Green Chemistry in Food Analysis

Conventional and Emerging Approaches
Erscheinungsjahr 2023
ISBN: 978-0-443-18957-9
Verlag: Elsevier Science

Buch, Englisch, 406 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 450 g

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.

Autoren/Hrsg.

Ul Islam, Shahid

Mustansar Hussain, Chaudhery

Fachgebiete

• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie

Inhaltsverzeichnis

1. Traditional analytical methods in food industry: Current challenges and issues in food analysis

PART 1: Green Chemistry in food analysis: Conventional approaches 2. Microwave- and ultrasound assisted sample preparation as green analytical technology in food analysis 3. Sustainable Supercritical fluid and microextraction technology in food sample preparation 4. Recent trends of microextraction method in sample preparation 5. UV-Vis, FTIR and NMR as non-destructive techniques for analyte detection in food samples 6. Recent trends in Non-invasive Raman spectroscopy for rapid detection of food contaminants 7. Recent advances in non-invasive HPLC in analysis of food additives for quality control 8. Recent advances in Fast Gas chromatography in food analysis for pesticide detection 9. Chemometrics tools in food analysis

Part 2: Green Chemistry in Food Analysis: Emerging approaches 10. Green adsorbents and solvents in food analysis 11. Role of artificial intelligence in sustainable food analysis 12. Development of Nanozyme based sensor technology in food analysis 13. Development of Paper-based microfluidic technology for food quality analysis 14. Design and development of Microfluidic chromatography technology in food analysis 15. Emerging analytical techniques in detection of food allergens 16. Emerging analytical techniques in analysis of food dyes 17. Emerging analytical techniques for determination of foodborne pathogens 18. Emerging analytical techniques for sensing of mycotoxins in food 19. Emerging analytical techniques for analysis of pesticides 20. Emerging analytical techniques in food safety and biosecurity

Über Autor(innen)

Mustansar Hussain, Chaudhery
Dr. Chaudhery Mustansar Hussain, PhD, is an Adjunct Professor and Director of Laboratories in the Department of Chemistry & Environmental Sciences at the New Jersey Institute of Technology (NJIT), Newark, New Jersey, United States. His research is focused on the applications of nanotechnology and advanced materials, environmental management, analytical chemistry, and other various industries. Dr. Hussain is the author of numerous papers in peer-reviewed journals as well as a prolific author and editor of around One hundred and fifty (150) books, including scientific monographs and handbooks in his research areas. He has published with ELSEVIER, American Chemical Society, Royal Society of Chemistry, John Wiley & Sons, CRC Press, and Springer.

Ul Islam, Shahid
Shahid Ul Islam is an Assistant Professor in the Department of Applied Sciences and Humanities at Jamia Millia Islamia, New Delhi, India. He works at the interface of materials science and textile engineering, with an emphasis on the functionalization of textile and polymeric materials for use in different applications.