Techniques to Measure Food Safety and Quality: Microbial, Chemical, and Sensory (Hardcover, 2021)

Chapter 1. Overview on the types of microbial contaminants in foods and their risk factors

Chapter 2. Types of chemical contaminants and their sources

Chapter 3. Basic understanding of sensory properties and their overview

Chapter 4. Conventional microbial counting and identification techniques

Chapter 5. DNA Sequencing Technique for microbial analysis

Chapter 6. Polymerase Chain Reaction (PCR): (q-PCR and immuno-PCR) Technique for food analysis

Chapter 7. Reverse Transcription PCR (RT-PCR) Technique and Rapid Validity PCR (RV-PCR) Techniques for food analysis

Chapter 8. Enzyme-Linked Immunosorbent Assay (ELISA) Technique

Chapter 9. VITEC automated instrument for fast, accurate microbial identification, and antibiotic susceptibility testing

Chapter 10. High-Performance Liquid Chromatography (HPLC) Techniques in determining chemical contaminants in foods

Chapter 11. Nuclear Magnetic Resonance (NMR) food analysis

Chapter 12. Fourier-Transform Infrared Spectroscopy (FTIR) Technique for food analysis and authentication

Chapter 13. Ultraviolet-Visible Spectroscopy (UV-vis) Technique for food analysis

Chapter 14. NIR Spectroscopy for food analysis

Chapter 15. Gas Chromatography and Mass Spectroscopy (GS-MS) Technique for food analysis

Chapter 16. Extraction Techniques of food components and contaminants by Supercritical Fluid Extraction (SFE), Solid-Phase Micro Extraction (SPME) and Stir Bar Sorption Extraction (SBSE) Techniques

Chapter 17. Extraction Techniques of food components and contaminants by Microwave-Assisted Extraction (MAE) Technique

Chapter 18. Paper based kits for food analysis and authentication

Chapter 19. Laser-Induced Breakdown Spectroscopy (LIBS) Technique for food analysis

Chapter 20. Surface Enhanced Laser Desorption Ionization (SELDI) Technique for food analysis

Chapter 21. Surface Plasmon Resonance (SPR) Technique for food analysis

Chapter 22. Image analysis techniques for food defects and quality assessment

Chapter 23. Hyperspectral Imaging for food quality assessment

Chapter 24. Electronic-Tongue for food safety and quality assessment

Chapter 25. Texture Profile Analysis (TPA) for measuring food structure and its relation to sensory texture

Chapter 26. Low Field-Nuclear Magnetic Resonance (LF-NMR) for food structure analysis

Chapter 27. Differential Scanning Calorimetry (DSC) for food thermal characteristics and its relation to composition and structure

Chapter 28. Sensory Attributes Discrimination Measurement Techniques

Chapter 29. Sensory Descriptive Measurement Techniques

Chapter 30. Assessment of the microbial and chemical contaminants of specialized food items

Chapter 31. Assessment of the sensory quality of specialized food items

Mohammad Shafiur Rahman (엮은이)    정보 더보기

Mohidus Samad Khan (지은이)    정보 더보기

분야의 베스트셀러 >