John Wiley & Sons Advances in Food Diagnostics Cover Still the most up-to-date, comprehensive, and authoritative book on food diagnostics available Feat.. Product #: 978-1-119-10588-6 Regular price: $170.09 $170.09 In Stock

Advances in Food Diagnostics

Toldrá, Fidel / Nollet, Leo M. L. (Editor)


2. Edition September 2017
528 Pages, Hardcover
Wiley & Sons Ltd

ISBN: 978-1-119-10588-6
John Wiley & Sons

Buy now

Price: 182,00 €

Price incl. VAT, excl. Shipping

Further versions


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 1 Assuring Safety and Quality along the Food Chain

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
FIDEL TOLDRÁ, PhD, is a Research Professor at the Department of Food Science, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Spain. He serves as European Editor of Trends in Food Science and Technology. His research interests are devoted to food biochemistry and analysis, especially focused on foods of animal origin.

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.

F. Toldrá, Research Professor and Head of the Meat Science Laboratory, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), S; L. M. L. Nollet, Hogeschool Gent, Belguim