rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Sensing Techniques for Food Safety and Quality Control
  name:
    name part: Lu, Xiaonan.
    role:
      role term: creator
  name:
    name part: Knovel (Firm)
  type of resource: text
  genre: Electronic books.
  origin info:
    place:
      place term: enk
    place:
      place term: Cambridge
    publisher: Royal Society of Chemistry
    date issued: 2017
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (382 pages)
  abstract: 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.
  table of contents: 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.
  table of contents: 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.
  table of contents: 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.
  table of contents: 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.
  table of contents: 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.
  subject:
    topic: Food
    topic: Safety measures
  subject:
    topic: Food
    topic: Quality control
  subject:
    topic: Food industry and trade
    topic: Technological innovations
  subject:
    topic: Detectors
  subject:
    topic: Aliments
    topic: Sécurité
    topic: Mesures
  subject:
    topic: Aliments
    topic: Qualité
    topic: Audit
  subject:
    topic: TECHNOLOGY & ENGINEERING
    topic: Food Science
  subject:
    topic: Detectors
  subject:
    topic: Food industry and trade
    topic: Technological innovations
  subject:
    topic: Food
    topic: Quality control
  subject:
    topic: Food
    topic: Safety measures
  classification: TX531
  classification: 664
  related item:
    title info:
      title: Food Chemistry, Function and Analysis ; 2
  related item:
    identifier: (OCoLC)982600811
  identifier: 9781788010528
  identifier: 1788010523
  identifier: 9781788011976
  identifier: 178801197X
  identifier: 1782626646
  identifier: 9781782626640
  identifier: 1026471 MIL
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: IDEBK
    record creation date: 170818
    record change date: 20230110224201.2
    record identifier: in00004638556
    language of cataloging:
      language term: eng