Green Chemistry in Food Analysis : Conventional and Emerging Approaches (Advances in Green and Sustainable Chemistry)

Ul Islam, Shahid (EDT)/ Mustansar Hussain, Chaudhery (EDT)

Elsevier - Health Sciences Division（2023/12発売）

• 製本 Paperback:紙装版/ペーパーバック版／ページ数 406 p.
• 言語 ENG
• 商品コード 9780443189579
• DDC分類 664.07

Full Description

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.

Contents

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