This book details the latest developments in sensing technology and its application in food industry. It explores the opportunities created by the chemical and biosensing technology and improvements performed in recent years for better food quality, better food safety, better food processing and control, and better input for food industry. The chapters in this book have been divided into three sections: basic principles of chemical and biosensing technology, biosensors for food processing and control, and biosensors for food safety.
Amperometric Biosensors in Food Processing, Safety, and Quality Control. Basic Principles of Optical Biosensors in Food Engineering. Mass Sensitive Biosensors: Principles and Applications in Food. Biosensing for Food Safety. Electrochemical DNA Biosensors in Food Safety. Biosensors for the Assessment of Natural Toxins in Food. Biosensors for Pesticides and Foodborne Pathogens. Impedance Biosensors/Biochips for Detection of Foodborne Pathogens. Application of Biosensors for the Quality Assurance of Dairy Products. Electrochemical Biosensors as a Tool for the Determination of Phenolic Compounds and Antioxidant Capacity in Foods and Beverages. Neural Networks: Their Role in the Field of Sensors. Trends in Biosensing and Biosensors. Index.
