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Novel Food Analysis: Techniques and Applications [Kietas viršelis]

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  • Formatas: Hardback, 371 pages, aukštis x plotis: 254x178 mm, 57 Illustrations, black and white; X, 371 p. 57 illus., 1 Hardback
  • Serija: Methods and Protocols in Food Science
  • Išleidimo metai: 02-Oct-2025
  • Leidėjas: Springer-Verlag New York Inc.
  • ISBN-10: 1071647865
  • ISBN-13: 9781071647868
Kitos knygos pagal šią temą:
Novel Food Analysis: Techniques and Applications
  • Formatas: Hardback, 371 pages, aukštis x plotis: 254x178 mm, 57 Illustrations, black and white; X, 371 p. 57 illus., 1 Hardback
  • Serija: Methods and Protocols in Food Science
  • Išleidimo metai: 02-Oct-2025
  • Leidėjas: Springer-Verlag New York Inc.
  • ISBN-10: 1071647865
  • ISBN-13: 9781071647868
Kitos knygos pagal šią temą:
Pastovi nuoroda: https://www.kriso.lt/db/9781071647868.html
This book focuses on cutting-edge protocols for novel food analysis, covering advanced techniques for food safety, quality assessment, authentication, and nutritional profiling. It provides step-by-step methodologies for emerging analytical tools such as CRISPR-based detection, nano-sensors, mass spectrometry, lab-on-a-chip technology, spectroscopic techniques, and ultrasonication methods. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols.



Authoritative and cutting-edge, Novel Food Analysis: Techniques and Applications aims to be a comprehensive resource for both academic and industrial applications.
CRISPR-Cas Systems for Foodborne Pathogen Detection.- Nano-sensors for
rapid pesticide residue quantification.- Advanced Mass Spectrometry Protocols
for Food Authentication.- Isotopic Ratio Analysis for Tracing Food Origin and
Quality.- Lab-On-A-Chip Protocols for Adulterant Detection In Foods.-
NMR-Based Metabolomic Profiling of Functional Foods.- Biosensor-Based Methods
for Mycotoxin and Allergen Detection: Advances, Applications, and Future
Prospects.- DNA Barcoding and Next-Generation Sequencing for food
Authentication.- Spectroscopic Techniques (NIR, FTIR, Raman) For Nutritional
Profiling.- Electrochemical Techniques for Food Contaminant Detection.-
Fluorescence and Chemiluminescence Assays in Food Analysis.- Electronic Nose
and Tongue Technologies for Flavor and Quality Control.- Hyperspectral
Imaging for Nondestructive Food Quality Evaluation: A Protocol-Based Study.-
Microbial Fermentation Profiling: Tools and Techniques for Food Analysis.-
SPR (Surface Plasmon Resonance) for Real-Time Food Interaction Studies.-
Advanced rheological techniques for texture and structural analysis of
foods.- Lipidomics and Proteomics Approaches in Food Composition Analysis: A
Comprehensive Overview.- Artificial Intelligence and Machine Learning in Food
Analysis.- Tunable Resistive Pulse Sensing for Nanoparticle-Based Food
Analysis.