http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Sensing Techniques for Food Safety and Quality Control
Providing an updated summary of the application of different types of sensors for the analysis of food safety and quality, this book discusses the core principles, current research status, challenges and successful examples for each technology.
Cover; Preface; Contents; Chapter 1 Raman Spectroscopic Sensing in Food Safety and Quality Analysis; 1.1 Raman spectroscopy; 1.1.1 Basics of Raman Spectroscopy; 1.1.2 The Raman Spectrometer; 1.1.3 Surface Enhanced Raman Spectroscopy (SERS); 1.1.4 Statistical Analysis for SERS Methods; 1.2 Sensing of Food Contaminations by SERS; 1.2.1 SERS Detection of Chemical Contaminations in Foods; 1.2.2 SERS Detection of Microbiological Contaminations in Foods; 1.3 Determination of Food Components and Food Quality by SERS; 1.3.1 Analysis of Food Proteins by SERS; 1.3.2 Analysis of Food Lipids by SERS.
1.3.3 Analysis of Polysaccharides by SERS1.4 Summary; References; Chapter 2 Quantum Dots in the Analysis of Food Safety and Quality; 2.1 Introduction; 2.2 Quantum Dots; 2.2.1 Overview; 2.2.2 Advantages in Bioanalysis; 2.2.3 Synthesis and Functionalization Strategies; 2.2.4 Bioconjugation Strategies; 2.3 Applications of QDs in Food Safety and Quality Analysis; 2.3.1 Foodborne Pathogens; 2.3.2 Pesticides; 2.3.3 Antibiotics; 2.3.4 Genetically Modified Organisms (GMOs); 2.4 Summary and Perspective; References; Chapter 3 Microfluidic ''Lab-on-a-Chip"" Sensing in Food Safety and Quality Analysis.
3.1 Introduction3.2 Materials, Structures and Fabrication Methods of LOC Devices; 3.2.1 Major Materials Used in Microfluidic LOC Devices; 3.2.2 Major Structures and Components; 3.2.3 Fabrication Approaches; 3.3 Methods Used in LOC Detection of Food Safety and Quality Analysis; 3.3.1 PCR and Isothermal Amplification; 3.3.2 Immunoassay; 3.3.3 Detection Methods; 3.4 Applications in Food Safety and Quality Analysis; 3.4.1 Food Additives; 3.4.2 Toxins; 3.4.3 Bacterial and Foodborne Pathogens; 3.4.4 Antibiotics; 3.4.5 Heavy Metals; 3.4.6 Pesticide Residues; 3.4.7 Migrants from Packaging Materials.
3.4.8 Biogenic Amines3.4.9 Food Allergens; 3.4.10 Antioxidants; 3.4.11 Food Authentication; 3.5 Conclusions and Perspective; References; Chapter 4 Paper-fluidic Based Sensing in Food Safety and Quality Analysis; 4.1 Introduction; 4.2 Fabrication Techniques; 4.3 Functional Components and Flow Control; 4.4 Detection Mechanisms; 4.5 Representative Applications in Food Safety and Quality Analysis; 4.6 Conclusions and Future Perspectives; References; Chapter 5 Colorimetric-based Sensing in Food Safety and Quality Analysis; 5.1 Introduction; 5.2 Colorimetric Analysis; 5.2.1 Overview.
5.2.2 Advantages and Limitations of Colorimetric Sensing in Food Safety and Quality Control5.3 Colorimetric Detection of Food Contaminants Using Gold Nanoparticles; 5.3.1 General Overview; 5.3.2 Applications of Using Gold Nanoparticles for Food Safety and Quality Analysis; 5.4 Colorimetric Detection of Food Contaminants Using Immunological Methods; 5.4.1 General Overview; 5.4.2 Applications of Colorimetric Immunological Methods and ELISA for Food Safety and Quality Analysis; 5.4.3 Colorimetric Detection of Food Contaminants on Paper as a Low-cost Substrate; 5.5 Summary and Perspective.
Food Chemistry, Function and Analysis ; 2