Green Chemistry in Food Analysis
Conventional and Emerging Approaches
- 1st Edition - December 7, 2023
- Imprint: Elsevier
- Editors: Shahid Ul Islam, Chaudhery Mustansar Hussain
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 1 8 9 5 7 - 9
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 1 8 9 5 8 - 6
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.… Read more
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Request a sales quoteGreen 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
Chemistry graduate students, postgraduate trainees, faculty, scientists, researchers, and Green Chemistry experts, as well as newcomers and industry. Advanced undergraduate and graduate students can find this book a good source of knowledge for their studies. Scientists working on the basic issues surrounding applications of green chemistry in food analysis
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
- Edition: 1
- Published: December 7, 2023
- No. of pages (Paperback): 406
- Imprint: Elsevier
- Language: English
- Paperback ISBN: 9780443189579
- eBook ISBN: 9780443189586
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Shahid Ul Islam
Shahid Ul Islam is an Assistant Professor in the Department of Applied Sciences and Humanities at Jamia Millia Islamia, New Delhi, India. He works at the interface of materials science and textile engineering, with an emphasis on the functionalization of textile and polymeric materials for use in different applications.
Affiliations and expertise
Department of Applied Sciences and Humanities, Jamia Millia Islamia, New Delhi, IndiaCM
Chaudhery Mustansar Hussain
Chaudhery Mustansar Hussain is an Adjunct Professor and Director of Laboratories in the Department of Chemistry & Environmental Sciences at the New Jersey Institute of Technology (NJIT), Newark, New Jersey, United States. His research is focused on the applications of nanotechnology and advanced materials, environmental management, analytical chemistry, and other industries. Dr. Hussain is the author of numerous papers in peer-reviewed journals as well as a prolific author and editor in his research areas. He has published with Elsevier, the American Chemical Society, the Royal Society of Chemistry, John Wiley & Sons, CRC Press, and Springer.
Affiliations and expertise
Adjunct Professor and Director of Laboratories, New Jersey Institute of Technology (NJIT), Newark, NJ, USARead Green Chemistry in Food Analysis on ScienceDirect