Green Chemistry in Food Analysis: Conventional and Emerging Approaches provides systematic analysis and up-to-date coverage of green sample preparation techniques in food analysis. The book compiles and discusses the advantages and limitations of sample preparation techniques that are relevant to green chemistry, addresses the latest developments in green spectroscopic and chromatographic techniques for food analysis, identifies and proposes solutions for the development of new strategies to solve real problems, and provides systematic and comprehensive coverage of emerging green materials, analytical technologies, and their applications in food analysis.
Specific chapters are devoted to artificial intelligence, microfluidics and nanotechnology. The book's final section covers applications of these methods for the detection of allergens, dyes, pathogens and mycotoxins.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iii 6. Contributors - p. ix 7. Chapter One. Traditional analytical methods in food industry: Current challenges and issues in food analysis - p. 1 8. Part One: Green chemistry in food analysis: Conventional approaches - p. 22 9. Chapter Two. Microwave and ultrasound-assisted sample preparation as green analytical technology in food analysis - p. 22 10. Chapter Three. An overview of extraction of animal-based protein via various extraction techniques and its functional properties - p. 22 11. Chapter Four. Recent trends in non-invasive Raman spectroscopy for rapid detection of food contaminants - p. 22 12. Chapter Five. Green adsorbents and solvents in food analysis - p. 110 13. Chapter Six. Recent trends in microextraction methodology for food analysis - p. 150 14. Chapter Seven. Development of paper-based microfluidic technology for food quality analysis - p. 190 15. Chapter Eight. Emerging analytical techniques in the analysis of food dyes - p. 190 16. Part Two: Green chemistry in food analysis: Emerging approaches - p. 190 17. Chapter Nine. Emerging analytical techniques for analysis of pesticides - p. 190 18. Chapter Ten. Emerging analytical techniques for sensing of mycotoxins in food - p. 190 19. Chapter Eleven. Emerging analytical techniques in food safety and biosecurity - p. 190 20. Index - p. 385
Green Chemistry in Food Analysis: Conventional and Emerging Approaches provides systematic analysis and up-to-date coverage of green sample preparation techniques in food analysis. The book compiles and discusses the advantages and limitations of sample preparation techniques that are relevant to green chemistry, addresses the latest developments in green spectroscopic and chromatographic techniques for food analysis, identifies and proposes solutions for the development of new strategies to solve real problems, and provides systematic and comprehensive coverage of emerging green materials, analytical technologies, and their applications in food analysis.
Specific chapters are devoted to artificial intelligence, microfluidics and nanotechnology. The book's final section covers applications of these methods for the detection of allergens, dyes, pathogens and mycotoxins.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iii 6. Contributors - p. ix 7. Chapter One. Traditional analytical methods in food industry: Current challenges and issues in food analysis - p. 1 8. Part One: Green chemistry in food analysis: Conventional approaches - p. 22 9. Chapter Two. Microwave and ultrasound-assisted sample preparation as green analytical technology in food analysis - p. 22 10. Chapter Three. An overview of extraction of animal-based protein via various extraction techniques and its functional properties - p. 22 11. Chapter Four. Recent trends in non-invasive Raman spectroscopy for rapid detection of food contaminants - p. 22 12. Chapter Five. Green adsorbents and solvents in food analysis - p. 110 13. Chapter Six. Recent trends in microextraction methodology for food analysis - p. 150 14. Chapter Seven. Development of paper-based microfluidic technology for food quality analysis - p. 190 15. Chapter Eight. Emerging analytical techniques in the analysis of food dyes - p. 190 16. Part Two: Green chemistry in food analysis: Emerging approaches - p. 190 17. Chapter Nine. Emerging analytical techniques for analysis of pesticides - p. 190 18. Chapter Ten. Emerging analytical techniques for sensing of mycotoxins in food - p. 190 19. Chapter Eleven. Emerging analytical techniques in food safety and biosecurity - p. 190 20. Index - p. 385
