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Elsevier

Rapid Detection of Food Adulterants and Contaminants

Theory and Practice

  • 1 Edición - 23 de diciembre de 2015
  • Última edición
  • Autor: Shyam Narayan Jha
  • Idioma: Inglés

Rapid Detection of Food Adulterants and Contaminants: Theory and Practice contains solid information on common adulterants and contaminants in various foods, guidelines for differ… Leer más

Descripción

Rapid Detection of Food Adulterants and Contaminants: Theory and Practice contains solid information on common adulterants and contaminants in various foods, guidelines for different standards, permissible limits prescribed by food regulatory authorities, and related detection techniques. This is an essential reference for anyone interested in progressive research on detection methods for food safety, especially researchers engaged in developing fast, reliable, and often nondestructive methods for the evaluation of food safety.

Puntos claves

  • Reviews the most common detection methods of food adulterants and contaminants
  • Includes supporting theory behind the latest techniques
  • Presents case studies to better understand practical applications and resources for further research
  • Addresses the safety standards of a variety of governments and serves as a reference for why government procedures are put in place

De interès para

Researchers and students in food science & technology, food engineering, and food microbiology

Índice

Chapter 1. Food Safety and Quality1.1. Food Safety1.2. Hazard Analysis and Critical Control Points1.3. Food Quality

Chapter 2. Common Adulterants and Contaminants2.1. Chemical Contaminants2.2. Mycotoxins2.3. Heavy Metals

Chapter 3. Food Standards and Permissible Limits3.1. Food Safety Regulatory Bodies3.2. Standards and Permissible Limits

Chapter 4. Basic Detection Techniques4.1. Microbiological Methods4.2. Microscopic Analysis of Food Samples4.3. Biochemical Methods4.4. Analytical Methods4.5. Molecular Methods4.6. Immunoassays4.7. Electrical Methods4.8. Rapid and Nondestructive Methods

Chapter 5. Biosensor5.1. Concepts5.2. Type of Biosensors5.3. Methods of Immobilizing Biosensors5.4. Practical Applications

Chapter 6. Spectroscopy and Chemometrics6.1. Ultraviolet and Visual Spectroscopy6.2. NIR Spectroscopy6.3. Fourier-Transform IRS6.4. Multivariate Analysis6.5. Practical Applications

Chapter 7. Imaging Methods7.1. X-ray Imaging7.2. Computed Tomography7.3. Magnetic Resonance Imaging7.4. Ultrasound7.5. Hyperspectral Imaging7.6. Practical Applications of Imaging Methods

Detalles del producto

  • Edición: 1
  • Última edición
  • Publicado: 23 de diciembre de 2015
  • Idioma: Inglés

Sobre el autor

SJ

Shyam Narayan Jha

Dr. Shyam Narayan Jha is pioneering research on nondestructive methods of quality evaluation of food and makhana processing in India. He has developed and commercialized numerous technologies in the field of food process engineering. Dr. Jha is the Project Coordinator of All India Coordinated Research Project on Post-Harvest Engineering and Technology, which has 30 locations throughout India. He provides leadership and manages various research projects and consultancy work in the field of post-harvest engineering and technology.
Afiliaciones y experiencia
Project Coordinator, Central Institute of Post-Harvest Engineering & Technology, Ludhiana, India

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