
Rapid Detection of Food Adulterants and Contaminants
Theory and Practice
Description
Key Features
- 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
Readership
Researchers and students in food science & technology, food engineering, and food microbiology
Table of Contents
Chapter 1. Food Safety and Quality
1.1. Food Safety
1.2. Hazard Analysis and Critical Control Points
1.3. Food QualityChapter 2. Common Adulterants and Contaminants
2.1. Chemical Contaminants
2.2. Mycotoxins
2.3. Heavy MetalsChapter 3. Food Standards and Permissible Limits
3.1. Food Safety Regulatory Bodies
3.2. Standards and Permissible LimitsChapter 4. Basic Detection Techniques
4.1. Microbiological Methods
4.2. Microscopic Analysis of Food Samples
4.3. Biochemical Methods
4.4. Analytical Methods
4.5. Molecular Methods
4.6. Immunoassays
4.7. Electrical Methods
4.8. Rapid and Nondestructive MethodsChapter 5. Biosensor
5.1. Concepts
5.2. Type of Biosensors
5.3. Methods of Immobilizing Biosensors
5.4. Practical ApplicationsChapter 6. Spectroscopy and Chemometrics
6.1. Ultraviolet and Visual Spectroscopy
6.2. NIR Spectroscopy
6.3. Fourier-Transform IRS
6.4. Multivariate Analysis
6.5. Practical ApplicationsChapter 7. Imaging Methods
7.1. X-ray Imaging
7.2. Computed Tomography
7.3. Magnetic Resonance Imaging
7.4. Ultrasound
7.5. Hyperspectral Imaging
7.6. Practical Applications of Imaging Methods
Product details
- No. of pages: 278
- Language: English
- Copyright: © Academic Press 2016
- Published: December 23, 2015
- Imprint: Academic Press
- eBook ISBN: 9780128004289
- Hardcover ISBN: 9780124200845
About the Author
Shyam Jha
Affiliations and Expertise
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