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Techniques to Measure Food Safety and Quality

Techniques to Measure Food Safety and Quality


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International Edition


About the Book

Chapter 1. Overview on the types of microbial contaminants in foods and their risk factorsChapter 2. Types of chemical contaminants and their sourcesChapter 3. Basic understanding of sensory properties and their overviewChapter 4. Conventional microbial counting and identification techniquesChapter 5. DNA Sequencing Technique for microbial analysisChapter 6. Polymerase Chain Reaction (PCR): (q-PCR and immuno-PCR) Technique for food analysisChapter 7. Reverse Transcription PCR (RT-PCR) Technique and Rapid Validity PCR (RV-PCR) Techniques for food analysisChapter 8. Enzyme-Linked Immunosorbent Assay (ELISA) TechniqueChapter 9. VITEC automated instrument for fast, accurate microbial identification, and antibiotic susceptibility testingChapter 10. High-Performance Liquid Chromatography (HPLC) Techniques in determining chemical contaminants in foodsChapter 11. Nuclear Magnetic Resonance (NMR) food analysisChapter 12. Fourier-Transform Infrared Spectroscopy (FTIR) Technique for food analysis and authenticationChapter 13. Ultraviolet-Visible Spectroscopy (UV-vis) Technique for food analysisChapter 14. NIR Spectroscopy for food analysisChapter 15. Gas Chromatography and Mass Spectroscopy (GS-MS) Technique for food analysisChapter 16. Extraction Techniques of food components and contaminants by Supercritical Fluid Extraction (SFE), Solid-Phase Micro Extraction (SPME) and Stir Bar Sorption Extraction (SBSE) TechniquesChapter 17. Extraction Techniques of food components and contaminants by Microwave-Assisted Extraction (MAE) TechniqueChapter 18. Paper based kits for food analysis and authenticationChapter 19. Laser-Induced Breakdown Spectroscopy (LIBS) Technique for food analysisChapter 20. Surface Enhanced Laser Desorption Ionization (SELDI) Technique for food analysisChapter 21. Surface Plasmon Resonance (SPR) Technique for food analysisChapter 22. Image analysis techniques for food defects and quality assessmentChapter 23. Hyperspectral Imaging for food quality assessmentChapter 24. Electronic-Tongue for food safety and quality assessmentChapter 25. Texture Profile Analysis (TPA) for measuring food structure and its relation to sensory textureChapter 26. Low Field-Nuclear Magnetic Resonance (LF-NMR) for food structure analysisChapter 27. Differential Scanning Calorimetry (DSC) for food thermal characteristics and its relation to composition and structureChapter 28. Sensory Attributes Discrimination Measurement TechniquesChapter 29. Sensory Descriptive Measurement TechniquesChapter 30. Assessment of the microbial and chemical contaminants of specialized food itemsChapter 31. Assessment of the sensory quality of specialized food items
About the Author:

Professor Mohammad Shafiur Rahman is the author or co-author of more than 400 technical articles, including 150 refereed journal papers, 137 conference papers, 78 book chapters, and 13 books. He is the author of the internationally acclaimed and award-wining Food Properties Handbook, and the popular Handbook of Food Preservation, published by CRC Press, Boca Raton, Florida. He also published another 11 books in the field of Food Science and Technology. Professor Rahman has initiated the International Journal of Food Properties and serving as the founding Editor-in-Chief for more than 20 years. He is also serving as Editor-in-Chief for the Journal of Agricultural and Marine Sciences, published by Sultan Qaboos University.

Dr. Mohidus Samad Khan has authored and co-authored over 80 technical articles, which include peer-reviewed journal and conference articles, international patents, books and book chapters. He also serves as a reviewer of several reputed international journals. His research work on biotechnology won several major awards including University Medals for Best PhD Thesis, 'Young Innovator Award' organized by 'MIT Technology Review Inc' and 'iCFP2016 Young Scientist Award'. Dr. Khan has been involved in health, food and environment projects led by the WHO, UNDP, the Government of Bangladesh (GoB), and local Industries.


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Product Details
  • ISBN-13: 9783030686352
  • Publisher: Springer International Publishing
  • Publisher Imprint: Springer
  • Height: 234 mm
  • No of Pages: 431
  • Spine Width: 27 mm
  • Weight: 911 gr
  • ISBN-10: 3030686353
  • Publisher Date: 11 Jun 2021
  • Binding: Hardback
  • Language: English
  • Returnable: Y
  • Sub Title: Microbial, Chemical, and Sensory
  • Width: 156 mm


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