Sensing Techniques for Food Safety and Quality Control Xiaonan Lu 178801197X 9781788011976

Sensing Techniques for Food Safety and Quality Control Xiaonan Lu – Ebook Instant Download/Delivery ISBN(s): 178801197X,  9781788011976

Product details:

• ISBN 10: 178801197X
• ISBN 13: 9781788011976
• Author: Xiaonan

Providing an updated summary of the application of different types of sensors for the analysis of food safety and quality, this book discusses the core principles, current research status, challenges and successful examples for each technology. In addition, the prospective and future trends for each topic are covered in each chapter. The editor and contributors are all experts in designing and constructing different types of sensors in food analysis, mainly focusing on the determination of food safety and quality.
Sensors, as a new generation of detection technique, have many advantages and the application of sensors in food analysis will continue to grow in the next decades. However, until now, there has been no book providing the detailed characterization and summary of sensors in food safety and quality analysis that this book provides. It is vital reading for academic researchers and practising professionals in Food Science, Agricultural Engineering, Biological Systems Engineering, Food Safety, Food Quality and Food Analysis who are using sensors in their work.

Table of contents:

Chapter 1 Raman Spectroscopic Sensing in Food Safety and Quality Analysis

1.1 Raman spectroscopy

1.1.1 Basics of Raman Spectroscopy

1.1.2 The Raman Spectrometer

1.1.3 Surface Enhanced Raman Spectroscopy (SERS)

1.1.4 Statistical Analysis for SERS Methods

1.2 Sensing of Food Contaminations by SERS

1.2.1 SERS Detection of Chemical Contaminations in Foods

1.2.2 SERS Detection of Microbiological Contaminations in Foods

1.3 Determination of Food Components and Food Quality by SERS

1.3.1 Analysis of Food Proteins by SERS

1.3.2 Analysis of Food Lipids by SERS

1.3.3 Analysis of Polysaccharides by SERS

1.4 Summary

References

Chapter 2 Quantum Dots in the Analysis of Food Safety and Quality

2.1 Introduction

2.2 Quantum Dots

2.2.1 Overview

2.2.2 Advantages in Bioanalysis

2.2.3 Synthesis and Functionalization Strategies

2.2.4 Bioconjugation Strategies

2.3 Applications of QDs in Food Safety and Quality Analysis

2.3.1 Foodborne Pathogens

2.3.2 Pesticides

2.3.3 Antibiotics

2.3.4 Genetically Modified Organisms (GMOs)

2.4 Summary and Perspective

References

Chapter 3 Microfluidic “Lab-on-a-Chip” Sensing in Food Safety and Quality Analysis

