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
- Cover image
- Title page
- Table of Contents
- Copyright
- Contributors
- Chapter One Traditional analytical methods in food industry: Current challenges and issues in food analysis
- Abstract
- 1 Introduction
- 2 Traditional analytical methods
- 3 Limitations and challenges
- 4 Challenges, gaps, and perspectives
- References
- Part One: Green chemistry in food analysis: Conventional approaches
- Chapter Two Microwave and ultrasound-assisted sample preparation as green analytical technology in food analysis
- Abstract
- 1 Introduction
- 2 Principles of green analytical technology
- 3 Green analytical methodologies
- 4 Ultrasound technology
- 5 Principle of ultrasound technology
- 6 Mechanism of ultrasonic extraction
- 7 Application of ultrasound-assisted sample preparation
- 8 Microwave technology
- 9 Principle of microwave technology
- 10 Microwave assisted sample preparation
- 11 Application of microwave-assisted sample preparation
- 12 Advantages and disadvantages of ultrasound and microwave assisted sample preparation
- 13 Future aspects
- 14 Conclusion
- References
- Chapter Three An overview of extraction of animal-based protein via various extraction techniques and its functional properties
- Abstract
- Acknowledgments
- 1 Introduction
- 2 Different techniques for protein extraction
- 3 Extraction of animal-based protein
- 4 Functional properties of protein
- 5 Protein extraction via green routes
- 6 Conclusion
- References
- Chapter Four Recent trends in non-invasive Raman spectroscopy for rapid detection of food contaminants
- Abstract
- 1 Introduction
- 2 Historical development of Raman-based techniques
- 3 Principles and instrumentations
- 4 Raman-based techniques in food safety
- 5 Conclusions
- References
- Chapter Five Green adsorbents and solvents in food analysis
- Abstract
- Graphical abstract
- 1 Introduction
- 2 Molecularly imprinted polymers (MIPs) for food analysis
- 3 Deep eutectic solvents (DESs)
- 4 Ionic liquid
- 5 Supramolecular solvents
- 6 Toxicity assessment of selected solvents
- 7 Conclusion
- References
- Chapter Six Recent trends in microextraction methodology for food analysis
- Abstract
- 1 Introduction
- 2 Liquid-based microextraction procedures
- 3 Solid-based microextraction procedures
- 4 Conclusion remarks and outlooks
- Chapter Seven Development of paper-based microfluidic technology for food quality analysis
- Abstract
- 1 Introduction
- 2 Types of paper, design, and fabrication techniques used for μPADs
- 3 Sample preparation before using μPADs
- 4 Detection of biological contaminants in food and beverages using μPADs
- 5 Detection of chemical contaminants in food and beverages using μPADs
- 6 Detection of adulteration in food and beverages
- 7 Conclusion and future perspectives
- References
- Chapter Eight Emerging analytical techniques in the analysis of food dyes
- Abstract
- Acknowledgments
- 1 Introduction
- 2 Overview of food dyes: Classification and properties
- 3 Emerging analytical techniques for the analysis of food dyes
- 4 Conclusion and future perspectives
- References
- Part Two: Green chemistry in food analysis: Emerging approaches
- Chapter Nine Emerging analytical techniques for analysis of pesticides
- Abstract
- 1 Introduction
- 2 Green sample preparation techniques
- 3 Chromatography or mass spectrometry techniques
- 4 Capillary electrophoresis techniques
- 5 Spectrophotometry techniques
- 6 Conclusions and future perspectives
- References
- Chapter Ten Emerging analytical techniques for sensing of mycotoxins in food
- Abstract
- 1 Introduction
- 2 Mycotoxin: Type and sources
- 3 Precleaning and extraction techniques
- 4 Analytical techniques used to determine mycotoxins
- 5 Recent advancements in analytical techniques
- 6 Conclusion and future perspectives
- References
- Chapter Eleven Emerging analytical techniques in food safety and biosecurity
- Abstract
- Acknowledgments
- 1 Introduction to analytical techniques in food safety and biosecurity
- 2 Food safety through analytical methods and “omics” technology
- 3 Analytical methods for detection of food fraud, adulteration, and halal authentication
- 4 Monitoring food quality and safety using chemometricss analysis
- 5 Analytical techniques in sustainable agriculture for food biosecurity
- 6 Conclusion and future perspective
- References
- Index
- Edition: 1
- Published: December 7, 2023
- Imprint: Elsevier
- No. of pages: 450
- 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
Dr. Chaudhery Mustansar Hussain, PhD, 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 various industries. Dr. Hussain is the author of numerous papers in peer-reviewed journals as well as a prolific author and editor of around One hundred and fifty (150) books, including scientific monographs and handbooks in his research areas. He has published with ELSEVIER, American Chemical Society, Royal Society of Chemistry, John Wiley & Sons, CRC Press, and Springer.
Affiliations and expertise
Adjunct Professor & Director of Laboratories, New Jersey Institute of Technology (NJIT), Newark, NJ, USARead Green Chemistry in Food Analysis on ScienceDirect