academic and industrial applications.
Zielgruppe
Professional/practitioner
Autoren/Hrsg.
Weitere Infos & Material
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.