3.1 Introduction

3.2 Materials, Structures and Fabrication Methods of LOC Devices

3.2.1 Major Materials Used in Microfluidic LOC Devices

3.2.2 Major Structures and Components

3.2.3 Fabrication Approaches

3.3 Methods Used in LOC Detection of Food Safety and Quality Analysis

3.3.1 PCR and Isothermal Amplification

3.3.2 Immunoassay

3.3.3 Detection Methods

3.4 Applications in Food Safety and Quality Analysis

3.4.1 Food Additives

3.4.2 Toxins

3.4.3 Bacterial and Foodborne Pathogens

3.4.4 Antibiotics

3.4.5 Heavy Metals

3.4.6 Pesticide Residues

3.4.7 Migrants from Packaging Materials

3.4.8 Biogenic Amines

3.4.9 Food Allergens

3.4.10 Antioxidants

3.4.11 Food Authentication

3.5 Conclusions and Perspective

References

Chapter 4 Paper-fluidic Based Sensing in Food Safety and Quality Analysis

4.1 Introduction

4.2 Fabrication Techniques

4.3 Functional Components and Flow Control

4.4 Detection Mechanisms

4.5 Representative Applications in Food Safety and Quality Analysis

4.6 Conclusions and Future Perspectives

References

Chapter 5 Colorimetric-based Sensing in Food Safety and Quality Analysis

5.1 Introduction

5.2 Colorimetric Analysis

5.2.1 Overview

5.2.2 Advantages and Limitations of Colorimetric Sensing in Food Safety and Quality Control

5.3 Colorimetric Detection of Food Contaminants Using Gold Nanoparticles

5.3.1 General Overview

5.3.2 Applications of Using Gold Nanoparticles for Food Safety and Quality Analysis

5.4 Colorimetric Detection of Food Contaminants Using Immunological Methods

5.4.1 General Overview

5.4.2 Applications of Colorimetric Immunological Methods and ELISA for Food Safety and Quality Analysis

5.4.3 Colorimetric Detection of Food Contaminants on Paper as a Low-cost Substrate

5.5 Summary and Perspective

References

Chapter 6 ELISA-based Sensing in Food Safety and Quality Analysis

6.1 Introduction

6.2 Principle and Practice of Hapten Design

6.3 Antibodies

6.3.1 Polyclonal Antibodies

6.3.2 Monoclonal Antibodies

6.4 Tracers for ELISA: Enzymes and Beyond

6.5 Sample Preparation

6.6 Assay Format

6.6.1 Direct and Sandwich ELISAs

6.6.2 Indirect and Direct Competitive ELISAs

6.6.3 Homogeneous and Heterogeneous ELISAs

6.7 Lateral-flow Immunochromatographic Assays

6.8 Application of ELISA on Food Safety Detection

6.8.1 Pesticides

6.8.2 Veterinary Drugs

6.8.3 Plasticizer

6.9 Concluding Remarks

References

Chapter 7 Molecularly Imprinted Polymers-based Sensing in Food Safety and Quality Analysis

7.1 Introduction

7.2 Materials

7.2.1 Molecularly Imprinted Polymers

7.2.2 Polymerization Techniques

7.3 Molecularly Imprinted Polymers-based Sensors in Food Safety and Quality Analysis

7.3.1 Electrochemical Sensors

7.3.2 Quartz Crystal Microbalance Sensors

7.3.3 Fluorescence Sensors

7.3.4 Surface Enhanced Raman Scattering Sensors

7.3.5 Surface Plasmon Resonance Sensors

7.3.6 MIPs-based Enzyme-linked Immunoassays

7.4 Conclusion

References

Chapter 8 Aptamer-based Sensing Techniques for Food Safety and Quality

8.1 Introduction

8.2 Aptasensors in Food Safety

8.2.1 Small Molecule and Protein-based Targets

8.2.2 Bacterial Toxins

8.2.3 Antibiotics, Drugs and Other Residues

8.2.4 Heavy Metals

8.3 Cellular Targets

8.3.1 Bacteria

8.3.2 Viruses

8.4 Aptasensors for Food Quality: Adulterants, Additives and Allergens

8.5 Conclusions and Future Directions

References

Chapter 9 Carbon Nanotube Sensing in Food Safety and Quality Analysis

9.1 Introduction

9.2 Materials

9.2.1 Carbon Nanotubes

9.2.2 Sensing Properties of Carbon Nanotubes

9.3 Carbon Nanotube Sensors in Food Safety and Quality Analysis

9.3.1 Sensors in Food Safety and Quality Analysis

9.3.2 Summary of CNT Sensors in Recent Literature

9.4 Conclusion

References

Chapter 10 Graphene-electrochemical Sensing in Food Safety and Quality Analysis

10.1 Introduction

10.2 Nanomaterials

10.3 Graphene

10.3.1 Discovery and Synthesis

10.3.2 Physical Properties of Graphene

10.4 Application of Graphene in Sensing Food Safety and Quality

10.4.1 Detection of Chemical Contaminants in Agri-food Products

10.4.2 Detection and Characterization of Food Compositions

10.4.3 Detection of Volatile Organic Compounds

10.4.4 Detection of Toxins in Agricultural Food Products

10.4.5 Detection of Pesticides in Agricultural and Food Products

10.5 Electrochemical Sensing in Foods

10.6 Application of Graphene in Detecting Food Safety and Quality by Electrochemical Methods

10.7 Conclusion

References

Chapter 11 Smartphone-based Sensing in Food Safety and Quality Analysis

11.1 Introduction

11.2 Smartphone-based Sensing

11.2.1 Overview

11.2.2 The Advantages in Food Safety Applications

11.3 Application of Smartphone-based Sensing in Food Safety and Quality Control

11.3.1 The Integration of Smartphones with Paper-based Assays

11.3.2 The Integration of Smartphones with Chip-based Assays

11.3.3 The Integration of Smartphones with Tube, Microwell or Disk-based Assays

11.3.4 Smartphone-based Microscopy

11.4 Commercial Smartphone-based Sensors for Potential Food Safety Applications

11.5 Conclusion and Future Perspective

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