The book covers key topics in food adulteration and the applications of cutting-edge technologies in its detection. Topics include growth of food adulterants, potential toxicity, legislations to prevent food adulteration, technology for food adulterants detection, and biosensing and nanobiosensing based detection of food adulterants.
The book covers key topics in food adulteration and the applications of cutting-edge technologies in its detection. Topics include growth of food adulterants, potential toxicity, legislations to prevent food adulteration, technology for food adulterants detection, and biosensing and nanobiosensing based detection of food adulterants.
Dr. Madan L Verma is an assistant professor in the Department of Biotechnology at the Indian Institute of Information Technology Una, HP, India. He is a senior researcher who has developed sustainable processes through his expertise in bioprocessing and nanobiotechnology. He employs nanotechnology approaches for enhancing the effectiveness of bioprocesses that have application in food biotechnology, pharmaceutical, and bio-energy. He has many international and national awards to his credits. Dr. Verma has published 50 research articles in peer-reviewed journals, and 35 book chapters, and has edited 7 books on industrial biotechnology.
Inhaltsangabe
Overview of food adulteration from the biotechnological perspective. An overview of potential toxicity of food adulterants and food adulteration act. Advances in technologies used in the detection of food adulteration. Food colours: the potential sources of food adulterants and their food safety concerns. Innovative and emerging technologies in the detection of food adulterants. Contributions of Omics approaches for the detection of food adulterants. Advances in proteomics approaches for food authentication. Contributions of fingerprinting food in the detection of food adulterants. Nanosensors as potential multisensor systems to ensure safe and quality food. Global perspective of sensors for the detection of food adulterants. Application of nanoscience and nanotechnology towards advancement of safety issues of foods. Computing in biotechnology for food adulterants.
Overview of food adulteration from the biotechnological perspective. An overview of potential toxicity of food adulterants and food adulteration act. Advances in technologies used in the detection of food adulteration. Food colours: the potential sources of food adulterants and their food safety concerns. Innovative and emerging technologies in the detection of food adulterants. Contributions of Omics approaches for the detection of food adulterants. Advances in proteomics approaches for food authentication. Contributions of fingerprinting food in the detection of food adulterants. Nanosensors as potential multisensor systems to ensure safe and quality food. Global perspective of sensors for the detection of food adulterants. Application of nanoscience and nanotechnology towards advancement of safety issues of foods. Computing in biotechnology for food adulterants.
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