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This book outlines advanced techniques against food adulteration, addressing a pressing concern in food safety and consumer protection. As food fraud becomes increasingly sophisticated, this volume provides a timely resource, compiling cutting-edge research and methodologies, and offering a comprehensive guide to identifying and combating adulterants in various food products.
Divided into 15 chapters, the book covers a range of innovative approaches, including gas chromatography for chemical fingerprinting, microfluidic paper-based analytical devices, and optical sensor arrays. It also provides expert analyses of emerging nanotechnology applications and enzyme-linked immunosorbent assays (ELISA) for food adulteration screening. Readers will encounter discussions on electrochemical sensors, advanced liquid chromatography techniques, and the use of deep eutectic solvents for the extraction and detection of adulterants in food samples. Particular attention is given to the role of electronic tongue and nose technologies in flavor and adulteration analysis, as well as advances in surface-enhanced Raman spectroscopy for detecting synthetic dyes in food matrices.
By compiling the latest research findings, technological breakthroughs, and practical applications, this book offers a multidisciplinary approach to combating food fraud, ensuring the safety and authenticity of the global food supply. It serves as a valuable resource for researchers, industry professionals, and policymakers in the fields of food science, safety, and quality control. It is also an essential resource for those involved in regulatory affairs and public health, providing the tools and knowledge needed to address the challenges of food adulteration.
Info autore
Waleed Alahmad
is a Lecturer in Analytical Chemistry at Chulalongkorn University, Thailand. His research focuses on chromatography, green sample preparation, drug and food analysis, and sensor development. He has completed international research internships in Turkey, Japan, and Germany, and has published extensively, including 57 research and review articles and 5 book chapters. Dr. Alahmad is an Academic Editor for the International Journal of Analytical Chemistry and has reviewed over 218 manuscripts for top journals.
Mohammad Ashfaq
is an Associate Professor at Woxsen University, Hyderabad, India, with a Ph.D. in Biotechnology. His interdisciplinary research spans nanomaterials, biosensors, drug delivery, microneedles, and biomedical applications. He has held research roles in Chile, China, and Thailand and has published over 65 articles, 40 book chapters, 3 edited books, and 6 patents. His work bridges nanotechnology and life sciences for real-world healthcare solutions.
Riassunto
This book outlines advanced techniques against food adulteration, addressing a pressing concern in food safety and consumer protection. As food fraud becomes increasingly sophisticated, this volume provides a timely resource, compiling cutting-edge research and methodologies, and offering a comprehensive guide to identifying and combating adulterants in various food products.
Divided into 15 chapters, the book covers a range of innovative approaches, including gas chromatography for chemical fingerprinting, microfluidic paper-based analytical devices, and optical sensor arrays. It also provides expert analyses of emerging nanotechnology applications and enzyme-linked immunosorbent assays (ELISA) for food adulteration screening. Readers will encounter discussions on electrochemical sensors, advanced liquid chromatography techniques, and the use of deep eutectic solvents for the extraction and detection of adulterants in food samples. Particular attention is given to the role of electronic tongue and nose technologies in flavor and adulteration analysis, as well as advances in surface-enhanced Raman spectroscopy for detecting synthetic dyes in food matrices.
By compiling the latest research findings, technological breakthroughs, and practical applications, this book offers a multidisciplinary approach to combating food fraud, ensuring the safety and authenticity of the global food supply. It serves as a valuable resource for researchers, industry professionals, and policymakers in the fields of food science, safety, and quality control. It is also an essential resource for those involved in regulatory affairs and public health, providing the tools and knowledge needed to address the challenges of food adulteration.
