Food diagnostics is a relatively new and emerging area fuelled in large part by the ever-increasing demand for food safety. Advances in Food Diagnostics provides the most updated, comprehensive professional reference source available, covering sophisticated diagnostic technology for the food industry. Editors Nollet, Toldrá, and Hui and their broad team of international contributors address the most recent advances in food diagnostics through multiple approaches: reviewing novel technologies to evaluate fresh products; describing and analyzing in depth several specific modern diagnostics; providing an analysis of data processing; and discussing global marketing with an insight into future trends.
While covering conventional (typically lab-based) methods of analysis, the book focuses on leading-edge technologies that are being or about to be introduced. The book looks at areas such as food quality assurance, safety and traceability. Issues such as improved quality control, monitoring pesticide and herbicide residues in food, determining the nutritional content of food and distinguishing between GM and "conventional" foodstuffs are covered. Advances in Food Diagnostics offers the food professional what its title promises – the latest advances in food diagnostics and analysis.
Advances in Food Diagnostics reviews several modern diagnostic techniques: - application of ultra sounds to monitor the quality of food products without affecting their integrity – i.e., non-destructive or non-invasive practices,
- use of biosensors and electronic noses for evaluating the safety and quality of agricultural and horticultural product,
- principles and applications of immunodiagnostics – e.g., fundamentals, application in food safety,
- current status of using molecular biology to detect and characterize foodborne pathogens,
- DNA-based and protein-based technologies to detect and identify genetically-modified food or food components, and
- detection of biochemical markers with rapid chromatographic techniques.
The book analyzes the basics and advanced application of computer technology in handling data, sampling and food diagnostics. Finally, the book provides an overview of the business end of food diagnostics by identifying the markets, delineating the sellers and the buyers, comparing current technology with traditional methods, certifying operations and procedures, and analyzing the trends of diagnostic devices within the food and related industries. Advances in Food Diagnostics offers the food professional what its title promises – the latest advances in food diagnostics and analysis.
Contents
- 1. Assuring Safety and Quality along the Food Chain.
- 2. Methodologies for Improved Quality Control Assessment of Food Products.
- 3. Application of Microwaves for On-line Quality Assessment.
- 4. Ultrasounds for Quality Assurance.
- 5. NMR for Food Quality and Traceability.
- 6. Electronic Nose for Quality and Safety Control.
- 7. Rapid Microbiological Methods in Food Diagnostics.
- 8. Molecular Technologies for Detecting and Characterizing Pathogens.
- 9. DNA-Based Detection of GM Ingredients.
- 10. Protein-Based Detection of GM Ingredients.
- 11. Immunodiagnostic Technology and Its Applications.
- 12. Rapid Liquid Chromatographic Techniques for Detection of Key (Bio)Chemical Markers.
- 13. Sampling Procedures with Special Focus on Automatization.
- 14. Data Processing.
- 15. Data Handling.
- 16. The Market for Diagnostic Devices in the Food Industry.
- Index.
Key Features
- Describes and analyzes in depth several specific modern diagnostics.
- Covers areas such as food quality assurance, safety and traceability.
- Focuses on leading-edge technologies that are being or about to be introduced.
- Reviews the application of computer technology in handling data, sampling and food diagnostics.
- Most updated, comprehensive professional reference source available.
- Over 40 renowned international contributors.
About the Authors
- Leo M.L. Nollet, PhD is professor of Biochemistry, Aquatic Ecology, and Ecotoxicology at the Department of Applied Engineering Sciences of University College Ghent (Hogeschool Gent), Ghent, Belgium. His research interests are in the domain of food analysis, chromatography, and analysis of environmental parameters.
- Fidel Toldrá, PhD is a Research Professor at the Department of Food Science, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Spain and serves as European Editor of Trends in Food Science and Technology and Editor-in-Chief of Current Nutrition & Food Science. His research is focused on food (bio)chemistry and analysis.
- Y.H. Hui, PhD, West Sacramento, CA is a consultant to the food industry and has served as the author, editor, or editor in chief of numerous books in food science, technology, engineering, medicine, and law, including Handbook of Food Science, Technology and Engineering (4 volumes); Food Processing: Principles and Applications; and Handbook of Fruits and Fruit Processing.
Book Details
- Hardcover: 384 pages
- Publisher: Wiley-Blackwell; 1 edition (May 8, 2007)
- Language: English
- ISBN-10: 0813822211
- ISBN-13: 978-0813822211
- Product Dimensions: 7.2 x 1.2 x 10.4 inches
List Price: $239.95