Green Chemistry in Food Analysis: Conventional and Emerging Approaches

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 INDICE: 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

• ISBN: 978-0-443-18957-9
• Editorial: Elsevier
• Encuadernacion: Rústica
• Páginas: 406
• Fecha Publicación: 08/12/2023
• Nº Volúmenes: 1
• Idioma: Inglés