Advances in Food Diagnostics
2. Edition September 2017
528 Pages, Hardcover
Wiley & Sons Ltd
Still the most up-to-date, comprehensive, and authoritative book on food diagnostics available
Featuring seven entirely new chapters, the second edition of this critically acclaimed guide has been extensively revised and updated. Once again delivering food professionals the latest advances in food diagnostics and analysis, the book approaches the topic in several different ways: reviewing novel technologies to evaluate fresh products; describing and analysing in depth specific modern diagnostics; providing analyses of data processing; and discussing global marketing, with insights into future trends.
Written by an international team of experts, this volume not only covers most conventional lab-based analytical methods, but also focuses on leading-edge technologies which are being or are about to be introduced.
Advances in Food Diagnostics, Second Edition:
* Covers ultrasound, RMN, chromatography, electronic noses, immunology, GMO detection and microbiological and molecular methodologies for rapid detection of pathogens
* Explores the principles and applications of immunodiagnostics in food safety and the use of molecular biology to detect and characterize foodborne pathogens
* Includes DNA-based and protein-based technologies to detect and identify genetically-modified food or food components
* Focuses on the translation of diagnostics tests from bench to the market in order to illustrate the benefits to the food industry
* Provides an overview of the business end of food diagnostics; identifying the markets, delineating the sellers and the buyers, comparing current technology with traditional methods, certifying operations and procedures, and analysing diagnostic devices within the food and related industries
This is an indispensable resource for food scientists, food quality analysts, food microbiologists and food safety professionals. It also belongs on the reference shelves of labs conducting food diagnostics for the analysis of the sensory, quality and safety aspects of food.
Chapter 2 Methodologies for improved quality control assessment of food products
Chapter 3 Developments in Electronic Noses for Quality and Safety Control
Chapter 4 Proteomics and peptidomics as tools for detection of food contamination by bacteria
Chapter 5 Metabolomics in assessment of nutritional status
Chapter 6 Rapid Microbiological Methods in Food Diagnostics
Chapter 7 Molecular Technologies for the Detection and Characterisation of Food-Borne Pathogens
Chapter 8 DNA-based Detection of GM Ingredients
Chapter 9 Enzyme- based sensors
Chapter 10 Immunology-Based Biosensors
Chapter 11 Graphene and Carbon Nanotube Based Biosensors for Food Analysis
Chapter 12 Nanoparticles-based sensors
Chapter 13 New technologies for nanoparticles detection in foods
Chapter 14 Rapid Liquid Chromatographic Techniques for Detection of Key (BIO)Chemical Markers
Chapter 15 Olfactometry detection of aroma compounds
Chapter 16 Data Handling
Chapter 17 Automatized Sampling Procedures
Chapter 18 The Market for Diagnostic Devices in the Food Industry
LEO M.L. NOLLET, PhD, is a retired professor of University College Ghent, Belgium. His research interests are in the domain of food analysis, chromatography, and analysis of environmental parameters.