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Elsevier

Green Chemistry in Food Analysis

Conventional and Emerging Approaches

  • 1st Edition - December 7, 2023
  • Latest edition
  • Editors: Shahid Ul Islam, Chaudhery Mustansar Hussain
  • Language: English

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

Description

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. 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.

Key features

  • 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

Readership

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

Table of contents

1. Traditional analytical methods in food industry: Current challenges and issues in food analysis

PART 1: Green Chemistry in food analysis: Conventional approaches

2. Microwave- and ultrasound assisted sample preparation as green analytical technology in food analysis

3. Sustainable Supercritical fluid and microextraction technology in food sample preparation

4. Recent trends of microextraction method in sample preparation

5. UV-Vis, FTIR and NMR as non-destructive techniques for analyte detection in food samples

6. Recent trends in Non-invasive Raman spectroscopy for rapid detection of food contaminants

7. Recent advances in non-invasive HPLC in analysis of food additives for quality control

8. Recent advances in Fast Gas chromatography in food analysis for pesticide detection

9. Chemometrics tools in food analysis

Part 2: Green Chemistry in Food Analysis: Emerging approaches

10. Green adsorbents and solvents in food analysis

11. Role of artificial intelligence in sustainable food analysis

12. Development of Nanozyme based sensor technology in food analysis

13. Development of Paper-based microfluidic technology for food quality analysis

14. Design and development of Microfluidic chromatography technology in food analysis

15. Emerging analytical techniques in detection of food allergens

16. Emerging analytical techniques in analysis of food dyes

17. Emerging analytical techniques for determination of foodborne pathogens

18. Emerging analytical techniques for sensing of mycotoxins in food

19. Emerging analytical techniques for analysis of pesticides

20. Emerging analytical techniques in food safety and biosecurity

Product details

  • Edition: 1
  • Latest edition
  • Published: December 8, 2023
  • Language: English

About the editors

SU

Shahid Ul Islam

Shahid Ul Islam is an Assistant Professor in the Department of Applied Sciences and Humanities at Jamia Millia Islamia (Central University), New Delhi, India. Prior to joining Jamia, he was a Fulbright Scientist at the University of California Davis, United States. 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
Assistant Professor in the Department of Applied Sciences and Humanities at Jamia Millia Islamia (Central University), New Delhi, India

CM

Chaudhery Mustansar Hussain

Prof. 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 focuses on sustainability, 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 200 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 and Director of Chemistry & EVSC Labs, Department of Chemistry and Environmental Science, New Jersey Institute of Technology (NJIT), Newark, NJ, USA

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