Summary and Info
"This book details the latest developments in sensing technology and its application in food industry. It explores the opportunities created by the chemical and biosensensing technology and improvements performed in recent years for better food quality, better food safety, better food processing and control, and better input for food industry. The chapters in this book have been divided into three sections: basic principles of chemical and biosensing technology, biosensors for food processing and control, and biosensors for food safety"--Provided by publisher. Read more... Ch. 1. Amperometric biosensors in food processing, safety, and quality control / Ismail Hakk Boyac and Mehmet Mutlu -- ch. 2. Basic principles of optical biosensors in food engineering / Ebru Akdog?an and Mehmet Mutlu -- ch. 3. Mass sensitive biosensors : principles and applications in food / Selma Mutlu -- ch. 4. Biosensing for food safety / Maria Isabel Pividori and Salvador Alegret -- ch. 5. Electrochemical DNA biosensors in food safety / Pnar Kara, Ozan Klckaya, and Mehmet Sengun Ozsoz -- ch. 6. Biosensors for the assessment of natural toxins in food / Beatriz Prieto-Simon, Thierry Noguer, and Monica Campas -- ch. 7. Biosensors for pesticides and foodborne pathogens / Munna S. Thakur, Raghuraj S. Chouhan, and Aaydha C. Vinayaka -- ch. 8. Impedance biosensors/biochips for detection of foodborne pathogens / Liju Yang -- ch. 9. Application of biosensors for the quality assurance of dairy products / P. Narender Raju and K. Hanumantha Rao -- ch. 10. Electrochemical biosensors as a tool for the determination of phenolic compounds and antioxidant capacity in foods and beverages / Montserrat Cortina-Puig ... [et al.] -- ch. 11. Neural networks : their role in the field of sensors / Jose S. Torrecilla -- ch. 12. Trends in biosensing and biosensors / Frank Davis and Seamus P.J. Higson
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