Advanced Food Analysis Tools: Biosensors and Nanotechnology provides the latest information on innovative biosensors and tools that are used to perform on-site detection tests. Food safety is a global health goal, with the food industry providing testing and guidance to keep the population safe. Food contamination is mainly caused by harmful substances and biological organisms, including bacteria, viruses and parasites, which can all have a major impact on human health. The lack of specific, low-cost, rapid, sensitive and easy detection of harmful compounds has resulted in the development of the electrochemical technologies that are presented in this book. - Includes the most recent and innovative biosensor and nanotechnology for the food industry - Applies the most current trends in food analysis research - Presents opportunities for unique electrochemical tools to enhance performance

Modern Techniques for Food Authentication, Second Edition presents a comprehensive review of the novel techniques available to authenticate food products, including various spectroscopic technologies, methods based on isotopic analysis and chromatography, and other techniques based on DNA, enzymatic analysis and electrophoresis. This new edition pinpoints research and development trends for those working in research, development and operations in the food industry, giving them readily accessible information on modern food authentication techniques to ensure a safe and authentic food supply. It will also serve as an essential reference source to undergraduate and postgraduate students, and for researchers in universities and research institutions. - Presents emerging imaging techniques that have proven to be powerful, non-destructive tools for food authentication - Includes applications of hyperspectral imaging to reflect the current trend of developments in food imaging technology for each topic area - Provides pixel level visualization techniques needed for fast and effective food sample testing - Contains two new chapters on Imaging Spectroscopic Techniques

Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential food-borne pathogens, pesticide and drug residues, including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques. This practical reference will be extremely useful to researchers and scientists working in the meat industry, but will also be valuable to students entering fields of meat science, quality and safety. - Presents focused detection techniques for reducing or eliminating foodborne pathogens from meat - Includes strategies and methods on how to better understand meat authenticity and traceability, including meat speciation - Provides tables, figures and illustrations to facilitate a better understanding of techniques and methods

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. - Provides systematic analysis and up-to-date coverage of green sample preparation techniques in food analysis - Covers recent developments in the use of clean, rapid and non-invasive spectroscopic and chromatographic approaches in analytical food analysis - Introduces new green materials such as solvents, adsorbents and sensors that are transforming food analysis - Addresses cutting-edge and emerging technologies in food analysis such as artificial intelligence, microfluidics and nano sensor technology - Covers current and potential applications of emerging green technologies in food analysis

Advanced Radiation Shielding Materials: Radiation and Radiological Protection provides an in-depth evaluation of the different types of radiation (x-rays, gamma rays, neutron, UV and EMI) and the development of radiation shielding materials that can be exploited for designing and use in multiple applications. The book also presents a review of the process parameters necessary to develop radiation shielding materials which will assist in the ongoing research to optimize and enhance processes such as the use of 3D orienting and CVD to create efficient radiation shielding material. This book will play a pivotal role and opens new avenues for global research and development by providing an understanding of the mechanisms of radiation shielding and bringing these concepts to application using different materials. - Provides comprehensive information on how to develop and characterize advanced radiation shielding materials using current state-of-the-art technologies - Analyzes and compares experimental data on the physical parameters of advanced radiation shielding materials - Presents the latest knowledge on radiation shielding materials for various applications, including space, healthcare, and nuclear energy - Discusses environmental, ethical, and medical guidelines related to the use of advanced radiation shielding materials

Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in

Nano-Engineering at Functional Interfaces for Multi-disciplinary Applications: Electrochemistry, Photoplasmonics, Antimicrobials, and Anticancer Applications provides a comprehensive overview of the fundamentals and latest advances of nano-engineering strategies for the design, development, and fabrication of novel nanostructures for different applications in the fields of photoplasmonics and electrochemistry, as well as antibacterial and anticancer research areas. The book begins with an introduction to the fundamentals and characteristics of nanostructured interfaces and their associated technologies, including an overview of their potential applications in different fields. The following chapters present a thorough discussion of the synthesis, processing, and characterization methods of nanomaterials with unique functionalities suitable for energy harvesting, food and textile applications, electrocatalysis, biomedical applications and more. It then concludes outlining research future directions and potential industrial applications. - Presents the advantages and impact of nano-engineering in technological advances, with up-to-date discussions on their applications - Covers research directions and potential future applications of nano-engineering in industry - Includes case studies that illustrate important processes