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Advanced Techniques against Food Adulteration

This book outlines advanced techniques against food adulteration, addressing a pressing concern in food safety and consumer protection. As food fraud becomes increasingly sophisticated, this volume provides a timely resource, compiling cutting-edge research and methodologies, and offering a comprehe...

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Detalles Bibliográficos
Autor Corporativo: SpringerLink (Online service)
Otros Autores: Alahmad, Waleed (Editor), Ashfaq, Mohammad (Editor)
Formato: Electrónico eBook
Lenguaje:inglés
Publicado: Cham : Springer Nature Switzerland : Imprint: Springer, 2025.
Edición:1st ed. 2025.
Materias:
Food > Analysis.
Chemistry.
Food security.
Food science.
Analytical chemistry.
Biology.
Food Chemistry.
Food Security.
Food Science.
Analytical Chemistry.
Food Analysis.
Biological Sciences.
Acceso en línea:https://doi.org/10.1007/978-3-031-99454-8
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Tabla de Contenidos:
  • Chapter 1. Analytical Method for Dye Food Adulteration
  • Chapter 2. Advanced Techniques against Meat Adulteration
  • Chapter 3. Gas chromatography for chemical fingerprinting of volatile compounds and adulteration tests in food
  • Chapter 4. Microfluidic paper-based analytical devices as cost-effective tools for food adulteration
  • Chapter 5. Next-Generation Solutions to Combat Food Adulteration: Integrating Advanced Detection Technologies and Risk Mitigation Strategies
  • Chapter 6. Optical Sensor Arrays for Food Adulteration Detection
  • Chapter 7. Electrochemical Sensors in Food Adulteration Detection
  • Chapter 8. Advanced Liquid Chromatography Techniques for Detecting and Analyzing Food Adulteration: Ensuring Safety and Quality in Food Products
  • Chapter 9. Emerging Nanotechnology Applications in Food Safety Analysis
  • Chapter 10. Enzyme-linked immunosorbent Assay (ELISA) for Food Adulteration Screening
  • Chapter 11. Deep Eutectic Solvents for Extraction and Detection of Adulterants in Food Samples
  • Chapter 12. Emerging Trends in Portable Analytical Devices (Miniaturized Systems) for Food Adulteration Analysis
  • Chapter 13. Electronic Tongue and Nose Technologies for Flavor and Adulteration Analysis
  • Chapter 14. Advances in Surface-Enhanced Raman Spectroscopy for the detection of synthetic dyes in the food matrices
  • Chapter 15. Capillary Electrophoresis (CE) for high resolution food component separation.

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